RAMEKINS OF EGG AND CHEESE
Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted butter. Place the mixture in little pans or saucers and bake in the oven.
*BREAD*
Home-made bread is very much more palatable and more nutritious than baker's bread and it is worth while to spend time and effort in its preparation.
To make good bread, it is necessary to have good flour, fresh yeast and the liquid used in moistening must be neither too hot nor too cold or the bread will not rise properly.
FLOUR
The housekeeper should know about the different kinds of flour. We get the bread flour from the spring wheat; the pastry flour from the winter wheat.
Bread flour contains more gluten than pastry flour and is used for bread on that account. Pastry flour having less gluten and slightly more starch is more suitable for pastry and cake mixtures and is used wherever softness and lightness are desired.
Graham flour is the whole kernel of wheat ground.
Entire wheat flour is the flour resulting from the grinding of all but the outer layer of the wheat.