Artizan recipes

One ounce of Yeast and Salt. One pint of Milk and Water. Boil the potatoes, mix the butter into them, and pass them through a sieve, using a little of the milk and water to help them through. Make the rest of the milk and water quite warm, and melt the yeast in it ; stir this to the potatoes, then pour the whole gradually to the flour, adding the salt. Knead it well, and let it rise before the fire for one hour. Work the dough well, shape it into rolls, and bake about half an hour in a moderate oven, not quite as hot as for bread. These rolls are very nice toasted and buttered. Rice Pancakes. Ingredients. Two ounces of Ground Rice. Two ounces of Flour. Half a pint of Milk. Three Eggs. Three ounces of Butter. Boil the rice in a little water till it is a jelly; stir the milk into the flour, be careful to have no lumps ; when the rice is cold stir the flour and milk into it, also the eggs lightly whipped and the butter just warmed. Let this batter stand a little while, and fry as pancakes. Rich Suet Pudding. Ingredients. Quarter of a pound of Suet. Two Eggs. Three ounces of Flour. Half a pint of Milk. A little grated Ginger. Pinch of Salt. Mince the suet as finely as possible, and mix it thoroughly with the flour ; beat up the eggs, mix them with the milk, stir in the suet and flour, tie it loosely in a cloth, and boil one hour and a quarter. Sago Shape. Ingredients. Five ounces of Sago. Two ounces of Castor Sugar. Three good tablespoonfuls of Raspberry Jam. Pint and a half of Water. Put the sago into cold water to soak for four hours ; strain it, and boil it in one and a half pints of water with the sugar for G 2 twenty minutes ; when cooked stir in the jam, set it in a mould, turn out when cold, and serve with cream or custard round it. Stewed Apples. Ingredients. Six Apples. One pint of Water. One ounce of Castor Sugar. Two or three pieces of Lemon 'Peel. One teaspoonful of Cochineal. Boil the water and sugar to a syrup. Take six apples of about the same size, peel them, and core them with a cutter, taking care not to split them. Put them into a casserole with the syrup, lemon-peel and cochineal ; let them cook gently for eight hours — you must be very careful not to let them boil. Send them to table cold in a glass or silver dish. The apples should be whole and the syrup clear. The lemon-peel must be taken out before serving. Tapioca Cream. Ingredients. Two ounces of Tapioca. Two ounces of Castor Sugar. Two Eggs. One pint of Milk. Grated Lemon Peel. Soak the tapioca in the cold milk for six hours ; stir in the sugar and boil for twenty minutes ; break the eggs, separate the whites from the yolks ; beat the yolks lightly together, stir in the lemon-peel, and when the tapioca is a little cool stir them well into it. Pour this mixture into a glass dish ; whip the whites of the eggs to a stiff froth, spread them on the top of the tapioca, and serve cold. Either rice or sago can be used instead of tapioca. RULES FOR THE MANAGEMENT OF Children’s Classes BY DEMONSTRATION AND PRACTICE . BY MRS. CHARLES CLARKE. NATIONAL TRAINING SCHOOL OF COOKERY, BUCKINGHAM PALACE ROAD, S.W. Demonstration Lessons.