After a further inspection of the children’s hands
they may be allowed to stand round the table while
two monitors give out the warm bowls and 6 table-
spoonfuls of flour (6 oz.) to each child. The yeast
is portioned out to each child, allowing a proper
fraction of the amount given in the recipe. They are
then allowed to mix it with a little sugar and lukewarm
water, and proceed as above, mixing with a wooden
spoon or fingers ; but the teacher must be very careful
not to allow them to make it too moist. After that
they must knead it.
Then half the class place their portions together in
one bowl, and half in the other. Two girls at a time
in turn knead the larger quantity; the rest of the class
may be employed in washing the basins and some other
light work, such as peeling potatoes, etc. Some children
have very little idea of kneading, and so it will be
necessary to give them a thorough practice in this very
2 — 2
20
INSTRUCTION IN COOKERY
necessary accomplishment. The quantity (6 o z.) may to
the inexperienced seem as bad as the teaching of roast-
ing by using mutton chops, but it must be remembered
in a class of 18 children (allowing two monitors) at
least 48 o z. or 3 lb., nearly a quartern, of flour is
kneaded by each child when the dough is put together.
A quartern will make four good-sized loaves, a very
usual baking for a small family. In consequent revisions
a quartern may be mixed by the child, and that is the
limit any child of twelve can knead.
Tea-cakes are more difficult than bread, as they are
mixed moister, and therefore are not so easy for a
beginner to handle.
I have always found it easier for them to knead it at
the board, picking up the dough with the tips of their
fingers and pounding it with their closed fists. When
quite smooth the bread may be put to rise in a warm
place — the top of the gas stove when the oven only
is lighted is very good, or in front of a coal stove with
a screen round, or even on the top of a steamer with
the water simmering very gently underneath ; but the
heat must be even and steady, or the bread will not
rise to time, and it is always important in a bread lesson
to waste no time.
This will make the dough begin to rise, but great care
must be taken not to apply too great heat to the bottom,
as this will cook the dough and practically make it
useless. It is absolutely necessary to let the dough rise
well for at least 1 hour, as, if not, it rises after shaping
too much. Whilst the children’s dough is rising, the
teacher may shape her own loaves. It would be well to
show the children how to make the ordinary tin loaf a
good shape. The tin should be warmed and greased*
and a piece of dough should be selected to half fill it,
BREAD AND BREAD-MAKING
21
kneaded lightly, and then grasped firmly with both the
hands and rolled backwards and forwards till quite
smooth on the under side. It should then be placed in the
tin upside down, lightly pressed with the knuckles into
the corners, pricked three or four times with a fork,
and put to rise for io minutes in a warm place. A very
good substitute for a tin is a i-lb. stone jam jar, warmed
and greased, which has the advantage of taking up very
little room on the baking-sheet, and also of making a
very nice crust. ✪ Bread
Page 9 · 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
After a further inspection of the children’s hands they may be allowed to stand round the table while two monitors give out the warm bowls and 6 tablespoonfuls of flour (6 oz.) to each child. The yeast is portioned out to each child, allowing a proper fraction of the amount given in the recipe. They are then allowed to mix it with a little sugar and lukewarm water, and proceed as above, mixing with a wooden spoon or fingers ; but the teacher must be very careful not to allow them to make it too moist. After that they must knead it.
Then half the class place their portions together in one bowl, and half in the other. Two girls at a time in turn knead the larger quantity; the rest of the class may be employed in washing the basins and some other light work, such as peeling potatoes, etc. Some children have very little idea of kneading, and so it will be necessary to give them a thorough practice in this very [illustration: page number]
necessary accomplishment. The quantity (6 o z.) may to the inexperienced seem as bad as the teaching of roasting by using mutton chops, but it must be remembered in a class of 18 children (allowing two monitors) at least 48 o z. or 3 lb., nearly a quartern, of flour is kneaded by each child when the dough is put together. A quartern will make four good-sized loaves, a very usual baking for a small family. In consequent revisions a quartern may be mixed by the child, and that is the limit any child of twelve can knead.
Tea-cakes are more difficult than bread, as they are mixed moister, and therefore are not so easy for a beginner to handle.
I have always found it easier for them to knead it at the board, picking up the dough with the tips of their fingers and pounding it with their closed fists. When quite smooth the bread may be put to rise in a warm place — the top of the gas stove when the oven only is lighted is very good, or in front of a coal stove with a screen round, or even on the top of a steamer with the water simmering very gently underneath ; but the heat must be even and steady, or the bread will not rise to time, and it is always important in a bread lesson to waste no time.
This will make the dough begin to rise, but great care must be taken not to apply too great heat to the bottom, as this will cook the dough and practically make it useless. It is absolutely necessary to let the dough rise well for at least 1 hour, as, if not, it rises after shaping too much. Whilst the children’s dough is rising, the teacher may shape her own loaves. It would be well to show the children how to make the ordinary tin loaf a good shape. The tin should be warmed and greased* and a piece of dough should be selected to half fill it,
kneaded lightly, and then grasped firmly with both the hands and rolled backwards and forwards till quite smooth on the under side. It should then be placed in the tin upside down, lightly pressed with the knuckles into the corners, pricked three or four times with a fork, and put to rise for io minutes in a warm place. A very good substitute for a tin is a i-lb. stone jam jar, warmed and greased, which has the advantage of taking up very little room on the baking-sheet, and also of making a very nice crust.
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Bread