Wheat and Maize Bread.— Mix seven
pounds of Indian meal with double its weight
in wheaten flour, and add four ounces of salt.
Mix a pint and a half of fresh yeast with two
quarts of boiling water✪ Wheat and Maize Bread. Make a hollow in the
flour without touching the bottom of the bowl,
pour in the yeast and stir into it as much flour
as will make a thin batter. Sprinkle flour
lightly on the surface of the batter, cover the
bowl, and leave it on the hearth for an hour. Stir
into it two additional quarts of boUiug water,
cover it again, and let it stand in a warm place
for ten hours. Knead thoroughly, gash the
surface with a knife, and lot the dough rise a
couple of hours longer tiU it is very Ught. Form
it into loaves, put these into the tins, let
them rise half an hour longer, and bake in
a good oven. If the crust is hard, wrap the
loaves in a towel as soon as they are taken from
the oven. Bread made in this way is inexpen-
sive and wholesome. It has a peculiar flavour
which improves with acquaintance.
Wheat and Rice Bread {see Bread,
Wheat and Kice).
Wheatears. — These birds are in season
from July to October. They shoiild be dressed
the day on which they are killed. Carefully
pick and draw the birds, truss them like larks,
put them on a bird-spit, or pass a long skewer
WHEATEARS.
from one bird to the other, and put the roasting-
hook between them that they may hang side by
side. Flour them, put them down to a clear
fire, and baste, plentifully with butter. When
done, dish them upon fried bread, and garnish
the dish with sliced lemon. Send bread sauce
to table with them. Many cooks brush them
nver with yolk of egg and sprinkle bread-
crumbs upon them before putting them down to
the fire. Time to roast the wheatears, about ten
to fifteen minutes. Probable cost, uncertain.
Wheaten Bread, Wholesomeness
of. — The chemical changes which flour under-
goes during the process of making bread are
not easily understood; for when the panary
fermentation is completed, its properties are so
altered that we cannot obtain from it either
fecula or gluten. Bread, therefore, dift'ers
widely from the flour of which it is composed,
and, in fact, may bo considered as a new sub-
stance. It is easier of digestion than any
other preparation of flour, and mixes more
readily with water, but is considerably less
nutritive. Newly-baked bread, however, swells
in the stomach, and is far from being easily
digested. Indeed, the process of fermentation
does not appear to be completed till the bread
is cold; for new bread differs from old, not
only in its effects, but in its smell and taste.
The best bread, says Dr. Coghan, is made
of pure flour of good wheat, sufficiently lea-
vened, somewhat salted, well moulded, well
baked, neither too new nor too old; that is to
say, that it be at least a day and a night old,
and not past four or five days old, except the
loaves be very great. Besides the nutritive
qualities of bread, it prevents the bad effects
which would result from the use of too much
animal food, rich soup, and other concentrated
food ; and also serves to divide and give our
aliment a proper bidk and consistence. It
may be allowed to the stomach of the weakest
patient, neither stimulates nor relaxes the
system, and is justly called the staff of life. — •
Imray.
Whelks. — Procure the whelks alive if pos-
sible. To cleanse them, put them into fresh
Page 2255 · 1 recipe record on this page
Presented as published in 1892. 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
Wheat and Maize Bread.— Mix seven pounds of Indian meal with double its weight in wheaten flour, and add four ounces of salt. Mix a pint and a half of fresh yeast with two quarts of boiling water. Make a hollow in the flour without touching the bottom of the bowl, pour in the yeast and stir into it as much flour as will make a thin batter. Sprinkle flour lightly on the surface of the batter, cover the bowl, and leave it on the hearth for an hour. Stir into it two additional quarts of boiling water, cover it again, and let it stand in a warm place for ten hours. Knead thoroughly, gash the surface with a knife, and lot the dough rise a couple of hours longer till it is very lightt. Form it into loaves, put these into the tins, let them rise half an hour longer, and bake in a good oven. If the crust is hard, wrap the loaves in a towel as soon as they are taken from the oven. Bread made in this way is inexpensive and wholesome. It has a peculiar flavour which improves with acquaintance.
Wheat and Rice Bread {see Bread, Wheat and Kice).
Wheatears. — These birds are in season from July to October. They should be dressed the day on which they are killed. Carefully pick and draw the birds, truss them like larks, put them on a bird-spit, or pass a long skewer
WHEATEARS.
from one bird to the other, and put the roasting hook between them that they may hang side by side. Flour them, put them down to a clear fire, and baste, plentifully with butter. When done, dish them upon fried bread, and garnish the dish with sliced lemon. Send bread sauce to table with them. Many cooks brush them over with yolk of egg and sprinkle bread-
crumbs upon them before putting them down to the fire. Time to roast the wheatears, about ten to fifteen minutes. Probable cost, uncertain.
Wheaten Bread, Wholesomeness
of. — The chemical changes which flour undergoes during the process of making bread are not easily understood; for when the panary fermentation is completed, its properties are so altered that we cannot obtain from it either fecula or gluten. Bread, therefore, differs widely from the flour of which it is composed, and, in fact, may bo considered as a new substance. It is easier of digestion than any other preparation of flour, and mixes more readily with water, but is considerably less nutritive. Newly-baked bread, however, swells in the stomach, and is far from being easily digested. Indeed, the process of fermentation does not appear to be completed till the bread is cold; for new bread differs from old, not only in its effects, but in its smell and taste. The best bread, says Dr. Coghan, is made of pure flour of good wheat, sufficiently leavened, somewhat salted, well moulded, well baked, neither too new nor too old; that is to say, that it be at least a day and a night old, and not past four or five days old, except the loaves be very great. Besides the nutritive qualities of bread, it prevents the bad effects which would result from the use of too much animal food, rich soup, and other concentrated food ; and also serves to divide and give our aliment a proper bidk and consistence. It may be allowed to the stomach of the weakest patient, neither stimulates nor relaxes the system, and is justly called the staff of life. — • Imray.
Whelks. — Procure the whelks alive if possible. To cleanse them, put them into fresh
Records on this page
Wheat and Maize Bread