THE BREAD-MIXER
1. This utensil mixes and beats the bread by means of a large beater turned with a handle, thus avoiding the use of the hands for this purpose.
2. It does this work with less energy and in a much shorter time than if the hands were used.
3. It can be used only for the first two steps of bread-making, namely, mixing and first rising.
4. The ingredients must all be put in at once; hence, they must be accurately measured.
5. The amount of ingredients may be learned by calculation from previous bread-making done in the old way, or by using the book of recipes accompanying each mixer.
Note.—There are several good kinds of bread-mixers which may be bought in three sizes. Small size makes 1 to 2 loaves and costs $1.35 (about). Medium size makes 2 to 6 loaves and costs $2.00 (about). Large size makes 4 to 10 loaves and costs $2.50 (about).
PASTRY
Pastry is one of the simplest flour mixtures, and one that has the lowest food value. The intimate blending of butter or lard with the flour envelopes the starch grains with fat, and makes the mixture difficult to digest. The same thing occurs in frying food and in buttering hot toast; so the idea is not a new one to the class.
In introducing the lesson on pastry, this principle of digestion should be reviewed, and it should be made plain that delicate pudding and seasonable fruits are a much better form of dessert.