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Image from page 195 of "The pride of the household; the bakers' complete management" (1900) | by Internet Archive Book Images
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Image from page 195 of "The pride of the household; the bakers' complete management" (1900)

Identifier: prideofhousehold00hein

Title: The pride of the household; the bakers' complete management

Year: 1900 (1900s)

Authors: Heinzer, Melton Anthony. [from old catalog] Heinzer, Katie Margaret. [from old catalog]

Subjects: Baking

Publisher: [n.p.]

Contributing Library: The Library of Congress

Digitizing Sponsor: The Library of Congress

 

 

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Text Appearing Before Image:

Copyright, 1900, by M. A. & K. M. Heinzer. RYE BREAD. 188 Rye Bread. I quart of water (lukewarm).I ounce of compressed yeast. lo cups of rye flour. 4 cups of wheat flour.I tablespoonful of salt. HOW TO MIX. Dissolve yeast and salt in lukewarm water and pour itinto a wooden bowl, then add in the flour and mix thor-oughly. This dough will rise in 3 hours (in w^arm weatherit wdll rise in less time). When done, place it on a tableand cut it into 4 pieces and mould them, then let themstand 10 minutes and mould them again and form them inlong or round loaves, dust a box or board with white corn-meal and place them on it, let them stand one-half hour,and bake them on the bottom of a moderate oven. Beforeand after baking, wash them over the top with water, togive them a gloss. They will bake in 40 minutes. This will make 4 loaves of bread. Copyright, 1900, by M. A. & K. M. Hoinzer. 189

 

Text Appearing After Image:

Copyright, 1900, by M. A. «6; K. M. Heinzer. NEW ENGLAND HOME-MADE BREAD. 190 New England Home-Made Bread. 2 quarts of water (lukewarm).2 ounces of compressed yeast.2 tablespoonfuls of salt.2 tablespoonfuls of condensed milk.■| pound of white cornmeal.-J cup of lard.34 cups of flour. HOW TO MIX. Scald the white cornmeal with one quart of boiling-water and stir it quickly, so it will not get lumpy, and letit stand until cool. Dissolve the yeast in 2 quarts of luke-warm water and pour it into a wooden bowl, then add inthe condensed milk, salt, lard and scalded meal and dissolvethem, then add in the flour and mix thoroughly. Thisdough will rise in 3 hours (in warm weather it will risein less time). When done, place it on a table and cut itinto 12 pieces and mould them, then let them stand 10 min-utes and mould them again, and place them into pans (letthem rise in the pans one-half hour), and bake them in amoderate oven. Grease pans well. They will bake in one-half hour. This batch can

 

 

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