More Information About Yeast

Commercial Yeast.--When yeast plants are deprived of water and food, they cease to multiply. However, under these conditions, they may be kept alive so that when water and food are again provided they will increase in number and carry on their work. Advantage has been taken of these characteristics of yeast, for although at one time the... Read more

Leavening Agent For Bread

As has been pointed out, the ingredients that are actually required in the making of hot breads are flour, liquid, salt, and leavening, and to give variety to breads of this kind, numerous other materials, including sugar, shortening, eggs, fruit, nuts, etc., are often added. With the exception of leavening agents, none of these ingredients... Read more

Learn To Care For Your Food

Although, as has been explained, the selection and preparation of foods require much consideration from the housewife who desires to get good results in COOKING, there is still one thing to which she must give attention if she would keep down the cost of living, and that is the care of food. Unless food is properly taken care of before... Read more

Oranges And The Multi-Benefit They Provide

Long recognized as a potent source of vitamin C, oranges are considered by most to be tasty, juicy, and unspectacular. No one gets excited about an orange in their lunchbox-but they should. The discoveries that are being made about the power of oranges to support heart health and prevent cancer, stroke, diabetes, and a host of chronic... Read more

How To Keep A Food Journal And Ensure Weight Loss Success!

Keeping a food diary
So, Im sure this probably isnt the first time youve been told that you should be keeping a journal of your daily food consumption. It may not sound that important but research has shown that a food diary is a very valuable tool. Being accountable for your habits and honestly taking stock of personal patterns will easily... Read more

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Chinese food therapy is a practice of healing using natural foods instead of medications.

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