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A Practical Cook and Text Book for General Use; The Fat of the Land and How to Live on It. Special Chapters on Nuts and Vegetable Oils, and How to U

A Practical Cook and Text Book for General Use; The Fat of the Land and How to Live on It. Special Chapters on Nuts and Vegetable Oils, and How to U


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About the Book

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1896 edition. Excerpt: ... CHAPTER VII. BREAD. THE EVOLUTION OF BREAD. Grains were in the very ancient days eaten uncooked. When fire became a necessity they were softened by cooking. Later they were ground or crushed between stones and made with water into bread, cakes or wafers which were served broken instead of being cut. This was the primitive unleavened bread, and in some countries is still in use. Later, leaven or yeast was used, and to-day in some form is the universal material for raising bread. Yeast is the product of a fermenting process which leads to putrefaction. This is caused by the action of germs that feed upon substances containing nitrogen. Animal food and milk containing an abundance of nitrogen rapidly decompose if exposed to the atmosphere. Carbonaceous products, fat, starch, sugar, do not so readily decay, unless combined with articles containing nitrogen. If yeast, --a germ product be added to these, heat and moisture supplied as in bread making, the sugar will decompose and alcohol and carbonic acid be produced. This process is the same to which fruits are subjected in making fermented wines and liquors. In bread making if the process continues beyond the first stage, acetic fermentation sets in, and we have a sour mass which, if furthers neglected becomes the abode of millions of bacteria. In many homes the family bread baking occupies a period of from fourteen to eighteen hours between the tedious process of setting the sponge, mixing the dough, stirring it two or three times and kneading from fifteen minutes to half an hour or more (as recently given in a published talk on bread) and the time when it is ready for the oven. True some cooking schools teach that it may be done in less time, but the fermented result is secured by a...


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Product Details
  • ISBN-13: 9781235671906
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 64
  • Spine Width: 3 mm
  • Width: 189 mm
  • ISBN-10: 1235671909
  • Publisher Date: 05 May 2014
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 186 gr


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A Practical Cook and Text Book for General Use; The Fat of the Land and How to Live on It. Special Chapters on Nuts and Vegetable Oils, and How to U
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