expand the carbonic acid gas and drive off the alcohol, to stiffen the
gluten and to form a crust which shall have a pleasant flavor. Much of
the indigestibility of bread is owing to the imperfect baking; unless
the interior of the loaf has reached the sterilizing point, 212° F.,
the bacteria contained in the yeast will not be killed, and some of
the gas will remain in the centre of the loaf. The scientific method
of baking bread is to fix the air cells as quickly as possible at
first. This can be done better by baking the bread in small loaves in
separate pans, thereby securing a uniform heat and more crust, which
is considered to be the most easily digested part of the bread. Some
cooks consider that long, slow baking produces a more desirable flavor
and renders bread more digestible. One hundred pounds of flour will
make an average of one hundred and thirty-five pounds of bread. This
increase of weight is due to the addition of water.

MACARONI.

Macaroni is a flour preparation of great food value. It contains about
six per cent. more gluten than bread, and is regarded by Sir Henry
Thompson as equal to meat for flesh-forming purposes. Dieticians say
that macaroni, spaghetti and vermicelli are not used so extensively as
their value deserves.

BUCKWHEAT.

Buckwheat is the least important of the cereals.

RYE.

Rye is almost equal to wheat in nutritive value. Its treatment in