kept should be
scrupulously clean. It should be scalded and aired one day every week
in winter and three times weekly during the spring, summer and early
fall. Keep the fact in mind that the bread kept in a poorly ventilated
box will mould and spoil and thus be unfit for food.

Place the freshly baked bread on a wire rack to thoroughly cool before
storing. Do not put old bread in the box with the new baking. Plan to
use the stale bread for toast, dressings, bread and cabinet puddings,
croutons and crumbs.

THE FOOD VALUE OF BREAD

Wheat contains the sixteen needed elements for nutrition, and when
made into palatable bread, it forms about 40 per cent. of our total
food requirements. Stale bread digests much easier than fresh bread
for the reason that when thoroughly masticated in the mouth the saliva
acts directly upon the starchy content. Fresh bread, unless thoroughly
chewed, so that it may be well broken up, becomes a hard, pasty
ball in the stomach, which requires that organ to manufacture the
additional gastric juices to break up this dough ball.

Bread from one to three days old easily digests. Graham and whole
wheat breads contain a larger percentage of nutriment than the white
breads.

OVEN TEMPERATURE

Many housewives feel that it is impossible to secure accurate results
in baking in the gas range; this is due to the fact that few women
really understand the principle of baking with gas.

To secure a slow oven, light both burners and let them burn for five
minutes; then turn both of them down low, turning the handle that
controls the flow of gas two-thirds off. This will maintain a steady
even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat.
A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
obtained by burning both burners of gas range for eight minutes and
then turning them down one-half to maintain this heat.

A hot oven requires 425 to 450 degrees Fahrenheit and will need
to have the burners burning twelve minutes and then turned off
one-quarter.

This heat is intense and entirely too hot for breads, pastries and
cakes. Meats require this heat for one-half of the length of time
in the period of cooking. This heat is also necessary for broiling,
grilling, etc.

Now, also try to utilize the full oven space when baking by cooking
two or more dishes at the same time. Vegetables may be placed in
casseroles or earthen dishes or even ordinary saucepans; cover the