•1 ozs putato (scrubbed, steamed and sieved),
2$ gilts mi le,
.] teaspo.-n.fii0 salt✪ Potato Butter (2).
Melt half the butter and stir in the flour. Add
the milk and Ding to the boil, stirring all the
while. When it has boiled and cooked for .»
minute-', remove from the fite. Allow to cool a
little, and beat; in the potato and the remainder of
the blitter gradually. Add the salt.
Potato Toast. —
2 oz>. potato (scrubbed, steamed and sieved).
2 ozs. flour,
t} teaspoonfui salt,
| teaspoon iul baking powder,
| gill water✪ Potato Toast.
Mix the flour aid potato thoroughly'. Add the
salt and the baking powder. M isten with the
water and mix to a fairly stiff d ugh. Roll the
parts out very thinly’, and cut it into squares-
Place them on a biking sheet. Mark with the
prongs of a fork and bake in the oven till a nice-
light brown colour.
B.vEAD MADE WITH FLOUR AND POTATOES.
7 Its. flour.
2^ lbs. potatoes (mealy'), steamed, peeled, mashed
and sieved,
3 ozs. salt,
About 4 pints tepid water,
2 ozs. yeast creamed with a little tepid water✪ Bread Made with Flour and Potatoes.
Warm the flour. Add potatoes warmed and the
salt, mix all well. Make a well in the middle,
pour in the yeast mixed with half the water. Work
in a little of the flour with the fingers to make a
smooth batter. Sprinkle this with some of the
flour from the sides. C ver with a cloth, and put
to rise in a warm place for a { hour. When the
sponge is full of bubbles, pour in the rest of the
warm wa er and knead in the rest of the flour.
Continue to knead until the dough is quite smooth
and does not stick to the hands. Cub deeply
across t:ie surface. Cover with a cloth, and leav *
in a warm kitchen to rise all night. Make it into
loaves. Place in a warm place for a short time.
Bake for about an hour.
Wholemeal Bread.—
2^ lbs. wholemeal floui
li lbs. potaioos (raw).
About i pint water✪ Wholemeal Bread,
Wash and scrub the potatoes, then cut out the eye.-,
and grate the potatoes without peeling them. Sift
the flour into a mixing pan, make a well in the
centre and place in the grated potatoes. Mix the
yeast with a little tepid water into a thin paste
add this and the salt to the potatoes, mix all, and
stir in gradually' the remainder of water (just
tepid), work into a dough, place it in a basin,
cover with a damp cloth, and let it stand in a
warm place for about half an hour, or until the
dough has sufficiently risen. .Next knead it well
un a floured board, divide it in o one pound
shapes, and place them on a floured baking sheet
or else into floured cake tins. Allow to prove for
auother 15 minutes, then bake in an evenly-heated
oven from 45 to 50 minutes.
Potato Scones.
2 lb. potatoes, 1 pinch of salt.
1 oz. cooking fat, About 2 ozs. flour.
1 tablespoon of milk, i teuspoonful baking-
powder✪ Potato Scones.
Cook, peel and mash the potatoes. Heat up the
milk and melt tbe butter in it. beat this into the
potato, add tbe baking powder, salt, and work in
as much flour as the paste will take up. Roll out
thickly, cut into rounds. Place on a floured baking-
tin and cook over the fire for about 5 reunites on
fo that the
1 oz. yeast,
1 teaspoonful salt.
IMPORTANT note.
Do not look at these recipes hastily, and say ‘ too expensive, too elaborate.” Study them, and you will see
how helpful they are. You can always simplify them to suit your own requirements. They provide tithes
for six persons. Less is required for smaller families.
Page 106 · 5 recipe records on this page
Presented as published in 1907. 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
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•1 ozs putato (scrubbed, steamed and sieved),
2$ gilts mi le,
.] teaspo.-n.fii0 salt.
Melt half the butter and stir in the flour. Add
the milk and Ding to the boil, stirring all the
while. When it has boiled and cooked for .»
minute-', remove from the fite. Allow to cool a
little, and beat; in the potato and the remainder of
the blitter gradually. Add the salt.
Potato Toast. —
2 oz>. potato (scrubbed, steamed and sieved).
2 ozs. flour,
t} teaspoonfui salt,
| teaspoon iul baking powder,
| gill water.
Mix the flour aid potato thoroughly'. Add the
salt and the baking powder. M isten with the
water and mix to a fairly stiff d ugh. Roll the
parts out very thinly’, and cut it into squares-
Place them on a biking sheet. Mark with the
prongs of a fork and bake in the oven till a nice-
light brown colour.
B.vEAD MADE WITH FLOUR AND POTATOES.
7 Its. flour.
2^ lbs. potatoes (mealy'), steamed, peeled, mashed
and sieved,
3 ozs. salt,
About 4 pints tepid water,
2 ozs. yeast creamed with a little tepid water.
Warm the flour. Add potatoes warmed and the
salt, mix all well. Make a well in the middle,
pour in the yeast mixed with half the water. Work
in a little of the flour with the fingers to make a
smooth batter. Sprinkle this with some of the
flour from the sides. C ver with a cloth, and put
to rise in a warm place for a { hour. When the
sponge is full of bubbles, pour in the rest of the
warm wa er and knead in the rest of the flour.
Continue to knead until the dough is quite smooth
and does not stick to the hands. Cub deeply
across t:ie surface. Cover with a cloth, and leav *
in a warm kitchen to rise all night. Make it into
loaves. Place in a warm place for a short time.
Bake for about an hour.
Wholemeal Bread.—
2^ lbs. wholemeal floui
li lbs. potaioos (raw).
About i pint water,
Wash and scrub the potatoes, then cut out the eye.-,
and grate the potatoes without peeling them. Sift
the flour into a mixing pan, make a well in the
centre and place in the grated potatoes. Mix the
yeast with a little tepid water into a thin paste
add this and the salt to the potatoes, mix all, and
stir in gradually' the remainder of water (just
tepid), work into a dough, place it in a basin,
cover with a damp cloth, and let it stand in a
warm place for about half an hour, or until the
dough has sufficiently risen. .Next knead it well
un a floured board, divide it in o one pound
shapes, and place them on a floured baking sheet
or else into floured cake tins. Allow to prove for
auother 15 minutes, then bake in an evenly-heated
oven from 45 to 50 minutes.
Potato Scones.
2 lb. potatoes, 1 pinch of salt.
1 oz. cooking fat, About 2 ozs. flour.
1 tablespoon of milk, i teuspoonful baking-
powder.
Cook, peel and mash the potatoes. Heat up the
milk and melt tbe butter in it. beat this into the
potato, add tbe baking powder, salt, and work in
as much flour as the paste will take up. Roll out
thickly, cut into rounds. Place on a floured baking-
tin and cook over the fire for about 5 reunites on
fo that the
1 oz. yeast,
1 teaspoonful salt.
IMPORTANT note.
Do not look at these recipes hastily, and say ‘ too expensive, too elaborate.” Study them, and you will see
how helpful they are. You can always simplify them to suit your own requirements. They provide tithes
for six persons. Less is required for smaller families.