Artizan recipes

Half a teaspoonful of Salt. About a pint and a quarter of lukewarm Water. Time required (for rising, two hours and ten minutes), about a quarter of an hour. Put the flour in a large basin, and mix in the salt. Put the yeast in a jug with the lukewarm water, stir it up, and let it stand for ten minutes, then pour it gently on to the flour, but do not disturb the sediment at the bottom of the jug. Mix it well till it is a smooth batter about the same consistency as for Yorkshire pudding, cover the basin with a cloth, and stand it aside in a warm place or in some warm water, to rise for two hours. Place the rings, made for the purpose, on to the hot iron or stove for baking, and pour the batter gently into the rings (without disturbing the bottom of the batter) and bake them. They must be watched, and when the top of the batter is covered with small bladders turn the rings carefully to the other side with a palette knife, when they will soon be done. They will only take about five minutes to bake. For serving they should be toasted and buttered. N.B. — Crumpets must be baked on a hot plate, not in the oven, and it is necessary to bake them in rings, or the batter will not keep in shape. German yeast (about one ounce) might be used, but brewers’ yeast is better. They will bake well in a small frying-pan. Gingerbread Nuts. Ingredients. One pound of Flour. Half a pound of moist Sugar. Half a pound of Treacle. Quarter of a pound of candied Orange Peel. One ounce of ground Ginger. Half an ounce of ground Caraway Seeds. Half a pound of Butter. Cut the orange-peel up small, rub in the butter, and mix all the above ingredients well together; set it by for half an hour. Then roll it out in pieces about the size of a walnut, lay these on a baking sheet, press them flat with your hand, and bake in a slow oven for ten minutes. Lemon Cream. Ingredients. Three Lemons. Half a pound of Loaf Sugar. Three Eggs. Quarter of an ounce of leaf Gelatine. Put the rind of one lemon cut very thin into a jug, add the sugar and pour half a pint of boiling water on it ; let it stand for one hour, strain it, melt the gelatine in a little water and add it to the sugar. Whip up the eggs’ whites and yolks together, add the juice of the three lemons, mix well, and add to the sugar and gelatine. Pour all this into a jug, stand it in a sauce- pan of water over the fire, and stir until it thickens; this will take from twenty to thirty minutes. When it has thickened, pour it into a mould and set it to cool. When set, it must be turned out, and is ready for use. Muffins. Ingredients. Two pounds of best Flour. One pint of Milk. One gill of Yeast or one ounce of French Yeast. Two Eggs. Two ounces of Butter. Salt. Make the milk quite warm, stir in two eggs, two ounces of butter, one gill of yeast, and a little salt; mix these all well together, strain it and stir it in gradually to the flour. Beat it thoroughly, and set the dough to rise for three or four hours. Then work the dough up again, break it into small pieces, roll them up quite round, cover them for a quarter of an hour, and bake them on the top of the stove ; turn them when done on one side. Muffins will take ten to fifteen minutes to bake. Potato Rolls. Ingredients. One pound of Potatoes. One pound and a half of Flour. Two ounces of Butter.