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22 Bread Making Fermented bread is made by mixing to a dough, flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment. Sugar is usually added to hasten fermentation. , until dough has doubled its bulk. This change has been caused by action of the ferment, which attacks some of the starch in flour, and changes it to sugar, and sugar in turn to alcohol and carbon dioxide, thus lightening the whole mass. Dough is then kneaded a second time to break bubbles and distribute evenly the carbon dioxide.

51 Pineapple Lemonade 1 pint water 1 quart ice−water 1 cup sugar 1 can grated pineapple Juice 3 lemons Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice−water. 52 Orangeade Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice. 53 Mint Julep 1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine 11/2 cups boiling water 1 cup strawberry juice 12 sprigs fresh mint Make syrup by boiling quart of water and sugar twenty minutes.

Some familiar brands are Oolong, Formosa, English Breakfast, Orange Pekoe, and Flowery Pekoe. The last two named, often employed at the “five o’clock tea,” command high prices; they are made from the youngest leaves. Orange Pekoe is scented with orange leaves. The best green tea comes from Japan. Some familiar brands are Hyson, Japan, and Gunpowder. 7 From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a Chapter III − BEVERAGES 37 The 1918 Fanny Farmer Cookbook stimulant rather than as a nutrient.

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