The school kitchen textbook

Flour mixtures and other things that have to rise in the oven, require heat from underneath to help in the rising, and should be placed on the bottom of the oven, with the rack underneath, if there be danger of burning. If the oven be too hot on the top they will brown before rising. A pan of water on the middle rack, or a paper hood over the pan, will prevent them from browning too fast. Crease a piece of stiff paper on each end so that the edges will rest on the oven bottom, and the top of the paper will be at least an inch above the cake. Meat requires more heat above than below, and should be placed on a rack in the pan, with another pan underneath to prevent burning the fat. In some stoves the heat may be turned away from the bottom of the oven. Small pieces of meat, scalloped dishes, and other things which require only a browning of the surface, may be placed on the rack near the top of the oven. Until you have learned by experience how to regulate the fire and oven, it is better to look at things as they are baking, and turn and watch till you are sure they can be left without further care. But look for only an instant at a time. Cultivate the habit of opening and shutting the oven door quickly but gently. Recipe, No. 177. Bread 1 c. water or milk (lukewarm). ? c. yeast or i yeast cake dis- ^ tsp. salt. solved in I c. water. I tsp. sugar. 3 to 3^ c. flour. Put the salt, sugar, and yeast into the mixing bowl, add the water, and when the sugar is dissolved add about three cups of the flour and mix with a knife. Add more flour till stiff enough to knead. Turn it out on a floured board, and knead until it is soft and elastic and can be worked without any flour. Put it back in the bowl, cover with a cloth and tin cover, and let it rise in a warm place (80° Fah.) till double its bulk (overnight in winter, three or four hours in summer). When light, work it over in the bowl, doubling it over from the edges to the center of the bowl until smooth. Let it rise again till double its bulk, then divide into two parts, shape into round or long loaves, or into biscuit. Once more let it rise, closely covered, till double its bulk. Bake in a hot oven (400° Fah. or 12 seconds by the hand). One third white flour and two thirds brown flour may be used in the same way, but without kneading. Brown flour means any good flour prepared from the whole grain. Recipe, No. 178. Graham or Wheat Meal Bread (No Kneading) Dissolve half a yeast cake in one fourth cup warm water, add one cup warm milk, half teaspoon salt, one teaspoon sugar, and white flour sufficient to make a batter that breaks when you pour it. Let this rise an hour, or until light, keeping the pan in a bowl of warm water, hot enough to bear the hand. Then stir in fine, granulated wheat, or sifted Graham meal, or entire wheat flour, until the dough will keep up round when you stop mixing. Mix it with a knife until smooth, then raise again until double its bulk. Cut it down, turn out, and shape into a long, thin loaf with as little kneading as possible. Let it rise in the pan until double ; then bake in a hot oven about forty minutes. Recipe, No. 179. Milk Bread