The Queen Cook Book; A Careful Compilation of Recipes and Practical Information for Cooking and Other Household Requirements - Softcover

Reseña del editor

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895. Excerpt: ... THE QUEEN COOK BOOK. Wheat Bread And Biscuit. I pint and three table-2 quarts flour spoons milk 2 even teaspoons salt y 2 tea cup yeast Take out one pint of flour for kneading next morning, make a hollow in center of flour, put all the ingredients in, stir together, then stir in the flour to a thick batter (not dough). Use a tin pan with a good fitting cover, then wrap in double flannel and set it on two warm bricks in a warm room over night. (It is a good plan to keep two bricks in the oven.) Take it out early next morning, soon as you can get it warmed through. Work in the largest half of your reserved flour and knead ten minutes, by doubling the hand and pressing the knuckles in the dough, lifting one fist up, as you put the other down, with some force. Then flour the board and knead on that for ten minutes more with the palm of the hand, using the rest of the flour or more, having the dough as soft as possible to manage well. At first the soft dough will seem to stick and trouble the inexperienced cook, but she will soon learn to manage it, to her great relief. The dough must not get cold. Butter your pan before making out the bread, get it in heater and keep warm. If good it will be light in one hour. Raise up the edge of loaf; if it looks light and foamy 9 (not stringy) it is light for baking. Bake tnr&e-fourths of an hour, if oven is hot enough. If you can hold hand in oven till you can count twenty only, it is right heat, or if a teaspoon of flour on a tin browns in five minutes. Bread should be in the oven fifteen minutes before it begins to brown. When baked through take it out of pan and stand it on end; lean it against something, so as to let the air circulate around it, to give a dry crust. When perfectly cold, put it in a sweet clean jar, co...