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     Flavor. -- Good bread has a pleasing taste and no disagreeable odor.

     Texture of Crumb, -- Good bread Is thoroughly kneaded and raised slowly. As a result the air holes are small and uniform. The crumb is evenly white and light to the center of the loaf. The crumb of good bread is not so moist as to roll in a soft ball between the fingers, nor so dry as to be impalatable when a couple of days old.

     Texture of Crust. -- The crust should be thin, crisp, deep brown color and well done.

     Size and Form. -- This is of least importance. Rectangular loaves, smooth, and evenly raised are preferable.

     The following table of Standard Measurements used in many cook books and in the University of Nebraska should be adopted by each girl in the Association.

     3 teaspoons (tsp) equal 1 tablespoon (tbsp)

     16 tbsp equal 1 cup (c)

     4 c equal 1 quart (qt)

     All measurements level.

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© 2003 for the NEGenWeb Project by Ted & Carole Miller