To install an accounting system as described above, which is on a monthly basis, it will, of course, be necessary to take monthly inventories of Fuel and Merchandise for each department, Stable Feed and Store Stock.
A system such as I have outlined is adequate for handling the accounting end of a baking business having an output up to eight or ten thousand loaves daily, but for a larger baking business a more intricate system would of necessity have to be installed and which would carry with it a great many more accounts than I have named.
A great many minor record accounts could be kept in connection with the above system, but it would be quite difficult to explain all these.
Breaking an Egg with One Hand.
The trick of breaking an egg with one hand is something that you should learn how to do. It not only gives you speed, but shows that you are a workman thoroughly familiar with your business. The trick can be acquired with a little practice. To do it nicely the hand should be a little moist. Hold the egg in the right hand between the forefinger and the second finger with the thumb on top. Strike the egg once sharply on the rim of the glass to crack the shell, then holding it over the glass press down slightly with the thumb and the egg drops out, leaving the shell in the hand. While learning to do this the glass should be allowed to stand on the counter, so that if you fail, the left hand can come to the assistance of the right; but just as soon as you know that you can break the egg with one hand, then you can hold the glass in the other. This saves time, especially when you have two or three to prepare at once. When you have become proficient with the right hand try the left until you, can use either or both.
PRACTICAL FLOUR TESTS
Color and Texture.
The color of bread made from wheat flour varies with the kind of wheat used in making the flour and also with the grade of flour used in making the bread. All wheats contain minute quantities of a yellow coloring matter, consequently a fresh, well-milled unbleached patent flour has a live, bright, yellow tint. This yellow tint disappears when a flour is aged or artificially bleached and the flour becomes almost snow white. The lower grades of flour have, in addition to the yellow color, a dark color, due to foreign matter and bran particles. This color does not improve much with age, nor is it possible to improve it by bleaching.