DOUGHNUTS.

1 egg 1 tbsp. melted butter. 1/2 tsp. salt. 1 tsp. cream tartar.  Flour enough to make into a soft dough. 1/2 cup sugar. 1 cup milk. 1/2 tsp. soda. 1 ssp. cinnamon.

Mix all the dry ingredients, beat the egg until light, add to this the milk, sugar and melted butter.  Pour into the flour, mixing carefully into a soft dough.  Have the board well floured.  Roll only a large spoonful at a time.  Cut into the desired shape and drop into hot fat.  The fat should be hot enough for the dough to rise to the top instantly.

* * * * *

BREAD.

As bread is one of the most important articles of the daily diet, it naturally follows that special attention should be given to a subject upon which the health of the family, to a great extent, depends.  A knowledge of the chemical changes and their effect (see Chap.  VII) must be understood before proficiency in bread-making can be attained.  The first element to consider is the yeast, and the generating of carbonic acid gas, so as to have the bread light, tender, and porous.

Yeast is a plant or vegetable growth produced from grain which has commenced to bud or sprout, and which forms the substance called diastase.  This substance has the power to convert starch into sugar.  (See Chap.  VII for effect of yeast upon flour.)

The temperature at which fermentation takes place, and when to check it, are important features of bread-making.

The liquid (milk or water) should be tepid when mixed, as too great heat destroys the growth of the yeast.  The dough should rise in a temperature of 75 deg..  After fermentation has become active the temperature may be gradually lowered—­as in setting bread over night—­without injury.

Avoid a cold draft or sudden change of temperature, as it checks fermentation and affects the flavor.

Never allow bread to rise until it “settles,” or runs over the side of the bowl.  The usual rule is to let it rise until it is double in bulk, both in the bowl and after it is put into the pans.  If it is not convenient to bake the bread when ready, it may be kneaded again and kept in a cool place, to prevent souring.  Bread should be mixed in a stone or granite bowl.

The only necessary ingredients for bread are water, flour, salt, and yeast.  Sugar may be added to restore the natural sweetness of the flour which has been lost during fermentation, but it is not necessary.  If milk is used, and the bread well kneaded, no other shortening is required; but with water, the addition of a little butter or dripping makes the bread more tender, therefore it is more easily penetrated by the digestive fluids.  Tough, leathery bread is not easily digested, no matter how light it may be.  As already stated, by the action of heat the ferment