WALNUT CAKES. 2 ozs. chopped walnuts. GINGER CAKE. 2 ozs. chopped crystallised ginger. ORANGE Cakes. Grated rind of 1 small orange. 1 teaspoon- ful orange juice. CHOCOLATE CAKES. 14 ozs. chocolate dissolved in 1 table- spoonful of milk. Bread Heat at Number 12 for 15 minutes. Bake at Number 6. Time 1 hour. 34 lbs. flour. 34 teaspoonsful salt. I oz. yeast. 1 teaspoonful sugar. 12 pints water✪ Bread. Method.—Put the flour and salt into a basin. Cream together the yeast and sugar, and add the water which must be just tepid. Make a well in the centre of the flour and strain in the yeast and water. Sprinkle over a little flour from the sides of the basin, and then leave it in a warm atmosphere for about 20 minutes, or until little bubbles begin to appear on the top of the liquid. Then work in all the flour and knead the mixture well. This works the yeast evenly into the flour and produces an even textured loaf. Cover the basin with a damp cloth—this prevents the top of the dough from becoming dry—and leave to rise for about 2 hours or until it has increased to about double the quantity. Turn the dough on to a floured board, knead it a little, and divide it into loaves (2 half-quartern). Work each loaf until the dough is smooth and shows no cracks, and put it into a greased and floured tin. Cut or prick the top and leave the loaves in a warm place to prove for about 4 hour or until the dough has risen to the top of the tin. Heat the oven with the dial at 60 CAKES AND BREAD No. 12 for 15 minutes, then turn the dial to No. 6, and put the loaves in on the 4th runner and bake for 1 hour. Bread should be made in a warm room, and everything should be kept at about body temperature. Cold retards the working of the yeast and excessive heat kills it. : Noie—When making bread for the first time it is advisable to use only 1 pint of water when setting the sponge, using as much of the remainder as the flour will take when mixing the dough. Flours vary in quality, and some will take more liquid than others. Christmas Cake Heat at Number 4 for 15 minutes ; turn to Number 3 to bake. Time 4 hours. Shelf 5th. 8 ozs. butter. 2 tablespoonsful brandy. 8 ozs. castor sugar. 4 lb. currants. 5 eggs. 4 lb. sultanas. 10 ozs. plain flour. + lb. muscat raisins. t level teaspoonful baking i Ib. candied peel. powder. 2 ozs. glacé cherries. Pinch of salt. 2 ozs. almonds✪ Christmas Cake. Method.—Grease a cake tin, 8-9 inches across, and line it with one thickness of greaseproof paper, and grease it. Prepare the fruit, blanch the almonds, wash and dry the currants and sultanas, chop the peel, raisins, cherries and almonds. Warm the sugar in the oven for a few minutes, then put into a large basin and add the butter. Beat together till very soft and creamy, then add the eggs one at a time, beating each one in thoroughly before adding the next. It requires at least 15 minutes beating in all, and this is most easily done with the hand, or a large wooden spoon. Mix in the fruit, and lastly the flour, and brandy, if used. If liked, the cake can be left overnight before baking, as this allows the fruit to swell in the mixture. Fruit Cake Number 4. Time 14 hours. Shelf 5tn. 4 ozs. butter. 2 eggs. 4 ozs. castor sugar. 8 ozs. plain flour 1 heaped teaspoonful baking 4 ozs. sultanas. 3 powder. ~ Pinch of salt. 4 ozs. Currants✪ Fruit Cake. Meihod—Cream the butter and sugar in a warm basin till very soft. Beat in the eggs one at a time, adding a little flour with CAKES AND BREAD 61 the second. Mix in the fruit, and lastly sift in the flour, baking powder and salt. Mix lightly. Put into a greased cake tin (6-7 inches across) and bake. Gingerbread Number 3. Time 13 hours. Shelf ath. 12 ozs. flour. 1 flat teaspoonful bicarbonate 3 Ib. treacle or golden syrup. of soda. 3 Ib. lard. 2 eggs. + lb. brown sugar. 4 tablespoonsful milk. 2 teaspoonsful ginger✪ Gingerbread.

