Cassell's dictionary of cookery

Bread, Soda. — Mix one tea-spoonful of tartaric acid with two pounds of flour, and a tea-spoonful of salt. Dissolve a tea-spooniul of carbonate of soda in a pint of milk, and when it is free from sediment add it to the flour, and mix the whole quickly into a light dough. This quantity will make two loaves. They should l)e put into a brisk oven immediately, and baked for an hour. Probable cost, 6d. Bread, Stale, How to use up.— When bread has become so hard that it cannot be eaten, it should be grated into coarse powder, and preserved in wide-mouthed bottles or jars. Wlien kept well covered up, and in a dry place, it will remain good for a considerable time. Bread thus powdered will be found very useful for the preparation of puddings, stuffings, and similar purposes. Bread, Tipsy. — Cut a French roll into thin slices, and pare off the crusts, leaving it a nice round shape ; spread raspberry, strawberiy , or currant jam over each slice, and pile them one on the other in a glass dish. Pour over them as much sherry as the bread will absorb. Ornament it round with blanched almonds cut into very fine strips, and stick them also on the top ; pour a custard round and serve. This is a quickly-prepared and cheap dish. Probable cost, Is. 3d. Sufficient for four or five persons. Bread, TJnfermented.— Take two ounces of carbonate of soda, one ounce and a quarter of tartaric acid, and a piece of sal- j ammoniac, about the size a hazel-nut, powdered, j Let these be well mixed in a perfectly dry | state. ■ Then blend them with half a peck of wheaten flour — or one-thii-d of barley flour may be used — and about two ounces of salt. Make a deep hole in the middle of the flour so prepared, and pour in as much cold water as will make the dough somewhat less stiff than bread dough is usually made. Mix it briskly and well. Make this quantity into three loaves. Put them immediately into a quick oven, and let them bake for one hour and ten minutes. The exact time will depend, of course, upon the heat of the oven ; but a very little practice will determine this. Sweet palatable nutritious bread can be made cheaply by carefully following this recipe. Bread witllOUt Yeast.— To every halfquartern of flour add one tea-spoonful of carbonate of soda and half a tea-spoonful of salt. Mix altogether; then to the water, sufficient to make a dough, add half atea-spoonfulof muriatic acid. Set into the oven at once. This makes delicious and wholesome bread. Some use tartaric acid ; in which case the bread will contain tartrate of soda, which, although not poisonous, is medicinal, being slightly purgative. On the other hand, muriatic acid neutralises soda just as well as tartaric acid, and the resulting compound is only common salt. Bread and Fruit Fritters.— Take twelve slices of bread and butter, cut off the crust, and let them be of equal thickness ; spread them over with jam — any sort that may be liked — and make a cover with another slice ; press thorn tightly together, and cut them into any desired forms. Make a batter, as for apple fritters, dip them in and fry in boiling lard about ten minutes; dry them before the fire on a piece of blotting-paper, and serve on a napkin with sifted sugar sprinkled over. Probable cost, is. Sufficient for a small dish.