that he can regulate the temperature of his shop
and thus prevent drafts from chilling the dough. This box is just an
ordinary cracker box with the lid hinged on it. It is then lined with
thick asbestos paper on the inside and then covered with oilcloth
on the outside. The bowl with the dough is then placed in the box to
retain its temperature and to be free from drafts while it rises. In
cold weather this box can be heated by placing a warm iron in it when
starting to mix the dough, and then removing the iron before placing
the dough in the box. This box will easily pay for the time and cost
in a few weeks, and then, too, it will prevent failure.

Now to get the proper temperature--always use a thermometer. Remember
that you cannot successfully gauge the correct temperature of liquids
that are used for making bread by testing with the finger or by
testing them from the spoon. Any plain thermometer that can be found
in the house will do for this work. Scrub it with soda and water to
remove the paint. Remember, in cold weather to heat the mixing bowl.
See that the flour is not lower than 65 degrees Fahrenheit.

All water or half water and milk may be used in making bread. When the
milk is used it must be scalded and then allowed to cool. Evaporated
or condensed milk does not require scalding. Simply add the hot water
to acquire the proper temperature.

POINTS THAT WILL MAKE FOR SUCCESSFUL BAKING

Earthen mixing bowls or clean cedar pails make the best utensils to
set the bread dough in. These utensils will retain the heat and are
easy to clean, and when they are closely covered, prevent a hard crust
from forming on the dough.

Do not fail to give the dough plenty of proof--that is, let it rise
for a sufficient length of time as given in the recipes.

Use a good grade of blended flour.

Use the ball of the hand, near the wrist, to knead and work the dough.
Kneading is most important and should be thoroughly done. Do not be
afraid of hurting the dough; you can handle it as roughly as you like.
Heavy, active kneading distributes the yeast organisms and develops
the elasticity of the gluten and gives body and strength to the dough.

Now, a word about the baking. Bread is baked to kill the fermentation
and to hold the glutinous walls of the dough in place and to cook the
starch and thus make it palatable and easy to digest.

An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter
than this. Too much