IMMHHMHumjkif viaainafinsd&iif
v .
iWp5ST
WT
?p
THE EVENING HERALD, KLAMATH FALLS, OREGON
PUinAv, ouron,m (ft
4-
ft
I
i.
r
V
C
li
V&JR
V
fc
fsgf , f
Sffjpi, AUH SIX
ft IS jdtKs. ftk I
IV f
Domestic Science Department
Conducted '4'
Mrs.ficftetic Grf
Axmcstic Science Jit-ccor
Jovvv Ffour Co.
THE INNER SECRET OF MIXING AND MAKING
GOOD BREAD
Did you know that good hrend Is to distribute tho gns ovcnly.
tho most vholc8omo, most dlgcstlblui Always make mnall lo.ives to In
as well as ono of the cheapest foods,' sure liroail bolng baked thorough;
that you can servo? Tho more bread I In l.rgo loaves tho heat may fall to
and floiir you serve your family, tho. penetrate tho center.
smaller your food bills. Dread fur- If bread risen much nflor being
nlshcs tho greatest amount of food! put In tho oven, tho -heat Is not
valuo for tho money expended, and. great enough, but If It begins to
it tho most important nrticlo of food, brown In loss than fifteen minutes,
Perhaps wo never realized this'un- tho heat Is too great. The first ton
til uo were deprived of bread dur- minutes tho loaves aro In tho oven
ing tho period of conservation, they should morel) rtao and per
Considering its great value, it Is sur-j haps begin to show a little brown
prising how few housewives under-j In spots; the second period of ton
stand how to mnke a good loaf of j minutes they should become a dell
bread or pin of rolls. The process cato brown all over tholr surfaco
of making theso yeast mixtures Is) and cease to riso; tho third period
most interesting, and a littlo careful ( they should finish browning and the
study and practice will surely re- fourth they should shrink sllghtlv
ward you for your time and trouble, from the pans.
Jlelpful Silj-Rostions About
Making Dread
To keep the dough from coojlng
Heat Checks firouth of
Viust OrxanNm
After .the first ten minutes the
mix and knead it quickly. In cool oven heat can bo deereaced slightly,
weather the bowl containing, the and as baking continues it may be
dough may be set In a pan of warm lessened still more. Tho reason for
water. The longer the past q is,' tho hotter oven at first Is that the
beaten tho less kneading the dough growth of tho yeast plant must bo
.will require. When dough can be, checked early In tho baking or the
lifted in a mass on a spoon it is loaf will become too porous, and
ready to knead. j tl Is can bo accomplished only by a
Dough, is kneaded to mix the In-J heat great enough to penetrate to
gredicnts thoroughly; to make tho the very center of the loaf,
gluten elastic and to work in the When baking is completed tho
air. It is sufficiently kneaded" loaves will give" forth a hollow
when it can be left on tho hoard : sound when tapped and will shrink
for a minute or more without stick-' from tho pan.
'Jig. After baking remove, the bread at
Dough containing large bubbles onco from tho pans and allow to cool
has risen too long or too fast. U In fresh air, uncovored. Do not put
should be cut down and rekneaded away until perfectly cold.
DIRECTIONS FOR MAKING LIGHT BREAD
AND ROLLS
A"'N'MAMAA""''""""AA"AAAAAAMAMAAAMWVWWVMWVWWWMMMWVMVW
Note All measurements are level
nd flour is sifted once before meas
uring. A halt-pint measuring cup Is
used.
White Bread
One cup boiling water or scalded
milk; 1 tablespoon melted shorten
ing 1 tablespoon sugar; 1 teaspoon
salt; yeast cake dissolved in
cup lukewarm water; between 3 and
4 cups white flour.
i Method of Preparation
Put shortening, sugar and salt in
scajded liquid; let stand until luke
warm; add .dissolved yeast and flour
gradually, beating well until too
stiff to stir. Turn on moulding
board and knead in remaining flour
until the mixture is smooth, does
not stick to hands or board and bub
bles may be seen under the surface.
