Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 5, 2025
Pastry should usually be made with a very fine wholemeal flour, such as the "Nu-Era." There are times, however, when concessions to guests, etc., demand the use of white flour. In such an event, use a good brand of household flour. The more refined the kind, the less nutriment it contains. Never add baking-powders of any kind.
Thicken the liquor with a little wholemeal flour, add a small piece of butter pour this sauce over celery, and serve. This is a large, hard white root, somewhat resembling a turnip in appearance, with a slight celery flavour. It is generally only stocked by "high-class" greengrocers. It costs from 1-1/2d. to 3d., according to size.
These, although the last on the list, are not the least in point of value. The Wallace Bakery is the only one in existence which supplies bread, cakes, etc., made with very fine wholemeal flour, and entirely free from yeast and baking powder. The firm also supplies jams, marmalade, etc., made with fruit and cane sugar, and entirely free from preservatives. 88, Gray's Inn Road, London, W.C.
Stir gently, but quickly, into this as much fine wholemeal as will make a batter the consistency of thick cream. It should just drop off the spoon. Drop this batter into very hot greased gem pans. Bake for half an hour in a hot oven. When done, stand on end to cool. They may appear to be a little hard on first taking out of the oven, but when cool they should be soft, light and spongy.
The only at all unusual feature was Joe Denny, the blind fiddler, who had called in on his way home and had a drop of poteen and a farrel of wholemeal cake. Yet Joe was indeed a tolerably common incident, and his jokes altered not.
It is made by cutting bread, preferably wheaten, in thin slices, and putting these in a slow oven till thoroughly dry and lightly browned. Wholemeal bread should always be present on the table, as its use prevents constipation. Indian corn can be made into a number of palatable cakes, and is a very nutritious food.
1-1/4 lb. fine wholemeal flour to 3/4 pint water. Put the meal into a basin, add the water gradually, and mix with a clean, cool hand. Prick with a fork on top. The colder the water used, the lighter the bread, and if the mixing be done by an open window so much the better, for unfermented bread is air-raised. Distilled or clean boiled rain-water makes the lightest bread.
Word Of The Day
Others Looking