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Classic
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page 137
the oven is ready. In winter, make the bread up at three o'clock, and it will be
ready to work before bed time. In summer, make it up at five o'clock. A quart of
flour should weigh just one pound and a quarter. The bread must be rasped when
baked.
TO MAKE NICE BISCUIT.
RUB a large spoonful of butter into a quart of risen dough, knead it well, and
make it into biscuit, either thick or thin: bake them quickly.
RICE BREAD.
BOIL six ounces of rice in a quart of water, till it is dry and soft--put it
into two pounds of flour, mix it in well; add two tea-spoonsful of salt, two
large spoonsful of yeast, and as much water as will make it the consistence of
bread: when well risen, bake it in moulds.
MIXED BREAD.
PUT a tea-spoonful of salt, and a large one of yeast, into a quart of flour;
make it sufficiently soft, with corn meal gruel; when well risen, bake it in a
mould. It is an excellent bread for breakfast. Indifferent flour will rise much
better, when made with gruel, than with fair water.
PATENT YEAST.
PUT half a pound of fresh hops into a gallon of water, and boil it away to two
quarts; then strain it, and make it a thin batter with flour; add half a pint of
good yeast, and when well fermented, pour it in a
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