Instruction in cookery (London School Board receipts)

Method : — Put nearly all the flour in a large basin (the rest on a plate) ; mix in the salt ; put yeast and sugar into another basin, work with a spoon to a paste, add the water (it must be tepid, i.e., one-third boiling, two-thirds cold) ; pour in middle of flour ; make into a light dough, then knead it with the hand until smooth ; cover basin with a cloth ; set near the fire ; let dough rise two hours. Put rest of flour with it and knead again. Turn the dough on a floured board, divide it into two or three ; divide each piece in two, one smaller than the other, work both into balls ; put small ones on large, press together in the 'middle ; notch round with a knife. Place the loaves on, or in, floured tins; let rise 1 hour, bake in hot oven for about 1 hour.Smaller loaves take less time to bake. While bread is baking the oven must not be opened many times. When the bread is done it sounds hollow, and must be put aside to get cold. Time, 4 hours. (47) 1 TO MAKE WHOLE MEAL BREAD. Ingredients : — 2 lbs. Flour (Wheat Meal). 1 oz. German Yeast. 1 pt. Tepid Water. 1 teaspoonful Salt. Method : — Dissolve the yeast in the tepid water ; mix in with the meal and salt with your hand ; let rise near the fire for one hour, and make up into three loaves. Put in tins; let it rise half an hour (it requires no kneading). Bake in brisk oven about J hour. Time, 2| hours. (48) GINGER BREAD. Ingredients : — 1 lb. of Flour. 1 lb. Treacle or Golden Syrup. 6 ozs. of Butter. 2 ozs. of Sugar. 2 ozs. of Lemon Peel. 1 oz. of Ground Ginger. 1 teaspoonful of Carbonate Soda. 1 small teacupful of Milk. 2 Eggs. Method: — Put treacle, butter and sugar into a saucepan over the fire to dissolve. Break the eggs into a cup ; beat them up. Cut up the peel very finely. Dissolve the soda in the milk. Put the Hour into a basin, mix in the ginger and peel, then stir in the eggs, treacle, etc. ; beat well. Pour in the milk and soda, and beat well again. Pour the mixture into a greased shallow tin, bake in a moderately hot oven about f hour. When done, turn it from the tin and cool on a sieve. Time, 1 j hour. (49) TO MAKE A CAKE (FRUIT). Ingredients : — | lb. of Flour. 5 lb. of Fruit (Currants or Sultanas). 2 ozs. of Dripping. 2 ozs. of Sugar. 1 oz. of Peel. 1 Egg. \ gill of Milk. 2 teaspoonfuls of Baking Powder. A little Salt. Method : — Grease a cake-tin with dripping. Wash and dry the currants; rub in a cloth ; pick off the stalks. If sultanas are used, rub them in a cloth with a little flour ; pick off stalks. Cut peel in small pieces. Break egg into a basin, see that it is fresh ; beat up with a fork ; add milk. Put flour into another basin, mix in salt ; rub dripping in Tightly ; mix in with a wooden spoon the baking powder, sugar, fruit and peel; make into a very stiff paste with the egg and milk ; if not quite moist enough, a little water may be used. Turn into tin ; bake in a hot oven for one hour or more. To see if the cake is done, put a skewer into it ; if it come out clean the cake is done ; then turn out of tin and put on its side to get cold. Time, 1½ hour. (50) TO MAKE A CAKE (SEED). Ingredients : — 10 ozs. of Flour. 2 ozs. of Dripping. 2 ozs. of Sugar. 2 teaspoonfuls of Caraway Seeds. 1 teaspoonful of Baking Powder. A little Salt. 1 Egg. A gill or more Milk.