quickly and easily made, and very satisfactory
results obtained. It can be" bought for Id. per
ounce from most bakers or sent by post if necessary.
Care must be taken to procure it fresh and sweet,
as it quickly spoils, especially in close and muggy
weather. When good and fresh, German yeast
should have a pleasant smell and be of a light
greyish colour, very like putty. It should be moist
to the touch without being sticky, and crumble
easily between the fingers. If it has brown spots
it should be discarded. Another proof of freshness
is when the yeast creams easily or becomes a
smooth creamy liquid when a small quantity of
sugar or salt is mixed with it.
Brewers' Yeast or “ barm ” is a liquid form of
yeast, and used to be the only kind obtainable. It
can be very good, but it is more uncertain in its
results, and is sometimes inclined to have a bitter
taste.
About 2 table-spoonfuls of brewers’ yeast will
equal 1 ounce of the compressed yeast.
The liquid that is added to yeast, whether it be
milk, water, or a mixture of the two, should be of
a lukewarm temperature, as this will be most
favourable to its growth. If too hot it will kill or
destroy the yeast, and if too cold the process of
rising will not be so rapid. About 98° Fahr. is
the best temperature, but if no thermometer is at
hand a simple test is to put the little finger into
the liquid ; if it feels uncomfortably hot for the
finger to rest in it, it is too warm. Another means
of getting the right heat is to use one part of
boiling liquid to two parts cold.
EXPLANATION OF VARIOUS TERMS
USED IN CAKE-MAKING
To Ruib Butter into Flour. — Sieve the flour into
a dry basin. Place the butter on the top of the
flour, cover it over, and break it in small pieces.
Then rub the two together lightly with the tips
of the fingers and thumbs until they are as fine as
bread-crumbs. While rubbing, keep lifting the
flour well up in the basin to allow the air to mix
with it and prevent the butter becoming soft.
Unless this operation is well carried out the cake
will look streaky.
To Cream Butter and Sugar. — The butter
should be creamed first and then the sugar added.
/
BREAD, BISCUITS, AND CAKES 553
Put the butter into a basin and beat it with a
large wooden spoon, or the hand, until of a light
creamy consistency. If over half a pound of butter
is being used, it is quicker to take the hand. If
the butter is very hard, the basin may be warmed
slightly before commencing, but the butter must
on no account be oiled, or it will make the cake
heavy. This process requires some time, and un-
less it is well carried out the cake will be heavy.
The time will depend upon the quantity of butter
used. When the butter is creamy, sieve the sugar
on the top of it, and beat again for a few minutes.
To Cream Yolks of Eggs and Sugar. — Castor
Bugar is generally used for this purpose. Sieve it
into a basin, and drop the yolks of eggs on the top.
Then work the two together with a wooden spoon
"»or wire whisk until they become a pale lemon
colour, and quite light and frothy looking. This
will require some little time.
Page 883
Presented as published in 1914. 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
quickly and easily made, and very satisfactory results obtained. It can be" bought for Id. per ounce from most bakers or sent by post if necessary. Care must be taken to procure it fresh and sweet, as it quickly spoils, especially in close and muggy weather. When good and fresh, German yeast should have a pleasant smell and be of a light greyish colour, very like putty. It should be moist to the touch without being sticky, and crumble easily between the fingers. If it has brown spots it should be discarded. Another proof of freshness is when the yeast creams easily or becomes a smooth creamy liquid when a small quantity of sugar or salt is mixed with it.
Brewers' Yeast or “ barm ” is a liquid form of yeast, and used to be the only kind obtainable. It can be very good, but it is more uncertain in its results, and is sometimes inclined to have a bitter taste.
About 2 table-spoonfuls of brewers’ yeast will equal 1 ounce of the compressed yeast.
The liquid that is added to yeast, whether it be milk, water, or a mixture of the two, should be of a lukewarm temperature, as this will be most favourable to its growth. If too hot it will kill or destroy the yeast, and if too cold the process of rising will not be so rapid. About 98° Fahr. is the best temperature, but if no thermometer is at hand a simple test is to put the little finger into the liquid ; if it feels uncomfortably hot for the finger to rest in it, it is too warm. Another means of getting the right heat is to use one part of boiling liquid to two parts cold.
EXPLANATION OF VARIOUS TERMS USED IN CAKE-MAKING
To Rub Butter into Flour. — Sieve the flour into a dry basin. Place the butter on the top of the flour, cover it over, and break it in small pieces. Then rub the two together lightly with the tips
of the fingers and thumbs until they are as fine as bread-crumbs. While rubbing, keep lifting the flour well up in the basin to allow the air to mix with it and prevent the butter becoming soft. Unless this operation is well carried out the cake will look streaky.
To Cream Butter and Sugar. — The butter should be creamed first and then the sugar added.
/
Put the butter into a basin and beat it with a large wooden spoon, or the hand, until of a light creamy consistency. If over half a pound of butter is being used, it is quicker to take the hand. If the butter is very hard, the basin may be warmed slightly before commencing, but the butter must on no account be oiled, or it will make the cake heavy. This process requires some time, and unless it is well carried out the cake will be heavy. The time will depend upon the quantity of butter used. When the butter is creamy, sieve the sugar on the top of it, and beat again for a few minutes.
To Cream Yolks of Eggs and Sugar. — Castor Bugar is generally used for this purpose. Sieve it into a basin, and drop the yolks of eggs on the top. Then work the two together with a wooden spoon "»or wire whisk until they become a pale lemon colour, and quite light and frothy looking. This will require some little time.