KITCHEN UTESSILS

Christian, Esq., who lias spent years in studying the best methods in use in this country and Europe, and* is the largest manufacturer in the United States :

" In regard to the economy of the New Process Flour, made from Min- nesota spring wheat, it is clnime<l. and I l>elics'e ]ia.s been established, that the best qualities .will make forty or fifty pounds of bread to the barrel more than tlour from tlie best quality of winter wheat. This is explained by its 8Ui>erio^ atiiuity lor water which, being held in that much greater quantity in the bread, insures its keeping moist fur a long time. Perfiaps it might interest the scrupulous housewife to know that the New Process Flour is cleaner, all of the shell or bran being taken away before this kind of Hour is made by the mill-stwies. The authorities give the chemical analysis as iM parts gfuten, 50 ^wirUs starch, 10 i>art3 dextrine, glucose, etc., 5 parts salts, fatty material, etc., and 15 parts water, for flour made from the best Min- nesota spring wheat by the new process. The above percentage of gluten is nearly double tliat of flour made from the soft varieties of wheat (that of Minnesota is of the hard). Gluten is the most im)K)rtant compound of flour, and is the substance which renders the dough firm, and gives it sutfl- cient consistency to hold the gases, generated by fermentation, long enough to make it rise well, and snsure a h^ht palatable bread. It is well known also that bread from spring wheat la sweeter. The percentage of gluten in New Process Flour is more than In flour made of the same wheat by the old process."