Middle class cookery book

Few Drops of Flavouring, or Small Piece Rind of Lemon Put the semolina into a saucepan, and cover it with the milk; bring slowly to the boil, and simmer till quite soft (about ten minutes), stirring all the time. Remove the pan from the fire, and allow the mixture to cool a little. Put the semolina into a basin, add the sugar and flavouring, and mix well. Break the egg, separate the yolk from the white ; add the yolk to the semolina ; stir well. Beat up the white to a stiff froth, mix lightly and thoroughly with the other ingredients ; pour into a buttered pie-dish, and bake in a moderate oven till it is a golden colour. Steamed Semolina Pudding 1& oz. Semolina 3 Gills Milk 1J oz. Sugar 1 Egg 1 oz. Butter Few Drops of Flavouring, if liked Bring the semolina and milk slowly to the boil in a small saucepan, and simmer till soft. Pour the mixture into a basin ; add the sugar and butter ; allow it to cool a little. Beat the yolk of egg slightly with a fork, and mix it with the semolina (when cool) ; add the flavour- ing ; prepare a basin or tin mould (a plain one is best) ; pour in the mixture. Butter a double piece of kitchen paper, and twist it over the top of the basin or mould, and steam slowly for half an hour, adding boiling watei if the water boils away. If a basin is used, steam for three-quarters of an hour. CHAP. XIV BREAD, ETC. 173 German Puffs 1 Teacupful Flour 1 Gill Mixed Milk and Water 2 oz. Butter 2 Eggs Put the milk, water, and butter into a saucepan , let them boil; stir in the flour quickly while the milk is boiling ; stir over the fire till the batter is quite smooth ; take the pan from the fire. Beat up the eggs ; stir them into the batter ; mix them in smoothly. Butter small pudding-cups ; half fill them with the batter ; bake in a hot oven for twenty minutes. When done, turn out the puffs on to a dish, and serve with sugar or syrup. CHAPTER XIY BREAD, ETC. Household Bread 3| lbs. Flour | 1 Heaped Teaspoonful Salt 1 oz. German Yeast I 1 Quart Tepid Water 1 Dessertspoonful Castor Sugar Mix the yeast in a basin with the sugar, and add gradually the water, stirring with a wooden spoon. Put lbs. flour with the salt into a very large basin ; make a hole in the middle of the flour ; add the yeast and water slowly, mixing with your hand, in gradually enlarging circles, till all the flour is taken in. Beat the dough thoroughly for ten minutes or a quarter of an hour ; cover the basin with a thick cloth, and put it in a warm place for two hours. Put the remaining flour on a board, turn out the dough upon it and knead, taking it from the sides towards the middle, till it no longer sticks to your hands, and feels quite elastic. This quantity makes two loaves. If cottage-loaves are 174 MIDDLE CLASS COOKERY BOOK PAET II wanted, form a large ball and place it on a floured tin ; then place a smaller ball on the top of the large one, and make a small hole or mark on the top. If moulds are used, flour them and half fill them with the dough. Cover the loaves and let them rise for about twenty minutes in a warm place, then bake in a hot oven for about two hours. Turn the loaves out of the moulds, or remove them from the tin, and slant them against a dish or board to allow the steam to escape.