A. In the morning, before oven is heated or biscuit raised, the
simple dough would expand in hot fat, and it could be much more
quickly cooked.
RECEIPTS.
BREAD.
2 Quarts of flour.
About three-quarters of a quart of water,
y2 Table-spoonful of salt✪ Bread, sugar, and lard.
>2 Cup of liquid yeast, or /^ cake of compressed yeast.
Sift the flour into the bread-bowl, take out a cupful of it to use in
kneading the bread. Then add salt, sugar, lard, yeast, and the water,
which must be lukewarm. Mix thoroughly, then dredge board with
flour, and turn dough out on it. Knead from twenty to thirty min-
utes ; put back in bowl. Rub melted lard over the top of the dough,
cover closely, and set in a warm place to rise.
FRENCH ROLLS.
Use a part of the bread dough, and follow the recapitulation of the
lesson.
POWDER BISCUIT.
1 Quart flour, 2 heaping table-spoonfuls of shortening, half lard
and half butter.
2 Cups of milk.
2 Heaping teaspoonfuls of baking-powder.
Salt-spoonful of salt✪ Powder Biscuit.
Sift the flour, baking-powder, and salt, three times ; then rub the
shortening in the flour lightly with the hands ; add the milk gradu-
ally. When mixed, turn on floured board, roll out lightly, and cut
in cakes half an inch thick. Bake in quick oven.
FRIED DOUGH.
When bread dough is light, roll out about an inch thick, cut in
even lengths two inches long and one-half wide. Let these rise.
Then drop into boiling fat, constantly turning them. When a light
brown on each side, remove with a skimmer to a hot dish.
They are very nice with coffee.
13
98 LESSON SIXTH.
CINNAMON BREAD.
Roll out either yeast dough, or baking-powder dough, about half
inch thick. Spread it with melted butter, powder it with sugar and a
little powdered cinnamon, roll it like jelly-cake, and cut across in
slices. If raised, it must stand awhile before going into the oven.
Recapitulation of the Lesson.
BREAD.
1 We dissolve the yeast in a little water.
2 We measure the milk, add the warm water and lard to it.
3 We measure the fiour, salt, and sugar into the sieve.
4 We sift the flour into the bowl.
5 We make a hole in the flour, not quite to the bottom.
6 We turn the yeast into this well, and some of the milk and
water.
7 We mix toward the middle.
8 If more water is needed, turn it where the flour seems dry.
9 We knead with one hand till the bowl is clean.
10 Next we dredge a little flour on the moulding-board.
1 1 We turn the ball of doueh on it.
12 We knead it from twenty to thirty minutes.
13 We place it in the bowl, smooth side up.
14 We hold a little lard in the hand till warm, and then rub it over
the dough.
15 We lay a clean towel over it.
16 We cover it with the moulding-board, a pan, or a tin cover.
FRENCH ROLLS.
1 We flour the moulding-board.
2 We shape some of the raised dough into a ball.
3 We flour the rolling-pin.
4 We roll the dough from us till about an inch thick.
5 We cut it with a biscuit-cutter.
6 We dip one finger into some butter, and butter one-half of the
edge of each piece.
LESSON SIXTH. 99
7 We fold the unbuttered half over the buttered, and place in the
pan in which they are to be baked.
8 We place them near the fire to rise until double their original
size.
9 Then we bake.
FRIED DOUGH.
1 We flour the moulding-board.
2 We shape some of the raised dough into a ball.
Page 24 · 3 recipe records on this page
Presented as published in 1885. 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. In the morning, before oven is heated or biscuit raised, the simple dough would expand in hot fat, and it could be much more quickly cooked.
BREAD.
2 Quarts of flour.
About three-quarters of a quart of water,
y2 Table-spoonful of salt, sugar, and lard.
>2 Cup of liquid yeast, or /^ cake of compressed yeast.
Sift the flour into the bread-bowl, take out a cupful of it to use in kneading the bread. Then add salt, sugar, lard, yeast, and the water, which must be lukewarm. Mix thoroughly, then dredge board with flour, and turn dough out on it. Knead from twenty to thirty minutes ; put back in bowl. Rub melted lard over the top of the dough, cover closely, and set in a warm place to rise.
FRENCH ROLLS.
Use a part of the bread dough, and follow the recapitulation of the lesson.
POWDER BISCUIT.
1 Quart flour, 2 heaping table-spoonfuls of shortening, half lard and half butter.
2 Cups of milk.
2 Heaping teaspoonfuls of baking-powder.
Salt-spoonful of salt.
Sift the flour, baking-powder, and salt, three times ; then rub the shortening in the flour lightly with the hands ; add the milk gradually. When mixed, turn on floured board, roll out lightly, and cut in cakes half an inch thick. Bake in quick oven.
FRIED DOUGH.
When bread dough is light, roll out about an inch thick, cut in even lengths two inches long and one-half wide. Let these rise. Then drop into boiling fat, constantly turning them. When a light brown on each side, remove with a skimmer to a hot dish.
They are very nice with coffee.
CINNAMON BREAD.
Roll out either yeast dough, or baking-powder dough, about half inch thick. Spread it with melted butter, powder it with sugar and a little powdered cinnamon, roll it like jelly-cake, and cut across in slices. If raised, it must stand awhile before going into the oven.
Recapitulation of the Lesson.
BREAD.
1 We dissolve the yeast in a little water.
2 We measure the milk, add the warm water and lard to it.
3 We measure the fiour, salt, and sugar into the sieve.
4 We sift the flour into the bowl.
5 We make a hole in the flour, not quite to the bottom.
6 We turn the yeast into this well, and some of the milk and water.
7 We mix toward the middle.
8 If more water is needed, turn it where the flour seems dry.
9 We knead with one hand till the bowl is clean.
10 Next we dredge a little flour on the moulding-board.
1 1 We turn the ball of doueh on it.
12 We knead it from twenty to thirty minutes.
13 We place it in the bowl, smooth side up.
14 We hold a little lard in the hand till warm, and then rub it over the dough.
15 We lay a clean towel over it.
16 We cover it with the moulding-board, a pan, or a tin cover.
FRENCH ROLLS.
1 We flour the moulding-board.
2 We shape some of the raised dough into a ball.
3 We flour the rolling-pin.
4 We roll the dough from us till about an inch thick.
5 We cut it with a biscuit-cutter.
6 We dip one finger into some butter, and butter one-half of the edge of each piece.
7 We fold the unbuttered half over the buttered, and place in the pan in which they are to be baked.
8 We place them near the fire to rise until double their original size.
9 Then we bake.
FRIED DOUGH.
1 We flour the moulding-board.
2 We shape some of the raised dough into a ball.
Records on this page
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