An 1884 description of producing flour for use in baking bread, cakes, or pastry. From Boston Cookery School Cook Book, Mrs. D. A. Lincoln, 1884.
Difficulty: Hard
Time Required: Long
Here's How:
- Choose wheat grown in the Red River region.
- Break off the germinal point of each grain by using "ending stones."
- Send grain through corrugated iron rollers, with shallow spiral grooves and rounded ridges.
- Crush between these rollers, two sets grooved in opposite directions.
- Separate the middlings (starchy parts) from the bran or tailings.
- Discard the bran.
- Pass the middlings through ten bolting-cloths.
- Pass the resulting flour through finer corrugating machines to make various grades: fine, super-fine, fancy.
- Use the flour to make bread, cakes, or pastry.
