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Show MISS S HAP LEIGH'S HINTS ON BAKING BREAD AND ROLLS By BERTHA E. SHAI'LKK.II, of Columbia University. To use a common, often-heard ex- kps presslon. ' bread Is the staff of life K 5J To make a loaf of bread which Is bweet, well-risen, well-baked and of a flavor Is a great accompltsh-Iment accompltsh-Iment and gi es one a most satisfied feeling We hear much about the desirability desirabil-ity of every housewife's making her own bread. If she can supply he:- family with bread which Is well-baked, and cannot buy good bread, let her by all means make it. KmiB But the large bakeries can bake if JjfT bread much more satisfactorily than Tallin the Individual. The ingredients are tVlro' weighed, the mixing is done by ma- chlnery, and the large ovens bake tho K (V loaves uniformly well. .F " 1 The housewife can relieve the monotony mon-otony of plain raised bread by mak- 'I'Sj a ing biscuits. muffins. corn men I Kara bread, pop-overs and tlie like. In thee H the raisings Is done quickly by the Uafl ' flj 1 of eggs baking powder ox soda con- iiil'v Dined hh Hour milk or buttermilk. USING SOUR MILK. Housewives who have a good deal of milk which becomes sour or who !Wjiij(i have buttermilk would like to use- H more In cooking but do not always Spit. have good results. !i!tM The best way is to uso soda lff.1,4? enough to sweeten the milk, say one- r : : ' half teaspoon of soda to one ciip of ;':; milk, und then uso baking powder In Ml the same amount as if sweet milk H were being used WH'H Variety ean be secured by addinff nH!jjn to the plain yeas; dough sugar, splee. fjsjy butter, eggs, fruits or nuts and shaping Wfi1 Into rolls or loaves. lIBjll Some of the dough may be kept in : 1 s, the Ice box. and used from day to day l4 for several days, having hot. plain or Iff'' sweet rolls often with Utile trouble fj' (J) Or when shaping the loaves knead ji ( ijt into the dough for one loaf some iff!i chopped nuts or raisins or both. This ivMilL bread Will tie much appreciated, es- i pecially by the children. P pR USE MORF. Yi-IAST. It has been found by experienced M '..' bread-makers that it is better to ifi'l't shorten the length of time for fermen- HH tatlon by using more yeast, this cans- ifisi"L ing a better result in the quality of iho iifW bread. jrf f- But when a housewife is careful and gives bread a good deal of thought and attention, the result is good wi ll H - a smaller quantity of yeast. tr.ir1 The old method of setllng bread by TO night is sometime not advisable us the Hj temperature of tho room is likely to ImT Change during the night , 00 |