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Trajectory presents classics of world literature with 21st century features! Our original-text editions include the following visual enhancements to foster a deeper understanding of the work: Word Clouds at the start of each chapter highlight important words. Word, sentence, paragraph counts, and reading time help readers and teachers determine chapter complexity. Co-occurrence graphs depict character-to-character interactions as well character to place interactions. Sentiment indexes identify positive and negative trends in mood within each chapter. Frequency graphs help display the impact this book has had on popular culture since its original date of publication. Use Trajectory analytics to deepen comprehension, to provide a focus for discussions and writing assignments, and to engage new readers with some of the greatest stories ever told."The Moving Picture Girls: Or, First Appearances in Photo Dramas" is part of "The Moving Picture Girls" series. "The Moving Picture Girls" is a series about the adventures of Ruth and Alice DeVere who live with their father who is an actor.
Chapter 1 No.1
1-1/4 lb. fine wholemeal flour to 3/4 pint water.
Put the meal into a basin, add the water gradually, and mix with a clean, cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, will not be so light as that mixed with a light cool hand.) Knead lightly for 20 minutes. (A little more flour may be required while kneading, as some brands of meal do not absorb so much water as others, but do not add more than is absolutely necessary to prevent the fingers sticking.) Put the dough on to a floured board and divide into four round loaves. Prick with a fork on top.
The colder the water used, the lighter the bread, and if the mixing be done by an open window so much the better, for unfermented bread is air-raised. Distilled or clean boiled rain-water makes the lightest bread. But it should be poured backwards and forwards from one jug to another several times, in order to aerate it.
Another method of mixing is the following:-Put the water into the basin first and stir the meal quickly into it with a spatula or wooden spoon. When it gets too stiff to be stirred, add the rest of the meal. Knead for two minutes, and shape into loaves as above.
BAKING.-Bake on the bare oven shelf, floored. If possible have a few holes bored in the shelf. This is not absolutely necessary, but any tinker or ironmonger will perforate your shelf for a few pence. Better still are wire shelves, like sieves. (This does not apply to gas ovens.)
Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of flour in a patty pan, and put in the oven for five minutes. At the end of that time, if the flour is a light golden-brown colour, the oven is right. Now put in the bread and keep the heat of the oven well up for half an hour. At the end of this time turn the loaves. Now bake for another hour, but do not make up the fire again. Let the oven get slightly cooler. The same result may perhaps be obtained by moving to a cooler shelf. It all depends on the oven. But always start with a hot oven, and after the first half hour let the oven get cooler.
Always remember, that the larger the loaves the slower must be the baking, otherwise they will be overdone on the outside and underdone in the middle.
Do not open the oven door oftener than absolutely necessary.
If a gas oven is used the bread must be baked on a baking sheet placed on a sand tin. A sand tin is the ordinary square or oblong baking tin, generally supplied with gas stoves, filled with silver sand. A baking sheet is simply a piece of sheet-iron, a size smaller than the oven shelves, so that the heat may pass up and round it. Any ironmonger will cut one to size for a few pence. Do not forget to place a vessel of water (hot) in the bottom of the oven. This is always necessary in a gas oven when baking bread, cakes or pastry.
It must not be forgotten that ovens are like children they need understanding. The temperature of the kitchen and the oven's nearness to a window or door will often make a difference of five or ten minutes in the time needed for baking. One gas oven that I knew never baked well in winter unless a screen was put before it to keep away draughts!
ROLLS.-If you desire to get your bread more quickly it is only a question of making smaller loaves. Little rolls may be cut out with a large egg-cup or small pastry cutter, and these take any time from twenty minutes to half an hour.
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Chapter 1 No.1
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Chapter 2 No.2
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Chapter 3 No.3
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Chapter 4 No.4
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Chapter 5 No.5
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Chapter 6 No.6
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Chapter 7 No.7
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Chapter 8 No.8
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Chapter 9 No.9
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Chapter 10 No.10
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Chapter 11 No.11
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Chapter 12 No.12
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Chapter 13 No.13
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Chapter 14 No.14
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Chapter 15 No.15
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Chapter 16 No.16
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Chapter 17 R. SOUP.
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Chapter 18 R. BEEF TEA SUBSTITUTE.
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Chapter 19 No.19
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Chapter 20 No.20
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Chapter 21 No.21
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Chapter 22 No.22
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Chapter 23 No.23
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Chapter 24 No.24
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Chapter 25 No.25
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Chapter 26 No.26
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Chapter 27 No.27
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Chapter 28 No.28
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Chapter 29 No.29
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Chapter 30 No.30
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Chapter 31 No.31
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Chapter 32 No.32
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Chapter 33 No.33
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Chapter 34 No.34
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Chapter 35 No.35
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Chapter 36 No.36
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Chapter 37 No.37
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Chapter 38 No.38
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Chapter 39 No.39
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Chapter 40 No.40
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