.WHg'.gBs.gHd.^Bgr o^^o ^HM ll\ Unleavened Bread 2000B.C 'oitvpeii 50 ,10 en ^ Englandi Austria HoilantJ 'il i:SSIlfc«iS^afc, \ ialk&n States lorw^ ::^amtJimLia»imLJmLimimiija^ ^iPH^i^re^i^H^i^S^i^IS^*^ THE STORY OF THE 5TAFFOFLIFE I-NVESTITURE OF THE LIVERY" FroitvapainHn^.;^ in \]\q BAKERS QU\IV> dc London Esiablislie*! 1-507 AQ- COPVBICMT IVIl •Y NATIONAL ASSOCIATION OF MASTER BAKERS PUBLISHED BY THE NATIONAL ASSOCIATION ^MASTER, BAKERS SecreUrys Office 4ii-(Ualnut Si Philadelphia Pennsylvania <^ Oystcrs-i£5 Calories E35S-5S5 Ca-lories beef -410 Calories Ham -918 Calories CHce3rs The bread eaters are the leaders of civilization. Importance of Food to Nations. It is an interesting fact that the civilized and the semi-civilized people of the earth can be divided into two classes, based upon their principal cereal foods : the rice eaters and the bread eaters. Everyone admits that rice eaters are less pro- gressive, while bread eaters have always been the leaders of civilization. It is an interesting fact that just as Japan is changing from a rice eating nation to a bread eating nation she is asserting her power. Anyone who stops to consider the history of nations will see that this matter of what we eat is the one question of vital importance. It is, therefore, no wonder that the United States Government, through its Department of Agriculture (which annually spends $140,000,000 in the better- ment of conditions in this country), should give this subject so much serious attention. It is the work of that department to learn what foods the average American is eating, whether these are the most healthful foods, what he is paying for his food, and whether or not he is getting the worth of his money. It is the duty of every housewife to learn these same things and if possible to see that her family is getting the best there is for the money. The table on next page from Bulletin No. 54, of theU. S. Department of Commerce and Labor, shows the amount the average man pays yearly for his staple foods from which the amount of nutriment he obtains is calculated. The illustration below graphically presents in marked contrast the wide difference in the value of various foods commonly used in most famines of this country today : WHai .W^ncaiis pay encl wKat tWy d^i The Results. (Official.) Rice. Eggs. Sugar. Meat. Potatoes © Bread. Look in your own pantry ! You trust specialists to prepare your staple foods. FOOD MATERIALS. YEARLY COST. ENERGY SECURED. Fresh meat $50.00 Salt beef 5.26 - Fresh pork 14.02 Salt pork 13.89 — Fish 8.01 Flour 29.20 Rice 2.05 Potatoes 12.90 Eggs 16.79 — Milk 16.75 Butter 28.75 Sugar 15.76 This chart alone shows the secret of one "great American waste. '* The following table from the U. S. Department of Agriculture, Farmer's Bulletin No. 142, tells the amount of energy ten cents will buy in the most nutritious of foods : ARTICLES. ENERGY* 10 CENTS WILL BUY, Eggs (24c doz) 385 - Beef, sirloin (25c lb.) 410 — Mutton, leg (20c lb.). 445 — Milk (6c qt.) 1030 Pork, loin (I2c lb.) . . 1035 Cheese (I6c lb.) 1185 Butter (25c lb.) 1365 Wheat breakfast foods (7>^c lb.) . . .2235 Rice (8c lb.) 2025 Potatoes (60c bu.) . . . 2950 Beans, dried (5c lb.). 3040 WHEAT! ,^ / ,^ , ^..^ FLOUR ) ('>^^ ^^ > ^^^^ ^-^-—^ "Energy means muscle and strength-giving qualities. Lockers in a bakery dressing room. The baker "ages" his flour, buys in quantities, and has the pick of the market. One pound of bread costing about 5 cents, will go as far as two pounds of meat costing 30 to 40 cents. A Balanced Ration. "But," says the housewife, "what is the ideal assortment of foods for my table? I do not wish to use all bread any more than I wish to use all meat.'* The results obtained in the following table took years to compile. Men, women and children, doing different kinds of work and taking different kinds of exercise, require more of one kind of food than of another. The following represents a balanced htmian ration based on Government figures. While it is not expected that the supply for every The baker sifts and purifies his flour before using it. average family will be based on this ratio, it is a val- uable table for reference in any household. It was a surprise to find the low cost of an ideal ration. The food costs only a fraction over thirty cents ; but bread, while costing only one-sixth of this amount, supplied nearly one-third of the total energy. ESTIMATED COST (CENTS). ENERGY. $ .05 Bread 980 .04 Butter 432 .04 Ham 331 .03 Milk 323 .04 Beef (round) 218 .007 Sugar 192 .04 Eggs 164 .005 Potatoes 164 .03 Cake 150 .02 Fruit and vegetables 95 $ .302 3050 Cutting the Cost of Living. The increasing cost of living has become a serious problem. Without some facts, facts as shown above, the housewife sees no com- fortable solution, held as she is between the "upper and nether millstones'' of what the family wants to eat but cannot afford, and what they can afford but do not want To the housewife, who knows the hard labor of bread baking regularly and the uncertain results produced by inexperienced help, the greater con- sumption of bread is scarcely a welcome idea. It is therefore pleasing to know that there is an easy and a practical solution: let the modern bakery