The Prison Cookbook
Page 26
PROVING.
After weighing or scaling the dough, it is moulded as described elsewhere (see directions for this); the loaves of dough should next be allowed to prove in the baking trays or tins for about half-an-hour, when they will be ready for baking, and should be put in the oven in batches.
BAKING.
When the loaves of dough are placed in the oven, the swelling, or what is technically known as fermentation will, owing to the high temperature of the oven, become increased during the first 10 or 15 minutes, after that the fermentation will discontinue and the crust be formed. The proper temperature of the oven, and the time needed for baking bread, is set out on a previous page and should be carefully studied.
WHOLEMEAL BREAD.—No. 1.
INGREDIENTS.—280 lb. of meal as issued, 10 oz. compressed yeast, 14 to 15 gallons of water, 3 lb. salt, 8 lb. potatoes (mealy).
METHOD.—Sift enough meal to make the sponge as directed on page 86, by mixing the yeast, potatoes, and tepid water (about 8 quarts), in a clean pail, add a little salt, and stir in sufficient meal to form a weak dough, cover and let it stand in a warm place, undisturbed for 2 to 3 hours. Next mix the ferment with flour and water to make the sponge; let this remain undisturbed from 10 to 12 hours (covered). Add the remainder of ingredients, and proceed as directed in the foregoing notes on sponges, doughs, and baking. These directions must be carefully studied and carried out accordingly, so as to obtain uniform results in the bread.
WHOLEMEAL BREAD.—No. 2 (Alf. SMITH’S METHOD).
INGREDIENTS.—560 lb. wholemeal, 61b. salt, 3 pints of malt (brewers’ yeast—see recipe for this), 28 to 30 gallons of water, 12 lb. potatoes.
METHOD.—The wholemeal to be sifted to obtain about 140 lb. of the flour to make the sponge,—7 gallons of water and 3 pints of yeast is required for this. The sponge is mixed before leaving the bakehouse in the evening, and is ready for making into dough at 5.10 a.m. the following morning, or be-between 12 and 13 hours in the sponge. The remainder of the ingredients are then added and mixed into dough, when it is left in the trough to rise for 1½ hours; it is then ready to be weighed, moulded into loaves, and placed in the baking tins, where it again rises before putting it in the oven.
The temperature of the water used in mixing is regulated by the state of the weather, and the nature and quality of the wholemeal, and the time the sponge is required to be ready. The salt and yeast also require to be regulated according to the nature of the wholemeal used.
The above quantity fills two ovens and takes 50 to 60 minutes to bake, but some meal takes much longer.
WHITE BREAD (HOUSEHOLD).—FOR HOSPITALS, ETC.
INGREDIENTS.—1 sack (2801b.) best seconds or household flour, 2¼ lb. thick yeast (brewers’), 10 lb. potatoes (mealy), 3 lb. salt, about 60 quarts or 15 gallons water.
METHOD.—Wash thoroughly and cook the potatoes, peel them and break them down and mash them in the ferment tub, add about 8 quarts of tepid water (see that the temperature is correct), add the yeast, either of the above-named, and stir into the flour. Mix well, and let it stand (covered) to rise for about 4 hours. By this time the ferment ought to be ready for straining. Dissolve the salt in the water (made up to 60 quarts in all) of the required temperature; now make the dough at the end of the trough, strain the ferment into the flour, add enough water to form a fairly stiff and firm dough; pin it up at one end of the trough, cover with cloths or the lid of the trough, and leave it from 9 to 10 hours. At the end of that time cut it back, and add the remainder of ingredients; work it well and knead thoroughly, and allow it to remain for another hour. The dough will then be ready for weighing and moulding. Any desired shapes may be made after the dough is weighed.
Bake the loaves of dough in the usual manner, allowing:—
About 1¼ hour for 4 lb. tin loaves, or
1 hour for 2 lb. tin loaves.
Cottage loaves, or loaves that touch each other:—
2¼ hours should be allowed for 4 lb. loaves.
1¾ hours for 2 lb. loaves, and
1¼ hours for 1 lb loaves.
