The Chemawa American, June 01, 1913, COMMENCEMENT NUMBER, Page 15, Image 15

THE
CHEM AW A
AM ERICAN
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m ented by a h alf-d ay ’s in d u strial w ork in the departm ents, w here we
learn all th in g s th a t pertain to the hom e. On being g rad u ated from
th is school a girl is fitted to go into her own home and take up all th e
duties of a good hom em aker, as she atten d s to the various duties of san ­
itation, sw eeping, d u stin g , general cleaning, and laundry work.
Nor is sew ing neglected, for here we are ta u g h t to cut and m ake our
own dresses as well as to do plain sew ing. T h is is an extrem ely im ­
p ortant art in th is day of high prices and will assist very greatly in the
economy of the hom e. The dresses we have on today were made by us
at an average cost of $4.00 for m aterial, and will serve to dem onstrate
to you ou r skill in th is branch of hom ekeeping.
T hen last, but not least, will come the actual practice in the p rep ara­
tion of food, since we have been ta u g h t here to prepare and to serve
meals; not elaborate ones, of course, but the good, plain, wholesome
meals, such as we shall need to have in our own homes. T he happiness
of a hom e depends in a very large m easure upon the health of the
fam ily, and upon no one does th is responsibility fall so heavily as upon
the housem other. To preserve th is health she m ust constantly consider
all m atters of sanitation in cleanliness and the care of the waste m ater­
ials th a t will accum ulate about her kitchen.
A s to th eir diet— there is, perhaps, no article of food so necessary to
be properly prepared as is her bread, and we shall now dem onstrate to
you how we have learned to m ake it in our dom estic science d e p a rt­
m ent.
T he necessary ing red ien ts for the m aking of good bread are a first-
class flour of some variety and liquid for m oistening it, salt for flavor­
ing and some form of yeast to lighten it. T h e first point we shall con­
sider is the choice of flour. As it is poor economy to buy cheap flour
n o th in g less th an m edium grade should ever be used. T he hard and
soft w heat varieties differ som ew hat, b u t most au th o rities tell us that
hard w heat flour is best used for pastries, w hile th e sp rin g w heat flour
m akes the best bread, since it contains more g lu ten and less starch so
th a t less flour is required to stiffen th e dough.
As for the liquid used, it may be m ilk—whole or skim m ed—or w ater,
or e \e n half of each, b u t should alw ays be used warm ; how ever, if the
tem perature exceeds 70 degrees there is danger of destroying th e yeast
germ s, so care m ust be taken alw ays to test it before using. In cold
w eather it will be necessary to warm the flour to about the sam e tem p er­
ature as th at of the w ater.
Most housew ives prefer w ater, alth o u g h m ilk supplies some sugar fat,
and other nitrogenous m atter which produces a more nourishing loaf
than th at w hich is m ade w ith w ater. To th is m ix tu re a small q u an tity
both of sugar and sh o rten in g m ust be added, for su g ar used in too large