THE FOOD VALUE OF BREAD

Wheat contains the sixteen needed elements for nutrition, and when
made into palatable bread, it forms about 40 per cent. of our total
food requirements. Stale bread digests much easier than fresh bread
for the reason that when thoroughly masticated in the mouth the saliva
acts directly upon the starchy content. Fresh bread, unless thoroughly
chewed, so that it may be well broken up, becomes a hard, pasty
ball in the stomach, which requires that organ to manufacture the
additional gastric juices to break up this dough ball.

Bread from one to three days old easily digests. Graham and whole
wheat breads contain a larger percentage of nutriment than the white
breads.


OVEN TEMPERATURE

Many housewives feel that it is impossible to secure accurate results
in baking in the gas range; this is due to the fact that few women
really understand the principle of baking with gas.

To secure a slow oven, light both burners and let them burn for five
minutes; then turn both of them down low, turning the handle that
controls the flow of gas two-thirds off. This will maintain a steady
even heat. A slow oven requires 250 to 275 degrees Fahrenheit of heat.
A moderate oven is 350 to 375 degrees Fahrenheit of heat. It can be
obtained by burning both burners of gas range for eight minutes and