THE HOME.

New Zealand Herald, Volume LIII, Issue 16234, 20 May 1916, Page 6 (Supplement)

THE HOME.

COKOESNINO FLOURS AMD DOUOHS

The Household Ingredients -. 71b W. flour, 2oa yeast, one teaspoon fcl ; »>ia*r, two tea«poonfaU salt, three pints ; water (lukewarm). Method: Mix the salt J with the flour and were them together.; < .-am the yeast with the sugar by rub- . !, .■;>,; the two together until liquid-like , •.-:,■ cream. Heat the water, make a I h "ft iu the centre of the flour and add ;■ r want Rfld water. Stir in enough flour j to make a thick batter and set to rise in ; j it;.rni place lor twenty minutes. (This is • Ailed setting the sponge.) Knead the; oough thoroaghlr and add more water if : i «narv Set to rise, this time for one j hour Form this drotfh into loaves and j t:n them Set lo~ns< for fifteen to twenty i minute*, and then place in a hot oven and , bake for one hour to one and a quarter j hour* according to the site of the loaves. j In;- quality will make four ordinary tin j i< km or two quartern loaves. Home-made Brown Bread.—lngredient*: \ 3}lb wholemeal, lib flour, lioz yoast, 2oz ( h.itter, (lie teaspoonful sugar, two tea- , «j>oonful.« salt, one quart water. Mix the j wholemeal arid flour together and proceed J ** a>«ve directed. French Hoi's (by request j — Ingredi- j tn W; lib flour, half teaspooaial sail, V>z i yean, half UAsp<x iftil sugar, lez hotter, j \.ne \'H, half-pint milk. Mix vho flour j and sail Oram the yeast and sugar, and , warm the m~A and "bittcf. Aod these j with the egg beaten to the flour. Beat j into a stifl batter or light dough. Set ! to ri«e one hour. Turn the mixture on to [ a floured board. Knead lightly and roll j into a flat cake. Cut into strip*. Roil j tii»*e and cut into piece*, which form into , ire*ceiit chap***, buns, knot*, plaits, and; twists. Place these on a floured baking- I >ht»ef. Allow to rise for ten minutes and . bake quickly in a hot oven for fifteen 'o J incest? minutes Brush over with milk , .-.'id melted butter, or the white of an egg. . to give a glazed surface. This is done when the buns begin to brown in the ! o*en. Unfermsßlfid Ingredients: 21b I flow;, one teaspuonful tartaric acid, one ] u»a«pconful bicarbonate of soda, one tea- | rpoaniul Kilt, one pint of milk (and water), ; Method : Sieve the flour, salt, and tartaric < acid and mix welL Dissolve the soda in the milk. Mix all thoroughly. Knead the ■ mixture lightly and divide too dough into lour pwtions. Form these into round, flat loaves and place on a greased and floured baking-tin. Bake in a hot oven immediately for twenty minutes to half an boar. This anfermented bread is quickly made ■when the ordinary supply runs short- The great difference between fermented bread and unfermented bread is that the former must rise three times and the latter baked as quickly as possible afler it is mixed. Most people prefer it occasionally as a change. Sour Milk Scones.lngredients: Three taaenpfuis flour (self-raising), 2oz butter, one egg, half teacupful castor sugar, one teacupful sour milk. Method: Cream the butter and sugar together and add the yolk of egg and then the white beaten to a stiff froth. Stir in the soar milk tor cream) and flour alternately, keeping a little of the flour back for using on the board. Mix thoroughly and lightly. Turn out on to a. floured board. Roll out and cut into rounds. Bake quickly in a hot oven for fifteen minutes.

Bailey Scones.—lngredients: jib flour, jib Hobinson's patent barlev, one egg, loz j batter, one pint milk, half-teaspoonral i salt Method: Mix the barley flour with i a little cold milk and beat the rest of ' the milk and stir into this the barley flour smoothed free from lamps. Stir over a gentle heat until thick. Add the butter and flour carefully and also ths beaten egg and skill w "'i!nra this mixture on to a floured .." arid, form. into a bun-shaped round. .Roll this out to the thickness of about iin and bake it on a hot girdle, first on one ride and then, when • nicely browned, on the other. Tie A B C Of Break-making. A. Sieve the flour and saltB. Cream the yeast and sugar. C- Heat the water. D. Place the creamed yeast and waterinto centre of flour, stirring into this a little of the flour. Allow to rise for twenty minute:! in a warm place. E. Knead the dough thoroughly with the hands for five minutes. Allow to rise one hour. F. Form into loaves and place in tins. 0. Allow to rise for fifteen to twenty minutesH. Bake in a hot oven for one and aquarter hours. , Hints on Breadmaking. 1. Do not boy cheap flour, as bread made from such is not so nourishing, therefore not economical. 2. Home-made bread is more satisfying than baker's, and keeps fresh much longer. 3. Do not add too much water to flour

when mixing the dough; experience will soon teach you the exact consistency necessary. 4. Do not believe all the cookery books tell you; use your own common sense, and so become self-reliant. 5. Careless and insufficient baking will ruin the most carefully-prepared dough. 6. Everything must be kept warm in making yeast-bread. 7. Do not add too much salt to the flour, as salt kills the yeast. • Too much sugar also hinders the yeast from working. 8- Do not add too much dry flour when making up the loaves. If the fingers stick to the dough dip them in melted butter and milk. This method is supposed to improve the crust of the bread when baked. Allow the dough time to rise. 9. Bake the loaves in a hot oven and cook thoroughly, as bread is most unwholesome if insufficiently baked. 10. Do not waste bread. In many households this waste is almost incredible. HOUSEHOLD HINTS. Salt.—A teaspoonfnl to a pint of warm water, robbed into weak ankles, strengthens them. Soot Stains.— If soot falls on your carpet, rover it with dry salt, and sweep it up carefully. If this is done quickly there will be no trace of the soot left. For Pantry Shelves—Try common oil- < Soil) for your pantry shelves and around the sink. It stays in place, wears longer, and ran he cleaned very easily. Restoring Emery Paper.—Before casting emery paper away as unusable, try plac- I '.'_■ it in a warm oven fir a few minutes. ' 'Hi'.* will probably restore its former] '.ugliness New Blinds---When nailing new blinds '■■■ the rollers, nail a length of tape to 1 ," roller _ with them This prevents the' blind tearing. j For Cleaning Baths.-A good paste for I cleaning enamelled baths, zinc pails etc ■ is made of equal parts of shaved yellow soap, whiting, and common soda dissolved 1 over the fire in the least possible quantity ! of water required to keep it from burn ing. I For the Nails.—An orange stick for the ! nails is necessary. With it the nails can ' be cleaned without being roughened ' Again, after washing, gently push down ! the cuticle round the nails with the stick ' so that the " half-moon " will show. ' j ============= i