.Return to well greased 'bowl, brush
dough over with melted shortening,
cover and allow to rise in o warm
place to twice its original size then
knead down in a bowl and let rise
again This second kneading,
after having risen once, gives a much
hner grain to bread and should al
ways be used. When dough has
again risen (o double Its bulk It will
bo ready to shape Into loaves or
rolls. Placo loaves In well greased
pans, having them about halt full,
llrush both bread mid ioIIh with
molted shortening; lot riso again to
double their size and bake In a lint
oven nbotu 4G minutes for medium
sized loaves and from 20 to 30 min
utes for rolls, according to size.
This quantity of dough Is for ono
largo loaf of bread or pan of rolls.
With one-half yeast cake used to
each halt pint mensurlng cup of
liquid, bread can be made and com
pleted If kept In n warm room In
about live hours. If longer period
bo given to the rising proeois lesa
yeast will ho required. Ono-fourth
yoast cake to each cup of liquid it
sufficient If dough Is set overnight
In olther case tho same method of
preparation Is used. Tho liquid Is
scalded to sterlllzo It, so as to avoid
tho presence of other organisms
than tho yeast. Of course tho scald
ed liquid must novor be used until
lukewarm, otherwise It will kill the
yeast plant.
Tea KolN
I'so white bread foundation.
When dough Is light kno.id slightly
and cut In pieces about the slzo of a
walnut, llrush with melted short
ening and placo close together In n
well greased pan. Ono additional
tablespoon of sugar for each cup of
liquid improves theso rolls.
Ituislu llro.id
Koll'ow whlto broad fbtindntlon
adding ono moro tablespoon sugar. J
When dough has risen once adiMialtj
cup of seedless raisins for each cup I
of liquid and allow to doublo" In bulk j
again when dough will bo ready for
loaves. Put In well greased pans,
let double Its slzo and bako in u
hot ovon 45 minutes for medium
sized Io.if. Another method of add
ing raisins is when tthnlng Into
louvos roll out dough for each loaf,
co'or with raisins and roll upjlka a
jolly roll. Placo In greased pans
and proceed as directed.
Parker House Dolls
Use whlto bread foundation.
After dough has risen to double Its
J bulk the second tlmo, -roll Into tl
1 sheet about ono Inch th,'ck. Cut
with a biscuit cuter, then with tho
handle of a knife dipped In molted
shortening, fold over nnd place closo
together in a well greased pan. Sot
in a warm place until light, thon
bako In a hot oven. When baked
brush over with molted shortening
or the unbeaten white of an egg.
The white of egg gives a high gloss.
.Cloverlenf IIoUh
Use white bread foundation.
When dough is light shape into
balls about the size of a large mar
ble, place in groups of three on well
greased muffin pans. Drush with
molted shortening, allow to become
.very light and bake in a hot oven.
When baked brush with unbeaten
'white of egg.
lunfmii
I Sfir 1
' " -ji ES
inJll
MSI- n ' It 5
reon flow to Ka tktt
WHEN YOU BUY
yOU can purchase goods made elsewhere nut) send
a part ui yuur muney m ouier seeimtis to be distr'
hilled in payrolls for the lienelit of those eonuniiniti."
Or you can insist on Oregon Made Products and voi
money all of it will remain in Oregon to iiicreas
the output of Oregon factories; to make hiKKcr .,
rolls for Oregon; to build more hoi ties ami better
.schools in Oregon.
Which are you buying?
Associated Industries of Oregon
m r jJ
rp. ozjtrk4i y.tt ,.
rfeM!u
j-J.3?iJJSVC7j
. u i IKW Mj&uI .....i lv.."-A
iT
H
SvresfcMiffs
UNDERWEAR'
JOY WOMEN
V
"VfEETS the requirements of
--- discriminating women
who demand a perfect fitting un
dergarment woven of the finest
yarns andgivingunusual service.
