Vegetarian cookery

Rub the powder very fine, and mix with the meal and salt ; pour the water on gradually, stirring it quickly with a wooden spoon into a light dough, which will not require kneading ; put it in a tin, prepared in the usual way, and either bake immediately in a quick oven, or let it remain fifteen or twenty minutes. That all may be well mixed, it is best only to make up one or two loaves at once, which requires only a few minutes, and then another portion in the same way. , No. 493. — Bread with Soda and Buttermilk. Brown Bread. — Six pounds of flour, one ounce of carbonate of soda, and four pints of buttermilk. While Bread. — Four pounds of flour, half an ounce of carbonate of soda, and two pints of buttermilk. Mix the soda well into the flour, either by rubbing it in with the hands, or sifting it through a fine sieve, adding a little salt ; then mix in the buttermilk, quite cold ; put the dough into tins or earthenware baking-pans, warmed and rubbed over with a little butter, and bake immediately in a quick oven. No. 494. — Breakfast Bread. Four pounds of flour, one ounce of German yeast, and one pint of warm milk. Put the flour into an earthen bowl, adding a little salt. Dissolve the yeast in three quarters of a pint of warm water ; make a hole in the middle of the flour, and clear off the yeast through a fine sieve into the flour, stirring it to set the sponge ; cover it and set it in a warm place to rise ; when risen, stir in the warm milk, and when well mixed, return it to a warm place for about three quarters of an hour ; mould it into rolls, twists, or small loaves; place on warm tins, and bake in a quick oven. No. 495.— Breakfast Bread. Three pounds of flour, three quarters of an ounce of German yeast, two mealy potatoes, one ounce of butter, and one pint and a quarter of new milk. Boil and dry the potatoes ; mash them with the butter and a dessert-spoonful of salt, and mix well with the flour. Prepare the yeast with half of the milk, a little warm ; strain it off into the middle of the flour, stirring it a little ; cover it, and let it remain all night ; warm the remainder of the milk, and mix in the dough ; set it before the fire to rise for half an hour ; then make it up in rolls ; lay them on the warm tins ; cover with a thin cloth, and when risen a little, bake them in a quick oven. No. 496. — Bread for Buttered Toast. Two pounds of flour, half a pound of boiled potatoes, one ounce of German yeast, half a pint of milk, and a tea-spoonful of salt. Mix the salt with the flour, previously dried ; then put in the warm milk, and half a pint of warm water with the yeast ; cover with a cloth, and set it before the fire ; when risen, add the potatoes, well dried and mashed, and when well mixed, set it in a warm place to rise, and bake it in a tin, in a moderately hot oven. No. 497. — Scalded Bread.