3569. Use of Lime-water in making Bread.—It has lately been found that water saturated with lime produces in bread the same whiteness, softness and capacity of retaining moisture, as results from the use of alum; while the former removes all acidity from the dough, and supplies an ingredient needed in the structure of the bones, but which is deficient in the cerealia.
3570. The best proportion to use is, five pounds of water saturated with lime, to every nineteen pounds of flour. No change is required in the process of baking.
3571. The lime most effectually coagulates the gluten, and the bread weighs well; bakers must therefore approve of its introduction, which is not injurious to the system, like alum, &c.
3572. Cheap Bread.—Indian meal is the cheapest, and a bushel furnishes more nutriment than the same quantity of wheat. It is also a generally healthy diet, and those who wish to practice close economy should use much of this meal in their families.
3573. It makes excellent puddings and warm cakes, which are much less apt to oppress the stomach than hot wheat bread or short cakes of any kind. And good, light, nourishing bread may be made by using five parts of Indian and one of rye or wheat flour, (see receipts for "Rye and Indian Bread;") which is better than to cook it hot at every meal.