WOMEN'S UNION SUITS
in every size and shape
from 34 to 44..
336 Light weight cotton.'
3180 Medium weight cotton.7
910 Heavy weight cotton, fleece
lined. "
3398 Light weight merino.
3132 Heavy weight merino.1 '
3287 Medium weight silkateenand
merino. '
3149 Heavy weight silkateen and
merino.
w.
All the desirable shapes and
sizes may be obtained in the
above numbers in Union Suits,
Vests and Tights.
worestcJxiMS
Underwear
OiadeinUSJ,
flt.us.eAT err.
fmnM
Wr XJt I
X1 I f
Wi m 17 siPfrr 7jV ij0rf?U n lrj-jJf "v"--rS"f
raWM!
.cy xZrTPls? A VAm v yyw l. ". wh& J
Sbresickffs'
underwear
"rack Up Tour Troubla in
Tour Old Kit Brig
and "hit it for the tall
timber. Camping Is great
sport provided your feet
don't get sore. "Massage"
your shoes with a little
Btrrmann Sbo Oil
It softens tho leather,
makes them, waterproof
andmakes hiking a pleas
ure. Theo. Bergmann Shoe
; , . Mfg. CO.
POKTLAND, ORTOON
f.r 8I
tho. Dm,
latdwir. and
iroctrr 8UIM
lUi'IilkfTKill
vEnmLUJy ni
t 8kw
KtptJr Shop
and Spertlni
Cd ator.i
Bilious
Headaches
i
One of tho most common
sources of headache. Is the
stomach. Biliousness, indiges
tion and similar ailments are
mighty apt to cause headache.
NYAL'S
. HEADACHE
REMEDY ""
will quickly overcome any
kind of hoadacho and do it
t in
without causing any serious
after-effects.
Bj
Price 30c
f
'
v fl
.
I
netici:
I am now prepare a to furnish
Shnsta Sand from tho Hooy, Cam.,
sand nnd gravel pit, in any quantity
Hint mny bo doslred by contractors
and builders.
AL F. GRAHAM.
Livery, Feed and Sales
Stable
Auto
Service
Quick Service
Day or Night
Klamath Stable
Ixmg Trip Our Specialty
BeMonable Bates
Phone 189
828 Klamath Ave
(WVWWWMVWMMMMMWMMMMMMMV
Hwwood's Pharmacy
Vv KLAMATH FALLS ORECOHm?!
ALL
RUBBER
ARCTICS
I A. F. Graham
I General
I Concrete
I Construction
I
I Shasta Sand Used
Exclusively
1
mM&Mtotwim i
I H" Ll.lv ijM'
" iliMMiiilKP" iiP
RED RUBBER
50U
CORN BELT ARCTIC
No cloth about this Corn Belt arctic to get foul and
ill-smelling. It is all rubber from toe to top pure
Iong-vearing rubber. The sole is made of long-wearing
Red Rubber. We challenge any maker to put
out a better arctic It is water-proof to the top of the
bellows tongue. It's light as i consistent, with
strength and durability.
KACOKm FALLS
Top
Notch Rubber- Footwear
The Corn Belt Arttlc it .trenirthcned. reinforced, protected ft the
"train nnd wenrpointa." The heel is extra thick nnd toe lias an "' ,
plate" toe cnp. Wear it over regular ehoes. Ha four buckles etrong
attached. 1 1 in. high. , . ...uJ
This is an ideal shoo for farmers rough, wet, sloppy work m-w
barnyard or field where n high rubber boot is not needed.
Drop in and handle this good arctic You'll liko it.
r
K. K. K. STORE
f. , w ' Exclusive Agents
A
vs . nuuTAiu rALLs uKCGuri'niT w
l 7 WHCRC PAATKULAK MOM Uil
,n.jf v,l our intm e"vi yt'.n.rv)
' 3. , p' "it
f
tfxA&.