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two pounds of flour, and will make seven rolls. The dough should rise before the fire half an hour, and the rolls should stand another half hour before the fire after they are made. They should be baked in a quick oven, and will take about half an hour. The butter may be omitted.

To make French rolls. Add half an ounce of soda to the above quantity; make them long in shape, and rasp them when they are baked.

For Sally Luns. Take two pounds of flour, and add half a pint of milk and half a pint of cream, with a bit of butter the size of a walnut; when a little warm, put to it three well-beaten yolks of eggs, three or four spoonfuls of well-purified yeast, and a little salt. Mix the whole together, and let it rise for an hour; then make it into cakes, and lay them on tins lightly rubbed over with a little butter. Let them stand on the hearth to rise for about twenty minutes, covered with a thin cloth, then bake them in rather a quick oven.

For Yorkshire or milk cakes. Dry a pound and a half of flour before the fire; beat up the yolk of an egg with a spoonful of yeast; add three quarters of a pint of new milk lukewarm; strain the whole through a hair sieve into the flour; mix it lightly into dough, and let it rise by the fire an hour; then make it up into cakes. Rub the tins with a very little butter, and let them be warm when you lay the cakes on them; cover with a thin cloth, and let

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them rise on the hearth about twenty or thirty minutes; bake them in a brisk oven. This dough makes very good buns, with the addition of a little good moist sugar, and a few caraway seeds or dried currants.

Both the Sally Luns and the milk cakes may be washed over with the white of an egg before they are put in the oven.

For Rusks, or Tops and Bottoms. Beat up four eggs with half a pint of new milk, in which a quarter of a pound of butter has been melted; add two table-spoonfuls of yeast, and three ounces of sugar. Mix with this as much flour as will make a very light batter, and set it before the fire. for half an hour; then add a little more flour, to make it stiff enough to work. Knead it well, and, if wanted for rusks, roll it into cakes about six inches long and two broad; when baked and cold, cut them into slices, and dry them in a slow oven. For tops and bottoms, make the dough into little square cakes, and flatten them. When baked, just cut them slightly round, and then tear them in two, and put them again into the oven.

To make Banbury Cakes. Set a sponge with two table-spoonfuls of thick purified yeast, half a pint of warm milk, and a pound of flour. When risen, mix with it half a pound of currants, well cleaned and dried, half a teaspoonful of salt, half a pound of candied orange and lemon shred small,

one ounce of spice, such as powdered cinnamon, allspice, ginger, and nutmeg, or mace. Mix the whole well together with half a pound of honey. Roll out puff paste a quarter of an inch thick; cut it into rounds with a tin cutter about four inches across; lay on each with a spoon a small quantity of the mixture; close it round with the fingers in an oval form; place the joining underneath; press it gently with the hand, and sift sugar over. Bake them on a baking-plate a quarter of an hour in a moderate oven, and of a light colour.

For Bath buns. Rub half a pound of butter in a pound and half of flour, quarter of a pound of powdered sugar, a little salt, and half an ounce of caraway seeds. Beat the yolks of four eggs and three whites; put half a pint of warm milk to four spoonfuls of good yeast; when settled, pour it off on the eggs, and mix all into the middle of the flour till about a third of the flour is mixed in. Cover it with flannel, and set it before the fire to rise, about half an hour, then mix all up, and cover it till well risen. Make up the buns, and set them before the fire on a baking-tin about a quarter of an hour; bake them in a quick oven; when done, brush them over with sugar and beaten egg.

For Oat cakes. Merely mix oatmeal and water together till about as thick as ordinary dough, then roll out as thin as possible, and bake on a hot flat iron called a girdle, hung over the fire. A few

MUFFINS AND CRUMPETS.

BRIOCHE.

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eggs are sometimes added to make what is called in Scotland Car cake.

For Muffins and Crumpets. Take a pint and a half of warm milk and dissolve in it a teaspoonful of salt of tartar (subcarbonate of potash), then mix with it five table-spoonfuls of yeast. When it has stood to settle, pour it off by degrees, if for crumpets, into two pounds of flour with a little salt, stir it well, and then beat it till it looks like a thick batter, and may be drawn out to a great length when you lift up the spoon. Set it before the fire to rise, and when it bubbles up bake the crumpets on a hot stove, or a girdle. For muffins, take three pounds of flour, and roll the dough into balls, and let them rise before putting them on the iron plate. When the muffins begin to bake they will spread into the proper shape; and when one side is done they should be turned on the other side. The crumpets do not require turning; but if they are wished to be thick, they may be baked in an iron hoop. Potato crumpets are made by adding to three pounds of mealy potatoes boiled and rubbed through a coarse sieve, half a pound of flour, an egg, a little salt, and a spoonful of yeast.

For a Brioche. Take a pound of fine flour, divide it into three parts, to one of which put a table-spoonful of yeast, mixed with warm water into a light batter, then set it before a fire if the weather is cold, and let it rise half an hour.

F

In

warm weather it need not be put to the fire, as it will rise immediately. Mix the rest of the flour with a quarter of an ounce of salt, three eggs, a quarter of a pound of butter, and enough warm water to make it into a stiff dough. Work it well, and then add the portion that was previously prepared. Knead the whole well together, and then wrap the dough in a white napkin, and leave it for seven or eight hours. Then divide the dough into pieces, as if for buns, and make them into the usual half-twisted form of a brioche, using a little warm milk to moisten them if necessary. Lastly, wash them over with eggs well beaten, and put them in the oven.

I shall now give you two or three receipts for biscuits, and sweet cakes.

For Butter biscuits. Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a stiff paste, knead it well, and beat it with a paste roller; roll it out thin, cut the paste into round cakes with a glass, and prick them with a fork. Bake in a quick oven.

Stamped biscuits are made by rubbing a quarter of a pound of butter into a pound of flour, then mixing it with cold water and a teaspoonful of yeast into a paste. Knead it till it is quite smooth; then cover it on the board with a basin for half an hour, and afterwards make it into balls, stamping each with the print.

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