Table of Contents
- To Prospective Buyers
- Home Office and Factory
- The "HOME COMFORT" Range
- HOME COMFORT "Star" Features
- Details of Construction
- Pressure Water Heater
- Directions for Operating Range
- Chimney Construction
- "HOME COMFORT" Materials
- Evolution of the "HOME COMFORT" Range
- The "HOME COMFORT" Kitchen
- Weights and Measures
- Time Required for Cooking
- Terms Used in Cooking
- Methods of Mixing
- Methods of Cooking
- "HOME COMFORT" Recipes
- "HOME COMFORT" Household Hints
- "HOME COMFORT" Formulary
- Ropp's Perpetual Calendar
- Useful Mathematical Data
- Comments and References
- Hotel References and Letters
- "HOME COMFORT" Range Parts
Excerpt from Bread and Bread Making Chapter
It is necessary in baking bread to "kill" the yeast plant quickly and thoroughly since it has accomplished its work of supplying the necessary gas and must be prevented from further spreading. This is done by placing in a very hot oven for a few moments and the baking completed in a moderate oven.
The term "Quick Bread" is here used to cover that classification in which baking powder or other similar rising agent is used instead of Yeast and from the fact that the principal object is the saying of both time and energy in the making of it. Many of the same general rules applying to Yeast Bread may also be applied to Quick Bread since the principles of mixing and baking are the same. Detailed instructions will be found contain in each particular "Home Comfort" recipe.
Simple Yeast- Make a thin batter of flour and luke-warm water; let it stand in a warm place until it ferments and is full of bubbles. Two cups of this liquid yeast is equal to one cup of old yeast. -Yeast is good when foamy and full of bends has a brisk pungent odor and has snap and vim; it is bad when it has an acid odor is watery and has a thin film on top.
Liquid Yeast- Early in the day boil one ounce of best hops in two quarts of water for thirty minutes; strain and let the liquid cool to the warmth of new milk; put it in an earthen crock or bowl and add four tablespoons each of salt and brown sugar; now beat up two cups flour with part of the liquid and add to remainder mixing well together and set aside in a warm place for three days; then add one cup smooth mashed boiled potatoes keep near the range in a warm place and stir frequently until it is well fermented; place in a sterilized wide-mouthed jug or glass fruit jar seal tightly and keep in a cool place for use. It should thus keep well for two months and be improved with age. Use same quantity as of other yeast but always shake the jug or jar well before pouring out.
Dry Yeast Cake- To a quantity of Liquid Yeast add enough sifted flour to make a thick batter stir in one teaspoon salt and set to rise; when risen stir in sifted and dried corn-meal enough to from a thick mush; set in warm place and let rise again; knead well and roll out on a board to about one-half inch thickness and cut into cakes one and one-half inches square or with two-inch round cutter; dry slowly and thoroughly in the lower warming closet of the range; keep in cool dry place for use; will keep fresh for six months. To use dissolve on cake in a cup of luke-warm water.
Compressed Yeast- Fresh compact yeast is cheaper than home-made yeast and saves both time and trouble when it is convenient to obtain it. Almost all grocers keep it-be sure it is fresh. The following recipe for Yeast Bread provides for progressive baking starting with a single cake of yeast or one cup good home-made liquid yeast.
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