Evening Republican, Volume 23, Number 138, Rensselaer, Jasper County, 8 June 1920 — Page 2

BREAD BAKED IN DIFFERENT WAYS

Whatever Method Is Used Resulting Loaf Should Be Appetizing and Wholesome. LARGEST SINGLE FOOD ITEM Some of Points Which Cause Failure Are Wrong Selection of Materials •nd Utensile—Eeeentiala Are - Urged by Specialists. (Prepared by the United States Department of Agriculture.) is the largest single item of food in the diet of the great majority of people, and of the staple foods probably no other can be so easily •polled in the preparation. Some women, after a few failures In bread making, give up the attempt and buy their bread. Very many of us are partial to home-made loaf. In many localities it is necessary to bake bread at home. In others it is a convenience, and. in very many It is done from choice. It Is not difficult to make good bread, and It is worth while to learn to do so. / ■ Some of the points which cause failure in bread making are the wrong Choice of materials and utensils; lack of absolute cleanliness; carelessness in measuring the ingredients; poor methods of mixing and molding and improper dare of the dough while it is rising; also wrong care of the bread while It is baking; or wrong care of the loaves after they are taken from the oven. — The necessary materials for bread making are flour, water, salt, and yeast. The materials occasionally used are milk, sugar, and fat. Good wheat bread can be made by » number of processes. Three recommended by the United States department of agriculture food specialists follow: Short or Btraight-Dough Process. I cups lukewarm % cup liquid yeast, milk, water or a I teaspoons salt, mixture of the two. 2 sugar. 1 cake compressed Fat, if used. 2 tableyeast, or spoons or less. 1% cups lukewarm 6 cups or 1 pints milk, water or a sifted flour. mixture of the two. Original bulk of dough, 1 quart; bulk when ready to be made into loaves. 214 to 3 quarts. This will make 2 loaves. 801 l the water or scald the milk. Put the sugar and salt (and fat. If used) into a mixing bowl. Pour the hot liquid over It and allow It to become lukewarm. Mix the yeast with a little of the lukewarm liquid and add it to the rest of the liquid. If convenient, set this aside in a warm place, not over 86 degress Fahrenheit, for 1 hour; If not convenient to set it aside, add the flour at once, putting in a little at a time and kneading until the dough is of such consistency that It sticks neither to the bowl nor to the hands. This requires

After the Baking Place Bread on a Rack in a Clean Place Where the Wind Can Blow on It.

about 10 minutes. Cover, and allow to rise 1% hours at a temperature of 86 degrees; ft may be better to set it at a lower temperature, but the lower the temperature the longer the time required for the rising. Cut down the dough from the sides of the bowl; grease the hands slightly. Knead a little and set aside to rise again for 1 hour. With a good bread flour, the dough should treble its bulk In each rising. With a soft wheat flour, it should not rise much beyond twice Its volume. Divide into portions, mold, and place in greased pans of Standard size (1% quarts). Allow to rise until a light touch will make a Might dent. With' good bread flour this happens when the dough reaches the top of the pans. Bake 50 minutes in a medium hot oven. s : Overnight Sponge Method. Use the same proportions as for the short process, except in the case of the yeast, which should be one-eighth cake of compressed yeast, or 2 tablespoonfuls of liquid yeast for each loaf. Use water rather than milk. In the canine mix the yeast with water, salt, and half of the flour, and beat thoroughly. Cover and place at a temperature of 65 to 70 degress Fahrenheit, of an ordinary room. In the winning add the sugar and the rest Of the flour and proceed as in the case

