Put the flour into a bowl, rub in the lard until the flour looks moist or ‘ sandy,’ put the sugar and salt in one and a half pints of milk, stir round to dissolve, and pour this in the centre of the flour. Put the yeast in the remainder of the milk, and when apparently dissolved add this to the flour, and knead all together thoroughly. When kneaded, cover to keep off draughts, and put in a warm place to rise, which will take about one hour. When well risen, remove the dough to the table and knead it up again. Divide off into pieces the required size, and mould into any fancy shape. Put the rolls as they are made up on to baking sheets, wash over with egg, allow to rise again for about half an hour, and bake in a very hot oven ten minutes. The above quantity should make eight dozen rolls. BREAD. 20 lbs. flour f- pint yeast about 4 quarts of tepid sea or fresh water, if fresh water is used add to it 4 ozs. salt✪ Bread Make a hollow in the flour, pour in the yeast and three-quarters - of the water, work the flour into this and gradually add more water as required. Knead all thoroughly to a smooth dough that will not stick to the hands. Cover and set in a warm place to rise. Wheni well risen knead the bread a second time, work it well, and shape it into loaves the required size. Place them in greased tins, allow them to rise again, and bake in a moderate oven, with bottom heat first, and afterwards, if necessary, top heat to brown them. PLAIN CAKES. 2 lbs. flour oz. salt 2 ozs. lard 1 oz. yeast -f pint warm water or milk✪ Plain Cakes Rub the lard into the flour. Mix the salt and the yeast m a quarter pint of the water, add this and the remaining half-pint of water to the flour and knead it thoroughly. Put this dough into a warm place to rise. When it has risen (this will take about one hour) give the dough anothei kneading then divide it into twelve equal parts. Mould these and then roll them out into cakes about one-half inch thick. Put them on to a warm baking sheet, prick them ovei with a 153 fork to prevent them blistering, allow them to rise again to about one inch in thickness, then bake in the bottom of a hot oven ioi ten minutes. ^ , , ,. The above are sometimes called Batch Cakes and sometimes Johnny Cakes. UNFERMENTED BREAD. 3-5- lbs. flour j I lb. baking powder 15 pints cold water j H ozs- sa^✪ Unfermented Bread Mix together the flour and baking powder, dissolve the salt in the water, add the water to the flour and knead thoroughly. Divide the dough into five equal parts, mould them into the required shape, place these upon a baking sheet and bake in a sharp oven (425°F.) for 30 minutes. It is not advisable to bake unfermented bread in square bread tins. A better result is always obtained when these loaves are baked on a baking sheet. CHERRY CAKE. l-j- lbs. butter If- lbs. sugar 12 eggs 2 lbs. flour 2 lbs. crystallised cherries 1, teaspoonful baking powder I- pint milk 2 ozs. ground almonds✪ Cherry Cake

AI-modernized reading of the original text

Put the flour into a bowl, rub in the lard until the flour looks moist or ‘ sandy,’ put the sugar and salt in one and a half pints of milk, stir round to dissolve, and pour this in the centre of the flour. Put the yeast in the remainder of the milk, and when apparently dissolved add this to the flour, and knead all together thoroughly. When kneaded, cover to keep off draughts, and put in a warm place to rise, which will take about one hour. When well risen, remove the dough to the table and knead it up again. Divide off into pieces the required size, and mould into any fancy shape. Put the rolls as they are made up on to baking sheets, wash over with egg, allow to rise again for about half an hour, and bake in a very hot oven ten minutes. The above quantity should make eight dozen rolls. BREAD. 20 lbs. flour f- pint yeast about 4 quarts of tepid sea or fresh water, if fresh water is used add to it 4 ozs. salt Make a hollow in the flour, pour in the yeast and three-quarters - of the water, work the flour into this and gradually add more water as required. Knead all thoroughly to a smooth dough that will not stick to the hands. Cover and set in a warm place to rise. Wheni well risen knead the bread a second time, work it well, and shape it into loaves the required size. Place them in greased tins, allow them to rise again, and bake in a moderate oven, with bottom heat first, and afterwards, if necessary, top heat to brown them. PLAIN CAKES. 2 lbs. flour oz. salt 2 ozs. lard 1 oz. yeast -f pint warm water or milk Rub the lard into the flour. Mix the salt and the yeast in a quarter pint of the water, add this and the remaining half-pint of water to the flour and knead it thoroughly. Put this dough into a warm place to rise. When it has risen (this will take about one hour) give the dough another kneading then divide it into twelve equal parts. Mould these and then roll them out into cakes about one-half inch thick. Put them on to a warm baking sheet, prick them over with a fork to prevent them blistering, allow them to rise again to about one inch in thickness, then bake in the bottom of a hot oven for ten minutes. ^ , , ,. The above are sometimes called Batch Cakes and sometimes Johnny Cakes. UNFERMENTED BREAD. 3-5- lbs. flour j I lb. baking powder 15 pints cold water j H ozs- sa^ Mix together the flour and baking powder, dissolve the salt in the water, add the water to the flour and knead thoroughly. Divide the dough into five equal parts, mould them into the required shape, place these upon a baking sheet and bake in a sharp oven (425°F.) for 30 minutes. It is not advisable to bake unfermented bread in square bread tins. A better result is always obtained when these loaves are baked on a baking sheet. CHERRY CAKE. l-j- lbs. butter If- lbs. sugar 12 eggs 2 lbs. flour 2 lbs. crystallised cherries 1, teaspoonful baking powder I- pint milk 2 ozs. ground almonds

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