Excerpt from The Royal Cook BookThree tablespoons flour, two of sugar, one of salt. Pour over about one quart of boiling water, and, when cool, add three yeast cakes, previously soaked in luke warm water, and let rise. Then take one dozen or fifteen large potatoes, boil, mash and put through a colander with about three quarts of water alternating first hot then cold, until the potatoes are through the colander. When cool add the above; put in warm place and let rise. Then bottle up and keep in cool place. Three cups of the yeast will make two loaves of bread. In the morning mix yeast with flour and knead into a hard loaf and let rise. Then put into bread tins and let rise again before baking. As the yeast gets old add a very little soda at each time using. Bread to be nice and palatable Should be kneaded a long time; the object of kneading the dough is to break all the bubbles of gas and make the bread fine grained; this work can be expedited by frequently slashing the dough with a Sharp knife during the process of kneading.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
