Method. — Mix whole meal, flour, and salt in a bowl, rub in lard, crumble yeast in a basin, mix with i tea-spoonful of sugar, I tea-spoonful of flour, and a little lukewarm water. Set in a w^arm place to rise for 10 minutes (it must rise high, and have a w^hite froth on top). Make a hole in the centre of flour, pour in yeast, add a little lukewarm water, mix with a w^ooden spoon till nearly all the flour, etc., is taken up. Knead with the hands until smooth and rather soft, adding more w^ater if necessary. Turn smooth side up and mark across, cover, and set in a w^arm place to rise for i hour. Form into loaves or put into greased tins. Set to rise again for 30 minutes. Bake in a hot oven, reducing the heat when the bread has finished rising. Brown Bread 2 lbs. whole meal. \ lb. w'hite flour. I oz. yeast. 2 tea-spoonfuls salt. I tea-spoonful sugar. I oz. lard. CAKES, ETC Hints on making Cakes I. Flour must be dry and sifted. 2. Good quality of granulated sugar should be used. 3. Fruit cleaned and thoroughly dried, or the cakes will be heavy. 4. Break eggs into separate cups, one bad one might spoil many. 5. Tins used for rich cakes must be lined with paper. Lay a double fold of paper over the bottom of the tin, cut to the proper size, and let that which lines the sides come about 2 inches above the edge of the tin. 6. See that all ingredients necessary are weighed out and placed on the table. This saves time. 7. Number of eggs used depends on the quality of cake required. For plain cakes allow i egg to 4 oz. flour. For rich cakes allow i egg to 2 oz. flour. For sponge mixtures (the chief ingredients being eggs and sugar), allow i egg to I oz. flour. 8. The heat of the oven for baking should be understood. (a) Small cakes, such as buns, etc., should be baked in a hot oven. (d) Small fancy cakes, in tins, should be put in a moderate oven for a short time, that the mixture may soften and take the form of the tin, then the heat of the oven increased to finish. (c) Large fruit cakes must be baked in a moderate oven. Keep at a steady heat all the time. (d) Sponge cakes must be baked in a moderate oven. 9. Parkin and gingerbread must be baked in a slow oven, as they are liable to burn. 10. To test cakes when they are sufficiently baked, press the top of cake with the fingers ; if no impression is left, the cake is done. 38 HOUSEHOLD COOKERY Tea Cakes I lb. flour. I tea-spoonful salt. I oz. yeast. About \ pint lukewarm milk 1 egg. and water. 2 oz. butter. i tea-spoonful sugar. Method, — Mix flour and salt, rub in butter, mix yeast with sugar and a little warm milk ; pour into centre of the flour. Beat egg, add with more warm milk and water. Mix with a wooden spoon to a light dough. Beat well with the hand for lo minutes. Cover w^ith a w^arm cloth, set in a warm place to rise I hour. Form into cakes, allowing from 3^ to 4 oz. in each. Place on a greased tin, put in a warm place to rise about 20 minutes. Brush lightly over with milk, bake in a hot oven 10 to 15 minutes. When baked, brush over with warm butter. Note. — For currant tea cakes allow i oz. sugar and 2 oz. currants to each pound of flour. Swiss Buns 1 lb. flour. 2 oz. sugar. 1 oz. yeast. 2 OZ. butter. 2 oz. finely chopped candied peel. ✪ Brown Bread

AI-modernized reading of the original text

Method. — Mix whole meal, flour, and salt in a bowl, rub in lard, crumble yeast in a basin, mix with i tea-spoonful of sugar, I tea-spoonful of flour, and a little lukewarm water. Set in a warm place to rise for 10 minutes (it must rise high, and have a white froth on top). Make a hole in the centre of flour, pour in yeast, add a little lukewarm water, mix with a wooden spoon till nearly all the flour, etc., is taken up. Knead with the hands until smooth and rather soft, adding more water if necessary. Turn smooth side up and mark across, cover, and set in a warm place to rise for i hour. Form into loaves or put into greased tins. Set to rise again for 30 minutes. Bake in a hot oven, reducing the heat when the bread has finished rising. Brown Bread 2 lbs. whole meal. \ lb. w'hite flour. I oz. yeast. 2 tea-spoonfuls salt. I tea-spoonful sugar. I oz. lard. Hints on making Cakes I. Flour must be dry and sifted. 2. Good quality of granulated sugar should be used. 3. Fruit cleaned and thoroughly dried, or the cakes will be heavy. 4. Break eggs into separate cups, one bad one might spoil many. 5. Tins used for rich cakes must be lined with paper. Lay a double fold of paper over the bottom of the tin, cut to the proper size, and let that which lines the sides come about 2 inches above the edge of the tin. 6. See that all ingredients necessary are weighed out and placed on the table. This saves time. 7. Number of eggs used depends on the quality of cake required. For plain cakes allow i egg to 4 oz. flour. For rich cakes allow i egg to 2 oz. flour. For sponge mixtures (the chief ingredients being eggs and sugar), allow i egg to I oz. flour. 8. The heat of the oven for baking should be understood. (a) Small cakes, such as buns, etc., should be baked in a hot oven. (d) Small fancy cakes, in tins, should be put in a moderate oven for a short time, that the mixture may soften and take the form of the tin, then the heat of the oven increased to finish. (c) Large fruit cakes must be baked in a moderate oven. Keep at a steady heat all the time. (d) Sponge cakes must be baked in a moderate oven. 9. Parkin and gingerbread must be baked in a slow oven, as they are liable to burn. 10. To test cakes when they are sufficiently baked, press the top of cake with the fingers ; if no impression is left, the cake is done. Tea Cakes I lb. flour. I tea-spoonful salt. I oz. yeast. About \ pint lukewarm milk 1 egg. and water. 2 oz. butter. i tea-spoonful sugar. Method, — Mix flour and salt, rub in butter, mix yeast with sugar and a little warm milk ; pour into centre of the flour. Beat egg, add with more warm milk and water. Mix with a wooden spoon to a light dough. Beat well with the hand for lo minutes. Cover w^ith a w^arm cloth, set in a warm place to rise I hour. Form into cakes, allowing from 3^ to 4 oz. in each. Place on a greased tin, put in a warm place to rise about 20 minutes. Brush lightly over with milk, bake in a hot oven 10 to 15 minutes. When baked, brush over with warm butter. Note. — For currant tea cakes allow i oz. sugar and 2 oz. currants to each pound of flour. Swiss Buns 1 lb. flour. 2 oz. sugar. 1 oz. yeast. 2 OZ. butter. 2 oz. finely chopped candied peel.

Records on this page

Brown BreadTea CakesSwiss BunsSultana SconesRaspberry Buns

Household cookery