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Classic
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page 8
wooden pail with a tight-fitting cover, kept full of sifted flour, will be found
a great convenience. All kinds of flour and meal, except buckwheat and Graham,
need sifting, and all except wheat flour should be bought in small quantities,
as they become damp and musty by long standing.
THE SPONGE.
This is made from warm water or milk, yeast and flour
(some add mashed potatoes), mixed together in proper proportions. In summer,
care must be taken not to set sponge too early, at least not before eight or
nine o'clock in the evening. Make up a rather thick batter of flour and tepid
water or milk. (Sponge mixed with bran water, warm in winter and cold in summer,
makes sweeter bread. Boil bran in the proportion of one pint to a quart of water
and strain.)
When milk is used, scald to prevent souring, and cool before using; add yeast,
cover closely, and place to rise on the kitchen table.
In very hot weather, sponge can be made with cold water.
In winter, mix the batter with water or milk at blood warmth, testing it with
the finger, and making it as warm as can be borne; stir in the flour, which will
cool it sufficiently for the yeast; cover closely and place in a warm and even
temperature. A good plan is to fold a clean blanket several times, and cover
with it, providing the sponge is set in a very large crock or jar, so that there
is no danger of its running over. As a general rule, one small tea-cup of yeast
and three pints of "wetting" will make sponge enough for four ordinary loaves.
In all sponges add the yeast last, making sure that it will not be scalded; when
placed to rise, always cover closely. Many think it an improvement to beat the
sponge thoroughly, like batter for a cake. All the various sponges are very nice
baked on a griddle for breakfast-cakes, or, better still, in muffin-rings. When
used in this way, add a little salt and make the sponge rather thick.
TO MAKE GOOD BREAD.
Always be
"Up in the morning early, just at the peep of day,"
in summer time to prevent the sponge becoming sour by too long standing, and in
winter to be getting materials warmed and in readiness for use. A large,
seamless tin dish-pan with handles and
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Classic
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