The Ideal cook book

The simplest way of making bread in small quantities is as follows :—Take one-half pound of white flour, and, whilst in a dry state, mix in thoroughly a small teaspoonful baking powder and a pinch of salt. Then add about a quarter of a pint of milk and water, or water alone ; knead it as quickly as possible and put immediately into a very hot oven ; the whole secret of making light bread after this fashion lies in attention to these last rules. If the oven is well heated, it will rise almost directly, and it should be baked until the outside is quite crisp and hard. I generally knead mine into the desired shape, but they can be baked in tins if preferred. For brown bread, I use three parts of brown and one of white flour, and a little extra wa. (4, 2! Gee Oe Dae ~ TES ae AR a ee a ra le ee er ee UA AN is Ay Ras SAM ah Stee ad A 8 Ue SEN Betty tile Brien; 7 RAT baking powder; also adding a little more water, if necessary, to mix it. 461. Rice and Wheat Bread—Ingredients—1 Ib. of rice, 2 qts. of water, 4 lbs. of flour, 4 large spoonfuls of yeast, salt. Simmer a pound of rice in two quarts of water till it becomes perfectly soft; when it is of a proper warmth, mix it extremely well with four pounds of flour, and yeast and salt as for other bread ; of yeast about four large spoonfuls ; knead it extremely well ; then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others. 462. French Bread—Ingredients—1⁄4 pk. of fine flour, yolks of 3 and whites of 2 eggs, salt, 1⁄2 pt. of good yeast, 3⁄4 pt. of milk. With a quarter of a peck of fine flour mix the yolks of three’ and whites of two eggs, beaten and strained, a litile salt, half a pint of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin light dough ; stir it about, but don’t knead it ; have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done. 463. Brown Bread—Ingredients—Sponge as for white bread, 2 parts of Graham flour, 3⁄4 white flour, to every qt. of this add a large breakfast cupful of Indian meal, 2 saltspoonfuls of salt, for a good sized loaf allow 3⁄4 a cupful of molasses. Take the Graham and white flour, Indian meal, and salt, in the above proportions, and mix this up with the sponge, then pour in the molasses. If it cannot be brought to the proper congruity (which should be very soft) with the sponge, add a little warm water; be careful to knead it well and for a long time ; then allowit to rise; it will take longer than white bread ; then make into loaves, and bake carefully. When baked allow to cool before cutting. 464. Brown Bread (2)—Ingredients—1 pt. of brown flour, 1⁄2 cupful of yeast, white flour, sweeten to taste. Scald one pint of brown flour, make it as thick as stiff mush ; then put in half a cupful of yeast, and let this sponge stand over night; in the morning mix it up with white flour, and sweeten to taste. This quantity makes two small loaves. It requires longer to bake than white bread. be) Sse Cart : Were): al Pied oe ae 746 Tur Domintox Coox Boo. 465. Brown Bread (3)—Ingredients—3 teacupfuls of corn meal, 2 cupfuls of boiling sweet milk, 1 teacupful of molasses, 1 cupful of wheat flour, 1 cupful of sour milk, 1 teaspoonful of soda, 1⁄4 teaspoonful of salt. Take the corn meal, stir into it the boiling sweet milk; when cold, add the molasses, wheat flour, and sour milk ; into the sour milk stir well the soda; addalso the salt ; steam three hours. 466. Brown Bread (4)—Ingredients—1 pt. of corn meal, 1 pt. of rye flour, 1 tablespoonful of brown sugar, 1 teaspoonful of salt, 2 of baking powder, 1 tablespoonful of lard, 3 pint of milk.