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Cakes.Xiii. Rusks And Rolls

ॐ I. Selecting the Flour.

N selecting flour, if it is a dead white, or bluish white, refuse it. If it has a yellowish tinge, it should be good. If, upon being squeezed in the hand, and then thrown against a smooth surface, it falls like powder, it is bad; if, on the contrary, it sticks, and what falls does not disintegrate, it should be good. In wetting and kneading the flour between the fingers, if it is sticky, refuse it. If it moulds kindly it is good. Squeeze some of the flour in the hand; if it retains the shape given it, it is a good indication. If flour stands the tests here given, there should be no difficulty in making good bread from it. II. Some Things to be Remembered.

CERTAIN rules are necessary to be observed in making bread. In cold weather, the flour should not be chilled, and the sponge should be kept moderately warm. The kneading should be thorough; the bread should be baked with a uniform, rather quick heat; when just done (a splinter thrust in and coming out dry is a good test), remove at once and cover with a light cloth where it will not cool too quickly. Experience is a good teacher, but with this, one must have good flour, good yeast, and care must be observed in the making. A pint of finely mashed potatoes to each loaf, will keep bread moist.