Baked Quinces

Prepare and cook the quinces as directed in the recipe for [baked sweet apples]. Twice as much sugar and water will be required for quinces, and, perhaps, more time for baking. This will depend upon the size and ripeness of the fruit. It is usually cut in halves before baking.

Baked Sweet Apples

Prepare the apples as for baked apples. Cook them in a slow insulated oven, for about three hours. The stones should be heated until the paper barely changes colour, as explained in the test given on [page 225].

Bread

Soak the yeast for a few minutes in the half cupful of warm water. Scald the milk or boil the water, add the fat, let it cool till lukewarm, then add the remaining ingredients, except the flour. If compressed yeast is used, add as much flour as is needed to make a dough that may be kneaded. If dry yeast or liquid yeast is used, add only one and one-half pints of flour; beat the mixture well, and let it rise till full of bubbles, usually over night; then add the remaining flour. The rest of the process is the same, no matter what yeast is used. Knead the dough until it is smooth and elastic, return it to the bowl, set it in a warm place to rise until it has doubled in size. Knead it again until all large bubbles are pressed out, mould it into two loaves, put it into greased pans and let it again rise until it has doubled in size. Heat the insulated oven stones until the [paper test], given on [page 225], shows a golden brown. Put the bread in and bake it from fifty minutes to one hour. If two stones will not make a hot oven for a large amount of bread to be baked, use hot flatirons or stove lids to supplement them.

Rolls

Add one tablespoon of butter to the recipe for [bread], or knead the butter into the dough just before moulding it. Shape it into rolls, put them into a buttered pan, and when risen to a little more than double their size, bake them for twenty minutes in an insulated oven with stones that will turn the paper a rich brown, as explained in the test on [page 225].