See that the bread is well and thoroughly baked before the batch is drawn from the oven. Bread made by this method will prove both light and palatable, and should never be close in texture.
FAULTY BREAD.
It is often a most difficult matter to explain the reason of faulty bread, especially so when it has an unpleasant or sour flavour, but the most common complaints can be attributed to the oven, i. e., the baking. The heating of an oven must be well tried and thoroughly understood by the Baker, and he must learn by actual practice and careful observation the exact time required for baking. The making of the dough and baking are governed by fixed laws, and these, when once understood, must be faithfully followed. The lack of one or both of these essential operations in bread-making, is generally the cause of faulty bread.
The strictest cleanliness must be observed throughout the manufacture of bread, and especially so with so-called over night doughs. When doughs are constantly made at the same end of the trough, something is sure to go wrong sooner or later. The troughs must be well scrubbed out and thoroughly dried each time they are used. Special care must be taken to see that there are no cracks or holes in the wood where stale dough could accumulate and eventually become mixed with the fresh dough. The troughs must be well lined, so that no moisture or liquor can get in between the joints. The neglect of these details, and the use of dirty utensils, are very often the cause of sour bread.
DIETARY SCALES.
Extracts from Rules made on the 2nd September, 1901, by the Secretary of State, under the Prison Act, 1898.
LOCAL PRISONS.
DIET A.
NOTES— (a) Men include all male prisoners over 16 years of age. Women include all female prisoners over 16 years of age. Juveniles include all prisoners under 16 years of age.
(b) Juvenile prisoners may, in addition to the above diet, be allowed milk not exceeding one pint per diem, at the discretion of the Medical Officer
DIET B.
NOTES— (a) Men include all male prisoners over 16 years of age. Women include all female prisoners over 16 years of age. Juveniles include all prisoners under 16 years of age.
(b) Juvenile prisoners may, in addition to the above diet, be allowed milk, not exceeding one pint per diem, at the discretion of the Medical Officer.
DIET C.
NOTES—(a) Men include all male prisoners over 16 yeara of age. Women include all female prisoners over 16 years of age. Juveniles include all prisoners under 16 yea·rs of age,
(b) Juvenile prisoners may, in addition to the above diet, be allowed milk, not exceeding one pint per diem, at the discretion of the Medical Officer, and one pint of porridge in lieu of tea for breakfast.
The terms to which the foregoing diets shall be severally applied shall be those set forth in the following table:—
Term.
Diet A,
Diet B.
Diet C.
Seven days and under .. .. ..
Whole term
—
—
More than seven days and not more than four months .. ..
Seven days
Remainder of term
—
More than four months .. ..
—
Four months
Remainder of term
The diet for special classes of prisoners, viz.:—
(a)Prisoners on remand or awaiting trial who do not maintain themselves;
(b)Offenders of the 1st Division who do not maintain themselves;
(c)Offenders of the 2nd Division;
(d)Debtors;
shall be Diet B: provided that they shall receive for breakfast one pint of tea in lieu of gruel, and for supper one pint of cocoa in lieu of porridge or gruel; and that when detained in prison more than four months they shall receive C diet at the expiration of the fourth month.
The diet for prisoners of both sexes, irrespective of age on
the day of first reception, whether on remand, to await trial, or on conviction or otherwise, shall be:—
The foregoing diets shall be prepared as follows:—
Bread ... ... ..
To bo made with whole-meal flour, consisting of all the products of grinding the wheaten grain, with the exception of 12 per cent, of coarse bran and coarse pollards.
Porridge ... ...
To every pint, 3 oz. coarse Scotch oatmeal, with salt.
Gruel... ... ...
To every pint, 2 oz. coarse Scotch oatmeal, with salt.
Tea ... ... ...
To every pint, oz. tea, 2 oz. milk, and · oz. sugar.
Cocoa... ... ...
To every pint, ¾ oz. Admiralty cocoa, 2 oz. milk, and ¾ oz. sugar.
Milk ... ... ...
To be fresh unskimmed milk; to be served hot with the breakfast.and supper of juveniles.
Suet pudding ...
