Cassell's dictionary of cookery

the middle of a quartern of flour, and stir into it a pint of warm milk or water, and four tablespoonfuls of good yeast mixed together. Cover it up and set it before the fire to rise. If set over night make up next morning, then add half a pint more milk or water, and knead it into a dough for ten minutes. Set it by the fire for one hour and a half, then make into loaves, and bake from one hour and a half to two hours, according to size. If equal quantities of meal and flour be used, this will make an excellent brown bread. Bread, Household.— To ten pounds of flour in a kneading-trough put a small handful of salt. Stir into this about two quarts of water, more or less, as some flour absorbs more water than others. For very white bread, made with superfine flour, the dough should be softer than for seconds or brown bread. In summer the water may be lukewarm; in winter, considerably warmer, hut never hot enough to kill the yeast. After the water is mixed with the flour, add a cupful of good yeast, then knead the bread, and leave it to lise in a warm place, covered with a cloth. If all goes well, it will rise sufficiently in the course of an hour or an hour and a half. Then divide it into rolls, loaves, or tin-breads, as wanted, and bake. For a three-pound loaf, take three pounds and a half of dough ; for a four-pound loaf, four pounds eleven ounces ; for a six-pound loaf, six pounds and three quarters; and for an eight-pound loaf, nine pounds of dough. Bread, Household (another way).— It often happens that household bread, from a little want of care, is found bitter and unpalatable. To remedy this, the yeast or bairn should be put into water over night. Next day peel and boil three pounds of potatoes, beating them to a pulp, and pass through a colander, with a pint of cold water to half a pint of good sweet yeast. Mix the potato pulp and yeast thoroughly together, and then pour it into a hollow made in the middle of one peck of flour. Stir some of the flour into the mixture, till it is like a thick batter, then cover with a little of the dry flour, throw a cloth over the pan, and set it near the fire to rise. In about an hour mix it with five pints of lukewarm water and two ounces of salt, to a dough. Cover it up again as before, and let it stand this time about two hours, then knead it into loaves, and bake for an hour and a half in a good oven. Probable cost, about Tjd. per four-pound loaf. Bread, Indian Corn.— Mix half a pint of white Indian meal, coarsely ground, with one pint of fresh milk, one egg, and a pinch of salt. Get ready a tin of, say four inches diameter at the bottom, and three inches deep, grease it well, and pour in the batter which should only half fill the dish. Bake in a tolerably quick oven and serve very hot, on a white doily, or, if preferred, halve it and butter it. Time, thirty to forty minutes. Probable cost, 6d. Sufficient for three or four persons. BRE (78) BRE Bread Jelly (for Invalids). — Toast thin slices of a French roll till they are equally brown on both sides, and of a pale colour, then hoil them in a quart of water till they become a jelly. Let some cool in a spoon as a test. Strain over some juices of lemon-peel, and sweeten with sugar. A little wine may be added if preferred.