The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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were once reaped by the hands ? The only agents employed in the production of aerated bread by machinery are wheaten flour, salt, water and generated corbonic acid gas, which is the source of effer­vescence, and its action on the new bread takes the place of the old. It is the same gas, whether coming from aerated drinks or lemon­ade, in common water coming from the lowest excavations.
In this aerated process the kneading is done by mixing the dougn in a great iron ball, inside of which is perpetually passing a system of peddles, a light nice looking dough is soon produced. This is caught in thus, and passed into the floor of the oven, which is an endless floor, when the loaves emerge from the other end of the apartment, when the aerated bread is done or made. Note—It is sometimes a good plan to change one's baker from time to time, and so secure a change in the quality of the bread that is eaten.
French Apple Bread.—One-third warm pulp of apple, two-thirds of flour and the usual quantity, of yeast (the apples should be boiled) ; work all well together, then set to rise in a vessel to its utmost for eight or twelve hours ; then form into long, low loaves; bake thor­ough in a moderate oven.
N. B. Little or no water or milk is necessary; add salt to taste; eat hot with milk, butter or coffee.
Apple Bread, Russtan Fashion.—(Mrs. B.) Put i 1-2 cups of good white sugar fn 3 cups of water in a copper preserving pan with a round bottom; set it on a quick fire and reduce it so that it will snap between your fingers ; having peeled and cut Into slices two dozen good, sound, ripe apples, put them into the sugar, stirring constantly till it becomes quite a thick marmalade ; remove it from the fire, pour it into a slightly oiled or buttered colander mould; shake it well down, then set it to cool, when turn it out on a dish, then melt in a stew-pan over the fire ; a few spoonfuls of currant jelly; add 2 glasses of old, good rum, and when partly cold pour over and serve with whipped cream in the center, in which you have placed 4 ounces of candied orange flowers. What remains over will make delightful croquettes.
Apple Corn Bread.—Two pints each of new corn meal and sweet milk, 1 quart of finely chopped mellow apples and a teaspoon-ful of salt. Bake in a quick oven ; eaten hot at any meal with but­ter, milk coffee or gravy.
Lemon Bread.—(Mrs. Kull, of Hamburg.) Four whole eggs, the yolks of 4, 1 pound wet sugar, and lemon chopped very fine, 4 oz citron chopped fine, 6 oz. flour well worked or beaten; roll on a board thin; cut out in shon and bake.                    #
Chocolate Bread.—(Mrs. Kull, of Hamburg.) Two eggs bea­ten to snow 1-2 pound sugar, 4 ounces chocolate, a little vanilla to