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1
1036
Enquire within upon everything
·
Robert Kemp Philp
387
The
tins
should
be
well
floured.
Put
the
loaves
at
once
into
a
well-heated
oven.
After
they
have
been
in
the
oven
about
a
quarter
of
an
hour
open
the
ventilator
to
slacken
the
heat
and
allow
the
steam
to
escape.
In
an
hour
the
process
of
baking
will
be
completed.
Bread
made
in
this
way
keeps
moist
longer
than
bread
made
with
yeast,
and
is
far
more
sweet
and
digestible.
This
is
especially
recommended
to
persons
who
suffer
from
indigestion,
who
will
find
the
brown
bread
invaluable.
1011.
Baking
Powders
and
Egg
Powders.
These
useful
preparations
are
now
much
used
in
making
bread
and
pastry
of
all
kinds,
and
have
the
merit
of
being
both
cheap
and
wholesome.
They
may
be
procured
of
all
grocers
and
oilmen.
The
basis
of
all
baking
powders
consists
of
carbonate
of
soda
and
tartaric
acid
or
cream
of
tartar,
and
egg
powders
are
made
of
the
same
materials,
with
a
little
harmless
colouring
matter
such
as
turmeric.
By
the
action
of
these
substances,
carbonic
acid
is
generated
in
the
dough,
which
causes
it
to
rise
in
the
same
manner
as
the
so-called
"aerated
bread"
made
on
Dr.
Dauglish's
system,
by
which
carbonic
acid
is
forced
into
the
dough
before
baking.
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