of a cooking-box. This may be made from a large
deal soap-box packed closely with hay or some non-
conducting material, as asbestos or slag-wool. Into
this a saucepan or jar is introduced, covered very
closely, and the top covered with hay.
Previous to this the contents should have been
boiling fast for quite 5 minutes, so that the whole
of the contents when placed in the box are throughout
at a temperature of 2120 F. This may be left for 10
or 12 hours in the box, and at the expiration of this
time the contents will be perfectly cooked. It is an
admirable way of doing stews or soups, and would be
a great boon if introduced into working-class homes,
as no fire is needed, and no attention required.
The lid should not be removed until the food is
required to be taken out.
It would also be a good way of making f stock ’
during the night, or of cooking food in a camp or hut.
EQUIPMENT FOR COOKERY CENTRE
In fitting a permanent centre, the full equipment for
a class of 18 children would be —
1 good coal stove,
1 large gas stove.
If in a district where no gas is obtainable, a small
portable coal stove set into the room and a coal range
of local pattern.
In a room fitted temporarily, either
1 gas stove and 1 coal stove (portable) ;
or,
1 oil stove and coal stove (portable).
CHAPTER II
BREAD AND BREAD-MAKING
WHENEVER a young or inexperienced teacher
looks through a syllabus, she always seems to
me to 4 shy ’ at the bread lesson, unless she comes
from one of the training schools in a district where
bread-making is a home industry, such as it is in York-
shire. It really is an easy lesson to give if a little
methodical preparation is given beforehand, and the
children are very keenly interested in it.
Yeast — The best German yeast must be used. In
London this must be ordered at the baker’s the day
before, as the retail demand for this is so irregular.
For every 3J lb. of flour, or 1 quartern, allow
1 oz. of yeast if made separately ; but 2 o z. will raise
more than 2 quarterns satisfactorily.
Method — The best way is for the teacher, immedi-
ately she comes, to put the flour and basins down to
warm, have the kettle boiling, and see that the children
wash their hands and arms scrupulously clean and put
on their aprons and sleeves.
She should try, if possible, to get them to come a little
earlier on bread days. After calling the register, the
teacher goes to her demonstration table and washes her
hands before them. My readers may think that I
am unnecessarily emphasizing the fact of clean hands,
18
BREAD AND BREAD-MAKING
i9
but they need only look at the dough after the
children have kneaded to wonder where the dirt came
from.
The teacher should next make up 1 lb. of warmed
flour, with \ o z. yeast and 1 teaspoonful of salt, and
about J pint of warm water. (See recipe at the end of
the chapter.)
After demonstrating clearly that lukewarm water
is blood-heat or comfortably warm water, and showing
how it is made with 1 part of boiling and 2 parts of
cold✪ Bread Making, it is well to let them test it with their fingers.
The yeast should be mixed with a little sugar and
liquefied, and allowed to ‘ sponge ’ for a few minutes.
Then mix this with the flour after sprinkling with
salt, knead well till quite smooth, and allow to rise for
1 hour in a warm place.
Page 8 · 1 recipe record on this page
Presented as published in 1908. 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
of a cooking-box. This may be made from a large deal soap-box packed closely with hay or some nonconducting material, as asbestos or slag-wool. Into this a saucepan or jar is introduced, covered very closely, and the top covered with hay.
Previous to this the contents should have been boiling fast for quite 5 minutes, so that the whole of the contents when placed in the box are throughout at a temperature of 2120 F. This may be left for 10 or 12 hours in the box, and at the expiration of this time the contents will be perfectly cooked. It is an admirable way of doing stews or soups, and would be a great boon if introduced into working-class homes, as no fire is needed, and no attention required.
The lid should not be removed until the food is required to be taken out.
It would also be a good way of making f stock ’ during the night, or of cooking food in a camp or hut.
EQUIPMENT FOR COOKERY CENTRE
In fitting a permanent centre, the full equipment for a class of 18 children would be —
1 good coal stove,
1 large gas stove.
If in a district where no gas is obtainable, a small portable coal stove set into the room and a coal range of local pattern.
In a room fitted temporarily, either
1 gas stove and 1 coal stove (portable) ; or,
1 oil stove and coal stove (portable).
CHAPTER II
WHENEVER a young or inexperienced teacher looks through a syllabus, she always seems to me to 4 shy ’ at the bread lesson, unless she comes from one of the training schools in a district where bread-making is a home industry, such as it is in Yorkshire. It really is an easy lesson to give if a little methodical preparation is given beforehand, and the children are very keenly interested in it.
Yeast — The best German yeast must be used. In London this must be ordered at the baker’s the day before, as the retail demand for this is so irregular.
For every 3J lb. of flour, or 1 quartern, allow 1 oz. of yeast if made separately ; but 2 o z. will raise more than 2 quarterns satisfactorily.
Method — The best way is for the teacher, immediately she comes, to put the flour and basins down to warm, have the kettle boiling, and see that the children wash their hands and arms scrupulously clean and put on their aprons and sleeves.
She should try, if possible, to get them to come a little earlier on bread days. After calling the register, the teacher goes to her demonstration table and washes her hands before them. My readers may think that I am unnecessarily emphasizing the fact of clean hands,
but they need only look at the dough after the children have kneaded to wonder where the dirt came from.
The teacher should next make up 1 lb. of warmed flour, with ½ oz. yeast and 1 teaspoonful of salt, and about ½ pint of warm water. (See recipe at the end of the chapter.)
After demonstrating clearly that lukewarm water is blood-heat or comfortably warm water, and showing how it is made with 1 part of boiling and 2 parts of cold, it is well to let them test it with their fingers. The yeast should be mixed with a little sugar and liquefied, and allowed to ‘ sponge ’ for a few minutes. Then mix this with the flour after sprinkling with salt, knead well till quite smooth, and allow to rise for 1 hour in a warm place.
Records on this page
Bread Making