The Book of Household Management Part 206

TO MAKE A PECK OF GOOD BREAD.

1719. INGREDIENTS.--3 lbs. of potatoes, 6 pints of cold water, 1/2 pint of good yeast, a peck of flour, 2 oz. of salt.

_Mode_.--Peel and boil the potatoes; beat them to a cream while warm; then add 1 pint of cold water, strain through a colander, and add to it 1/2 pint of good yeast, which should have been put in water over-night, to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the centre of the flour; mix it to the substance of cream, cover it over closely, and let it remain near the fire for an hour; then add the 5 pints of water, milk-warm, with 2 oz.

of salt; pour this in, and mix the whole to a nice light dough. Let it remain for about 2 hours; then make it into 7 loaves, and bake for about 1-1/2 hour in a good oven. When baked, the bread should weigh nearly 20 lbs.

_Time_.--About 1-1/2 hour.

THE RED VARIETIES OF WHEAT are generally hardier and more easily grown than the white sorts, and, although of less value to the miller, they are fully more profitable to the grower, in consequence of the better crops which they produce. Another advantage the red wheats possess is their comparative immunity from the attacks of mildew and fly. The best English wheat comes from the counties of Kent and Ess.e.x; the qualities under these heads always bearing a higher price than others, as will be seen by the periodical lists in the journals.

RICE BREAD.

1720. INGREDIENTS.--To every lb. of rice allow 4 lbs. of wheat flour, nearly 3 tablespoonfuls of yeast, 1/4 oz. of salt. _Mode_.--Boil the rice in water until it is quite tender; pour off the water, and put the rice, before it is cold, to the flour. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough; let it rise by the side of the fire, then form it into loaves, and bake them from 1-1/2 to 2 hours, according to their size. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes. When boiled in this manner, it may be mixed with the flour without straining the liquid from it. _Time_.--1-1/2 to 2 hours.

INDIAN-CORN-FLOUR BREAD.

1721. INGREDIENTS.--To 4 lbs. of flour allow 2 lbs. of Indian-corn flour, 2 tablespoonfuls of yeast, 3 pints of warm water, 1/4 oz. of salt. _Mode_.--Mix the two flours well together, with the salt; make a hole in the centre, and stir the yeast up well with 1/2 pint of the warm water; put this into the middle of the flour, and mix enough of it with the yeast to make a thin batter; throw a little flour over the surface of this batter, cover the whole with a thick cloth, and set it to rise in a warm place. When the batter has nicely risen, work the whole to a nice smooth dough, adding the water as required; knead it well, and mould the dough into loaves; let them rise for nearly 1/2 hour, then put them into a well-heated oven. If made into 2 loaves, they will require from 1-1/2 to 2 hours baking.

_Time_.--1-1/2 to 2 hours.

[Ill.u.s.tration: MAIZE PLANT.]

[Ill.u.s.tration: EAR OF MAIZE.]

MAIZE.--Next to wheat and rice, maize is the grain most used in the nourishment of man. In Asia, Africa, and America, it is the princ.i.p.al daily food of a large portion of the population, especially of the colonists. In some of the provinces of France, too, it is consumed in large quant.i.ties. There are eight varieties of the maize; the most productive is the maize of Cusco. The flour of maize is yellow, and it contains an oily matter, which, when fresh, gives it an agreeable flavour and odour; but the action of the air on it soon develops rancidity.

If carried any distance, it should be stored away in air-tight vessels. An excellent soup is prepared with meat and maize-flour. The inhabitants of some countries, where wheat is scarce, make, with maize and water, or milk and salt, a kind of biscuit, which is pleasant in taste, but indigestible. Some of the preparations of maize-flour are very good, and, when partaken in moderation, suitable food for almost everybody.

SODA BREAD.

1722. INGREDIENTS.--To every 2 lbs. of flour allow 1 teaspoonful of tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of soda, 2 breakfast-cupfuls of cold milk.

_Mode_.--Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated oven immediately, and bake for an hour. Sour milk or b.u.t.termilk may be used, but then a little less acid will be needed.

_Time_.--1 hour.

POLISH AND POMERANIAN WHEAT are accounted by authorities most excellent. Large raft-like barges convey this grain down the rivers, from the interior of the country to the seaports. This corn is described as being white, hard, and thin-skinned; and it yields a large quant.i.ty of flour, having a small proportion of bran.

EXCELLENT ROLLS.

1723. INGREDIENTS.--To every lb. of flour allow 1 oz. of b.u.t.ter, 1/4 pint of milk, 1 large teaspoonful of yeast, a little salt.

[Ill.u.s.tration: ROLLS.]

_Mode_.--Warm the b.u.t.ter in the milk, add to it the yeast and salt, and mix these ingredients well together. Put the flour into a pan, stir in the above ingredients, and let the dough rise, covered in a warm place.

Knead it well, make it into rolls, let them rise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding 1 or 2 eggs and a larger proportion of b.u.t.ter, and their appearance improved by brushing the tops over with yolk of egg or a little milk.

_Time_--1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes.

HOT ROLLS.

