Wholesome cookery

SAVOURY DISHES. 16t thymCj a bay leaf, pepper, and a little vinegar. Boil this together; strain it; pour over the toasts, and serve them when they are cold. 410. — Sardine Toast. Pound a few honed and skinned sardines (say 4) with 1 teaspoonful of gravy, 1 ounce of butter, and pepper. Make it hot, and serve on fried sippets or buttered toast. 411. — Anchovy Toast. Butter some toast ; spread a little anchovy paste over. Now put the well-beaten yolks of 2 eggs in a saucepan, with a quarter of a pint of cream ; set it to thicken over the fire, but not to boil. Season with cayenne ; pour it over the toast (which ought to have been kept hot), and serve. N.B. — A pinch of grated cheese added to the sauce is considered by some an improvement. Of course, it must be cooked with the sauce. Another way. — 3 ounces of butter, 1 teaspoonful of anchovy paste, a little pepper, half a pint of cream. Simmer till thick with 1 teaspoonful of flour. Pour it over some buttered toast, and serve very hot. This quantity makes enough for ten persons. Milk can be used in place of cream, but the toast is, of course, not so good. M BREAD, ETC. 412. — Bread. Flour, 4 pounds ; German yeast, 1 ounce ; about a quarter of an ounce of salt; water, 1 pint. Put the flour and salt into a good-sized earthen pan; cover with a cloth, and put before the fii'e to get wai’m. Then make a hole in the middle large enough to hold a pint of water. Mix the yeast in the water, which must be warm, not hot ; rub it down till the yeast and water are thoroughly mixed — no lumps — then pour it into the hole in the flour, and sprinkle some of the flour over the hole so as to make it perfectly invisible. Cover with the cloth, and set by the Are again. Let it stand there till the flour over the hole cracks in more than one place ; then work it up into a light dough. Be very particular to use only the tips of the fingers. Knead it well till you see little air bubbles ; then set it by the fire again for a little while, till it feels very light to the touch. You may now tear pieces off {do not cut with a knife). Make into what shape or size you wish. Put it on a floured tin in the oven — not too hot a one. Bake till the loaves rise, crack, and are a good colour. When taken out of the oven, thi’ow a cloth over to keep them in. If required lighter, try 3 pounds of flour instead of 4 pounds. BREAD, ETO. 413. — Home-made Bread quickly made. Mix very thoroughly one heaped-up teaspoonful of Yeatman’s yeast powder with 1 pound of Himgarian flour and a little salt; pour on half a pint of cold milk or water ; make it into a loaf, or put it in a tin, and immediately into a hot oven. Bake. When the bread has risen, open the oven door for a minute to let out the steam. This dough does not require much kneading. 414. — Home-made Rolls quickly made. 1 quart of flour, 1 teaspoonful of salt, 2 teaspoonfuls of Yeatman’s yeast powder, 1 tablespoonful of butter, and about 1 pint of milk, not more. Mix the flour, salt, and powder thoroughly together; rub in the butter, add the milk ; work it into a firm dough. Flour the board ; knead the dough on it two or three times very quickly. Divide it into nicely shaped round pieces ; lay them on a greased baking-tin, wash them over with milk, and bake in a hot oven. Will take about 15 minutes. Must be baked as soon as made.