Vegetarian cookery

Dry the flour and mix in the salt. When the potatoes have been boiled and dried, mash them with the butter and half a pint of milk, and rub them through a wire sieve into the flour. Mix the remainder of the warm milk with the yeast, and when settled, pour it to the flour, and mix all together ; let it rise before the fire ; then make it into common-sized rolls, and bake them in a quick oven. No. 508. — Luncheon Cake. One pound of flour, two drachms of bicarbonate of soda, three ounces of sugar, three ounces of butter, and half a pint of sour buttermilk. Mix the soda well with the flour ; rub in the butter ; add the sugar, and buttermilk ; mix all together ; put it into a buttered tin, and bake immediately in a quick oven. No. 509. — Soda Cake. One pound of flour, quarter of a pound of butter, quarter of a pound of sugar, half a pound of currants, three eggs, a large tea-spoonful of carbonate of soda, and a tea-cupful of milk. The flour and currants should be well dried before the fire ; then the butter rubbed well in the flour, adding the sugar, currants, and the eggs, well beaten. Dissolve the soda in the milk ; pour it upon the other ingredients ; mix well, and beat it with a wooden spoon twenty minutes, and bake in a buttered tin, or earthenware baking-pan, in a moderately hot oven. If caraway seeds be used instead of currants, quarter of an ounce would be the proper quantity, adding a little more sugar. The baking powder answers very well for this cake. No. 510. — Common Tea-Cakes. Two pounds of flour, half an ounce of German yeast, half a pint of new milk, and an ounce of butter. Mix about half a pint of warm water with the milk, and add it to the yeast, previously rubbed till smooth with a tea-spoonful of sugar, and a very little cold water, and let it settle for a few minutes. Rub the butter in the flour, adding a little salt ; then pour the milk and yeast through a fine strainer into the middle of the flour, being careful to avoid putting in any sediment ; stir it with a wooden slice ; cover with a cloth, and set it before the fire ; when sufficiently risen, mix, and set it to rise again ; when risen, roll out the cakes ; lay them on wann flat baking-tins ; let them rise quarter of an hour, and then bake them in a hot oven. Currants may be added. No. 511. — Tea-Cakes. Two pounds of brown or white flour, nearly a pint of milk, two ounces of butter, one egg, one tea-spoonful of salt, and half an ounce of German yeast. Rub the yeast till smooth, with a wooden spoon, adding a tea-spoonful of sugar, and a dessert-spoonful of cold water ; stir part of the milk, just warm, to the yeast, and after taking out the spoon, let it remain two or three minutes undisturbed ; rub the butter in the flour, adding the salt ; make a hole in the middle, and clear off the yeast , and milk into it, through a fine strainer ; then add the remainder of the warm milk, mixed with the egg, well beaten, also strained, and mix the dough with a wooden spoon till quite smooth, beating it as little as possible ; scrape the batter quite clean from the sides of the bowl mth a knife, and take out the slice ; cover with a cloth, and set it to rise for half an hour, or a little more ; rub the baking-tins, when rather warm, -with a little butter, rubbing it lightly off again with clean paper ; roll out the cakes in the usual way