SI ROYAL YEAST CAKES |

amount of expensive meats required
to supply the necessary nourishment
to the body.

A Word About Flour.

While as a rule it is advisable to follew
directions, yet there are times when
instructions might be altered some-
what on account of the variation in the
action of different kinds of flour. It
often happens that the yeast is blamed
when the bread does not turn out first-
class, while in reality the trouble is
caused by not being familiar with the
flour. Some kinds of flour will act
quicker than others, so that instead of
allowing bread to rise for a definite
length of time regardless of its bulk,
the better way is to let it rise until the
bulk has about doubled regardless of
the length of time it takes to get it into
this condition. By treating the bread
in this way variations in the flour will
be overcome.

One of the most important points in
bread making is to keep the sponge in
a continuous even temperature, and
never allow it to be in a draught. Heat
the flour and mixing bowl to about 80
degrees Fahrenheit. Use tepid water,
as over-heating the yeast is as fatal as
chilling it. Never mix the sponge in a

Page &