Only experience can teach judgment as to the temperature of the oven, and ovens vary very much in manner of heating; but so much depends upon the heat of the oven being just right for the particular kind of cake, etc., about to be baked, that it is very important to study the subject. The handle of the oven door is generally a good guide to the heat inside, but with some ovens it is quite misleading, in which case a few breadcrumbs on a tin will show by the time they take to colour if it is brisk or moderate, until the experience has been gained which can tell by putting the hand inside for an instant. CREAM BISCUITS Mix three-quarters of a pound of flour with rather more than half a pint of cream; add a pinch of salt, knead it lightly, roll it out thin, prick it, cut it into pieces any shape, so that there is no waste, and bake them in a quick oven for four or five minutes. WATER BISCUITS Ingredients One gill of water. Four tablespoonfuls of flour. Butter the size of a walnut. A pinch of salt. 128 BREAD, CAKES, AND PASTRY 129 Boil a g'ill of water with the piece of butter in it, and pour it into a basin on the flour and salt; mix it, knead it, and pound it in a mortar or thump it with a rolling- pin, till cold. Flour your board, roll the paste out very thin, cut it into rounds, prick it and bake in a quick oven; about two minutes does them. The scraps should not be used up, as they always get harder, but the paste may be cut into any rough edged shapes, instead of rounds, and then there will be no scraps. BOHEMIAN CAKE Ingredients Fonr onnces of butter. Two ounces ol grated chocolate. Four ounces of sugar. One lemon. Six ounces of flour. Half a teaspoonlnl of baking Three eggs. powder. Sift the flour, cream the butter and sugar together until quite white, add the grated rind and juice of the lemon and the grated chocolate; then add the yolks of the eggs and half the flour; whip the whites to a stiff froth, stir them in lightly with the remainder of the flour, and add the baking powder. Put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for one hour and a quarter. BREAD Ingredients Two and a half gallons of flour. Two ounces of salt. Two ounces of yeast. One gill of warm milk and water. Five pints of lukewarm water. One teaspoonful of castor sugar✪ Bread. Put the flour into a bread-pan; put the yeast and sugar into a small basin and mix smoothly with the warm milk J 130 OCKLYE COOKERY BOOK and water; make a hole in the flour and pour in the yeast; stand the pan in a warm place for a quarter of an hour, then sprinkle in the salt, add the warm water, mix it into a stiff dough, and knead it well for half an hour; set it in a warm place again to rise for one hour and a half; then kmead up lightly and make into cottage loaves or any other shape desired, and bake in a hot oven for rather more than one hour. This quantity makes eight good-sized loaves. WHOLE MEAL LOAF Ingredients Half a pound of wholemeal. One ounce of butter. Half a pound of flour. Salt, Nearly half an ounce of yeast. Half a teaspoonful of castor sugar✪ Whole Meal Loaf. Rub the butter and flour into the meal, and a pinch of salt; cream the yeast in a basin with the sugar, add about half a gill of tepid water, make a well in the flour and pour in the yeast; let jt stand for a quarter of an hour covered over with a cloth, then mix it well with nearly half a pint of tepid water; let it stand for rather more than an hour, make it up in any shape required, and bake it in a moderate oven for one hour. CHOCOLATE FINGERS Ingredients Four ounces of flour. Four ounces of grated chocolate. Four ounces of castor sugar. Three eggs. Four ounces of butter✪ Chocolate Fingers. Beat the butter and sugar to a cream, add the chocolate, and beat it in for ten, minutes; add the eggs, beating each in separately, and then the flour by degrees.

AI-modernized reading of the original text

Only experience can teach judgment as to the temperature of the oven, and ovens vary very much in manner of heating; but so much depends upon the heat of the oven being just right for the particular kind of cake, etc., about to be baked, that it is very important to study the subject. The handle of the oven door is generally a good guide to the heat inside, but with some ovens it is quite misleading, in which case a few breadcrumbs on a tin will show by the time they take to colour if it is brisk or moderate, until the experience has been gained which can tell by putting the hand inside for an instant. CREAM BISCUITS Mix three-quarters of a pound of flour with rather more than half a pint of cream; add a pinch of salt, knead it lightly, roll it out thin, prick it, cut it into pieces any shape, so that there is no waste, and bake them in a quick oven for four or five minutes. WATER BISCUITS Ingredients One gill of water. Four tablespoonfuls of flour. Butter the size of a walnut. A pinch of salt. Boil a g'ill of water with the piece of butter in it, and pour it into a basin on the flour and salt; mix it, knead it, and pound it in a mortar or thump it with a rollingpin, till cold. Flour your board, roll the paste out very thin, cut it into rounds, prick it and bake in a quick oven; about two minutes does them. The scraps should not be used up, as they always get harder, but the paste may be cut into any rough edged shapes, instead of rounds, and then there will be no scraps. BOHEMIAN CAKE Ingredients Four ounces of butter. Two ounces of grated chocolate. Four ounces of sugar. One lemon. Six ounces of flour. Half a teaspoonful of baking Three eggs. powder. Sift the flour, cream the butter and sugar together until quite white, add the grated rind and juice of the lemon and the grated chocolate; then add the yolks of the eggs and half the flour; whip the whites to a stiff froth, stir them in lightly with the remainder of the flour, and add the baking powder. Put the mixture into a cake tin lined with buttered paper, and bake in a moderate oven for one hour and a quarter. BREAD Ingredients Two and a half gallons of flour. Two ounces of salt. Two ounces of yeast. One gill of warm milk and water. Five pints of lukewarm water. One teaspoonful of castor sugar. Put the flour into a bread-pan; put the yeast and sugar into a small basin and mix smoothly with the warm milk J and water; make a hole in the flour and pour in the yeast; stand the pan in a warm place for a quarter of an hour, then sprinkle in the salt, add the warm water, mix it into a stiff dough, and knead it well for half an hour; set it in a warm place again to rise for one hour and a half; then knead up lightly and make into cottage loaves or any other shape desired, and bake in a hot oven for rather more than one hour. This quantity makes eight good-sized loaves. WHOLE MEAL LOAF Ingredients Half a pound of wholemeal. One ounce of butter. Half a pound of flour. Salt, Nearly half an ounce of yeast. Half a teaspoonful of castor sugar. Rub the butter and flour into the meal, and a pinch of salt; cream the yeast in a basin with the sugar, add about half a gill of tepid water, make a well in the flour and pour in the yeast; let it stand for a quarter of an hour covered over with a cloth, then mix it well with nearly half a pint of tepid water; let it stand for rather more than an hour, make it up in any shape required, and bake it in a moderate oven for one hour. CHOCOLATE FINGERS Ingredients Four ounces of flour. Four ounces of grated chocolate. Four ounces of castor sugar. Three eggs. Four ounces of butter. Beat the butter and sugar to a cream, add the chocolate, and beat it in for ten, minutes; add the eggs, beating each in separately, and then the flour by degrees.

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The Ocklye cookery book