The tea-time recipe book (B book) / Brown & Polson.

  • Brown & Polson
Date:
[between 1900 and 1909?]
Catalogue details

Licence: Public Domain Mark

Credit: The tea-time recipe book (B book) / Brown & Polson. Source: Wellcome Collection.

    6/32 page 4
    Hints on Baking. UTENSILS (Continued). Pastry Cutters for ae out shapes and ornamenting pastry. Egg Whisk for whisking eggs. We supply a few cookery utensils and baking tins, which are specially made for us in large quantities, and, as we take only a nominal profit, the prices, we believe, are very moderate. A list of these is given on page 28. INGREDIENTS. Flour.—Flour should be perfectly dry when used for baking. If at all damp, the preparation is sure to be heavy. Before using the flour it is a good plan to place it for an hour or two before the fire until it feels warm and dry, and then run it through a sieve. Good flour should have a pleasant smell, and an absence of acid or rancid taste. A test for good flour is the amount of liquid it will absorb, and when spread out it should show no traces of bran. Milk.—Milk should be perfectly sweet, as, if slightly sour, it will not only injure the flavour of the bread, etc., but in sultry weather will often cause it to be quite uneatable. Condensed milk is a good substitute for fresh milk or cream, but when it is used Jess sugar will be required. Unsweetened condensed milk is much to be preferred to sweetened, and we can safely recommend the following brands: ‘“Cow’s Head,” “ Viking,” “Ideal.” Butter-milk will make excellent bread and scones with ‘Paisley Flour,” but it should be used as new as possible, as when it is kept for a number of days it gets more acid, and is apt then to taste the scones, etc. For invalids, however, only good sweet milk should be used, as it makes the most digestible bread.
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