Just open, half an inch deep, the sides of the muffins exactly in the centre, with a knife ; then put the toasting-fork in the middle of the bottom ; hold it a little distance from the fire, till partly warmed through ; then turn it and put it again to the fire till it become lightly toasted ; then again turn- it to toast the other side ; when done, pull it open ; spread a thin layer of 206 VEGETARIAN COOKERY. butter on each side ; close them together ; then with a sharp knife cut it in quartera, and serve very hot. If more than one muffin be required, cut each separately, and place them lightly one upon another, on the plate. No. 528. — Ferment for Bread. Half an ounce of hops, a few slices of apples, four spoonfuls of treacle, one quart of water, and three quarters of a pound of flour✪ Ferment for Bread. Boil the hops and apples in the water twenty minutes ; strain off the liquor ; add to it the treacle, and stir in the flour, or as much as will make it the consistency of thin batter ; cover lightly, and set it in a moderately warm place, till fermentation takes place, which will be in a few hours, and then mix it with the flour. Make the bread in the usual way, except using about double the quantity of the ferment that would be required of common yeast. No. 629. — Flour Yeast. One pound of flour, and quarter of a poimd of brown sugar. Boil the ingredients with a little salt in two gallons of water✪ Flour Yeast one hour ; when milk-warm, put it in stone bottles and cork it close. It win be ready to use in twenty-four hours. One pint of this will make eighteen pounds of bread, and one ounce of baking powder, mixed di-y inthe flour, will improve it. No. 530. — Temperance Yeast. First Momiiig. — BoH two ounces of the best hops in four quarts of clear soft water half an hour ; strain through a hair sieve, and when it becomes about milk-warm, put in two table- spoonfuls of salt, and half a pound of brow sugar ; beat one pound of the best flour with some of the liquid till smooth, then mix all well together, and let it remain two days. Second Morning. — Boil and dry three pounds of good mealy potatoes✪ Temperance Yeast, mash them well, and mix with the above. While the yeast is in process, it should be kept in a rather warm place, but not too warm, and stirred frequently. VEGETARIAK COOKERY. 207 Third Morning. — Strain tlio mixture through a sieve, care- fully, then pour it into a large stone bottle, ■with a wide top ; cork it tightly, and keep it in a cool place. Directions for Use. — If there be any water on the top, pour it off ; then stir it well with a cane or small peeled stick ; mix the yeast, the night before it is to be used, with a quart of water and a little flour, and cover it ; the following morning, mix ■with the flour, and knead the dough in the usual way, allowing it to rise several hours after. Quarter of a pint of this yeast will raise a dozen of flour. It ivill keep two or three months, in a cool place, according to the weather. No. 531.— Potato Flour.

AI-modernized reading of the original text

Just open, half an inch deep, the sides of the muffins exactly in the centre, with a knife ; then put the toasting-fork in the middle of the bottom ; hold it a little distance from the fire, till partly warmed through ; then turn it and put it again to the fire till it become lightly toasted ; then again turn- it to toast the other side ; when done, pull it open ; spread a thin layer of butter on each side ; close them together ; then with a sharp knife cut it in quarters, and serve very hot. If more than one muffin be required, cut each separately, and place them lightly one upon another, on the plate. No. 528. — Ferment for Bread. Half an ounce of hops, a few slices of apples, four spoonfuls of treacle, one quart of water, and three quarters of a pound of flour. Boil the hops and apples in the water twenty minutes ; strain off the liquor ; add to it the treacle, and stir in the flour, or as much as will make it the consistency of thin batter ; cover lightly, and set it in a moderately warm place, till fermentation takes place, which will be in a few hours, and then mix it with the flour. Make the bread in the usual way, except using about double the quantity of the ferment that would be required of common yeast. No. 629. — Flour Yeast. One pound of flour, and quarter of a pound of brown sugar. Boil the ingredients with a little salt in two gallons of water one hour ; when milk-warm, put it in stone bottles and cork it close. It will be ready to use in twenty-four hours. One pint of this will make eighteen pounds of bread, and one ounce of baking powder, mixed di-y in the flour, will improve it. No. 530. — Temperance Yeast. First Morning. — BoH two ounces of the best hops in four quarts of clear soft water half an hour ; strain through a hair sieve, and when it becomes about milk-warm, put in two tablespoonfuls of salt, and half a pound of brown sugar ; beat one pound of the best flour with some of the liquid till smooth, then mix all well together, and let it remain two days. Second Morning. — Boil and dry three pounds of good mealy potatoes, mash them well, and mix with the above. While the yeast is in process, it should be kept in a rather warm place, but not too warm, and stirred frequently. Third Morning. — Strain the mixture through a sieve, carefully, then pour it into a large stone bottle, ■with a wide top ; cork it tightly, and keep it in a cool place. Directions for Use. — If there be any water on the top, pour it off ; then stir it well with a cane or small peeled stick ; mix the yeast, the night before it is to be used, with a quart of water and a little flour, and cover it ; the following morning, mix ■with the flour, and knead the dough in the usual way, allowing it to rise several hours after. Quarter of a pint of this yeast will raise a dozen of flour. It will keep two or three months, in a cool place, according to the weather. No. 531.— Potato Flour.

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