|
Classic
Cook Books
< last page | next page >
page 136
SODA CAKES.
DISSOLVE half a pound of sugar in a pint of milk, add a tea-spoonful of soda;
pour it on two pounds of flour--melt half a pound of butter, knead all together
till light, put it in shallow moulds, and bake it quickly in a brisk oven.
TO MAKE BREAD.
WHEN you find the barrel of flour a good one, empty it into a chest or box, made
for the purpose, with a lid that will shut close: it keeps much better in this
manner than when packed in a barrel, and even improves by lying lightly; sift
the quantity you intend to make up--put into a bowl two gills and a half of
water for each quart, with a tea-spoon heaped up with salt, and a large spoonful
of yeast for each quart; stir this mixture well, put into another bowl one
handful of flour from every quart; pour a little of the mixture on to wet it,
then more, until you get it all in, taking great care that it be smooth, and
quite free from lumps; beat it some minutes, take one-third of the flour out of
the kettle, pour on the batter, and sprinkle over it the dry flour; stop the
kettle, and set it where it can have a moderate degree of warmth: when it has
risen well, turn it into a bowl, mix in the dry flour, and knead it on a board
till it looks quite light; return it to the kettle, and place it where it can
have proper heat: in the morning, take the dry crust carefully from the top, put
the dough on a board, knead it well, make it into rolls, set them on tin sheets,
put a towel over, and let them stand near the fire till
< last page | next page >
Classic
Cook Books
|
