The Old Fashioned Way
The old saying, "bread is the staff of life," has sound reason in it. Flour made from wheat, and meal from oats and Indian corn, are rich in the waste-repairing elements, starch and albumen, and head the list of articles of food for man. Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it. Light, crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky biscuit for supper, cover a multitude of culinary sins; and there is no one thing on which the health and comfort of a family so much depends as the quality of its home-made loaves.
Bread-making seems a simple process enough, but it requires a delicate care and watchfulness, and a thorough knowledge of all the contingencies of the process, dependent on the different qualitites of flour, the varying kinds and conditions of yeast, and the change of seasons; the process which raises bread successfully in winter making it sour in summer. There are many little things in bread-making which require accurate observation, and, while valuable recipes and well-defined methods in detail are invaluable aids, nothing but experience will secure the name merited by so few, though earnestly coveted by every practical, sensible housekeeper - "an excellent bread-maker." Three things are indispensable to success - good flour, good yeast, and watchful care. Good flour adheres to the hand, and, when pressed, shows the imprint of the lines of the skin. Its tint is cream white. Never buy that which has a blue-white tinge. Poor flour is not adhesive, can be blown about easily, and sometimes has a dingy look, as though mixed with ashes. Never use flour without sifting; and a large tin or wooden pail with a tight-fitting cover, kept full of sifted flour, will be found a great convenience. All kinds of flour and meal, except buckwheat and Graham, need sifting, and all except wheat flour should be bought in small quantities, as they become damp and musty by long standing. read more...
In sandwich making mind your S's. That is to say, have your knife sharp, your bread stale, your butter soft.
Moreover the bread must be specially made - fine grained, firm, not crumbly, nor ragged. read more...
The Italians eat their Paste asciutte in various forms. It is Maccheroni generally in Naples, Spagetti in Rome, Trinetti in Genoa. Alla Siciliana and con Vongole are but two of the many ways of seasoning the Spagetti . Again, the delicate little envelopes of paste containing forcemeat of some kind or another change their names according to their contents and the town they are made in. They are Ravioli both at Genoa and Florence, but at Bologna they are Capeletti , and at Turin Agnolotti. Perpadelle , another pasta dish with a little difference of seasoning, becomes Tettachine when the venue changes from Bologna to Rome. read more...