7. We sprinkle about a tablespoonful of dry flour over
the dough, and cover the pan with a cloth.
8. We place the pan near the fire for at least two hours
to let the dough rise.
9. When the dough has risen sufficiently, we take up the
D D 2
42 o National Training School for Cookery.
pan and work in more flour, if necessary, to make the
dough stiff enough to turn out of the pan.
N.B. — We must keep our hands well floured all through the process of
bread making.
10. We turn the dough out on a well-floured board, and
knead it well, using up a good deal more flour.
11. We divide the dough into six equal pieces, knead each
piece separately, and make into a loaf.
N.B. — If the bread is to be baked in tins we form each loaf into a dumpling
or ball (with a smooth surface and no cracks in it), either long or round
according to the shape of the tin.
12. We put the bread into the tins, which should be well
floured.
13. We cut a slit in the top of the dough, or prick it with
a fork.
N.B. — If the bread is to be made into cottage loaves, —
14. We divide each piece into two, one rather larger
than the other.
15. We make each into a ball, put the smaller one on the
top of the other, and press our forefinger into the middle of
the top.
N.B. — Cottage loaves are baked on floured tins.
N.B. — If there are no tins the oven shelf should be washed and floured, and
a tin is not then necessary.
16. We let the loaves rise half an hour in a warm place
before we put them in the oven.
17. We then put them in the oven (the thermometer at
the oven door should rise to 2800, and after a qziarter of an
hoar be reduced to 2200) for about one hour and a half.
N.B. — To test if the bread is sufficiently baked we should run a clean knife
into the loaves, and if it comes out perfectly bright the bread is done.
18. When we take the bread out of the oven we stand
each loaf up on its side to cool. It is then ready for use.
Sick- Room Cookery. — Chicken Panada. 421
SICK-ROOM COOKERY
Lesson No. i.
CHICKEN PANADA.
Average cost of u Chicken Panada?
INGREDIENTS.
s. d.
\ a chicken i 6
A tablespoonful of cream o \\
Time required, about two hours and a half.
Now we will show you how to make Chicken Pa?iada.
1. We take a chicken and clean it in the same way that
we do for roasting a fowl (see " Trussing a Fowl for
Roasting ").
2. We cut the chicken in half, dividing it down the
middle of the back with a sharp knife.
3. We take all the flesh off the bones of half the chicken,
and cut it into small pieces with a sharp knife.
4. We put the pieces of chicken into a gallipot, and
sprinkle over them half a saltspoonful of salt✪ Chicken Panada.
5. We take a piece of paper and tie it over the top of
the gallipot.
6. We take a saucepan half full of boiling water, and put
it on the fire.
7. We stand the gallipot in the saucepan, and let it
simmer for two hours. The water must not cover the
gallipot.
8. After that time we take the gallipot out of the
saucepan.
9. We take the pieces of chicken out with a spoon, We
must not lose any of the liquor.
10. We take the pieces of chicken, and put them into a
mortar and pound them well to a pulp.
422 National Training School for Cookery.
11. We take a tammy sieve and stand it over a basin.
Page 157 · 1 recipe record 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
7. We sprinkle about a tablespoonful of dry flour over the dough, and cover the pan with a cloth.
8. We place the pan near the fire for at least two hours to let the dough rise.
9. When the dough has risen sufficiently, we take up the
D D 2
42 o National Training School for Cookery.
pan and work in more flour, if necessary, to make the dough stiff enough to turn out of the pan.
N.B. — We must keep our hands well floured all through the process of bread making.
10. We turn the dough out on a well-floured board, and knead it well, using up a good deal more flour.
11. We divide the dough into six equal pieces, knead each piece separately, and make into a loaf.
N.B. — If the bread is to be baked in tins we form each loaf into a dumpling or ball (with a smooth surface and no cracks in it), either long or round according to the shape of the tin.
12. We put the bread into the tins, which should be well
floured.
13. We cut a slit in the top of the dough, or prick it with a fork.
N.B. — If the bread is to be made into cottage loaves, —
14. We divide each piece into two, one rather larger than the other.
15. We make each into a ball, put the smaller one on the top of the other, and press our forefinger into the middle of the top.
N.B. — Cottage loaves are baked on floured tins.
N.B. — If there are no tins the oven shelf should be washed and floured, and a tin is not then necessary.
16. We let the loaves rise half an hour in a warm place before we put them in the oven.
17. We then put them in the oven (the thermometer at the oven door should rise to 280°, and after a quarter of an hour be reduced to 220°) for about one hour and a half.
N.B. — To test if the bread is sufficiently baked we should run a clean knife into the loaves, and if it comes out perfectly bright the bread is done.
18. When we take the bread out of the oven we stand each loaf up on its side to cool. It is then ready for use.
Sick- Room Cookery. — Chicken Panada. 421
Lesson No. i.
CHICKEN PANADA.
Average cost of u Chicken Panada?
s. d.
\ a chicken i 6
A tablespoonful of cream o \\
Time required, about two hours and a half.
Now we will show you how to make Chicken Pa?iada.
1. We take a chicken and clean it in the same way that we do for roasting a fowl (see " Trussing a Fowl for Roasting ").
2. We cut the chicken in half, dividing it down the middle of the back with a sharp knife.
3. We take all the flesh off the bones of half the chicken, and cut it into small pieces with a sharp knife.
4. We put the pieces of chicken into a gallipot, and sprinkle over them half a saltspoonful of salt.
5. We take a piece of paper and tie it over the top of the gallipot.
6. We take a saucepan half full of boiling water, and put it on the fire.
7. We stand the gallipot in the saucepan, and let it simmer for two hours. The water must not cover the gallipot.
8. After that time we take the gallipot out of the saucepan.
9. We take the pieces of chicken out with a spoon, We must not lose any of the liquor.
10. We take the pieces of chicken, and put them into a mortar and pound them well to a pulp.
422 National Training School for Cookery.
11. We take a tammy sieve and stand it over a basin.
Records on this page
Chicken Panada