or St. Louis, and the new, or Haxall. The Haxall flour is used mostly
for bread and the old-process for pastry, cake, etc. By the new
process more starch and less of the outer coats, which contain much of
the phosphates, is retained; so that the flour makes a whiter and
moister bread. This flour packs closer than that made in the old way,
so that a pound of it will not measure as much as a pound of the old
kind. In using an old rule, one-eighth of this flour should be left
out. For instance, if in a recipe for bread you have four quarts (old-
process) of flour given, of the new-process you would take only three
and a half quarts. This flour does not make as good cake and pastry as
the old-process. It is, therefore, well, to have a barrel of each, if
you have space, for the pastry flour is the cheaper, and the longer
all kinds of flour are kept in a _dry_ place, the better they
are. Buying in small quantities is extremely extravagant. When you
have become accustomed to one brand, and it works to your
satisfaction, do not change for a new one. The _best_ flour is
the cheapest. There are a great many brands that are equally good.


Graham.

The best Graham is made by grinding good wheat and not sifting it.
Much that is sold is a poor quality of flour mixed with bran. This
will not, of course, make good, sweet bread. The "Arlington Whole
Wheat Meal" is manufactured from pure wheat, and makes delicious
bread. Graham, like flour, will keep in a cool, dry place for years.


Indian Meal.