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Pastry should usually be made with a very fine wholemeal flour, such as the "Nu-Era." There are times, however, when concessions to guests, etc., demand the use of white flour. In such an event, use a good brand of household flour. The more refined the kind, the less nutriment it contains. Never add baking-powders of any kind.
Some costumes advertised baking-powders, others patent medicines, others soaps, chewing tobacco, breakfast foods, etc. From where they were seated in full view of the vast audience the girls appeared as a mass of advertising signs, and the banner above them indicated quite plainly that these were the "Signs of the Times." Mr. Hopkins, as he observed this scene, smiled with satisfaction.
A bakery strikes the happy medium between the liquid sustenance and the narcotic luxury by teaching Cisatlantic victims of baking-powders and salæratus how to make Vienna bread.
The crust is really the most nourishing part of the loaf, as well as the part that gives best exercise to the teeth. Making Bread with Soda or Baking-Powders. Another method of giving lightness to bread is by mixing an acid like sour milk and an alkali like soda with the flour, and letting them effervesce and give off carbon dioxid. This is the mixture used in making the famous "soda biscuit."
If, however, baking-powders are made of pure and harmless materials, used in proper proportions so as just to neutralize each other, and thus leave no excess of acid or alkali, and if the bread is baked very thoroughly, they make a wholesome and nutritious bread, which has the advantage of being very quickly and easily made.
Still another method is by the use of baking-powders, which are made of a mixture of some cheap and harmless acid powder with an alkaline powder usually some form of soda. As long as these powders are kept dry, they will not act upon each other; but as soon as they are moistened in the dough, they begin to give off carbon dioxid gas.
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