with pretty hands can display them there quite as well as
with embroidery, etc. ; but the rings and bracelets should
be left in the jewel-case. The stitches in tight dress
sleeves are not warranted not to break " during this pro-
cess. Perfect freedom for the muscles of the arms and
chest is absolutely essential to the making and kneading
of bread.
Temperature and Time for the Raising of Bread. — In
winter the water or milk used in mixing should be luke-
warm ; and if the flour be kept in a verj' cold place, warm
it before using. In summer the water need not be
warmed, neither should it be ice- water ; the milk should
be scalded (not boiled), and cooled. After the bread is
kneaded sufficiently it must be made into a smooth round,
ball, with no dry flour left on the surface, and put back in
the mixing-bowl to rise. If you have learned the knack
of scraping a bowl thoroughly, it need not be washed ;
otherwise it is well to wash and grease the bowl, that the
dough may come out more easily after it has risen. Notice
how it fills the bowl, and let it rise until it has a little
more than doubled in size. Cover it, not with a cloth
alone, as that serves merely to keep out the dust, but with
several thicknesses of cloth, and a tightly fitting tin cover.
It is important that the air be excluded, as it causes a
hard crust to form, which will be difficult to mix thoroughly
in the dough at the next kneading, and will also leave dark
spots or streaks in the bread.
The dough should rise in a temperature of about 75°.
Avoid a draught of cold air, or sudden alternations of ex-
treme heat and cold. If it be placed on a mantel or near
a stove, it must be turned frequently. When necessary to
hasten the rising, place the bowl in a pan of warm (not
hot) water, and keep the water at the same temperature
until it begins to rise. After fermentation has been well
established the temperature can be lowered without harm,
provided it does not fall below 45°. In winter, bread
should be mixed early in the evening ; and if the kitchen
become very cold before morning, keep the dough in a
The Boston Cook Book,
57
warmer room ; it will be risen by six or seven in the morn-
ing. In summer, mix it later at night, leave it in a cool
place, and the next morning attend to it earl}^ ; if possible,
by five o'clock. In very hot weather mix early in the
morning, and bake by noon. It should never be allowed
to rise to the point of " caving in," or settling, or running
over the bowl. Even if it does not become sour, it loses
the natural sweet flavor of the wheat, and is tasteless and
insipid. It should rise in a light, puffy, well-rounded
mass ; and if it half filled the bowl at first, it will be readj^
when risen nearly to the top of the bowl, " to cut down,"
as most cooks express it. This is done by cutting it away
from the sides of the bowl, and working it over into the
centre with the knife. This releases some of the gas,
checks the fermentation, and reduces the bulk somewhat.
It will rise again very quickly, and the cutting-down pro-
cess can be repeated several times, and the bread will be
the better for it, provided the rising does not go too far at
any time. It takes but a moment, and should alwa3's be
done when the dough is risen sufficiently, if 3'ou are not
ready to shape it at once into loaves.
Page 39
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
with pretty hands can display them there quite as well as with embroidery, etc. ; but the rings and bracelets should be left in the jewel-case. The stitches in tight dress sleeves are not warranted not to breakk " during this process. Perfect freedom for the muscles of the arms and chest is absolutely essential to the making and kneading of bread.
Temperature and Time for the Raising of Bread. — In winter the water or milk used in mixing should be lukewarm ; and if the flour be kept in a very cold place, warm it before using. In summer the water need not be warmed, neither should it be ice- water ; the milk should be scalded (not boiled), and cooled. After the bread is kneaded sufficiently it must be made into a smooth round, ball, with no dry flour left on the surface, and put back in the mixing-bowl to rise. If you have learned the knack of scraping a bowl thoroughly, it need not be washed ; otherwise it is well to wash and grease the bowl, that the dough may come out more easily after it has risen. Notice how it fills the bowl, and let it rise until it has a little more than doubled in size. Cover it, not with a cloth alone, as that serves merely to keep out the dust, but with several thicknesses of cloth, and a tightly fitting tin cover. It is important that the air be excluded, as it causes a hard crust to form, which will be difficult to mix thoroughly in the dough at the next kneading, and will also leave dark spots or streaks in the bread.
The dough should rise in a temperature of about 75°. Avoid a draught of cold air, or sudden alternations of extreme heat and cold. If it be placed on a mantel or near a stove, it must be turned frequently. When necessary to hasten the rising, place the bowl in a pan of warm (not hot) water, and keep the water at the same temperature until it begins to rise. After fermentation has been well established the temperature can be lowered without harm, provided it does not fall below 45°. In winter, bread should be mixed early in the evening ; and if the kitchen become very cold before morning, keep the dough in a
The Boston Cook Book,
warmer room ; it will be risen by six or seven in the morning. In summer, mix it later at night, leave it in a cool place, and the next morning attend to it early; if possible, by five o'clock. In very hot weather mix early in the morning, and bake by noon. It should never be allowed to rise to the point of " caving in," or settling, or running over the bowl. Even if it does not become sour, it loses the natural sweet flavor of the wheat, and is tasteless and insipid. It should rise in a light, puffy, well-rounded mass ; and if it half filled the bowl at first, it will be readj^ when risen nearly to the top of the bowl, " to cut down," as most cooks express it. This is done by cutting it away from the sides of the bowl, and working it over into the centre with the knife. This releases some of the gas, checks the fermentation, and reduces the bulk somewhat. It will rise again very quickly, and the cutting-down process can be repeated several times, and the bread will be the better for it, provided the rising does not go too far at any time. It takes but a moment, and should always be done when the dough is risen sufficiently, if 3'ou are not ready to shape it at once into loaves.