Milk Bread is made by using tepid milk instead of water. Unfermented Bread. — Ingredients : i lb flour, \ pint milk or water, 2 teaspoons baking powder✪ Unfermented Bread, or use self-rising flour. Pass the flour and baking powder through a wire sieve and mix the milk in smoothly. Divide the dough into equal parts and form little cottage loaves. They will take from ten minutes to a quarter of an hour to bake. Lower the gas every five minutes, and place them under the browning shelf. A hot oven is required. Vienna Bread. — Ingredients : 1 lb. Vienna flour, ! oz. German yeast, 1 teaspoon ful castor sugar, 1 egg, 1 oz. butter, 1 gill of tepid milk✪ Vienna Bread. Cream the yeast and sugar and add the milk and butter by warming the butter first in a stewpan and then adding the milk, letting it just get lukewarm, and mixing it with the yeast. Pour this into the flour, which should be passed through a sieve; beat in the egg, and having formed a dough, set it to rise for an hour and a half in a warm place, covered over with a cloth. When the dough is wrell risen, knead it well and form it into fancy twists and rolls. Place them on a floured baking sheet and let them prove in a warm place for GAS COOKERY BOOK. 205 10 or 15 minutes; then place in the gas oven under¬ neath the sheet deflector in a quick oven. Lower the gas after the first five minutes, and when the bread is nearly done, brush it over with milk and return it to the oven to finish off and glaze. Breakfast Roils. — Ingredients. — 1 lb. self-rising flour, J pint milk, 1 oz. butter. Pass the flour through a sieve, rub in the butter, moisten w ith cold milk till it forms a light dough, stirring with a knife. Knead a little, then take off pieces and roll them. Put on floured tins and bake in a quick oven for a quarter of an hour, having previously brushed over each a little milk or egg. Plain Biscuits. — Ingredients : 2 ozs. butter, 1 gill of milk, J lb. flour✪ Plain Biscuits. Melt the butter, add the milk, and then mix it with the flour. Work it into a smooth paste and roll it out thinly. Cut into rounds with a cutter and place on a buttered baking sheet; prick them with a fork. Five minutes to bake. 206 THE HOUSEHOLD JAMS AND PRESERVES. Home-Made Jam. — Those who have been accus¬ tomed to home-made jam never really care for the factory-made article, which is so often composed of materials very different from the pure fruit and sugar which should constitute the sole ingredients of “ real jam.” And even if it be the case that jam made in factories is absolutely free from adulteration, and is composed solely of choice fruit and first-class sugar, the pur¬ chaser has no personal knowledge of the fact — and to many people ignorance is not bliss where food purity is concerned. Yet comparatively few effect the economy and secure the purity that can be ensured by making their own jam, partly because many of them have never tasted the delights of the home-made article, and partly because many of them have tried jam¬ making on a coal range, and only succeeded in achieving a failure. That is due to the fact that the great essential to success in jam-making is a steady, constant heat; and that is just where the coal range fails and the Gas Cooker can he absolutely relied upon to succeed.

AI-modernized reading of the original text

Milk Bread is made by using tepid milk instead of water. Unfermented Bread. — Ingredients : 1 lb flour, ½ pint milk or water, 2 teaspoons baking powder, or use self-rising flour. Pass the flour and baking powder through a wire sieve and mix the milk in smoothly. Divide the dough into equal parts and form little cottage loaves. They will take from ten minutes to a quarter of an hour to bake. Lower the gas every five minutes, and place them under the browning shelf. A hot oven is required. Vienna Bread. — Ingredients : 1 lb. Vienna flour, ½ oz. German yeast, 1 teaspoonful castor sugar, 1 egg, 1 oz. butter, 1 gill of tepid milk. Cream the yeast and sugar and add the milk and butter by warming the butter first in a stewpan and then adding the milk, letting it just get lukewarm, and mixing it with the yeast. Pour this into the flour, which should be passed through a sieve; beat in the egg, and having formed a dough, set it to rise for an hour and a half in a warm place, covered over with a cloth. When the dough is well risen, knead it well and form it into fancy twists and rolls. Place them on a floured baking sheet and let them prove in a warm place for 10 or 15 minutes; then place in the gas oven under¬ neath the sheet deflector in a quick oven. Lower the gas after the first five minutes, and when the bread is nearly done, brush it over with milk and return it to the oven to finish off and glaze. Breakfast Rolls. — Ingredients. — 1 lb. self-rising flour, ½ pint milk, 1 oz. butter. Pass the flour through a sieve, rub in the butter, moisten with cold milk till it forms a light dough, stirring with a knife. Knead a little, then take off pieces and roll them. Put on floured tins and bake in a quick oven for a quarter of an hour, having previously brushed over each a little milk or egg. Plain Biscuits. — Ingredients : 2 ozs. butter, 1 gill of milk, ½ lb. flour. Melt the butter, add the milk, and then mix it with the flour. Work it into a smooth paste and roll it out thinly. Cut into rounds with a cutter and place on a buttered baking sheet; prick them with a fork. Five minutes to bake. JAMS AND PRESERVES. Home-Made Jam. — Those who have been accus¬ tomed to home-made jam never really care for the factory-made article, which is so often composed of materials very different from the pure fruit and sugar which should constitute the sole ingredients of “ real jam.” And even if it be the case that jam made in factories is absolutely free from adulteration, and is composed solely of choice fruit and first-class sugar, the pur¬ chaser has no personal knowledge of the fact — and to many people ignorance is not bliss where food purity is concerned. Yet comparatively few effect the economy and secure the purity that can be ensured by making their own jam, partly because many of them have never tasted the delights of the home-made article, and partly because many of them have tried jam¬ making on a coal range, and only succeeded in achieving a failure. That is due to the fact that the great essential to success in jam-making is a steady, constant heat; and that is just where the coal range fails and the Gas Cooker can he absolutely relied upon to succeed.

Records on this page

Unfermented BreadBreakfast RollsVienna BreadPlain Biscuits

The household gas cookery book