Strawberry Jelly.
Take 1 ounce of gelatine. Dissolve in ½ pint of lukewarm water. Add ½ pint of cherry wine, ½ quart of boiling water, 1½ pounds of granulated sugar and 2 ounces of strawberry juice. Then put on stove to boil 15 minutes. Pour in pail and put in cool place for future use.
Part II
Bread Making
BREAD-MAKING
THE TECHNOLOGY OF BREAD-MAKING
Trades of every description have during recent years advanced by leaps and bounds toward betterment and improvement.
Inventions and discoveries of most important nature and of stupendous results have from time to time amazed the human mind and thought.
Hand in hand with inventions and mechanical devices used in the trades are step by step reaching greater perfection, simplifying and affording more accurate results of attaining standards of excellence in finished products.
Professor Liebig once said the baking industry is one in which new methods and inventions would be very difficult of introduction, and possibly in his time he may have been right.
The reason therefore may be attributed to the disinclination of the baker of that time to break away from fixed habits, partially, as well as lack of interest manifested by the general public in the production of a commodity so necessary to human sustenance.
But all this has been changed. During the last twenty years the progress made in the baking industry in mechanical contrivances, newer practical method of hydrating doughs, and as well as the great advance made in the study of fermentation, have assumed such vast proportions so as to place this craft on equal footing with any other trade as regards progressiveness.
The watchword for the future then is “more progress,” “more convenience,” “more perfection.”
With this idea in mind, these series of talks have been undertaken, hoping that they may impress the baker as to his responsibilities, and that they might stimulate in him a desire to acquire a greater and more detailed knowledge of the technical points connected with his trade. The bakery of to-day supplies man with that important foodstuff, “Bread,” rightfully called “The staff of life.”
What other trade is there in existence that can boast of any higher ideal than this?
Pre-eminently, then, the desire should be instilled in every baker to equip himself with the knowledge of how to bring his product to such a state of perfection so that it will absolutely measure up to the standard of its title, The Staff of Life.
There are various branches of baking. Bread, cake, pastry and cracker baking. In these talks bread and the materials entering into bread-making only will be discussed.