AI-modernized reading of the original text

WALNUT CAKES. 2 ozs. chopped walnuts. GINGER CAKE. 2 ozs. chopped crystallised ginger. ORANGE Cakes. Grated rind of 1 small orange. 1 teaspoonful orange juice. CHOCOLATE CAKES. 14 ozs. chocolate dissolved in 1 tablespoonful of milk. Bread Heat at Number 12 for 15 minutes. Bake at Number 6. Time 1 hour. 34 lbs. flour. 34 teaspoonsful salt. I oz. yeast. 1 teaspoonful sugar. 12 pints water. Method.—Put the flour and salt into a basin. Cream together the yeast and sugar, and add the water which must be just tepid. Make a well in the centre of the flour and strain in the yeast and water. Sprinkle over a little flour from the sides of the basin, and then leave it in a warm atmosphere for about 20 minutes, or until little bubbles begin to appear on the top of the liquid. Then work in all the flour and knead the mixture well. This works the yeast evenly into the flour and produces an even textured loaf. Cover the basin with a damp cloth—this prevents the top of the dough from becoming dry—and leave to rise for about 2 hours or until it has increased to about double the quantity. Turn the dough on to a floured board, knead it a little, and divide it into loaves (2 half-quartern). Work each loaf until the dough is smooth and shows no cracks, and put it into a greased and floured tin. Cut or prick the top and leave the loaves in a warm place to prove for about 4 hour or until the dough has risen to the top of the tin. Heat the oven with the dial at No. 12 for 15 minutes, then turn the dial to No. 6, and put the loaves in on the 4th runner and bake for 1 hour. Bread should be made in a warm room, and everything should be kept at about body temperature. Cold retards the working of the yeast and excessive heat kills it. : Noie—When making bread for the first time it is advisable to use only 1 pint of water when setting the sponge, using as much of the remainder as the flour will take when mixing the dough. Flours vary in quality, and some will take more liquid than others. Christmas Cake Heat at Number 4 for 15 minutes ; turn to Number 3 to bake. Time 4 hours. Shelf 5th. 8 ozs. butter. 2 tablespoonsful brandy. 8 ozs. castor sugar. 4 lb. currants. 5 eggs. 4 lb. sultanas. 10 ozs. plain flour. + lb. muscat raisins. t level teaspoonful baking i Ib. candied peel. powder. 2 ozs. glacé cherries. Pinch of salt. 2 ozs. almonds. Method.—Grease a cake tin, 8-9 inches across, and line it with one thickness of greaseproof paper, and grease it. Prepare the fruit, blanch the almonds, wash and dry the currants and sultanas, chop the peel, raisins, cherries and almonds. Warm the sugar in the oven for a few minutes, then put into a large basin and add the butter. Beat together till very soft and creamy, then add the eggs one at a time, beating each one in thoroughly before adding the next. It requires at least 15 minutes beating in all, and this is most easily done with the hand, or a large wooden spoon. Mix in the fruit, and lastly the flour, and brandy, if used. If liked, the cake can be left overnight before baking, as this allows the fruit to swell in the mixture. Fruit Cake Number 4. Time 14 hours. Shelf 5tn. 4 ozs. butter. 2 eggs. 4 ozs. castor sugar. 8 ozs. plain flour 1 heaped teaspoonful baking 4 ozs. sultanas. 3 powder. ~ Pinch of salt. 4 ozs. Currants. Method.—Cream the butter and sugar in a warm basin till very soft. Beat in the eggs one at a time, adding a little flour with the second. Mix in the fruit, and lastly sift in the flour, baking powder and salt. Mix lightly. Put into a greased cake tin (6-7 inches across) and bake. Gingerbread Number 3. Time 13 hours. Shelf ath. 12 ozs. flour. 1 flat teaspoonful bicarbonate 3 Ib. treacle or golden syrup. of soda. 3 Ib. lard. 2 eggs. + lb. brown sugar. 4 tablespoonsful milk. 2 teaspoonsful ginger.

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