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Classic
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page 61
the time of putting in the bread, when draw them to the mouth, as it is apt to
get cool the quickest. If you have biscuit to bake, put some of the coals on one
side near the front, as they require a quick heat, and should be put in
immediately after the coals are taken out; they will bake in fifteen or twenty
minutes.
When all the coals are taken out, if the bottom of the oven sparkles, it is very
hot, and should wait a few minutes; but if not, you may put in the bread first,
and then the pies; if you have a plain rice pudding to bake, it should be put in
the middle of the front, and have two or three shovels of coals put round it, if
the oven is rather cool. Close the oven with a wooden stopper made to fit it;
after they have been in a few minutes, see that they do not brown too fast; if
so, keep the stopper down a little while. Pies made of green fruit will bake in
three-quarters of an hour; but if the fruit has been stewed, half an hour will
be long enough.
Rusk, or rolls, take about half an hour to bake in a brick oven; if you should
have to open the oven very often before the bread is done, put in a few shovels
of coals and shut it up.
When all is taken out, fill the oven with wood ready for the next baking.
There is nothing in any department of cooking that gives more satisfaction to a
young housekeeper than to have accomplished what is called a good baking.
Graham Bread.
Take six quarts of unbolted flour, one tea-cup of good yeast, and six spoonsful
of molasses; mix them with a pint of milk, warm water, and a tea-spoonful of
salæratus; make a hole in the flour and stir this mixture in it, till it is
like batter; then proceed as with
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