To every pound, 2 oz. suet and 8 oz. white or whole-meal flour.
Soup ... ... ...
In every pint, 4 oz. clod (or shoulder), leg, or shin of beef; 4 oz. split peas; 2 oz. fresh vegetables; ½ oz. onions; pepper and salt. From May to September inclusive the soup to consist of the following ingredients: — 4 oz. clod (or shoulder), leg, or shin of beef; 1 oz. pearl barley; 2 oz. fresh vegetables; 1 oz. onions; oz. flour; pepper and salt.
Cooked meat, preserved by heat.
Colonial or American beef or mutton of approved brands and of best quality. This meat should not be cooked or heated in any way; it. should always be served cold as it leaves the tin.
Meat liquor or broth.
The liquor in which the beef is cooked on Thursdays should be thickened with oz. flour, and flavoured with ½ oz onions to each ration, with pepper and salt.
Beans ... ... ...
Haricot beans, or broad or Windsor beans dried in the green state and decorticated.
SUBSTITUTES.
Cooked beef without bone.
Colonial or American beef or mutton, preserved by heat, may be substituted for cooked English beef, weight for weight. Cooked fresh fìsh, 8 oz., or cooked salt fish, 12 oz., may occasionally be substituted for 4 oz. cooked English beef without bone, and in like proportion for other quantities.
Potatoes ... ...
Fresh vegetables may be substituted for potatoes, weight for weight after cooking; rice, also, may be substituted in the same proportion after cooking; rice, however, should be sparingly used as a substitute for potatoes, and when so used should, if possible, be combined with fresh vegetables in equal proportions.
Fresh vegetables
If fresh vegetables are not procurable, ¼ oz. preserved mixed vegetables may be used, in lieu of 1 oz. fresh vegetables, for ordinary prison diets.
CONVICT PRISONS.
DIET C.
For MALE Convicts undergoing separate confinement.
DIET D.
For MALE Convicts after period of separate confinement when engaged in Industrial Employment.
A convict on attaining the third stage may have 1 pint of tea and 2 oz. additional bread in lieu of gruel for breakfast.
DIET E.
For MALE Convicts after period of separate confinement when employed at certain prescribed forms of Labour.
* Butter or margarine to be given for six months in the year, October to March (inclusive). During the remaining mouths, April to September, (inclusive), milk, ¼ pint for each convict, to be substituted for butter or margarine, and to be given in the form of milk porridge.
A convict on attaining the third stage may have 1 pint of tea and 2 oz. additional bread in lieu of porridge for breakfast.
DIET F.
For FEMALE Convicts undergoing separate confinement.
* 2 oz golden syrup may be given with the suet pudding to those female convicts who desire it.
DIET. G.
For FEMALE Convicts after period of separate confinement.
* 2 oz. golden syrup may he given with the suet pudding: to those female convicts who desire it.
The foregoing diets shall be prepared as follows:—
(CONVICT.)
Bread... ... ...
To be made with whole-meal flour, consisting of all the products of the wheaten grain, with the exception of 12 percent, of coarse bran and coarse pollards. This may be varied for female convicts at the discretion of the Governor and Medical Officer.
Porridge ... ...
To every pint 3 oz. coarse Scotch oatmeal, with salt.
Milk Porridge...
To every pint 3 oz. coarse Scotch oatmeal, ¼ pint milk, with salt.
Gruel ... ... ...
To every pint 2 oz. coarse Scotch oatmeal, ½ oz. sugar.
Tea ... ... ...
To every pint oz. tea, 2 oz. milk, ¾ oz. sugar.
Cocoa... ... ...
To every pint ¾ oz. Admiralty cocoa, 2 oz. milk, ¾ oz. sugar.
Milk ... ... ...
To be fresh unskimmed milk.
Butter or Margarine.
To be of approved brands of best quality.
Suet pudding...
To every lb. 2 oz. beef suet, 8 oz. white or whole-meal flour.
Pea Soup for Male Convicts.
To every pint 4 oz. salt pork, 4 oz. split peas, 1 oz. onions, ¼ oz. vinegar, pepper and salt.
