Guide to Teachers Operating the National System of Cooking
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Flour shakers in desks should be filled — salt glasses in desks should be filled.
Divide butter on sauceplate, 1 for each 8 pupils, or 4 pairs. Same with sugar.
If fresh compressed yeast cakes are used, place 8 for each 8 pupils, or 4 pairs. If not, prepare home-made yeast the day before the lesson and let the pupils use V4 cup of this mixture, in place of the licpiids and yeast.
Light the ovens when the loaves are rising the second time.
NOTES : In order that this Bread lesson may be completed... in the allotted time of the recitation, a large proportion of yeast is used. In the Home Recipe a less amount in proportion is used. You should call the attention of the class to this important matter. It is a safe plan for the teacher to test the water before the pupils add their j^east cakes — as a little too much heat will kill the plants and the sponge will not rise. The dough should rise to double its bulk each rising. Pupils are likely to bake it before it has risen suffi- ciently. Remind the pupils that there are no more yeast plants in bread started with a great number of plants than in bread started with a small number.
What to read after Guide to Teachers Operating the National System of Cooking?
You can find similar books in the "Read Also" column, or choose other free books by [burton, [from Old Catalog] Myron Garfield] 1880- Ed to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Flour shakers in desks should be filled — salt glasses in desks should be filled.
Divide butter on sauceplate, 1 for each 8 pupils, or 4 pairs. Same with sugar.
If fresh compressed yeast cakes are used, place 8 for each 8 pupils, or 4 pairs. If not, prepare home-made yeast the day before the lesson and let the pupils use V4 cup of this mixture, in place of the licpiids and yeast.
Light the ovens when the loaves are rising the second time.
NOTES : In order that this Bread lesson may be completed... in the allotted time of the recitation, a large proportion of yeast is used. In the Home Recipe a less amount in proportion is used. You should call the attention of the class to this important matter. It is a safe plan for the teacher to test the water before the pupils add their j^east cakes — as a little too much heat will kill the plants and the sponge will not rise. The dough should rise to double its bulk each rising. Pupils are likely to bake it before it has risen suffi- ciently. Remind the pupils that there are no more yeast plants in bread started with a great number of plants than in bread started with a small number.
What to read after Guide to Teachers Operating the National System of Cooking?
You can find similar books in the "Read Also" column, or choose other free books by [burton, [from Old Catalog] Myron Garfield] 1880- Ed to read onlineMoreLess
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