...melted, and the potashes and alum are dissolved in a little warm water, these three ingredients, together with the treacle, are poured among the flour which is to form the body of the bread. The whole is then incorporated by mixture and kneading into a stiff dough. Of these...

...(see pp. 83-85.) t The ingredients used in tne manufacture of gingerbread are flour, treacle, tutter, common potashes, and alum. " After the butter is melted,...together, by mixture and kneading, into a stiff dough." This dough, " however thoroughly kneaded, almost invariably requires to stand over for the space of...

...treacle, butter, pearlashes, or carbonate of potash, and alum; after the butter is melted, and the potash and alum are dissolved in a little warm water, these...to form the basis of the bread. The whole is then in. corporated together into a stiff dough, the alum makes the bread lighter and crisped : but its...

...potashes, and alum. After the butler is melted, and the potashes and alum are dissolved in a little hot water, these three ingredients, along with the treacle, are poured among the flour, which is to form the body of the bread. The whole is then incorporated by mixture and kneading into a stiff dough. Of these...

...cakes. and alum. After the butter is melted, and the potashes and alum are dissolved in a little hot water, these three ingredients, along with the treacle, are poured among the flour which is to form the body of the bread. The whole is then incorporated by mixture, and kneading into a stiff dough. Uf these...

...is melted, and the potashes and alum are dissolved in a little hot water, these three ingredient*, along with the treacle, are poured among the flour which is to form the body of the bread. The whole is then incorporated by mixture, and kneading into a stiff dough. Of these...