Diet Bread. — Sift together 4lb. granulated wheat meal,
2oz. cream of tartar, and loz. bicarbonate of potash ; make
a hollow in the centre of this meal with your knuckles (a
“bay” as it is technically called), and into this put loz.
fine salt, 2oz. caster sugar, and just enough churned milk✪ Diet Bread
to dissolve the salt and sugar ; when these are quite melted,
work to it just enough churned milk to bring it all to a
nice smooth dough, then mould in buttered tins, and bake
at once.
Egg Bread. — Mash well together a breakfastcupful each
of cooked rice and hominy, and work in alternately the
well beaten yolks of four eggs, and three tablespoonfuls of
fine flour, half pint new milk, and one tablespoonful of
butter✪ Egg Bread ; when these are all well mixed, stir in the stiffly
whipped whites of the eggs, shape the dough into loaves,
and bake in a quick oven,
Frame Food Bread. — Allow loz. of “ frame food extract ”
to every 71b. of flour, making up the bread in the usual
way. The extract adds greatly both to the flavour and the
nutritive qualities of the flour. It may be added in the
same way to any cake or biscuit mixtures.
Dyspepsia Bread. — Mix together £oz. caster sugar, Joz.
salt, 2oz. ground rice, loz. diastase, and £oz. German yeast,
moistening it with half a pint of milk and one and a half
pints of warm water ; when well blended work into it 3^1b.
to 41b. of whole meal or the finest flour till it becomes a
fairly firm dough. Put this into a large pan capable of
holding twice its capacity, cover it all over with a cloth,
and set it in a cool place to rise till next morning (or, at
all events, for six to eight hours) ; then turn it out, dust
with a little more flour or ground rice, knead it well
together, make it up into 21b. loaves, and put these away
HOUSEHOLD AND FANCY BREADS. 31
for an hour, or until they are well risen, when they must be
thoroughly baked. The better bread is baked the more
digestible it is.
French Bread. — Sift 41b. of fine flour into a pan and
make a bay in the centre ; dissolve 4oz. of butter in half a
pint of tepid milk and water, work it up with 2oz. of dried
yeast✪ French Bread, and pour the mixture when blended into the bay,
drawing down a little flour from the sides to form a small
pool of thin batter in the hollow ; then dust the top with
some more fresh flour, and get the pan covered with a cloth
inside the fender in a warm corner to rise. Remember
that, though it must be kept warm, it must not be allowed
to get hot. In about three hours knead it up again with
about one and a half pints of tepid milk and water; then
again cover it, and let it rise as before for three-quarters of
an hour ; now dust a board lightly with flour, turn out the
dough, and make it up into loaves, which must also be set
to rise for fifteen minutes, then bake in a well-heated oven.
Germ Bread— See Hovis Bread.
Page 20 · 3 recipe records on this page
Presented as published in 1902. 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
Diet Bread. — Sift together 4lb. granulated wheat meal, 2oz. cream of tartar, and 1oz. bicarbonate of potash ; make a hollow in the centre of this meal with your knuckles (a “bay” as it is technically called), and into this put 1oz. fine salt, 2oz. caster sugar, and just enough churned milk to dissolve the salt and sugar ; when these are quite melted, work to it just enough churned milk to bring it all to a nice smooth dough, then mould in buttered tins, and bake at once.
Egg Bread. — Mash well together a breakfastcupful each of cooked rice and hominy, and work in alternately the well beaten yolks of four eggs, and three tablespoonfuls of fine flour, half pint new milk, and one tablespoonful of butter ; when these are all well mixed, stir in the stiffly whipped whites of the eggs, shape the dough into loaves, and bake in a quick oven,
Frame Food Bread. — Allow 1oz. of "frame food extract" ” to every 71b. of flour, making up the bread in the usual way. The extract adds greatly both to the flavour and the nutritive qualities of the flour. It may be added in the same way to any cake or biscuit mixtures.
Dyspepsia Bread. — Mix together 1/2oz. caster sugar, 1/2oz. salt, 2oz. ground rice, 1oz. diastase, and 1/2oz. German yeast, moistening it with half a pint of milk and one and a half pints of warm water ; when well blended work into it 3.5lb. to 4lb. of whole meal or the finest flour till it becomes a fairly firm dough. Put this into a large pan capable of holding twice its capacity, cover it all over with a cloth, and set it in a cool place to rise till next morning (or, at all events, for six to eight hours) ; then turn it out, dust with a little more flour or ground rice, knead it well together, make it up into 21b. loaves, and put these away
for an hour, or until they are well risen, when they must be thoroughly baked. The better bread is baked the more digestible it is.
French Bread. — Sift 4lb. of fine flour into a pan and make a bay in the centre ; dissolve 4oz. of butter in half a pint of tepid milk and water, work it up with 2oz. of fresh yeast, and pour the mixture when blended into the bay, drawing down a little flour from the sides to form a small pool of thin batter in the hollow ; then dust the top with some more fresh flour, and get the pan covered with a cloth inside the fender in a warm corner to rise. Remember that, though it must be kept warm, it must not be allowed to get hot. In about three hours knead it up again with about one and a half pints of tepid milk and water; then again cover it, and let it rise as before for three-quarters of an hour ; now dust a board lightly with flour, turn out the dough, and make it up into loaves, which must also be set to rise for fifteen minutes, then bake in a well-heated oven.
Germ Bread— See Hovis Bread.
Records on this page
Diet BreadEgg BreadFrench Bread