furnish your bread ! W^ Great mixing machines thoroughly mix the dough. The baker's laboratory. The Day of the Specialist. Times have changed. Not long ago the women spun the wool, wove the cloth and made their own gar- ments. People made their own furniture, made their own soap, made their own shoes and moulded their own candles. Now we know that others can make much better cloth, soap or shoes for us at a great deal lower cost then we can make them ourselves. The work of the specialist is pre-eminent in every walk of life. Look into your own kitchen. You use canned goods in profusion: canned toma- toes, canned succotash, canned asparagus and canned spinach ; you have canned soups ; you buy coffee that is already roasted and ground ; you use ready-made pickles, preserves, catsup and relishes — all put up in canning factories, and opened months, sometimes more than a year, afterward for use on your table. Yet there are some people who still insist that bread, of all things the most difficult food to produce in the kitchen, and the one requiring the most heat, work and worry, cannot be left to the care and experience of the specialist. As this sentiment is at the very root of the bread question, and as more bread and better bread is the foundation of the nation's strength and the low cost of living, it behooves every housewife to consider it seriously. In Bulletin No. 13, Fart 9, Division of Chemistry, U. S. Department of Agriculture, on page 1236, Dr. Harvey W. Wiley says : "The baking of bread is an art which is most successfully practiced by professionals, and the American method of home bread baking is not to be too highly commended.'' Even temperature the year 'round. The bakers' chief aims are wholesomeness and cleanliness. The Modern Bakery. The fact is that the modern bakery, with the assistance of the greatest scientific talent of two continents, is almost daily improving its processes. While in most cases the housewife finds herself to- day just where her mother was years ago, it has been the dream of the baker to produce a perfect loaf which is scarcely touched by any hands except those of the consumer. To-day this dream is being more and more realized. The modern baker's first concern is absolute cleanliness; he knows that care, cleanliness and system mean success. Many bakers furnish their men white linen clothing to wear in the bakeshop. The modern baker also makes use of a laboratory where tests of the ingredients are made daily. Nothing is left to chance. Throughout every step of the modern bakery process this same painstaking accuracy is observed. The home breadmaker puts her in- gredients together by measure — by cup- ful, by quarts, etc., as the case may be. Often, she puts them in "by guess.'' Flour, which forms the largest proportion of bread, con- stantly varies in weight and baking qualities. Not even the best brands are exactly the same, for the quality of wheat varies from year to year, from locality to locality ; and just as this quality of wheat varies so flour will vary in some essential degree. The baker having learned all this, both by exper- The modern baker takes every advantage of mechanical accuracy. A machine in which the dough raises. ience and by expert tests, knows that the most reliable stand- ard of measure is weight. Everything that goes into the making of his pro- ducts, whether it be bread, or pie-crust, cake, or delicate confections, is weighed on scales that respond almost to a feather's weight. The baker knows that the assistance of science and mechan- ics is of the greatest value. He knows that whenever he can find a device which will take the place of human hands his product will not only be more uniform, but that it will be more perfect in every particular. During the past few years the inventive talents of two continents have been devoted to improving the processes used in making bakery goods. The mechanical engineers of Europe and America have been kept busy to meet the demand of enterprising bakers for the best tools and machinery with which to make high grade goods. We do not say that every baker in every city has every kind of a machine that has been made. Some men use machinery for some parts of the work while others do not; but all do, and all must, use skill and care and proper methods to produce goods that are satisfactory to the high class trade. The Perfect Oven. Although the modern baker has devices which cut the dough into exact sizes, devices which mould this dough, round it up, and even knead it for him, nevertheless his most wonderful assistant is his great perfect oven. One of the greatest drawbacks to home baking is the oven of the ordinary kitchen range. Its tem- perature is almost always an unknown quantity. The modern baker's oven has a germ-killing power which is far beyond that of the kitchen oven. The kitchen fire bakes with a dry, uncertain heat while the bakery oven is adapted to each particular product of the baker's art. ■^~^ZM^ The housewife has no better baking facilities than her mother had. Mfc.