SUBSTITUTES DO NOT REPLACE FRESH EGGS

Dish May Be Acceptable, but Food Value Is Not Same. Flour or Starch May Be Used to Give Same Appearance, but There la a Great Difference in the Composition. Many housekeepers know it Is possible, when eggs are lacking, to use other foods which will give something the same appearance as eggs. Flour or starch may be used to thicken custards or gelatin used In making an icing or a pudding The dish may be acceptable, but the food value Is not the same as if eggs were used, say home economics specialists of the United States department of agriculture. There are a number of commercial products designed as egg substitutes, some of which approach eggs in composition much more nearly than others. Of these products, some are fairly well known to housekeepers while others are used chiefly in commercial baking and for similar purposes. The various kinds differ much in composition, some being inuch“ffiore like eggs in protein content and energy value than others. In judging such products one should not rely upon appearance. Yellow color does not necessarily indicate other egg yolk characteristics. Some of these egg substitutes, at least, are manufactured from skim milk and are said to contain milk casein and albumin mixed w’ith a little flour. Such a product Is evidently rich in protein. Other egg substitutes have been devised which consist of mixtures of animal or vegetable fats, albumin, and starch or flour. Goods have also been marketed for use as egg substituted which contain little or no albumin, but which are apparently made up quite largely of starch, colored more or less with some yellow substance. They are commonly advertised for making custards and puddings similar in appearance to those in which fresh eggs are used. If the housekeeper wishes to use them she should not overlook the fact that in the diet they cannot replace fresh eggs, since they do not contain the same kind or quantity of nitrogenous matter, particularly if such an egg substitute is used in the diet of invalids or children in the belief that it contains the same nutrients as eggs.

MAKE YOUR BROOMS AT HOME

Machine* by Which 25 to 30 Can Be Turned Out in Day Ar* Used in Some Communities. Well-made brooms command good prices, and in the southern states where broom corn grows well the home demonstration agents, under the! supervision of the United States de-i partment of agriculture and the state colleges, are encouraging the growing of brush and the making of brooms. Alabama produces excellent broom corn, and the number of club girls In that state who are Interested in this work is increasing. Broom machines by which 25 or 30 brooms can be turned out In a day are being bought in some of the communities whpre the work is well started. These are rented to the club members, who usually pay In brooms for the use of the machine. It costs about 20 cents to make a broom. When a girl has learned to make a perfect product she Is allowed to use the label, “Home Demonstration Club Broom,” on any she wishes to sell. Many of the club girls plan to pay college or normal school expenses with the proceeds from their broom work.

GIVE FLIES FULL ATTENTION

Little Labor With “Swatter** Now Will Reduce Greatly Number to Be Fought Later On. Give your full attention to the extern minatlon of the flies that have hibernated all winter and are now commencing to buzz around, urges the United States department of agriculture. A little labor with a “fly swatter” now will reduce by hundreds*!! not thousands the number which must be combated this summer.

Household Questions

Keep track of the condition of your gas stove. • • • • Some form of salad should go with any kind of hot chicken. b • • • The nearer to the surface the eyes of a coconut are the fresher it is. • • • In the household without a maid, a table wagon is a great convenience. * * * Baked bananak melted with cinnamon and powdered sugar are delicious. Raisin* are said to be richer in mln* eral matter than any other dried fruit. Use a three-sided carpet needle —a straight one—for sewing on shoe buttons. ■ ’ .»; • • • A handful of chopped ham added to tho soft dough of drop biscuits is savory and appetizing.

THE EVENING REPUBLICAN. BENSSELAEB. IND.

CROPS SUITABLE FOR PROVIDING FOWLS WITH VARIOUS ESSENTIAL GREEN FEEDS

Sprouted Oats Nearly Ready to Be Pastured.

(Prepared by the United State* Department of Agriculture.) Most folks agree that a good salad needs chicken and the poultry family seems to be unanimous in the opinion that good chickens need salad. This story is about chicken salad .as hennery, habitues think of it —assuming that they do think. -- During thespring and summer months a flock so located that it can range does not need to have any green feed supplied It. When the birds are confined In a back yard or in any other limited space where there is little or no green material, they will not do their beat unless supplied with all the salad material they can eat once a day. The question of how to supply the best feed at the least cost Is one each poultry keeper must decide largely for himself. It probably makes little difference what green feed is supplied, providing It is palatable. Clover, alfalfa, rape, rye, oats and Swiss chard are some of the crops often grown for this purpose. As it Is necessary to shut the hens away from the crop w’hen It is growing, various cropping plans are advocated. The poultry specialists in the United States department of agriculture recommend three plans to fit varying conditions and localities. Front and Back Alternate Plan. Back yard.—Permanent. Blue grass and clover or blue grass and alfalfa In sod. To be used as a range while crops are growing In the front yard. Large area desirable. . v , Front yard.—Temporary crops. November 1 to April 1. Feed winter rye, vetch, crimsoi/ clover, etc. April 1 to July 1, grow rape, chard, lettuce, buckwheat. July and August. Feed. September 1 to November 1. Grow winter rye, vetch, crimson, clover, etc. Where it Is thought best to grow tem-

