cold will probably crack any glass or thin
china dish. In serving the pudding, a plate,
or thickly-folded napkin, should be held
between the dish and the hands, which would
otherwise melt the pudding and spoil its
appearance.
* And on all very sultry days
Cream ices handed round on trays,''
*Bab Ballads.'
163
M 2
* And here I must
To a discovery rare, in time advert :
©mair anb ©i^ruife*
JJDftieafut^al Sttieatr Urtfft
©afttng-^xittrtieit*
Cal»t«
®]ettman Cafo^ (fmr ijPttti-
^a000lr]^ CfTak^.
* /^<7^ M^ /«rtf stibstance dense which is conceaTd
Within the husk, and which by process quick
As simple, is transformed to meal, should first
Be clean divested of its sombre coat,^
Henry Pickering.
165
^.
BREAD AND BISCUITS.
*Is this your care ?
N^er did you dream thai meal was made from com ;
Which is not grou>n until the earth be ploughed ;
Which is not garnet^ d up until His cut ;
Which is not fit for use until His ground ;
Nor usid then till kneaded into bread, ' — Sheridan Knowles.
£reab ant> Biecuite.
••o*-
INTRODUCTORY REMARKS.
O make good brown bread,
wheatmeal is essential ; white
flour mixed with bran — a
mixture often used for this
purpose — will not make palatable brown
bread. Wholemeal — that is, the whole grain
ground together — is too coarse and irritating
for many digestions ; but to Decorticated
wheatmeal there is not this objection. In
*Methinks I see the old oak table spread^
The clean white trencher ^ and the good brown bread.*
SOUTHEY.
167
/
BREAD AND BISCUITS.
* Till that hir com was f aire and wel y ground.''
Chaucer.
this meal the outer coat or bran is removed
from the wheat, and the delicate inner coat,
which contains elements of nutritive value, is
kept and ground up with the inside flour or
starchy portion.*
Yeast, or baking-powder, will be required
to raise the bread. The yeast must be fresh.
In case yeast cannot be bought, the house-
wife will find here a receipt for making it.
The yeast that is to be used for making
wheatmeal bread must be mixed with cold
water, z.^., water at a temperature of 66° Fah.,
as warm water tends to develop acid fermen-
* This meal can be obtained from Geo. Pimm and Co.,
Upper Mills, Wandsworth, S.W. ; from Flour Factors,
9, Great George Street, Liverpool ; from the Avon Flour
Mills, Evesham ; and others.
* Then studious she prepares the choicest flour^
The strength ofwhecU,^
Pope.
i68
BREAD AND BISCUITS.
* I live with bread like you,'*
* Richard II.*
tation. Further, the wheatmeal loaf raised
with yeast must be baked in a bread tin, and
in an oven cooler than is used for white
bread, or the crust will be unpleasantly hard.
If baking-powder be used in the place of
yeast, it must not have lost its strength. As
baking-powder does lose its strength unless
the air be kept from it, it is best to place the
box or packet that has been opened in a
closed tin. The baking-powders supplied by
the Haymarket Civil Service Stores, by
Nichols, and by Borwicks, are good. In
cheap baking-powders the tartaric acid is
replaced by cream of tartar, a less wholesome
substance.
In making bread or cakes with baking-
*" Behind the door a bag ofmealf
And in the kist was plenty
Of good hard cakes his mither bakes.
And bannocks werena scanty,^ — 'Scottish Songs.'
169
BREAD AND BISCUITS.
* Sooth to sayt
Such bread as there was baked that day
Was never seen J*
Wm. Morris.
powder, the flour and baking-powder must be
rubbed together dry, and thoroughly mixed
before the other ingredients are added. The
oven in which the bread is baked should be
very hot, but should be allowed to cool
gradually after the loaves have risen.
Page 37
Presented as published in 1889. 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
cold will probably crack any glass or thin china dish. In serving the pudding, a plate, or thickly-folded napkin, should be held between the dish and the hands, which would otherwise melt the pudding and spoil its appearance.
* And on all very sultry days Cream ices handed round on trays,''
*Bab Ballads.'
M 2
* And here I must To a discovery rare, in time advert :
Bread and Biscuits*
Introductory Remarks on Baking—Practical Sweetener.*
Cabinet Wheatmeal Cake (for Daily Household Cakes).
* /^<7^ M^ /«rtf stibstance dense which is conceaTd Within the husk, and which by process quick As simple, is transformed to meal, should first Be clean divested of its sombre coat,^
Henry Pickering.
^.
*Is this your care ? N^er did you dream thai meal was made from com ; Which is not grou>n until the earth be ploughed ; Which is not garnet^ d up until His cut ; Which is not fit for use until His ground ; Nor usid then till kneaded into bread, ' — Sheridan Knowles.
£reab ant> Biecuite.
••o*-
INTRODUCTORY REMARKS.
O make good brown bread, wheatmeal is essential ; white flour mixed with bran — a mixture often used for this purpose — will not make palatable brown bread. Wholemeal — that is, the whole grain ground together — is too coarse and irritating for many digestions ; but to Decorticated wheatmeal there is not this objection. In
*Methinks I see the old oak table spread^ The clean white trencher ^ and the good brown bread.*
/
* Till that hir com was f aire and wel y ground.''
Chaucer.
this meal the outer coat or bran is removed from the wheat, and the delicate inner coat, which contains elements of nutritive value, is kept and ground up with the inside flour or starchy portion.*
Yeast, or baking-powder, will be required to raise the bread. The yeast must be fresh. In case yeast cannot be bought, the housewife will find here a receipt for making it. The yeast that is to be used for making wheatmeal bread must be mixed with cold water, z.^., water at a temperature of 66° Fah., as warm water tends to develop acid fermen-
* This meal can be obtained from Geo. Pimm and Co., Upper Mills, Wandsworth, S.W. ; from Flour Factors, 9, Great George Street, Liverpool ; from the Avon Flour Mills, Evesham ; and others.
* Then studious she prepares the choicest flour^ The strength ofwhecU,^
Pope.
* I live with bread like you,'*
* Richard II.*
tation. Further, the wheatmeal loaf raised with yeast must be baked in a bread tin, and in an oven cooler than is used for white bread, or the crust will be unpleasantly hard.
If baking-powder be used in the place of yeast, it must not have lost its strength. As baking-powder does lose its strength unless the air be kept from it, it is best to place the box or packet that has been opened in a closed tin. The baking-powders supplied by the Haymarket Civil Service Stores, by Nichols, and by Borwicks, are good. In cheap baking-powders the tartaric acid is replaced by cream of tartar, a less wholesome substance.
In making bread or cakes with baking-
*" Behind the door a bag ofmealf
And in the kist was plenty Of good hard cakes his mither bakes. And bannocks werena scanty,^ — 'Scottish Songs.'
* Sooth to sayt Such bread as there was baked that day Was never seen J*
Wm. Morris.
powder, the flour and baking-powder must be rubbed together dry, and thoroughly mixed before the other ingredients are added. The oven in which the bread is baked should be very hot, but should be allowed to cool gradually after the loaves have risen.