Artizan recipes

One and a half ounces of Candied Peel. Put the flour through a sieve into a basin, then add bakingpowder and half a teaspoonful of salt, mixing them well together ; put to them the dripping and rub it well until there are no lumps remaining, then add the fruit cleaned, and the candied peel, the latter cut in small pieces, together with the sugar. Break one egg into a basin and add to it the milk and beat them up, stir this in with the ingredients in the other basin, mixing them well together. Grease a tin with dripping, line with greased paper, and pour the mixture into it, put it into a moderate oven and let it bake for about an hour. After this time take the cake out of the tin and stand it on its side, which will prevent its getting heavy. Wheat-meal Bread. Ingredients. One pound and three-quarters of Wheat-meal. Half an ounce of Yeast. Two gills of Water. One gill of Milk. Half a teaspoonful of Salt. Half an ounce of castor Sugar. Mix the milk and water, and make them tepid. Put the yeast and sugar into a small basin, and rub them together with a wooden spoon, till they are liquid. Put the whole-meal and salt into a basin. Add the tepid milk and water gradually to the liquid yeast. Make a well in the centre of the flour, and pour in the liquid ; stir sufficient flour into this to make a thin batter, and set in a warm place to rise for thirty minutes. Then work in all the flour, adding more moisture as may be required ; knead the bread for five minutes, make it into a shape, stand the bread on a floured tin in a warm place to rise for thirty minutes, then bake in a steady oven one hour and a half. White Gingerbread. Ingredients. One pound of Flour. Half a pound of Butter. Half a pound of castor Sugar. One Lemon. One ounce of ground Ginger. Half a teaspoonful of Carbonate of Soda. One gill of Milk. Rub the butter into the flour, add the sugar, ground ginger, and grated rind of lemon ; mix well ; warm the milk, and stir in with the carbonate of soda. Work this into a smooth paste, roll it out and stamp out the cakes with a round cutter. Place these on a baking-sheet and bake in a moderate oven about fifteen to twenty minutes. H Yorkshire Tea-Cakes. Ingredients. Three-quarters of a pound of Flour. One and a half gills of Milk. One ounce of Fat. One Egg. Half an ounce of German Yeast. A teaspoonful of castor Sugar. Cream the sugar and the yeast ; melt the fat in a saucepan ; pour the milk on to it, and make it lukewarm ; pour this on to the yeast and sugar. Pour the yeast and milk through a strainer into the flour, add the egg beaten up, and mix well together. Flour a board and turn the dough on to it, beat it, and cut it into cakes. Grease some cake-tins and put the cakes in, and stand by the fire to rise for one hour, then bake them for a quarter of an hour. SAUCES. Brown Sauce. Ingredients. One small Carrot. One Onion. One ounce of Flour. One ounce of Butter or Fat. Half pint Stock or Water. Cut up the carrot and onion into thin slices, and fry them with the flour in the butter to a nice brown. Then stir in the stock or water, and boil well for ten minutes ; if you use stock, the sauce will be brown enough; but if you use water, it will require to be coloured with a little burnt sugar. Caper Sauce for Boiled Mutton. Ingredients. Two ounces of Butter.