CALENDAR OF GRAZING CROPS FOR POULTRY PASTURAGE Grazing Period. ’ Per ■ ■, - ■ ---- - Crop. When sown. acre Stage. Duration. Peas and oats.. About Apr. 15... 1 bu peas. r About May 20.... Till full grown. 2 bu oats. Mav 10-Julv 1... 3 lbs 8 In.-lO in. high.. Tijl consumed. £ h " d Jg Apr 20. 6 lbs 6 in.-8 in. high,. Till consumed. Rape . P ’ 12 lbs ... About May 15 Till fed down Red clover Aug. 20 I"- “ J closely. ' « S lbs Sept. 20 Till snow falls. Turnips Aug. j bu 6 weeks Till mature. ib„ »m i". m>. Soy beans.... may bu 15 G raze early winRye and crim-Sep. i bs clover ter and spring, son clover .... > g j wln high... Till fed down Sweet clover.... Aug. 15-Sept. 1.. •» ms or too tough yii . mm 20 8 W*” “a™'' ‘” r ''

PREVENT WILTING OF PLANTS

Water Should Be Poured Around Roots Before Dirt Is Filled inFurnish Shade. Plants take in moisture through their small feeding rootlets and discharge it through the surface of their leaves. As a result of the breaking of the roots in transplanting, the supply of moisture is cut off and the plants wilt, says the United States department of agriculture. To prevent the wilting of the leaves, water should be poured around the roots before the dirt is filled in; also, the tops of the plants should be shaded and protected from the wind to reduce the evaporation from the leaves.

BUY NOTHING BUT BEST SEED

Signa Displayed Reading “Seeds Sold for Feeding Purposes Only,” {tre Evasion. Information received by the United States department of agriculture is to the effect that in some states dealers are displaying signs, “Seeds sold for feeding purposes only.” Those signs are for the purpose of evading the state laws requiring a purity tag on bags of seeds sold. Seed seld “for feeding purposes only” is almost sure to be below standard. Buy nothing but tested seed, the department\advises.

porary crops in both poultry yards the following dotation is an excellent one in some localities: ,

Date. Yard A. Yard B. Mar. 1-Apr. SO. Peas & oats Feeding. Apr. 30-May 25 Feeding ..... Peas and barley. May 2»-June 15 Dwarf Essex Feeding, rape, . ' June 15-July 10 Feeding Buckwheat , and oats. July 10-Aug. 1. Buckwheat . Feeding. Aug. 1-Aug. 20 Feeding Cow peas millet. Aug. 20-Sept. 20 Rye, vetch. Feeding, clover. Sept. aPDec. I Feeding Rye ana”” vetch.

Special care must be taken lest the fowls return to the yard to which they have become acciistomed. The Third Plan. In this cropping plan one of the suggested crops is to be grown in one yard while a crop is pastured in the alternate yard. Crops should be selected which will grow in the given district. The dates must be modified for extreme north or south. Yard 1. —From April to July should be growing either oats, chard, lettuce, clover, vetch, sunflowers (shade and seed), cowpeas or rape. Yard 2. —From April to July flock feeds on winter rye, winter vetch, crimson clover (New Jersey and South), or sweet clover. Yard I.—-From July 1 to October 1 should be growing either oats, chard, lettuce, clover, vetch, cowpeas or rape. Yard 2. —From July 1 to October 1 flock feeds on buckwheat, dwarf Essex rape, or flat turnips. Yard 1. —From October 1 to April 1 should be growing oats, winter rye, winter vetch, sweet clover, or crimson clover. Yard 2. —From October 1 to April 1 flock feeds on buckwheat, dwarf Essex rape, flat turnips or soy beans. »

ORGANIZATION OF CROP LAND

Among Other Things Efficient Adjustment Will Depend on Supply of Labor and Its Cost. Are the crop acreages of the farm adjusted to each other for highly profitable production? The efficient adjustment or organization of the crop land will depend on, says the United States department of agriculture, the acreage necessary to supply the family and farm needs; the economic importance of enterprises adapted to the region, particularly as to market demand and the relation of prices to costs of production and marketing; the seasonal labor requirements of the enterprises; the supply of labor and its cost; the fertility of the soil;‘ the topography of the farm; and the size of the farm.

