3. We sprinkle flour over a board, and turn the dough
out on it.
4. We take a knife, dip it in flour, and cut the dough into
tzvelve pieces,
N.B.— We should keep our hands floured to prevent the dough from sticking
to them.
5. We form each piece into a small roll.
6. We flour a baking tin.
7. We put these rolls on to the tin and put the tin in the
oven (the thermometer at the oven door should rise to 2400)
to bake for twenty minutes.
8. The milk rolls will then be ready for use.
On Making Yorkshire Tea Cakes. 417
YORKSHIRE TEA CAKES.
Average cost of "Yorkshire Tea Cakes" (about two).
INGREDIENTS.
d.
§ of a lb. of flour , 1$
l\ gill of milk oj
1 oz. of butter✪ Milk Biscuits 1
1 egg 1
\ an oz. of German yeast ot
5
Time required, about one hoztr and a half.
Now we will show you how to make Yorkshire Tea
Cakes.
1. We put one gill and a half (one gill is a quarter of a
pint) of milk into a small saucepan and put it on the fire.
2. We put half an ounce of German yeast into a basin,
and when the milk is just warm we pour it on to the yeast.
3. We put three-quarters of a pound of flour into a large
basin, and rub into it one ounce of butter.
4. We beat up one egg in a cup, and then add it to the
flour.
5. We now pour the yeast and milk through a strainer
into the basin, and mix all well together with a wooden
spoon.
6. We flour a board and turn the dough out on it.
7. We flour our hands and knead the dough for a minute
or two.
8. We take a knife, dip it in flour, and divide the dough
into cakes.
9. We take some cake tins (as many as are required),
and grease them inside with dripping.
10. We put the cakes into the tins.
N.B. — The tins should be only three-quarters full \ so as to allow for the
cakes to rise.
D D
41 8 National Training School for Cookery.
11. We stand the tins near the fire, and allow the cakes
to rise for one hour,
12. After that time we put the tins into the oven (the
thermometer at the oven door should rise to 2400) to bake
for a quarter of an hour.
13. We then turn the cakes out of the tins, and place
them on a sieve, or on the seat of a cane chair, to cool.
They are then ready for serving.
N.B. — This will prevent them from getting heavy.
Lessons on Making Bread.
419
BREAD.
Average cost of "Bread" {about a quartern).
INGREDIENTS.
32 lbs. flour (2nds) at 2s. \d. the peck
1 oz. German yeast
1 teaspoonful of salt
Time required, quarter of an hour for making, two or three hours for rising,
and one hour and a half for baking.
Now we will show you how to make Bread.
1. We take three pounds and a half of seconds flour, put
three pounds of it into a large pan, and make a hole or well
in the centre of the flour.
N.B. — Haifa pound is reserved to work the bread up with.
2. We put one ounce of German yeast into a basin.
3. We add about a gill of tepid water, and stir the yeast
into a stiff paste.
4. We then fill the basin with luke-wann water, and stir
the yeast smoothly, making in all about one pint and three
gills.
5. We add to the flour, a teaspoonful of salt✪ Bread, and then
pour in by degrees the yeast, mixing the flour lightly into a
dough with our hands.
6. We should add more lukewarm water if the dough is
too stiff.
N.B. — We must be sure to mix up all the flour into dough.
Page 156 · 3 recipe records on this page
Presented as published in 1891. 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
3. We sprinkle flour over a board, and turn the dough out on it.
4. We take a knife, dip it in flour, and cut the dough into twelve pieces,
N.B.— We should keep our hands floured to prevent the dough from sticking to them.
5. We form each piece into a small roll.
6. We flour a baking tin.
7. We put these rolls on to the tin and put the tin in the oven (the thermometer at the oven door should rise to 240°) to bake for twenty minutes.
8. The milk rolls will then be ready for use.
On Making Yorkshire Tea Cakes. 417
YORKSHIRE TEA CAKES.
Average cost of "Yorkshire Tea Cakes" (about two).
d.
§ of a lb. of flour , 1$
l\ gill of milk oj
1 oz. of butter 1
1 egg 1
\ an oz. of German yeast ot
Time required, about one hoztr and a half.
Now we will show you how to make Yorkshire Tea Cakes.
1. We put one gill and a half (one gill is a quarter of a pint) of milk into a small saucepan and put it on the fire.
2. We put half an ounce of German yeast into a basin, and when the milk is just warm we pour it on to the yeast.
3. We put three-quarters of a pound of flour into a large basin, and rub into it one ounce of butter.
4. We beat up one egg in a cup, and then add it to the flour.
5. We now pour the yeast and milk through a strainer into the basin, and mix all well together with a wooden spoon.
6. We flour a board and turn the dough out on it.
7. We flour our hands and knead the dough for a minute or two.
8. We take a knife, dip it in flour, and divide the dough into cakes.
9. We take some cake tins (as many as are required), and grease them inside with dripping.
10. We put the cakes into the tins.
N.B. — The tins should be only three-quarters full \ so as to allow for the cakes to rise.
D D
41 8 National Training School for Cookery.
11. We stand the tins near the fire, and allow the cakes to rise for one hour,
12. After that time we put the tins into the oven (the thermometer at the oven door should rise to 240°) to bake for a quarter of an hour.
13. We then turn the cakes out of the tins, and place them on a sieve, or on the seat of a cane chair, to cool. They are then ready for serving.
N.B. — This will prevent them from getting heavy.
Lessons on Making Bread.
BREAD.
Average cost of "Bread" {about a quartern).
32 lbs. flour (2nds) at 2s. \d. the peck
1 oz. German yeast
1 teaspoonful of salt
Time required, quarter of an hour for making, two or three hours for rising, and one hour and a half for baking.
Now we will show you how to make Bread.
1. We take three pounds and a half of seconds flour, put three pounds of it into a large pan, and make a hole or well in the centre of the flour.
N.B. — Haifa pound is reserved to work the bread up with.
2. We put one ounce of German yeast into a basin.
3. We add about a gill of tepid water, and stir the yeast into a stiff paste.
4. We then fill the basin with luke-wann water, and stir the yeast smoothly, making in all about one pint and three gills.
5. We add to the flour, a teaspoonful of salt, and then pour in by degrees the yeast, mixing the flour lightly into a dough with our hands.
6. We should add more lukewarm water if the dough is too stiff.
N.B. — We must be sure to mix up all the flour into dough.
Records on this page
Milk BiscuitsYorkshire Tea CakesBread