The economics of modern cookery, or, A younger son's cookery book.

  • Mallock, M. M.
Date:
1900
Catalogue details

Licence: In copyright

Credit: The economics of modern cookery, or, A younger son's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    to do is to what is called ‘ set the sponge,’ to make, that is, a thin batter bj’’ stirring flour into a strong solution of yeast, and leaving this in a warm place till the growth of the yeast has been well established. The diflerent pastes made in this way may be thus divided : 1. The dough or paste for ordinary household bread. 2. That for the ‘ Vienna ’ bread, usually made up into rolls and other fancy shapes. 3. That for tea-cakes and plain currant-cakes and buns. 4. That for the richer cake mixtures, such as are used for ‘ Bath ’ buns, ‘Brioches,’ and ‘Babas.’ Household Bread. VTien this is made in small quantities, more yeast in proportion to the flour is required than would be suffi- cient if the baking were a larger one. For a quantity equivalent to a quartern loaf the following are the ingredients required ; Flour 3^ lb. (a quarter stone). Salt, 2 teaspoonfuls. German yeast, 1 oz. Castor-sugar, 1 teaspoonful. Water (about). If pints. Put the flour in a large basin, and let it get warmed through by standing in a cool oven, a hot closet, or some other warm place, as this materially assists its rising. Then mix the salt in well, and make a hole in the middle. Rub the yeast and sugar together until the former becomes liquefied (this is called ‘ creaming ’ the yeast), and then mix with it aboiit half the above quantity of water, just lukewarm-of the temperature.