A second Dudley book of cookery and other recipes

ONE ounce of castor sugar, eight ounces of flour, six ounces of Indian meal, six ounces of white meal, one and a half teaspoonfuls of Borwick’s baking powder, one and a half pints of milk and one ounce of melted butter. Mix all the ingredients together, and mix the melted butter with the milk. Stir all together, then make into size required, and bake in a moderate oven. YORKSHIRE MUFFINS f 1 1 AKE seven pounds of flour, one ounce of salt, two quarts of water, a quarter of a pint of brewers’ yeast (if this is not obtainable, use ordinary yeast). Place the flour in a basin with the salt. Make a hollow in centre of flour, and pour in the yeast with the two quarts of water, warmed. Beat all together for twenty minutes. Let the mixture rise in the same bowl for about twenty minutes ; then beat down a second time. Turn on to a wellfloured pasteboard, and make into nice rounds with the aid of a spoon and fork. Flour these well, and bake on a girdle until they blister ; then turn, and bake on the other side. Keep very hot, and before serving milk round, pull apart, and butter plentifully and cut into sections. rd PIKELETS FOR TEA OR BREAKFAST HALF a pound of flour, half an ounce of yeast, one whole egg well beaten, all mixed into half a pint of warm milk ; add a pinch of salt, and Y work into a soft batter. Let it rise for one hour, then cook on a hot greased girdle. Butter them, and serve hot. BREAKFAST OR TEA CAKES O IX handfuls of flour, half a pint of milk, a small ^ piece of butter, about two ounces of yeast and one egg. Put the flour into a bowl, making a hole in the centre of the flour ; warm the milk and butter, and add it to the flour. Mix the two ounces of yeast in a little cold water ; add this to the batter, also one egg well beaten, stirring all well together. Cover it over and set it in a warm place to rise. Knead it and cut into rounds, then leave it to rise a second time. Bake in a good oven for about twenty to thirty minutes, according to size. POTATO SCONES QUARTER of a pound of flour, one ounce of melted butter, one egg, a pinch of salt and a dessertspoonful of baking powder. Mix these ingredients all together with a little milk into a paste ; then drop it in small pats out of a teacup on to a hot girdle, which must be well buttered beforehand. When the paste begins to bubble, turn them over with a knife. They require a very short time to cook. ANOTHER RECIPE FOR SCONES ONE pound of flour, two ounces of butter and one tablespoonful of baking powder. Mix with sour milk or cream. Roll out to the thickness of about an inch, cut into rounds, and bake in a quick oven. SCOTCH OAT-CAKES fTlAKE three-quarters of a pound of Scotch -■- medium oatmeal, half a teaspoonful of carbonate of soda and two ounces of butter. Rub the oatmeal and butter together ; dilute the soda in a little milk. Make into a paste with water, just enough to make a firm paste. Roll out thinly and cut in triangle shapes. Bake on a girdle, then toast in front of the fire for a few minutes. % OAT-CAKES