1724. This dish, although very unwholesome and indigestible, is nevertheless a great favourite, and eaten by many persons. As soon as the rolls come from the baker's, they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be b.u.t.tered until wanted. When they are quite hot, divide them lengthwise into three; put some thin flakes of good b.u.t.ter between the slices, press the rolls together, and put them in the oven for a minute or two, but not longer, or the b.u.t.ter would oil; take them out of the oven, spread the b.u.t.ter equally over, divide the rolls in half, and put them on to a very hot clean dish, and send them instantly to table.

TO MAKE DRY TOAST.

1725. To make dry toast properly, a great deal of attention is required; much more, indeed, than people generally suppose. Never use new bread for making any kind of toast, as it eats heavy, and, besides, is very extravagant. Procure a loaf of household bread about two days old; cut off as many slices as may be required, not quite 1/4 inch in thickness; trim off the crusts and ragged edges, put the bread on a toasting-fork, and hold it before a very clear fire. Move it backwards and forwards until the bread is nicely coloured; then turn it and toast the other side, and do not place it so near the fire that it blackens. Dry toast should be more gradually made than b.u.t.tered toast, as its great beauty consists in its crispness, and this cannot be attained unless the process is slow and the bread is allowed gradually to colour. It should never be made long before it is wanted, as it soon becomes tough, unless placed on the fender in front of the fire. As soon as each piece is ready, it should be put into a rack, or stood upon its edges, and sent quickly to table.

TO MAKE HOT b.u.t.tERED TOAST.

1726. A loaf of household bread about two days old answers for making toast better than cottage bread, the latter not being a good shape, and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than 1/4 inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. When of a nice colour on both sides, put it on a hot plate; divide some good b.u.t.ter into small pieces, place them on the toast, set this before the fire, and when the b.u.t.ter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the slices of toast across from corner to corner, so making the pieces of a three-cornered shape.

Soyer recommends that each slice should be cut into pieces as soon as it is b.u.t.tered, and when all are ready, that they should be piled lightly on the dish they are intended to be served on. He says that by cutting through 4 or 5 slices at a time, all the b.u.t.ter is squeezed out of the upper ones, while the bottom one is swimming in fat liquid. It is highly essential to use good b.u.t.ter for making this dish.

m.u.f.fINS.

1727. INGREDIENTS.--To every quart of milk allow 1-1/2 oz. of German yeast, a little salt; flour.

[Ill.u.s.tration: m.u.f.fINS.]

_Mode_.--Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them, in a layer of flour about two inches thick, on wooden trays, and let them rise again; when this is effected, they each will exhibit a semi-globular shape. Then place them carefully on a hot-plate or stove, and bake them until they are slightly browned, turning them when they are done on one side. m.u.f.fins are not easily made, and are more generally purchased than manufactured at home. _To toast them_, divide the edge of the m.u.f.fin all round, by pulling it open, to the depth of about an inch, with the fingers. Put it on a toasting-fork, and hold it before a very clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, as, if this is done, the middle of the m.u.f.fin will not be warmed through. When done, divide them by pulling them open; b.u.t.ter them slightly on both sides, put them together again, and cut them into halves: when sufficient are toasted and b.u.t.tered, pile them on a very hot dish, and send them very quickly to table.

_Time_.--From 20 minutes to 1/2 hour to bake them.

_Sufficient_.--Allow 1 m.u.f.fin to each person.

CRUMPETS.

[Ill.u.s.tration: CRUMPETS.]

1728. These are made in the same manner as m.u.f.fins; only, in making the mixture, let it be more like batter than dough. Let it rise for about 1/2 hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. _To toast them_, have ready a very _bright clear_ fire; put the crumpet on a toasting-fork, and hold it before the fire, _not too close_, until it is nicely brown on one side, but do not allow it to blacken. Turn it, and brown the other side; then spread it with good b.u.t.ter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. m.u.f.fins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible.

_Time_.--From 10 to 15 minutes to bake them.

_Sufficient_.--Allow 2 crumpets to each person.

PLAIN BUNS.

1729. INGREDIENTS.--To every 2 lbs. of flour allow 6 oz. of moist sugar, 1/2 gill of yeast, 1/2 pint of milk, 1/2 lb. of b.u.t.ter, warm milk.

_Mode_.--Put the flour into a basin, mix the sugar well with it, make a hole in the centre, and stir in the yeast and milk (which should be lukewarm), with enough of the flour to make it the thickness of cream.

Cover the basin over with a cloth, and let the sponge rise in a warm place, which will be accomplished in about 1-1/2 hour. Melt the b.u.t.ter, but do not allow it to oil; stir it into the other ingredients, with enough warm milk to make the whole into a soft dough; then mould it into buns about the size of an egg; lay them in rows quite 3 inches apart; set them again in a warm place, until they have risen to double their size; then put them into a good brisk oven, and just before they are done, wash them over with a little milk. From 15 to 20 minutes will be required to bake them nicely. These buns may be varied by adding a few currants, candied peel, or caraway seeds to the other ingredients; and the above mixture answers for hot cross buns, by putting in a little ground allspice; and by pressing a tin mould in the form of a cross in the centre of the bun.

_Time_.--15 to 20 minutes. _Average cost_, 1d. each.