Improvements in the Making of Plain and Fancy Bread, Rusks, Biscuits, Cakes, Food for Children and Invalids, and such like. Foods.
Year: 1896

page_text: Date of Application, 19th Dec., 1896
Complete Specification Left, 12th Feb., 1897-Accepted, 27th Mar., 1897
PROVISIONAL SPECIFICATION.
Improvements in the Making of Plain and Fancy Bread, Rusks,
Biscuits, Cakes, Food for Children and Invalids, and such like.
Foods.
I, HUGH BLACK of 6 Argyle Street, Rothesay, in the County of Bute, N.B.
Baker, do hereby declare the nature of this invention to be as follows-
This invention relates to improvements in the making of plain and fancy bread,
rusks, biscuits, cakes, food for children and invalids, and such like foods.
Dissolve 12 lbs. maize or cornflour and lb. sugar into one gallon water;"
heat 140°. Mix well together into a thick paste in a tub or barrel. Have a.
boiler of water ready boiling. Pour gradually on top of the thick paste keeping
well stirred all the time until its bursts and absorbs a large quantity of water
turning thick and cooked. Or it may be prepared as follows:-
Dissolve 12 lbs. maize or cornflour and lb. sugar in one gallon water, heat 120°.
Pour this mixture into a large copper of boiling water (or a common boiler will do
if a copper is not to band) and cook till it begins to boil. It is then ready. Pour
into a tub or barrel and lay aside to cool. This mixture is to be added to the
ordinary batch when mixing the dough, and fermented in the usual way.
This can be made with milk instead of water if for a very high class bread.
Dissolve 12 lbs. maize or cornflour and lb. sugar into one gallon milk, heat 120°
into a thick paste and stir well. Pour this mixture into a copper or boiler of
boiling water and cook till it begins to boil. Lay aside till it cools.
making of dough and ferment in the usual way.
This preparation makes beautiful bread and gives a larger produce.
Use in the
This method of using prepared maize or cornflour may be formented by any.
kind of barın such as Parisian, compound or dry yeast.
BROWN BREAD.
Take equal parts of maize or cornflour and flour of lentils also one fourth of
oatmeal ground into flour. Add 2 oz. salt and 4 oz. sugar to every eight pounds
of the mixture. Sift the whole well together.
METHOD OF PREPARATION FOR BROWN BREAD AND BISCUITS.
Dissolve 2 lbs. of above mixture in milk or water. Then pour boiling water on
top of mixture, stir well and bring to boil slowly for five minutes. Add whole to
4 lbs. strong flour and ferment with sponge or yeast in the usual way. Or it may be
raised with 2 oz. carbonate of soda and 3 oz. cream of tartar and baked in a quick
oven.
If the mixture is used for food :-
Dissolve two tablespoonfuls of the mixture in a breakfastcupful of milk. Boil
breakfastcupful of water. Add the dissolved mixture to the boiling water. Stir
well and boil five minutes. Use the same as porridge.
Dated this 18th day of December 1896.
JOHNSONS,
115 St. Vincent Street, Glasgow, Petitioner's Agents.

page_text: Take equal parts of maize or cornflour and flour of lentils also one fourth of
oatmeal ground into flour. Add 2 oz. salt and 4 oz. sugar to every eight pounds
of the mixture. Sift the whole well together.
METHOD OF PREPARATION FOR BROWN BREAD AND BISCUITS.
Dissolve 2 lbs. of above mixture in milk or water. Then pour boiling water on top
of mixture, stir well and bring to boil slowly for five minutes. Add whole to 4 lbs.
strong flour and ferment with sponge or yeast in the usual way. Or it may be, raised.
with 2 oz. carbonate of soda and 3 oz. cream of tartar and baked in a quick oven.
If the mixture is used for food :-
Dissolve two tablespoonfuls
Boil breakfastcupful of water.
of the mixture in a breakfastcupful of milk or water.
Add the dissolved mixture to the boiling water. Stir
well and boil five minutes. Use the same as porridge.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. In the making of bread, biscuits, cakes and the like, the use of maize or

page_text: cornflour prepared with water or milk, or maize or cornflour dry, substantially in
the manner and for the purposes as set forth.
2. In the making of brown bread, biscuits, rusks, cakes and baby's and invalid's
food; and such like bread and foods; the use of prepared lentils or dry flour of
lentils, substantially in the manner and for the purposes as set forth.
Dated this 11th day of February 1897.
JOHNSONS,
115, St. Vincent Street, Glasgow, Applicant's Agents.