POULTPY NOTES

. Hen eggs weigh from 15 to 24 ounces to the dozen. *• • * The substitute for an egg has not yet been invented., _ - - . • • • Eggs lessen in sweetness and flavor as they grow in age. • • • Large-sized eggs command and, hold trade even when sold by the dozen.

UNKNOWN TONCUE TO HIM

“Gynecologist" Was Altogether Too Much for,the Hotel Waiter, So He Made It “Dentist." Down in Park Row, in a place where • broad and generous liberality marks the observance of the wartime prohibition law, a dozen sporting writers gathered, just casually, the other night. Inevitably, they began to remember and recount the funny things that happened in Cincinnati, and Chicago. And, of course, the discussion proceeded to the point where some one had to decide what was really the funniest thing, and finally it was decided that “Hype” Igoe’s story, which was credited to Manager Hawks of the Gibson house, was entitled to the prize. In keeping with modern methods, they have, at the Gibson, a system whereby employees of the hotel are furnished with Information about what is going on in the house. It is advantageous for the employees to be fully informed, anyway, and it is desirable that they may be able to intelligently answer questions which .may be addressed to them by the guests. Therefore, a bulletln-is posted at the headwaiter’s desk in each restaurant and at other places in the hotel conveying general information which employees should have. Two guests arriving in the dining room for breakfast one morning, noticed anumber of Individuals at other tables wearing badges. “Who are those people with badges on?” one of them asked the Colored waiter, “Jess a minute, boss,” replied the waiter. “Ah’ll fin’ out foh you in jess a minute.” The waiter hustled over to the bulletin board with a confident air. He studied around uncertainly. There -wasn’t another waiter in sight and the dining room was all but deserted. He gave the bulletin board a pained and regretful glance. This is what was posted there: “Convention this week of the Na--tlonal Association of Gynecologists, Obstetricians and Anesthetists.” The waiter returned to the table where he was serving and busied himself assiduously but silently with the dishes and silver*. After he had put each knife and fork in three new positions, the questioner at the table said: “Did you find out who those men are with the badges on?” “Oh, yes, boss,” he replied. He had the air of one who has just casually overlooked a perfectly trivial matter. “Yes, boss," he said, as he polished a glass and held it up to the light to observe the effect, “dem are de—dem are de dentists.” —Cincinnati TimesStar. ,

Diversity Among Students.

The influence of personal ability or mental habit on such scientific work as making astronomical drawings has been the subject of interesting experiments by T. L. MacDonald at the University of Glasgow. A drawing of Mars by Artoniadi, a photograph of -the moon, and another picture were submitted to six students, who were requested to make copies but were given no suggestion as to what should be visible or how it should be drawn. The diversity of the drawings produced was surprising and curious. Each student showed special skill in noting some one feature —either canals, lakes, or gradations of shading—and the student who best drew the canals saw the smallest number of shadings. The distinguishing characteristics of each individual persisted remarkably through all his drawings. It is con eluded that planetary astronomer may be divided into three classes — distinguished by canal, spot and shade sensitiveness—and that their drawings should be subject to corresponding corrections.

Heads of Church of England.

The highest office in the Church of England is held by the archbishop of Canterbury, officially known as primate of all Englands in distinction from the archbishop of York, who is simply primate of England. The jurisdiction of the latter extends over the province or county of York, which includes ten dioceses in that part of England from the Humber to the Dee and embraces the Isle of Man as, well. The rest of'England is under the jurisdiction of the archbishop of Canterbury. That dignitary, however, as primate of all England, is supposed to possess a certain authority over the church in the whole country. He takes precedence on all public occasions, not only of the archbishop of York, but of all the nobility save the immediate members of the royal family. He crowns the king, but the queen is crowned by the archbishop of York,

Two Freak Checker Boards.

