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1
1036
Enquire within upon everything
·
Robert Kemp Philp
391
[ALL
THINGS
HAVE
A
BEGINNING,
GOD
EXCEPTED.]
1018.
Use
of
Lime
Water
in
making
Bread.
It
has
lately
been
found
that
water
saturated
with
lime
produces
in
bread
the
same
whiteness,
softness,
and
capacity
of
retaining
moisture,
as
results
from
the
use
of
alum;
while
the
former
removes
all
acidity
from
the
dough,
and
supplies
an
ingredient
needed
in
the
structure
of
the
bones,
but
which
is
deficient
in
the
cerealia.
The
best
proportion
to
use
is,
five
pounds
of
water
saturated
with
lime,
to
every
nineteen
pounds
of
flour.
No
change
is
required
in
the
process
of
baking.
The
lime
most
effectually
coagulates
the
gluten,
and
the
bread
weighs
well;
bakers
must
therefore
approve
of
its
introduction,
which
is
not
injurious
to
the
system,
like
alum,
&c.
1019.
Rice
Bread.
Take
one
pound
and
a
half
of
rice,
and
boil
it
gently
over
a
slow
fire
in
three
quarts
of
water
about
five
hours,
stirring
it,
and
afterwards
beating
it
up
into
a
smooth
paste.
Mix
this,
while
warm,
into
two
gallons
or
four
pounds
of
flour,
adding
at
the
same
time
the
usual
quantity
of
yeast.
Allow
the
dough
to
work
a
certain
time
near
the
fire,
after
which
divide
it
into
loaves,
and
it
will
be
found,
when
baked,
to
produce
twenty-eight
or
thirty
pounds
of
excellent
white
bread.
1020.
Apple
Bread.
A
very
light,
pleasant
bread
is
made
in
France
by
a
mixture
of
apples
and
flour,
in
the
proportion
of
one
of
the
former
to
two
of
the
latter.
The
usual
quantity
of
yeast
is
employed,
as
in
making
common
bread,
and
is
beaten
with
flour
and
warm
pulp
of
the
apples
after
they
have
boiled,
and
the
dough
is
then
considered
as
set;
it
is
then
put
in
a
proper
vessel,
and
allowed
to
rise
for
eight
or
twelve
hours,
and
then
baked
in
long
loaves.
Very
little
water
is
requisite:
none,
generally,
if
the
apples
are
very
fresh.
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