more equable temperature and better ventilated, and It is easier to
take the bread at just the right moment, "when it has doubled its
bulk and is very light." A useful idea to be adopted in case it can-
not be given attention on the minute is to stir in a handful of flour and
beat it in thoroughly, letting the dough stand thirty or forty minutes
more. The baking remains, and this is as important as any other
process. It is better to mold the dough into the pans at once and let it
rise in them. The oven should be above the boiling point of water, at
least, otherwise the yeast plant will not be killed and the process of fer-
mentation will be carried too far.
On the other hand, too high a temperature cooks the outside of the
bread so quickly that the inside remains unpenetrated by the heat. One
way of finding if the oven is sufficiently heated consists in holding the
hand inside it while twenty is counted slowly. If positive discomfort
makes it necessary to withdraw the hand the oven is too hot; if no discom-
fort is felt at all it is too cool. Bread in shallow French pans must go into
a quick oven and be browned at once; larger loaves should be kept in an
oven cool enough to keep them without browning at least ten minutes.
Flour should be kept dry, as the least dampness will affect it. Where
milk is used the milk should be boiled, not simply heated, and not allowed
to be below a luke-warm temperature. An earthen vessel should be used
in preference to wood or tin, as it can be kept cleaner and will preserve
the temperature of "the sponge" better than the latter. If the flour is
white, with a slightly yellowish or straw-colored tint, it is a sign that the
flour is good. If it is very white, with a bluish cast, or with black specks
in it, the flour is not good.
In the making of biscuit, rolls, gems, griddle cakes, etc., where bak-
ing-powder is used, the dough must never be kneaded, as the leavening
properties of the baking-powder supersede the necessity for such work.
The general rule of proportion is two heaping teaspoonfuls of the
powder to each quart of flour, sifting the powder and flour well together
in a dry state.
BOTTLED YEAST TO KEEP THRO^ QH WARM WEATHER.
Six medium potatoes grated, add twenty tablespoonfuls of flour, two
tablespoonfuls of sugar, one tablespoonful of salt, one tablespoonful of
ginger✪ Bottled Yeast; stir the above smooth; add boiling water, the same as you make
flour starch, only not quite as thin, then add yeast; when little bubbles
appear stir it well and stir well every one-half hour all day, then bottle
for use. Mrs. D. R. Parsons.
BREAD, BISCUIT, MUFFINS, WAFFIMS, ETC. 135
HOME-MADE HOP YEAST.
Take a good pinch of hops and tie in a cloth; put over this one quart
A water, add three good-sized potatoes pared and put all in a kettle to
:>oil until potatoes are done. Take out the hops, mash the potatoes, and
?tir in about one quart of sifted flour, to which add one-half of a cupful of
sugar. Have some prepared yeast ready, soaked, and, when cool enough,
stir it into the other ingredients. Set to rise and then stiffen with corn-
'neal. Dry in the wind or shade. When dry cut in thin cakes, or leave in
^umps. Mrs. L. A. Hall.
HOriE-MADE YEAST— No. a. ✪ Home-Made Hop Yeast
Page 102 · 3 recipe records on this page
Presented as published in 1917. 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
more equable temperature and better ventilated, and it is easier to take the bread at just the right moment, "when it has doubled its bulk and is very light." A useful idea to be adopted in case it cannot be given attention on the minute is to stir in a handful of flour and beat it in thoroughly, letting the dough stand thirty or forty minutes more. The baking remains, and this is as important as any other process. It is better to mold the dough into the pans at once and let it rise in them. The oven should be above the boiling point of water, at least, otherwise the yeast plant will not be killed and the process of fermentation will be carried too far.
On the other hand, too high a temperature cooks the outside of the bread so quickly that the inside remains unpenetrated by the heat. One way of finding if the oven is sufficiently heated consists in holding the hand inside it while twenty is counted slowly. If positive discomfort makes it necessary to withdraw the hand the oven is too hot; if no discomfort is felt at all it is too cool. Bread in shallow French pans must go into a quick oven and be browned at once; larger loaves should be kept in an oven cool enough to keep them without browning at least ten minutes.
Flour should be kept dry, as the least dampness will affect it. Where milk is used the milk should be boiled, not simply heated, and not allowed to be below a luke-warm temperature. An earthen vessel should be used in preference to wood or tin, as it can be kept cleaner and will preserve the temperature of "the sponge" better than the latter. If the flour is white, with a slightly yellowish or straw-colored tint, it is a sign that the flour is good. If it is very white, with a bluish cast, or with black specks in it, the flour is not good.
In the making of biscuit, rolls, gems, griddle cakes, etc., where baking-powder is used, the dough must never be kneaded, as the leavening properties of the baking-powder supersede the necessity for such work. The general rule of proportion is two heaping teaspoonfuls of the powder to each quart of flour, sifting the powder and flour well together in a dry state.
BOTTLED YEAST TO KEEP THROUGH WARM WEATHER.
Six medium potatoes grated, add twenty tablespoonfuls of flour, two tablespoonfuls of sugar, one tablespoonful of salt, one tablespoonful of ginger; stir the above smooth; add boiling water, the same as you make flour starch, only not quite as thin, then add yeast; when little bubbles appear stir it well and stir well every one-half hour all day, then bottle for use. Mrs. D. R. Parsons.
HOME-MADE HOP YEAST.
Take a good pinch of hops and tie in a cloth; put over this one quart
A water, add three good-sized potatoes pared and put all in a kettle to
:>oil until potatoes are done. Take out the hops, mash the potatoes, and
?tir in about one quart of sifted flour, to which add one-half of a cupful of
sugar. Have some prepared yeast ready, soaked, and, when cool enough,
stir it into the other ingredients. Set to rise and then stiffen with corn-
'neal. Dry in the wind or shade. When dry cut in thin cakes, or leave in
^umps. Mrs. L. A. Hall.
HOriE-MADE YEAST— No. a.
Records on this page
Bottled YeastHome-Made Hop YeastHome-Made Yeast No. 2