rather warm place, covered ivith a cloth ; when well risen, melt the butter in the remainder of the milk ; mix it into the flour, adding a little salt✪ Yorkshire Muffins, and the eggs, well beaten ; beat the dough twenty minutes ; then make it up into balls on a board well dredged with flour ; lay a cloth in a tray before the fire, but not too near ; dredge it well with flour, and as the balls are made, place them a proper distance from each other, in order that they may not run together in rising on the tray ; cover them with a cloth, and in about twenty minutes, lay them quickly on hot tins ; shape them a little with a knife, and bake in a quick oven. They are very soon baked. No. 522. — Scones. Two pounds of flour, quarter of an ounce of bi-carbonate of soda, quarter of an ounce of salt, and one pint of sour butter- mil✪ Sconesk. Mix to the consistency of light dough, and roll it about half an inch thick ; cut out the scones in any form, and bake on a girdle over a clear fire, turning them to brown on both sides. The scones should be cut in two and buttered, and may be used either cold or hot. No. 523. — Potato Scones. Mash some boiled potatoes till quite smooth, adding a little salt, and knead with flour to the consistency required ; roll, and form the scones, and after pricking them with a fork, bake on a girdle. No. 524. — Toast. Procure a nice square loaf that has been baked one or two days previously, and with a sharp knife, cut the requisite num- ber of slices, about quarter of an inch in thickness ; place a slice of the bread on a toasting-fork, about an inch from one of the sides ; hold it a minute before the fire ; then turn it, hold it before the fire another minute, by which time the bread will be thoroughly hot ; then begin to move it gradually till the whole surface has assumed a yellowish brown colour ; titim it VEGETARIAN COOKERY. 205 again, toasting the other side in the same manner ; then lay it upon a hot plate, spread rather less than an ounce of butter over, and cut it into four or six pieces ; if three or four slices are required, cut each slice into pieces as soon as buttered, and pile them lightly upon the hot plate on which they are to be served, as often in cutting through several slices with a bad knife, all the butter is squeezed out of the upper slice, and the lower one is found smmming in butter. Warming the bread gi'adually on both sides, greatly improves the quality of the toast, and makes it much lighter. The butter used should not be too hard, as pressing it upon the toast would make it heavy. Dry stale bread may be dipped in warm water, and toasted graduaUy before being buttered. No. 525. — Dry Toast. Toast the bread as for buttered toast, and place it in a toast- rack, or raised on a plate, one piece resting against another, and serve immediately, or it will become tough. Any kind of toast should not be made till just before it is wanted. No. 526. — To Toast Crumpets. Warm them on both sides first ; then toast them a nice light brown colour on each side ; lay them on a plate ; spread some rather soft butter over ; cut them in quarters with a sharp knife, and serve immediately. If several crumpets are required, serve each separately on a plate ; for if laid one upon another, the under one will become tough. No. 627. — To Toast Muffins.

AI-modernized reading of the original text

rather warm place, covered with a cloth ; when well risen, melt the butter in the remainder of the milk ; mix it into the flour, adding a little salt, and the eggs, well beaten ; beat the dough twenty minutes ; then make it up into balls on a board well dredged with flour ; lay a cloth in a tray before the fire, but not too near ; dredge it well with flour, and as the balls are made, place them a proper distance from each other, in order that they may not run together in rising on the tray ; cover them with a cloth, and in about twenty minutes, lay them quickly on hot tins ; shape them a little with a knife, and bake in a quick oven. They are very soon baked. No. 522. — Scones. Two pounds of flour, quarter of an ounce of bi-carbonate of soda, quarter of an ounce of salt, and one pint of sour buttermilk. Mix to the consistency of light dough, and roll it about half an inch thick ; cut out the scones in any form, and bake on a girdle over a clear fire, turning them to brown on both sides. The scones should be cut in two and buttered, and may be used either cold or hot. No. 523. — Potato Scones. Mash some boiled potatoes till quite smooth, adding a little salt, and knead with flour to the consistency required ; roll, and form the scones, and after pricking them with a fork, bake on a girdle. No. 524. — Toast. Procure a nice square loaf that has been baked one or two days previously, and with a sharp knife, cut the requisite number of slices, about quarter of an inch in thickness ; place a slice of the bread on a toasting-fork, about an inch from one of the sides ; hold it a minute before the fire ; then turn it, hold it before the fire another minute, by which time the bread will be thoroughly hot ; then begin to move it gradually till the whole surface has assumed a yellowish brown colour ; turn it again, toasting the other side in the same manner ; then lay it upon a hot plate, spread rather less than an ounce of butter over, and cut it into four or six pieces ; if three or four slices are required, cut each slice into pieces as soon as buttered, and pile them lightly upon the hot plate on which they are to be served, as often in cutting through several slices with a bad knife, all the butter is squeezed out of the upper slice, and the lower one is found swimming in butter. Warming the bread gradually on both sides, greatly improves the quality of the toast, and makes it much lighter. The butter used should not be too hard, as pressing it upon the toast would make it heavy. Dry stale bread may be dipped in warm water, and toasted graduaUy before being buttered. No. 525. — Dry Toast. Toast the bread as for buttered toast, and place it in a toastrack, or raised on a plate, one piece resting against another, and serve immediately, or it will become tough. Any kind of toast should not be made till just before it is wanted. No. 526. — To Toast Crumpets. Warm them on both sides first ; then toast them a nice light brown colour on each side ; lay them on a plate ; spread some rather soft butter over ; cut them in quarters with a sharp knife, and serve immediately. If several crumpets are required, serve each separately on a plate ; for if laid one upon another, the under one will become tough. No. 527.— To Toast Muffins..

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