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Classic
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page 364
contains a larger proportion of gluten and less starch; and a given quantity
will make from fifteen to twenty per cent. more loaves of bread of the same size
and weight than the best winter wheat flour. This fact is what has given
Minnesota baker's grades their popularity. Another advantage possessed by this
flour, especially for family use, is that bread from it does not become stale
and dry as soon as that made from winter wheat, but retains its moisture and
good table qualities much longer.
The following in regard to the New Process Flour is from George H. Christian,
Esq., who has spent years in studying the best methods in use in this country
and Europe, and is the largest manufacturer in the United States:
"In regard to the economy of the New Process Flour, made from Minnesota spring
wheat, it is claimed, and I believe, has been established, that the best
qualities will make forty or fifty pounds of bread to the barrel more than flour
from the best quality of winter wheat. This is explained by its superior
affinity for water, which, being held in that much greater quantity in the
bread, insures its keeping moist for a long time. Perhaps it might interest the
scrupulous housewife to know that the New Process Flour is cleaner, all of the
shell or bran being taken away before this kind of flour is made by the
mill-stones. The authorities give the chemical analysis as 20 parts gluten, 50
parts starch, 10 parts dextrine, glucose, etc., 5 parts salts, fatty material,
etc., and 15 parts water, for flour made from the best Minnesota spring wheat by
the new process. The above percentage of gluten is nearly double that of flour
made from the soft varieties of wheat (that of Minnesota is of the hard). Gluten
is the most important compound of flour, and is the substance which renders the
dough firm, and gives it sufficient consistency to hold the gases, generated by
fermentation, long enough to make it rise well, and ensure a light palatable
bread. It is well known also that bread from spring wheat is sweeter. The
percentage of gluten in New Process Flour is more than in flour made of the same
wheat by the old process."
KITCHEN UTENSILS.
EGG-BEATER.--The best is the "Dover Egg-beater."
PANCAKE-LIFTER.--Made with a broad flat blade, for turning pancakes.
APPLE-CORER.--A tin-tube, tapering slightly from one end to the other, for
coring apples; may be made of any desired size.
CAN-OPENER.--Several good ones are made, which are very cheap, and save time and
trouble and knives in opening tin-cans.
KNIFE FOR PEELING--potatoes or fruit, which has a wire guard on the side of the
blade to regulate the thickness of the paring.
LARDING-NEEDLES--for larding fowls, may be purchased at any house-furnishing
store. A penknife may be used as a substitute.
WIRE BASKET FOR FRYING.--A basket of tinned wire which is lowered into hot fat
with any article to be cooked by immersion in it.
POTATO CUTTER.--An instrument with an adjustable knife for slicing potatoes, for
frying in hot lard. Costs half a dollar, and is a great convenience.
CREAM WHIPPER.--A small syringe with the bottom perforated with holes, through
which the cream is forced back and forth until it becomes a froth. Costs
twenty-five cents.
CUSTARD-KETTLE.--The best is an iron kettle with a strong handle, with a smaller
kettle, also with handle, fitted inside of it, leaving space around the smaller
one for water. The inside kettle is lined with block-tin. The custard-kettle is
invaluable in cooking articles which are easily scorched.
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