well together with a drop or two of salad oil. Now add one
tablespoonful of vinegar and beat all together with a spoon.
When blended, add VERY GRADUALLY — in a thin stream — six
tablespoonfuls of salad oil, beating the mixture vigorously all
the time. The result should be a thick, creamy sauce of ex-
cellent flavor for use with green or other salads. A table-
spoonful of whipped cream✪ Soyer's Sauce Ravigote or Mayonnaise without Eggs, added to and well whisked with
the above, imparts a delicious softness, but is not a necessary
adjunct.
338 STANDARD COOKERY.
BREAD, ROLLS, MUFFINS, BUNS, AND
PASTES.
Bread Making.
FERMENTED BREAD is' made by mixing to a dough, flour,
with a definite quantity of water, milk, or water and milk,
salt, and a ferment such as yeast. Sugar is usually added to
hasten fermentation. The dough is then kneaded that the in-
gredients may be thoroughly incorporated, covered, and allowed
to rise in a temperature of 68° F., until the dough has doubled
its bulk. This change has been caused by action of the fer-
ment, which attacks some of the starch in the flour, and
changes it to sugar, and sugar in turn to alcohol and carbon
dioxide, thus lightening the whole mass. The dough is then
kneaded a second time to break bubbles and distribute evenly
the carbon dioxide. It is shaped in loaves, put in greased
breadpans (they being half filled), covered, allowed to rise
in temperature same as for first rising, to double its bulk.
If risen too long, it will be full of large holes; if not risen
long enough, it will be heavy and soggy.
How TO SHAPE LOAVES AND BISCUITS. — To shape bread
dough in loaves, divide dough in parts, each part large enough
for a loaf, knead until smooth, and if possible avoid seams in
under part of loaf. If baked in brick pan, place two loaves
in one pan, brushed between with a little melted butter. If
baked in long shallow pan, when well kneaded, roll with both
hands to lengthen, care being taken that it is smooth and of
uniform thickness. Where long loaves are baked on sheets,
shape and roll loosely in a towel sprinkled with corn meal for
last rising.
To shape bread dough in biscuits, pull or cut off as many
small pieces (having them of uniform size) as there are to be
biscuits. Flour palms of hands slightly; take up each piece
and shape separately, lifting with thumb and first two fingers
of right hand, and placing in palm of left hand, constantly
moving dough round and round, while folding towards the
center; when smooth, turn it over and roll between palms of
hands. Place in greased pans near together, brushed between
STANDARD COOKERY. 339
with a little melted butter, which will cause biscuits to sep-
arate easily after baking. For finger rolls, shape biscuits and
roll with one hand on part of board where there is no flour,
until of desired length, care being taken to make smooth, of
uniform size, and round at ends.
Bread is often brushed over with milk before baking.
Page 231 · 1 recipe record on this page
Presented as published in 1912. 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
well together with a drop or two of salad oil. Now add one tablespoonful of vinegar and beat all together with a spoon. When blended, add VERY GRADUALLY — in a thin stream — six tablespoonfuls of salad oil, beating the mixture vigorously all the time. The result should be a thick, creamy sauce of excellent flavor for use with green or other salads. A tablespoonful of whipped cream, added to and well whisked with the above, imparts a delicious softness, but is not a necessary adjunct.
BREAD, ROLLS, MUFFINS, BUNS, AND PASTES.
Bread Making.
FERMENTED BREAD is made by mixing to a dough, flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment such as yeast. Sugar is usually added to hasten fermentation. The dough is then kneaded that the ingredients may be thoroughly incorporated, covered, and allowed to rise in a temperature of 68° F., until the dough has doubled its bulk. This change has been caused by action of the ferment, which attacks some of the starch in the flour, and changes it to sugar, and sugar in turn to alcohol and carbon dioxide, thus lightening the whole mass. The dough is then kneaded a second time to break bubbles and distribute evenly the carbon dioxide. It is shaped in loaves, put in greased breadpans (they being half filled), covered, allowed to rise in temperature same as for first rising, to double its bulk. If risen too long, it will be full of large holes; if not risen long enough, it will be heavy and soggy.
How TO SHAPE LOAVES AND BISCUITS. — To shape bread dough in loaves, divide dough in parts, each part large enough for a loaf, knead until smooth, and if possible avoid seams in under part of loaf. If baked in brick pan, place two loaves in one pan, brushed between with a little melted butter. If baked in long shallow pan, when well kneaded, roll with both hands to lengthen, care being taken that it is smooth and of uniform thickness. Where long loaves are baked on sheets, shape and roll loosely in a towel sprinkled with corn meal for last rising.
To shape bread dough in biscuits, pull or cut off as many small pieces (having them of uniform size) as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape separately, lifting with thumb and first two fingers of right hand, and placing in palm of left hand, constantly moving dough round and round, while folding towards the center; when smooth, turn it over and roll between palms of hands. Place in greased pans near together, brushed between
with a little melted butter, which will cause biscuits to separate easily after baking. For finger rolls, shape biscuits and roll with one hand on part of board where there is no flour, until of desired length, care being taken to make smooth, of uniform size, and round at ends.
Bread is often brushed over with milk before baking.
Records on this page
Soyer's Sauce Ravigote or Mayonnaise without Eggs