:: Latest News ::
:: Special Offers ::
HURRY TO RECEIVE YOUR DISCOUNT!
Save 100% on this book! £0.00
 |
| Mrs. Wilson's Cook Book |
| By Mary A. Wilson |
| Brought to you by discoverabook.com |
Mrs. Wilson's Cook Book
-The influence of well-cooked, palatable food upon the health and general well-being of the family is as certain as that of changes of temperature and more serious in its consequences for lasting good or ill....
Disclaimer
Discoverabook.com and its owners are not liable for the content of this material, the author undertakes to take full responsibility for the information submitted. For the sake of anonymity names within this document have been changed, any similarity to any person or persons living or dead is purely coincidental and unintentional. In addition locations may have been changed where the author feels it appropriate. Statements and opinions expressed in the manuscript are those of the author(s) and not necessarily those of the editor(s) or publisher. The editor(s) or publisher disclaim any responsibility or liability for such information. The author(s), editor(s), nor publisher guarantee, warrant, nor endorse any product or service advertised in the publication, nor do they guarantee any claim made by the manufacturer of said product or service.
Book Details
Publisher:
Reader Type: General
ISBN:
Book Category: Family, Home and Practical Interest
Available formats:
Bread, the staff of life, must be palatable and good if we are to be satisfied with it when we eat.
Can you think of anything that will spoil a meal more quickly than poor, over moist, doughy or heavy bread?
Bread may truly be called the staff of life, as it will maintain life longer than any other single food.
Yet many women think bread-making is a simple task; that the ingredients can be thrown together helter-skelter and good results obtained; or that any kind of flour will make good bread. This is a great mistake. To make good palatable bread it requires good materials, a reasonable amount of care and attention. But first of all must come the knowledge of the flour.
A good blend of hard winter flour is necessary and it can easily be tested by pressing a small quantity of it in the hand; if the flour is good, it will retain the shape of the hand. Graham or whole wheat flour and rye flours can be used for variety and to advantage in
making bread.
Other cereal flours do not contain gluten to allow them to be used alone for making the yeast-raised breads. Keep this in mind and thus prevent failures. The yeast is a single-cell plant and must be given the proper temperature, moisture and food for its successful growth. When this is supplied, each little cell multiples a thousand times, thus pushing and stretching the dough. This makes it rise or become light.
No Sample chapter is available