Vegetable Soup
To every pint, clod or shoulder, leg or shin of beef in the proportion of 8 oz. for male convicts on E diet, and 6 oz. for male and female convicts on D and G· diets; and, in addition, the soup to contain 1 oz. pearl barley, 2 oz. fresh vegetables, 1 oz. onions, oz. flour," with pepper and salt.
Meat Liquor ..
The allowance of cooked mutton to be served with its own liquor, flavoured with ½ oz. onions, and thickened with oz. flour, with pepper and salt.
Ditto .. ... ...
The allowance of cooked beef to be served with its own liquor, flavoured and thickened as above.
Cooked Meat, preserved by heat.
Colonial or American beef or mutton of approved brands and of best quality. This meat should not he cooked or heated in any way. It ought to be served cold as it leaves the tin.
Beans... .. ...
Haricot beans, or broad-or Windsor beans, dried in the green state and decorticated.
SUBSTITUTES.
Cooked Beef, without bone.
Colonial or American beef or mutton, preserved by heat, may, if necessity arises, be substituted for cooked English beef or mutton, weight for weight. Cooked fresh fish 8 oz., or cooked salt fish 12 oz. may occasionally be substituted for 4 oz. cooked English beef or mutton, and in like proportion for other quantities.
Potatoes ... ...
Fresh vegetables or rice may be substituted for potatoes, weight for weight after cooking. Rice, however, should be sparingly used as a substitute for potatoes, and, when so used, should, if possible, be combined with fresh vegetables in equal proportions.
Fresh vegetables
In the event of fresh vegetables not being procurable, ¼ oz. preserved mixed vegetables may be used in lieu of 1 oz. fresh vegetables for ordinary prison diets.
HOSPITAL DIETS
LOCAL AND CONVICT PRISONS
NOTES ON THE HOSPITAL DIETARY
Cooked meat to consiat of fresh beef or mutton, which may be roasted, baked, stewed, or boiled; when boiled, the allowance of cooked meat to be served with its own liquor, thickened with oz. of flour, and flavoured with ½ oz. of onions, with pepper and salt.
Fowls, rabbits, or fish may be substituted for 5 oz. cooked meat, at the rate of 8 oz. (uncooked), or bacon, 4 oz. (uncooked), per diet. Sago or tapioca may be substituted for rice.
½ oz. to 1 oz. sugar may be used to sweeten the puddings.
Beef tea, 16 oz. lean beef, without bone, 1½ pints of cold water, to make 1 pint.
Mustard and pepper will be issued to each convict when required.
Extras and medical comforts may be given to patients when considered necessary by the Med
ical Officer.
The following are the maximum allowances of uncooked food to produce the authorized quantities of cooked food, viz.:—·
Notes
Abbreviations:
PP—Parliamentary Papers;
RCP—Report of Commissioners of Prisons;
RIP—Report of Inspectors of Prisons;
NAO—National Audit Office.
1.PP, 1899, Report of Departmental Committee on Prison Dietaries, p. 22.
2.PP, 2005–6, National Audit Office: Serving Time: Prisoner Diet and Exercise, p. 1.
3.Peters, 1995, p. 8.
4.Walmsley, R., World Prison Population List (8th ed., 2009).
5.Peters, 1995, pp. 5–6.
6.War with Catiline (LV).
7.Forsyth, 1994, pp. 67–68.
8.25 Edward III, s5, c2.
9.Webb, 1922, p. 4.
10.Brodie et al, 2002, p. 11.
11.Peters, 1995, p. 31.
12.Brodie et al, 2002, p. 11.
13.Ibid., p. 14.
14.Oxford English Dictionary, 2nd ed., 1989.
15.Brodie et al, 2002, p. 13.
16.Coppack, G., 1993.
17.Verse 1 of Psalm 51 in the Authorised Version. Prior to the seventeenth century, the equivalent verse of Psalm 50 in the Latin Vulgate Bible was used.
18.Briggs et al, 1996, p. 74.
19.Harding, 1985, p. 11.
20.Pettifer, 1939, p. 128.
21.Dobb, 1964, p. 91.