The Dudley book of cookery and household recipes

THE WAY TO MAKE GOOD COFFEE COFFEE to be good should be freshly roasted, and it should be ground immediately before using. If coffee is kept when it is ground it loses its flavour. It should be made in a double fire-proof earthenware coffee-pot, and the coffee should be put into the filter on the top of the pot. Boiling water should be poured on to the coffee — little by little, and very gently — allowing it to filter through into the pot two or three times, until the coffee has attained the strength you desire. Coffee is really best served in the earthenware pot in which it is made. For breakfast, the hot milk served with coffee is greatly improved by having a little whipped cream whipped into the hot milk so as to give the milk a froth. Coffee should be served very hot. ETC. Grudge rwt another what ye canna get yoursel. Grumbling makes the loaf no larger^ growling will not make the kettle boil. Upon the question — what is the worst bread which is eaten? — one answered in respect of the coarseness thereof — Bread made of beans.'"'' Another said^ Bread made of acorns.'"'" But the third hit the truth and saUd^ Bread taken out of other merHs mouths^ who are the true proprietors thereof ” — such bread may be sweet in the mouth to taste^ but it is not wholesome to the stomach to digest. Thos. Fuller ¥ If you wish togrow thinner diminish your dinner And take to light claret instead of pale ale; Look down with an utter contempt upon butter And never touch bread till ifs toasted — or stale. A wife's art is displayed in a table well laid. Dry bread at home is better than roast meat abroad. A little and good fills the trencher. Hebrew Hunger is the mother of impatience and anger. Zimmerman ¥ Digest me no digestions. The Earl op Essex to Sir R. Cecil, 1594 The apples she had gathered smelt most sweety The cakes she kneaded was the savoury meat ; But fruits their odour lost and meats their taste If gentle Abra had not decked the feast ; Dishonoured did the sparkling goblet stand Unless received from gentle AbrcCs hand. Matthew Prior As hungry as hawks. IzAAK Walton BARM BRACK Plum Bread for Breakfast, Lunch, or Tea ONE pound of fine flour, three ounces fresh butter, three ounces sifted sugar, six ounces of currants or sultanas, half an ounce of German yeast, one or two eggs : — Mix part of flour and yeast into a stiff batter and stand in a warm place to rise. With the rest of the flour and the other ingredients, mix well together. When the batter is light make it up into dough and leave it for an hour to rise. Then make into two or three round bracks, according to the size required. Put them on a baking sheet and leave them again for half an hour to rise. Before the bracks are put into the oven beat up the yolk of an egg, and with your paste brush glaze them over and bake in a moderate oven. PLAIN SODA SCOTCH SCONES ONE pound of flour, one quarter ounce of carbonate of soda, one quarter ounce cream of tartar and a little salt. Mix with about a half pint of new milk, roll 2e 213 the dough and cut with round cutters. Bake on a hot floured girdle for about ten minutes. CREAM SCONES