What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion
The book What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion was written by author Cutler, H. G. (Harry Gardner), B. 1856, Comp Here you can read free online of What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is What, When And How : the People's book of Ready Reference ; a Collection of the Most Practical, Useful And Valuable Recipes, Formulas And Suggestions for Every Occasion a good or bad book?
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BAKING BREAD As bread is the staff of life, so is the baking of it the acme of cooking. While many families, especially in the cities, depend largely upon the bakers for their bread supply, yet every housekeeper recognizes the necessity of having good homemade bread. Flour should always be kept dry and sifted. Bread made with milk will be whiter and better than where water is used. The milk should be boiled, not simply heated, and not allowed to be below a lukewarm temperature when mixed with t...he flour. Milk bread means little or no shortening and less flour is required than in the case where water is used. It also requires less kneading. One cup of yeast means wet yeast. If dry is used the cup should be filled with warm water. Bread and biscuits should rise in a mod- erately warm place. If too hot it will be sour. If too cold it will be heavy. If dough should become sour a teaspoonful of soda will help it, but this should only be used in exceptional cases. Bread should rise to twice its original size before it is ready to bake.
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