' Probably the most extraordinary checker board in the world was constructed at St Leonards, in Sussex, England, in 1891, says the Columbus (O.) tyspatch. It was made of solid blocks of concrete three feet thick and its surface covered an area 25 feet square. The pieces were moved by hooked iron rods, making the game of value as physical as well as a mental exercise. A checker board which was presented to Bismarck at the height of his fame is said to have been the most costly thing of its kind ever made. The squares were made of gold and silver inlaid''upon an ebony base. There ptere 24 "men," 12 of gold and l 2 of silver. In the . center of each gold piece was a ruby, while each of the silver pieces was adorned with a diamond. The outfit was valued at the time at about 1150,000,

TO ASSIST CUPID

Movement for “Mixed Clubs” in City of London. , J ' ■ ■■—■ ■■ .■■■■ । Method Has Been Suggested to Check Decline in Marriage Rate, Which Is Viewed With Considerable Alarm. Social reformers, bishops, clergymen and physicians are continually reminding us that in England we need “more marriage and earlier marriage.” The postponement of the age of marriage among men until thirty or the beginning of middle age is not a healthy social sign. “ IrUre middle class this deferment of wedlock is attributed chiefly to the increased difficulty in earning a sufficient income to support the family. The same factor comes into play among the skilled craftsmen who wish to attain a fair financial position before they undertake the responsibilities of parentage. We find, therefore, that early marriage is the custom chiefly of the unskilled workers, casual laborers and the very poor. The economic question Is not the only barrier to early marriage and more marriage in the great middle class. Strange as it may appear, a vast numTierof men and women who wish to marry cannot find mates. Even in these days there are a multitude of men who have very few women acquaintances, and a still larger host of women who rarely enjoy the society of men. We are apt to forget that a large proportion of the Inhabitants of the big cities are practically in the gates." Their “homes” are a bedroom in the suburbs, a boarding house or a little lock-up flat. They are country immigrants to the large towns, and in many instances they have not a single acquaintance in the place. If we are really in earnest about the decline of the marriage rate and the deferment of matrinnury, we should set about facilitating social Intercourse between the sexes. The first practical step is the - provision of “mixed clubs” under municipal control. Clubs, as they exist now, are simply internment camps for men or women, and there is no doubt that they tend to a further segregation of the sexes. It is true that there are clubs in London where men and women can meet. But we require a very much larger number In the metropolis and in all parts of the provinces. My own experience of mixed clubs is that they undoubtedly promote matrimony. They are a pleasant meeting place for young men and women after the days’ work. It is appalling that thousands of youths and maidens should have nowhere to foregather in the evenings and no choice between the lonely lodging and the streets. I would suggest also that every municipality should establish a marriage bureau and provide candidates for wedlock with Introductions. —From Continental Edition of London Mail.

Where Soft Drinks Originated.

A Philadelphia writer says that there is not much inspiration for poetry in soda water. Let it be remembered that another “first” to be credited to Philadelphia is for the manufacture of soda water —that is to say, the commonly accepted beverage with fruit sirups. It wap made by Eugene Roussel, who conducted/ a perfumery establishment here about a century ago. Moreover, the Philadelphia centennial finally confirmed the important place of the Industry and the popularity of the beverage in the United States. Robert M. Green began to build soda fountains in ’74, showed one at the centennial, and at the Franklin institute exposition, held not long thereafter, dispensed his new invention, “ice cream soda,” to an increasing throng that presently was paying S2OO a day over the? counter for the seductive new “soft drinks.” With the present soda water and soda fountain business approximating one billion dollars a year, this Philadelphia born industry is still in its infancy. But what a prodigious infant it is!—Philadelphia Public Ledger.

Nickel Coins Again.

An Innovation in currency has been made by the Indian government, which has coined and issued nickel 8-anna and 4-anna pieces. Two-anna and 1-anna pieces have been in circulation in India for many years, but hitherto no nickel coins of a value equal to the new issue have been in use in any country—in fact, the 8anna piece is credited wit| being the highest-valued coin struck in base metal in the world, its recent sterling exchange 'value being 1 shilling 2 pence, or ,28 cents, at normal values. The Indian government was influenced in its decision to issue the new coins by the high price of-silver, and it is probable that one result of the innosvation will be to cause the 8-anna silver coins to disappear.—Brooklyn Eagle.

New Smokeless Fuel.

Coalite, a new British smokeless fuel, is claimed to be a natural briquet generating as much heat per unit as coal. By a process of low temperature carbonization, a ton. of bituminous coal is made to yield 14 hundredweight of smokeless fuel, .7,000 cubic feet of gas, 16 gallons of oil similar to erode petroleum, 3 gallons of refined motor spirit and 20 pounds of sulphate of ammonia for fertilizer. Besides making fuel smokeless, this process supplies by-products of enormous importance. ;