2. Another Recipe.— Boil a handful of hops in 44 units of
water for fifteen or twenty minutes ; strain, and mix in 1 of salt, 1
of powdered ginger, and 5 of moist sugar, and, when cold, add 10
of yeast (if liquid) or a cake of yeast (if dry). Let it stand in an
open vessel for ten or twelve hours, then pour into ajar, or bottle,
and cork loosely. This will keep good for a month in cold weather,
and for a fortnight in hot weather. Ten units of yeast w-ill make
six good-sized loaves of bread : say, to G4 units of flour.
To make this bread, mix a thin batter of some of the flour and
water, stir in the yeast, cover the vessel, and place it near the fire
for the night (not too near ; too great a heat kills the yeast germs)
In the morning it should look spongy. Mix in sufficient flour to
325
326 The Complete Indian
make the dough a proper consistency, and let it rise ; then shape
into loaves, and let these rise again, and then bake. If, however,
it is necessary to bake in larger (juantities a few more directions are
necessary, which will he found in Miscellaneous.
3. Baking Powder is not wanted if patent flour is always kept
ready, as it should be ; but the following recipe is a very good one :
Take 6 units soda, 6 of cornflour, and 12 of cream of tartar. Dry
separately, grind very fine, and mi.x intimately.
4. Breakfast Rolls. — Take 5 units patent flour. Put in a basin.
Pour on 8 or 10 units of milk✪ Breakfast Rolls. Mix rapidly, but thoroughly, with
a spoon. The dough will be rocky, and like a sponge. Put a good
deal of flour on the board. Empty out the dough on to it, sprinkle
with more flour, form lightly into a heap, flatten it to a round
cake, cut in six, or stamp out with a cutter. Leave them that
shape, or lightly roll in the haiid-s, and bake at once. If you have
no oven, bake in a frying-pan with a tin cover on which are placed
hot coals. An oven is best, and we strongly recommend every
mistress to have one (those in the kerosene stoves are excellent for
1‘olls), but the frying-pan answers admirably. A little cream added
to the milk, or the yolk of an egg beaten up in it, is an improve-
ment, and a change. These rolls should be as light as French
bread, and should never fail. The same flour may be made into a
slightly thinner dough and baked in a loaf. Water makes these
roils as light as milk does, but they do not taste so inch.
6. Breakfast Rolls {mith Yeast). — Put unit of sugar and salt
and 16 units of flour into a basin. Rub into it 1 unit of butter.
Mix 1 unit of yeast with 10 of lukewarm new milk✪ Breakfast Rolls. Mix with the
flour, adding more milk if required. The paste should he rather
thin. Set by the fire to rise for one hour. Then make into small
rolls, egg over, and bake in a sharp oven.
6. Crumpets. — Mix 2 units patent flour with sufficient milk to
make a thin batter✪ Crumpets, and bake in muffin tins well buttered or floured.
About 2 units of batter go to each mould.
7. Drop Scones. — Take 2 units patent flour, 10 of milk, 1 of oiled
butter, 1 of yolk of egg, some salt. Beat to a batter. Add 1 of
white of egg✪ Drop Scones well whisked. Oil a frying-pan. Drop the mixture
1 unit at a time. When cooked on one side turn like a pancake.
Or they may be made in one large scone and cut to shapes. Serve
very hot for tea.
Page 227 · 7 recipe records on this page
Presented as published in 1898. 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
A modernized reading is not available for this page yet. You are seeing the original text.
2. Another Recipe.— Boil a handful of hops in 44 units of
water for fifteen or twenty minutes ; strain, and mix in 1 of salt, 1
of powdered ginger, and 5 of moist sugar, and, when cold, add 10
of yeast (if liquid) or a cake of yeast (if dry). Let it stand in an
open vessel for ten or twelve hours, then pour into ajar, or bottle,
and cork loosely. This will keep good for a month in cold weather,
and for a fortnight in hot weather. Ten units of yeast w-ill make
six good-sized loaves of bread : say, to G4 units of flour.
To make this bread, mix a thin batter of some of the flour and
water, stir in the yeast, cover the vessel, and place it near the fire
for the night (not too near ; too great a heat kills the yeast germs)
In the morning it should look spongy. Mix in sufficient flour to
325
326 The Complete Indian
make the dough a proper consistency, and let it rise ; then shape
into loaves, and let these rise again, and then bake. If, however,
it is necessary to bake in larger (juantities a few more directions are
necessary, which will he found in Miscellaneous.
3. Baking Powder is not wanted if patent flour is always kept
ready, as it should be ; but the following recipe is a very good one :
Take 6 units soda, 6 of cornflour, and 12 of cream of tartar. Dry
separately, grind very fine, and mi.x intimately.
4. Breakfast Rolls. — Take 5 units patent flour. Put in a basin.
Pour on 8 or 10 units of milk. Mix rapidly, but thoroughly, with
a spoon. The dough will be rocky, and like a sponge. Put a good
deal of flour on the board. Empty out the dough on to it, sprinkle
with more flour, form lightly into a heap, flatten it to a round
cake, cut in six, or stamp out with a cutter. Leave them that
shape, or lightly roll in the haiid-s, and bake at once. If you have
no oven, bake in a frying-pan with a tin cover on which are placed
hot coals. An oven is best, and we strongly recommend every
mistress to have one (those in the kerosene stoves are excellent for
1‘olls), but the frying-pan answers admirably. A little cream added
to the milk, or the yolk of an egg beaten up in it, is an improve-
ment, and a change. These rolls should be as light as French
bread, and should never fail. The same flour may be made into a
slightly thinner dough and baked in a loaf. Water makes these
roils as light as milk does, but they do not taste so inch.
6. Breakfast Rolls {mith Yeast). — Put unit of sugar and salt
and 16 units of flour into a basin. Rub into it 1 unit of butter.
Mix 1 unit of yeast with 10 of lukewarm new milk. Mix with the
flour, adding more milk if required. The paste should he rather
thin. Set by the fire to rise for one hour. Then make into small
rolls, egg over, and bake in a sharp oven.
6. Crumpets. — Mix 2 units patent flour with sufficient milk to
make a thin batter, and bake in muffin tins well buttered or floured.
About 2 units of batter go to each mould.
7. Drop Scones. — Take 2 units patent flour, 10 of milk, 1 of oiled
butter, 1 of yolk of egg, some salt. Beat to a batter. Add 1 of
white of egg well whisked. Oil a frying-pan. Drop the mixture
1 unit at a time. When cooked on one side turn like a pancake.
Or they may be made in one large scone and cut to shapes. Serve
very hot for tea.