Evening Republican, Volume 17, Number 134, Rensselaer, Jasper County, 5 June 1913 — REMEMBER ON BAKING DAY [ARTICLE]

REMEMBER ON BAKING DAY

Little Things That Appear Small of Themselves, but Go Far to Making Success or Failure.

While cooling, newly baked bread should be lightly covered with a clean cloth or paper to prevent mold germs and dust falling upon it, but it should never be tightly wrapped in a thick cloth, for, unless it is aired when taken from the oven, it is likely to become soggy and damp, and this offers ah excellent medium for the growth of molds. Place the bread, when cold, in a tin box or stone jar, which should be scalded out every week, faired, and* thoroughly dried. Never put portions of a former baking with the new loaves. Always save bread crusts, dry them well, put them through the meatchopper, and sift first through a wire basket and then through a sieve. This will give three grades. Place them in covered jars, use the coarsest moistened with milk for stuffing fish or poultry, the medium for puddings, etc., and the finest for rolling croquette mixtures. Do no try to use dry biscuits or butter toast in this way.