THE BAKERS' GUIDE

cess, but can be quite safely reduced to six or eight hours. For those who find that time more convenient by an increase of heat and yeast, it will be only necessary to point out to the practical workman that this straight-made dough is merely a tight sponge with more salt than usual in it, and the temperature, if it is increased about 50 over that of the sponges they are in the habit of stirring at any time of the year, the results will be near enough to guide them to success after a trial or two. It will be noted by Scotchmen that the quantities given are the same for French, pan, and plain. The reason for this is that it does not appear necessary in breads of the same type in volume and texture to have different processes in making up. Scotchmen themselves do not make their French of equal firmness, but weaker or firmer to their own taste. The only difference necessary is not in the quantities but in the qualities of the flour used, and the addition of lard to the French. (Do please use best English or Irish lard, not the strong flavoured American, it is quite nasty in some of the cookies.)

Formula, — Make up a straight dough with 280 lbs. of flour (quality to suit price and kind), 1 lb. malt extract, 1 lb. distiller's yeast, 4^ lbs. salt, 60 quarts of water (15 gallons of 10 lbs. each), and, if for French or pan bread,' \\ lbs. of melted butter or lard. Separate the yeast in a little of the water with the malt extract, dissolve the salt in the other water and then make the whole up into a clear dough. Cover up and leave to ferment for t 2 hours. Then dry, dust, and knead well, and throw out of trough. Scale off, hand up, give it time to recover, and then mould into the shapes required.

Mould the loaf into a compact roll of about 10 inches in length, pass the grease brush round them, and then place upon a baking sheet quite closely. Upset them all round to keep in shape. Prove well, and bake.

Cookie Rolls are made by taking a piece of the sponge off (when ready) before the salt and water are added, and then rubbing into it sugar and butter or some other fat.

For No. 1, called Plain Biscuit, add to each pound of sponge 2 ozs. fat, 1 oz. of sugar, and dry up into dough with soft white flour. Let prove two to three hours ; weigh off 2 ozs. for id.y roll out like the ordinary batch or coffee-shop tea-cakes, and prove well in boxes. When ready for oven, put upon tins, and then dock in middle with a small docker, and bake.

No. 2, Plain or Currant Cookies : 1£ ozs. fat, 1 £ ozs. sugar ; rub in, and dry up into soft dough (like ordinary bun •dough). Prove three hours, scale 2 ozs. for £d. ; roll round, flatten to about 4 ins. ; place upon tins, put a bow of short-