School: The Vale (An Gleann)
- Location:
- Leiter, Co. Cavan
- Teacher: S. Ó Brolcháin
Archival Reference
The Schools’ Collection, Volume 1010, Page 419
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- (continued from previous page)were then placed in the box or hopper and then the handle was twisted like a pulper and the pulp of the potato fell into the tub. It was then strained through a cloth kneaded and made into bread sometimes with flour, othertimes no flour was used. It was baked in a pan or oven then.
In making oaten cake in the olden times and even now the house-wife when sending the corn to the mill would give an order that a certain amount of the meal would be ground finer for the purpose of making bread. Nearly every house-wife had a bread board for making bread. The bread-board was made of an elm board of about eighteen inches by twenty-four with a lath or cornice abut two inches high. In making the oat meal bread a quantity of oaten meal was wet with tepid water and sometimes a small grain of caraway seed was added. The dough was kneaded well on the bread-board and flattened out with with a bread-roller. A roller was used flattening it out. The thinner the "bonnoch" was made the easier to bake. Sometimes it was made round and sometimes square according to the whim of the maker. It was then left two hours when formed before it was placed on the bread iron. The bread-iron or bread-stick was made by the local blacksmith with or from iron. Sometimes it was made from wood in the shape of a tripod. The cake then was placed on this bread-iron beside a slow fire. Care had to be taken(continues on next page)
