Baking Powder Bread

Ingredients

• 1 lb. flour
• 1 heaped dessertspoonful baking powder
• 1 teaspoonful salt
• Sufficient cold water to mix it into a moist dough

Method

1. 1

   Mix the flour, baking powder, and salt in a basin, add the water quickly, mixing with a wooden spoon until it is a moist dough, then beat well until smooth.

2. 2

   Divide the dough into 6 pieces, knead them quickly into small loaves.

3. 3

   Bake on floured baking sheets for 10 to 15 minutes, or in tins for 0.5 hour in a very hot oven.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 15. The excerpt below is the record exactly as published.

BAKING POWDER BREAD. Ingredients : — 1 lb. flour. 1 heaped dessertspoonful baking powder, g teaspoonful salt, or to taste. Sufficient cold water to mix it into a moist dough. Method : — Mix the flour, baking powder, and salt in a basin, add the water quickly, mixing with a Avooden spoon until it is a moist dough, then beat well until smooth. Divide the dough into 6 pieces, knead them as quickly as possible into small loaves. Bake on floured baking sheets 10 to 15 minutes, or in tins h hour in a very hot oven. 36 — This kind of bread should be mixed as quickly, and handled as little as possible, and the dough made more moist than yeast bread. Some people can digest this kind more easily. BAKED HADDOCK. Ingredients : — 1 fresh haddock. About 2 oz. stale bread. ,, 1 gill milk. 1 tablespoonful chopped parsley. 1 teaspoonful herbs (or to taste). Salt and pepper to taste. 2 oz. dripping. Method : — Wash and dry the fish, take the eyes out, and rub a little salt up the backbone, which makes the fish more savoury. Cut the bread into small pieces and soak in the milk until soft ; then strain if too moist, and beat finely. Then add the parsley, herbs, salt, and pepper, and mix well. Put this forcemeat inside the fish and sew or skewer it up ; then tie it in a nice shape, and dredge it with salt, pepper and flour. Melt the dripping in a baking tin, put the fish in, and bake ‘ -about 5 an hour in a hot oven, basting it frequently. When done, place it on a hot dish, draw out the string and skewers, and serve plain or with brown gravy. H.B. — (1) The haddock maybe boned, stuffed, and rolled up for a change. (2) An egg or a little butter (melted) may be added to the forcemeat if wanted richer. (3) A few bread crumbs sprinkled on the top of the fish is an improvement, or browned bread crumbs or raspings. BROWN GRAVY FOR HADDOCK. Method : — Pour the fat from the tin; dredge a little flour into it ; brown it in the oven, but take care that it does not burn. Then pour a little hot water in ; stir it well, and put it back into the oven to boil ; strain, and serve with the fish. - 37 BROWNED BREAD CRUMBS OR RASPINGS. Method: — Put any scraps of dry bread and ci'usts on a baking-sheet or tin, and put them into the oven until they are evenly bi-owned. Then crush them on a board with a rolling- pin and shake them through a wire sieve, rolling again those that are not fine enough to pass through, and put them aside for use in a dredger. N.B. — (1) These crumbs are useful also for dredging boiled ham or bacon with, and can be used in puddings instead of the usual fresh bread crumbs. They are often used to make a plain Plum Pudding look rich. (2) Where there is not a wire sieve, the crumbs that will not pass through the dredger should be rolled again. BEEF TEA. No. 1. Ingredients : — \ lb. gravy beef or steak. £ pint cold water. A pinch of salt. Method : — Take away the skin and fat from the meat and shred it very finely ; put it into a jar or basin containing the cold water and salt, and let it stand 1 hour, or as long as possi- ble. Cover the jar closely (if there is not a lid tie a piece of greased paper over), and place it in a saucepan of cold water; let the water come very sloidy to boiling point, and simmer gently 1 hour or longer. Strain it through a rather coarse strainer, so as not to lose the little brown particles, and pass pieces of kitchen paper over the tea to absorb any fat there may be ; this is the only skimming the tea requires. Foods for invalids should never be greasy. N.B. — (1) If the shin of beef is not of the best, it is more economical to buy cheap steak. (2) If wanted stronger, use the half quantity of water. When it cannot be taken hot , about a teaspoonful of gelatine added will make it a jelly, and many invalids prefer it in this form. 38 BEEF TEA, No. 2 (Quickly Made). Ingredients : — ^ lb. gravy beef. \ pint cold water. A pinch of salt. Method. : Shred the beef as finely as possible, removing all the skin and fat. Put it into a basin with the water and salt, and let it stand about 1 hour to draw out the juices. Pour the whole into a small saucepan, and let it be quite twenty minutes in getting hot ; the more gradually it is heated, the better the tea will be. Do not let it boil, or the albumen which has been drawn out will be hardened. N-B. — (1) In hot weather, only small quantities should be made at a time, as it will not keep long. (2) This is not so good as No. 1, and should only be used if really wanted in a hurry. -,V OATMEAL PORRIDGE. Ingredients : — About 2 oz. coarse oatmeal. 1 pint boiling water, j teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.