Show THIS TRIS and THAT by NELLIE MAXWELL if it ofle turned air away I 1 from temptation the th jessuls nut would b be easily repulsed ltd but as soon as U hi ba kopd hll his in tars so 0 for 1 as to dwell upon ind and dally daily wath ith temptation t 1 m pt 1 10 b li wal til I 1 la n nigh h 0 n and the b will li to kt it lb the john couler A ason GOOD bread maker tn hill rem son to he proud of her a decoll I 1 or the making 0 of t rood good bread ie Is both an art ind and a science the of the go into 14 it the art of kne kneading adInt and baking arc are all needed one must remember that yeast in any form whether wild dry or corn cons pres pressed lied ie is a ailant plant that needs heat moisture anil and food to moke make it crow grow ilien after the yeast has been left ened it ie to mixed with the Ing log ants so that the budding plant nay may have plenty of chance to work ID in til parti parts of it 14 hence be the importance ot of beating and ind mixing reil ell then the temperature of rising Is im tin in very cold weather beat if he necessary to keep the plant grow ing usually the temperature of the kitchen Is after alter the arts rl ing come comes the kneading this if it another process to mix the yeast veil well with lib flour that te Is added knead the loaf lost turn another nio mo lion tion of kneading turn keep op up tal atnip process until be the flour and yeast are well mixed too much flour makes the bread dry it cracks while baking A good rule Is to knead the bread until it seems right then than plunge t finger into the mass if it comes conies out easily with out much ticking sticking the bread ie Is ready to make into loae lomes and pul put to rise agian cover tightly after beating all to gebber and add about ore fire cupfuls of flour in the first mixing rol xing then when it Is risea add trap more for the kneading let rise until double la in bulk place light bread into a hot oran to kill the yeast at once or bread will be too light and come when baked one hour fot for baking the ordinary sized loaf Is the usual time ume the tile crust should be brown thin cd and tender dome shaped and well done to uie the renter center jelly pudding tate Take two tso cupfuls ot of graham crumbs one cupful ot of tart jelly or jam add idl 9 bit of sigr if deeded needed and whip until it Is dry mold and chill chul hefle with hipped cream 40 1110 western newspaper colon valon |