Show PRACTICAL BAKING LESSONS LESSON S this is tho first 0 oi a cerles of lessons which will appear on this page every week there is a growing interest in homo home baking as women ore are coming to realize that their own baking is fur far superior to the product of the b bake ake shop and castu much less in this department I 1 will show you how always to have good luck with your baking this is altoe altogether ether a matter of having the right materials putting them together the right way and properly controlling the oven C 6 bread flour and basl flour UR JJR mills make two kinds of flours 0 ono one f from rom hard spring wheat called called bread flour floriy the other from soft winter wheat called pastry flour the bread hour flour has a larger percentage of gluten which dissolves slowly and makes the flour harder to mix so BO that it is less desirable than the soft wheat or pastry flour for quick baking pastry flour when p ossed tightly in the closed hand shou I 1 1 feel soft t and pack closely retaining its form after the hand is open opened A and shown the imprints of the fingers if on the ot other liar hand the hour flour seems dry md harsh to the touch and cannot bo pressed dry into a form it is bread flour end will give good results only when a slow Nv working leaven like yeast is used pastry flour costs costo no more than bread flour fl eurand and it is so much better for cakes biscuits muffins and all kinds icinda of pastry that it should be kept on hand and regularly used please do not confuse pastry flour with the expensive packages of c cake ke flour or tile tho self raising s flour which are sometimes called I 1 pastry flour and biscuit Disc uit flour if you will re remember mamber that broad flour Is ia a spring wheat flour and pastry astry flour is a winter yin ter wheat flour aa and make it t clear to your grocer which you want you will be cure of getting it I low ilow to lo make delicious biscuits r for or biscuits let us select pastry pastry flour a 11 good sweet shortening a doub double e raise balad ng powder and sweet milk or water milk is be preferred as it browns the biscuits better first I 1 measure correctly and sift together at least three times the alie flour salt and baking powder it is important to blond blend tho baking powder thoroughly i with the flour then with a fork or the finger tips work tho the shortening thoroughly into tho flour and inix to a soft dough with the milk or water vater just as soft as can bo be handled roll out very lightly or better spread and pat the dough out thin with the hands handle as little as possible after wetting then cut in small shapes for the oven for small biscuits are arc very much better than largo large ones if baked quickly as biscuits should be a large biscuit does not got tho the proper heat to raise and bake the center of the biscuit A small biscuit raises perfectly 1 bakes better is moro more pala palatable tade and is easier to digest biscuits should always be baked on a sheet or in a very shallow pan as the biscuits should be above tho the sides of the pan an in in order to have the heat get to them quickly if baked in a deep pun pan the sides shut off the heat and tho the biscuits are likely to flatten out and run rull together and have heavy centers never aff if co crowd biscuits in a pan but keep thorn them well viell apart allowing a passage between them for heat the oven should be very hot so that the biscuits biscuit ts may raise bako bake find brown nicely in about 15 minutes I 1 menti mentioned mcd above that a double raise baking powder should bo be used this is of especial importance with biscuits with the old fashioned single acting baking powders it was necessary to havo tho the oven ready so that the biscuits could be put in the moment they were mixed but with K X C baking powder you can mix your biscuits hours in in advance if you tike like letting them stand and still havo bave perfect biscuit when raised in fact it is entirely practical to mix a batch of biscuits before supper bako what you want for that meal and set eat tho the remainder of the dough away i tho ico box until morning when you can havo have freshly baked biscuits for breakfast without tho the loss of a moments time e in in mixing that you can do wa with K X C bal baking ehg powder is ia duo due to tho fact that it is ia virtually a blend of two baking powders one or of chic om bences to act as soon as tho dough is ia mixed the other commencing a ns 9 soon avi a it is reached by heat the douch after beng be ngin mixed wil aiu stay in a partly leavened en ed condition for ar hours then when tho he heat atis is applied I 1 it will finish raising recipes worth saving I 1 baktay babins powder biscuits 3 cups pastry flour 3 table tablespoonfuls tablespoon fula shortening hortenia hor 8 3 level teaspoon fuIK C baking powder 1 about I 1 cup of milk or water vater I 1 rca spoonful salt graham biscuits va cups white flour idt 1 cups graham flour 3 level teaspoons K C baking powder 3 tablespoonfuls I 1 level teaspoonful salt bait 1 ono cup mik alic or moro if needed G graham a kanj usually requires more mul dixie biscuits 3 cups hour flour 3 level teaspoonfuls K X 0 baling powder 3 level tablespoonfuls tablespoon shortening I 1 cup milk roll in sheet U inch thick spread with butter fold over avex half and cusand bao balc tu othar ilcia IL cua nut nat biscuits 2 cups four flour I 1 teaspoonful sal 2 level K KC C balin ro dc r 3 level cup milk va 11 2 cup nuts things to remember UBO pastry flour and a double baganz powder such cs as K C materials correct correctly lr mix lightly cut in small email shapes uso use n sheet or very pan have flave tho the oven very hot if 11 kineon kingon ba tras daa oil or sr raa asoline oHne stove anka cm upper grate if juslus a wood or cr coal ranso rana on the llor ajor ul u tho oven nc s lesson CAKES so |