Show IN THE fam FA M KITCHEN GE GENERALLY TO tob M MANY ANY THINGS A LFF T T TCP GU 1 for correct resul to in broad bread making for lix example ample should be ba gauged accurately use usa of the thermometer in the modern up to date bakery the be thermometer controls the working of the plant water flour dough fermenting room and oven the temperature pera ture la gauged gaugau accurately so BO as to produce the correct results every move Is dependent upon the thermometer in the olden days and evin ean yeti where old fashioned methods prevail the thumb of the baker was wag the guide as to temperature of water alq flour ur dough and oven in tho the home ahe the word tepid covers the ground each woman to decide for herself what may be tepid or otherwise no d dairyman would think of conducting his business without a dairying thermometer and this same thermometer mo meter costing from 25 to 30 cents should be in every Nv omans kitchen who pretends to be a good and who her bread the same every time malting making bread aby y rule of thumb in the kitchen Is cause of much of the bad luck inch y YOU ou head discussed and why this baking akong was so much poorer than tb the e 1 last ast there need bedrio beno guess work about how hot your dough win will be it a simple rule be followed let us presume you wish to set your dough at 90 degrees P F by on ihn thermometer you ascertain the temperature of the room then e place the thermometer in the flour you are to use for a minute an and d that tells how bow warm it is IB let apo suppose se your kitchen la Is 70 degrees F and your flour 79 70 degrees now how hot should the 4 added waterland wat water erand and milk bo be to bring the dough up lip to 90 degrees multiply 90 by three and that gives you degree add the flour and room temperature together and you get you heat your liquid to degrees by the therom and test teat your dough androu and you will find it la Is close to 90 degrees the temperature required Ro room onnO 70 floar 70 water ISO total up to it if Is said that the Insane asylums of the northwest are harboring more farmers wives than any other class of bf women overwork because of lack of kitchen rind and domestic facilities generally and m many any other reas reasons bris not the least of chic li Is worry worry worry how much has the making of the dally daily loaf to do with this worry what effect affect has the dulling of tile the sponge or dlugg and perhaps tho the subsequent souring of the dough and no bread for a meal or two on the abo table unless baking powder biscuits are made upon the nerves of art an overburdened overworked housewife with farro help to feed and a horde of husky hungry children fill dren |