^ The modern baker keeps careful track of every baking. Some very interesting facts in this regard have developed at prize loaf competitions at state fairs and the like. It is very doubtful if the modem housewife realizes how serious a thing an insuffi- ciently baked loaf of bread really is. An interesting story, illustrating this point, is told by a former president of the National Associa- tion of Master Bakers : "A very nice appearing lady called at my office with a loaf of bread which she had made from an original recipe and which was known by the name of ^Health Bread/ She had sold this to her neighbors, who were crazy about it. She had built up quite a trade and thought that as it had pleased her neighbors, she would like to arrange with a large baking con- cern to buy her recipe, and market the ^Health Bread' in a large way. She asked me to cut and examine the loaf. When I took it up it was very heavy, although it looked good and appetizing. Upon cutting the loaf I found it very nice part way in, but the center was nearly raw dough. She was indignant at my criticism, but admitted that all her ^Health Bread' was like this loaf and insisted it was perfectly baked. I believe she thought it was." Special Ovv>ns arc r(?ouire«l The Best Ingredients Only. A part of the objection to the product of the baker can be attributed to the impression that he does not use the best ingredients. In order to make his goods better in quality than those made by his competitors in the home kitchen, the baker cannot run any risks through a mistaken The bakers' ovens are made to suit their requirements, both in heat and moisture. sense of economy. He cannot afford to use infer- ior ingredients. Has any housewife ever been able to turn out a first-class product when she has used inferior materials? Neither can the baker perform the impossible ! The baker buys in large quantities the best in- gredients he can find in the market. His flour, sugar, shortening, etc., are all as good as those used by the home breadmaker. In some cases the quality is better than many a housewife can afford to use. But the modern baker does not stop there. It is a fact, well known to experts in the milling and baking business, that flour, fresh from the grind- ing, does not give as good baking results as flour that is a few weeks old. Again, flour made from new wheat offers still more obstacles to successful baking. The well managed bakery is clean and attractive. The product oia modern bakery is handiea with care and system. The professional baker generally buys his flour direct from the mill, knows what crop of wheat went into its making and about when it was ground, and is thus able to lay in his stock of flour and hold it until it is in the best condition for baking. OEC 16 1911 The Moral of the Story The question of where the best bread is baked is not a question of price. Every housewife knows that, when you figure up the cost of your ingredients, your fuel and your own labor (to say nothing of adding to this the chances of ^4osing a bak- ing'O you have a sum total which is much higher than the price which the professional baker asks. With you it has been a question entirely of giving your family the food which you have been taught to be- lieve was the most wholesome. You have always wanted your family to have the best that can be produced. You would like to give your children fresh bread every day instead of once or twice a week, as you are compelled to do when you do your own baking. You know that your own time can be spent with more real value to your family in some other way. You realize that you are making yourself old before your time, when you are held like a slave over the hot cook stove. The great hope of the future of American womanhood is that she is now declaring her inde- pendence. More than half of the women in the large cities in this country are now completely free from the labor of breadmaking. Each baker bakes several brands. If one brand does not suit, try another. Recent carefully collected statistics show that in from 60 to 65 per cent of the families in large cities, the homemade substitute for perfect bread is un- known. These families eat more bread and better bread than they did before. They are healthier and hap- pier because of this change. They are solving the problem of the high cost of living. The result is inevitable. The percentage of eaters of better bread in the small towns is getting larger every month. The whole question is merely one of proper infor- mation. That is why this booklet has been prepared for you. In moderate language it has been penned with a desire to bring home to your understanding two simple facts : DEC 16 1911 First : The best food is bread. Second: The best bread is bakers' bread. These two statements are made on the author- ity of the United States Government, as quoted in the preceding pages. No housewife who really knows the facts will any longer attempt to bake her own bread. When every housewife has learned and accepted these facts we will be a healthier and stronger nation, and the aims and purposes of the experiments of the United States Department of Agriculture will have been realized. The staff of life. Zhi Cakiland Press TRIBUNE PRINTING CO. MIXNEAPOlylS l^.'gBg.'gH^'feP e'.sBsrgH>-?l! tiv^land Palestine IIW i Austria Modent Americaiv Double Loar BoKcmia •11 GermaLny Hun^ap< 6\uiKer!aa:=^.