39 Cadogan Street, GLASGOW.
Quality is our and the best 71 d vertisem cut.
145
BREAD, GAKES, <frc.
BRBTin and S&ONES.
WHITE BREAD.
3^ lbs. flour. I i teaspoonful salt.
1 oz. yeast. I x teaspoonful sugar,
it pints tepid water✪ White Bread.
Rub the flour and salt into a warm bowl and work before the
fire until the chill is off. Make a well in centre. Have the
yeast and sugar creamed together and add the water, then
pour this into well. Work the flour into well from the outside
until it forms a batter. Sprinkle flour on top, cover with cloth,
and set in a warm place for 20 minutes, when it should be
covered with bubbles and be quite spongy. Knead it with the
hands, and, if necessary, add more tepid water. It should be
stiff enough to leave the bowl and hands clean. Turn up the
smooth side and give two cuts across it and set again, this time
for at least 1 J hours. Then divide into three bits and knead
each, put into buttered tins, and set again for half an hour.
Put into hot part of oven for 15 minutes, and then in cooler
part till ready.
Miss Kershaw.
BROWN BREAD,
1 lb. wheaten meal.
t tablespoonful flour.
J teaspoonful baking soda,
i teaspoonful cream of tartar.
2 teaspoonfuls sugar.
A pinch of salt.
Piece of butter, size of a walnut.
Milk✪ Brown Bread
Work the butter into the dry ingredients and make into a dough
with milk. Put into a well-buttered tin and cook in moderate
oven.
Miss Kershaw.
146
VIESMWA BREAD.
lbs. of flour. I \ teaspoonful of salt,
i oz. yeast. 3 gills of milk.
1 dessertspoonful of sugar. | 3 ozs. of butter.
1 egg✪ Viesmwa Bread.
Mix the salt with the flour and warm it a little. Melt the butter,
add the milk to it and make it just the heat of new milk. Mix
the sugar and yeast and add to it the warmed milk. Beat up
the egg and drop it into the flour and gradually stir in the milk,
&c. Keep on beating till the dough leaves the side of the bowl,
sprinkle a little flour over it, cover and set to rise in a warm
place for an hour. Turn it on to a floured board and knead it
well, divide in four and make into loaves. Place these on a
floured tin and allow them to rise again for io minutes, and bake
in a quick oven. When baked, brush them over instantly with
beaten egg.
E. P. W.
CARRAWAY LOAF.
1 lb. of flour.
1 tablespoonful of butter.
t teaspoonful of sugar.
1 teaspoonful of salt.
1 teaspoonful of soda.
1 teaspoonful of cream of tartar.
2 teaspoonfuls carraway seed.
Buttermilk✪ Carraway Loaf.
Rub butter into flour, add the other things and make into a
light dough with buttermilk. Place in a cake tin, greased and
dusted with flour, and bake till dry in the centre.
E. P. W.
BREAKFAST ROLLS.
2 breakfastcupfuls of flour. I £ teaspoonful of salt.
^ teaspoonful of soda. Nearly a breakfastcupful of
£ teaspoonful of tartaric. | sweet milk.
A small bit of butter✪ Breakfast Rolls.
Rub the butter and all the dry things together, then add the
milk and mix into a thick paste. Divide into 12 pieces, make
into different shapes — twists, small English loaves, plaits, <!vc.
- — and bake in a quick oven for 10 minutes.
Miss Bf.ssie Wight, Belmont, Wishaw.
147
SCONES.
lbs. of flour. I i large teaspoonful of cream ot
i large teaspoonful of carbonate of tartar.
soda. | A pinch of salt.
Sour milk✪ Scones.
Page 53 · 6 recipe records on this page
Presented as published in 1903. 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
39 Cadogan Street, GLASGOW. Quality is our and the best 71 d vertisem cut.
BREAD, GAKES, <frc.
BRBTin and S&ONES.
WHITE BREAD.
3^ lbs. flour. I i teaspoonful salt.
1 oz. yeast. I x teaspoonful sugar,
it pints tepid water.
Rub the flour and salt into a warm bowl and work before the fire until the chill is off. Make a well in centre. Have the yeast and sugar creamed together and add the water, then pour this into well. Work the flour into well from the outside until it forms a batter. Sprinkle flour on top, cover with cloth, and set in a warm place for 20 minutes, when it should be covered with bubbles and be quite spongy. Knead it with the hands, and, if necessary, add more tepid water. It should be stiff enough to leave the bowl and hands clean. Turn up the smooth side and give two cuts across it and set again, this time for at least 1 J hours. Then divide into three bits and knead each, put into buttered tins, and set again for half an hour. Put into hot part of oven for 15 minutes, and then in cooler part till ready.
Miss Kershaw.
BROWN BREAD,
1 lb. wheaten meal. t tablespoonful flour.
J teaspoonful baking soda, i teaspoonful cream of tartar.
2 teaspoonfuls sugar.
A pinch of salt.
Piece of butter, size of a walnut. Milk
Work the butter into the dry ingredients and make into a dough with milk. Put into a well-buttered tin and cook in moderate oven.
Miss Kershaw.
VIENNA BREAD.
lbs. of flour. I \ teaspoonful of salt,
i oz. yeast. 3 gills of milk.
1 dessertspoonful of sugar. | 3 ozs. of butter.
1 egg.
Mix the salt with the flour and warm it a little. Melt the butter, add the milk to it and make it just the heat of new milk. Mix the sugar and yeast and add to it the warmed milk. Beat up the egg and drop it into the flour and gradually stir in the milk, &c. Keep on beating till the dough leaves the side of the bowl, sprinkle a little flour over it, cover and set to rise in a warm place for an hour. Turn it on to a floured board and knead it well, divide in four and make into loaves. Place these on a floured tin and allow them to rise again for io minutes, and bake in a quick oven. When baked, brush them over instantly with beaten egg.
CARRAWAY LOAF.
1 lb. of flour.
1 tablespoonful of butter. t teaspoonful of sugar.
1 teaspoonful of salt.
1 teaspoonful of soda.
1 teaspoonful of cream of tartar.
2 teaspoonfuls carraway seed. Buttermilk.
Rub butter into flour, add the other things and make into a light dough with buttermilk. Place in a cake tin, greased and dusted with flour, and bake till dry in the centre.
BREAKFAST ROLLS.
2 breakfastcupfuls of flour. I £ teaspoonful of salt.
^ teaspoonful of soda. Nearly a breakfastcupful of
£ teaspoonful of tartaric. | sweet milk.
A small bit of butter.
Rub the butter and all the dry things together, then add the milk and mix into a thick paste. Divide into 12 pieces, make into different shapes — twists, small English loaves, plaits, <!vc. - — and bake in a quick oven for 10 minutes.
Miss Bf.ssie Wight, Belmont, Wishaw.
SCONES.
lbs. of flour. I i large teaspoonful of cream ot
i large teaspoonful of carbonate of tartar.
soda. | A pinch of salt.
Sour milk.
Records on this page
White BreadBrown BreadViesmwa BreadCarraway LoafBreakfast RollsScones