currant
bread, made in school, recipes for these may be
discussed in class and the work done at home.

THE BREAD-MIXER

1. This utensil mixes and beats the bread by means of a large beater
turned with a handle, thus avoiding the use of the hands for this
purpose.

2. It does this work with less energy and in a much shorter time than if
the hands were used.

3. It can be used only for the first two steps of bread-making, namely,
_mixing_ and _first rising_.

4. The ingredients must all be put in at once; hence, they must be
accurately measured.

5. The amount of ingredients may be learned by calculation from previous
bread-making done in the old way, or by using the book of recipes
accompanying each mixer.

NOTE.--There are several good kinds of
bread-mixers which may be bought in three
sizes. Small size makes 1 to 2 loaves and costs
$1.35 (about). Medium size makes 2 to 6 loaves
and costs $2.00 (about). Large size makes 4 to
10 loaves and costs $2.50 (about).

PASTRY

Pastry is one of the simplest flour mixtures, and one that has the
lowest food value. The intimate blending of butter or lard with the
flour envelopes the starch grains with fat, and makes the mixture
difficult to digest. The same thing occurs in frying food and in
buttering hot toast; so the idea is not a new one to the class.

In introducing the lesson on pastry, this principle of digestion should
be reviewed, and it should be made plain that delicate pudding and
seasonable fruits are a much better form of dessert.

There are no new principles to teach, but some old ones to impress. The
object of the housekeeper should be to make a mixture that is light and
one that will fall to pieces easily. To ensure the latter, anything that
would toughen the gluten must be avoided.

From the bread lesson, the pupils have learned that working the water
into the gluten or much handling of flour after it is wet, makes a
mixture firm and tough. In pastry there must be enough gluten to stick
the ingredients together, but its elastic quality is undesirable. For
the latter reason also, a small amount of water is used.

In the cake mixtures, it was found that the use of fat in the "butter
cakes" made the framework tender and easily broken, so in pastry the
same means may be employed. Fat of some kind is mixed with the flour to
act on the gluten and destroy its toughness.

Air and steam