New Eliot House Bakery Supplying All College Dining Halls Does Sifting, Weighing, and Mixing of Flour Automatically

Supplying the seven houses and the Union, three large evens, each 16 feet long by eight feet wide, located in the new College Bakery in the basement of Eliot House, bake all the bread, pies, and pastry that the College dining halls use each day. Besides the evens, which are run by a battery of gas heaters to insure cleanliness and perfect regulation of heat, the most modern machinery has been installed, including a machine that thoroughly gifts the flour, weighs it, separates it into the correct portions, and mixes it with the regulated amount of water and yeast. The dough is then run on to a moulding machine, which, by a system of swiftly moving belts, kneads the dough and turns it into the desired shape. After a certain length of time in the steam and electric proving rooms, the mixture slides into the evens, one of which has a steam attachment that gives a crust to the French bread.

Each day the bakery turns out 125 dozen muffins, 200 dozen cookies, 200 pounds of cake, 40 to 50 large pans of pudding, 250 leaves of French bread, 175 dozen rolls, and when a popular dessert such as apple pie is to be baked, it takes 250 pies to feed the College. All fillings for pies, and sauces for puddings are made in the bakery, although in the case of sauces and whipped cream, the ingredients are sent along separately to the individual kitchens, where they are mixed.

The Bakery, like the Kirkland House kitchen, is entirely a commissary.