4 ozs. dessicated cocoanut grated rind of 1 orange 4 eggs i- lb. butter 1 teaspoonful baking powder strips of lemon peel✪ Melton Biscuits Mix the flour, rice, sugar, orange rind, lemon rind, and cocoanut together. Whisk up the eggs. Melt the butter and pour it into the flour, etc. Add the whisked eggs and mix all to a dough. Roll this out to about one-eighth inch in thickness and stamp it out into biscuits with a plain cutter 2 inches diameter. Put these on a baking sheet, stick a strip of lemon peel on each, and bake in a moderate oven (375° F.) for ten minutes. BREAD. It is very easy to show a beginner how to make dough properly, but to explain on paper how to do it is an entirely different matter. Flours vary in strength and water-absorbing properties. Yeast varies in strength. The temperature of the air varies from day to day. If we had none of these differences it would be comparatively easy to give a recipe that would work out satisfactorily to everyone, but because of the above-mentioned variations it is only possible to 150 give the diiections plainly, and trust to the natural intelligence of the cook 01 baker to adapt them to his own particular requirements. The exact proportion of salt that must be used is 2 lbs. for every 100 lbs. of flour being used. The average amount of water to use is one half the weight of the flour. A gallon of water weighs 10 lbs. Assuming that you are going to make up a batch of dough from 50 lbs. of flour, you will require in addition 25 lbs. of water = 2i gallons, 1 lb. of salt, and yeast. Here another difficulty arises when trying to explain, because the strength and vigour of yeast varies considerably. For the sake of clear explanation we will assume that 1 quart of liquid yeast is equal to one ounce of compressed yeast in its power to raise dough. On this assumption you will require to use 1 gallon of liquid yeast = 4 ozs. of compressed yeast. This will necessitate a reduction of 1 gallon of water. Now have the flour, if it is at all lumpy, sifted into the dough trough ; the sifting will materially assist the yeast action, besides removing all extraneous matter from the flour. If the weather is very cold, and the flour is kept stored in a cold place, have this sifting done in the warm bakers’ shop or galley an hour or two before making up the dough, so that the flour will become a bit warmer, or about 60° F. Have the water at 120° F. Dissolve the salt in the water and pour this into a hollow made in the middle of the flour, then mix in enough of the flour to make a batter mixture. This will have the effect of lowering the temperature of the water, and thus avoiding the risk of scalding the yeast, which can then be added. Now work the whole mixture of flour, yeast, salt, and water together, by working the flour from the sides into the centre, and then knead it thoroughly. Do not add more flour excepting just an occasional dusting when it is required to free the hands from the dough, and continue to work and knead the dough until it leaves the trough sides quite clean and has no tendency to stickiness. Now cover this over so that the dough will not become chilled, and allow it to rise until it is about twice the bulk that it was when first kneaded. The time this takes will largely depend upon the vigour of the yeast and the temperature at which the dough is kept.

AI-modernized reading of the original text

4 ozs. dessicated cocoanut grated rind of 1 orange 4 eggs i- lb. butter 1 teaspoonful baking powder strips of lemon peel Mix the flour, rice, sugar, orange rind, lemon rind, and cocoanut together. Whisk up the eggs. Melt the butter and pour it into the flour, etc. Add the whisked eggs and mix all to a dough. Roll this out to about one-eighth inch in thickness and stamp it out into biscuits with a plain cutter 2 inches diameter. Put these on a baking sheet, stick a strip of lemon peel on each, and bake in a moderate oven (375° F.) for ten minutes. BREAD. It is very easy to show a beginner how to make dough properly, but to explain on paper how to do it is an entirely different matter. Flours vary in strength and water-absorbing properties. Yeast varies in strength. The temperature of the air varies from day to day. If we had none of these differences it would be comparatively easy to give a recipe that would work out satisfactorily to everyone, but because of the above-mentioned variations it is only possible to give the directions plainly, and trust to the natural intelligence of the cook or baker to adapt them to his own particular requirements. The exact proportion of salt that must be used is 2 lbs. for every 100 lbs. of flour being used. The average amount of water to use is one half the weight of the flour. A gallon of water weighs 10 lbs. Assuming that you are going to make up a batch of dough from 50 lbs. of flour, you will require in addition 25 lbs. of water = 2i gallons, 1 lb. of salt, and yeast. Here another difficulty arises when trying to explain, because the strength and vigour of yeast varies considerably. For the sake of clear explanation we will assume that 1 quart of liquid yeast is equal to one ounce of compressed yeast in its power to raise dough. On this assumption you will require to use 1 gallon of liquid yeast = 4 ozs. of compressed yeast. This will necessitate a reduction of 1 gallon of water. Now have the flour, if it is at all lumpy, sifted into the dough trough ; the sifting will materially assist the yeast action, besides removing all extraneous matter from the flour. If the weather is very cold, and the flour is kept stored in a cold place, have this sifting done in the warm bakers’ shop or galley an hour or two before making up the dough, so that the flour will become a bit warmer, or about 60° F. Have the water at 120° F. Dissolve the salt in the water and pour this into a hollow made in the middle of the flour, then mix in enough of the flour to make a batter mixture. This will have the effect of lowering the temperature of the water, and thus avoiding the risk of scalding the yeast, which can then be added. Now work the whole mixture of flour, yeast, salt, and water together, by working the flour from the sides into the centre, and then knead it thoroughly. Do not add more flour excepting just an occasional dusting when it is required to free the hands from the dough, and continue to work and knead the dough until it leaves the trough sides quite clean and has no tendency to stickiness. Now cover this over so that the dough will not become chilled, and allow it to rise until it is about twice the bulk that it was when first kneaded. The time this takes will largely depend upon the vigour of the yeast and the temperature at which the dough is kept.

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