Domestic cookery

Crumble the yeast into a basin, add to it one teaspoonful sugar and the same of flour, pour over it half a pint of lukewarm water, cover and set in a warm place to rise ; mix the salt with the flour, make a well in the centre, mix the yeast together with the water; pour into the flour with a little more lukewarm water, stir in a little flour and allow this to stand 1^ hours, covered ; add enough warm water to make into a dough, knead lightly with the hands until the dough leaves them quite clean ; turn the smooth side uppermost, cut across, cover, and leave in a warm place to rise, two hours : divide, and knead slightly, make into loaves, allow it to rise 10 to 15 minutes. Bake in a hot oven until it is risen and slightly browned, then reduce the heat until it is baked — three-quarters of an hour should be allowed for a 2 lb. loaf. If bread is required in a hurry, the yeast may be added and kneaded without allowing it to stand. The principal thing in making bread is to get good yeast, and take care that the water is lukewarm. Rub the butter into the flour, add the salt and baking powder, mix thoroughly ; then stir in the milk and knead lightly ; divide into two, roll each piece into a round, and cut in four ; paint over the top of each with a little milk or egg. Bake 6 to 10 minutes in a rather quick oven. 1 oz. sugar and 2 oz. sultanas may be added, if liked. No. 30a SCONES. 1 lb. flour 2 teaspoonfuls baking powder A little salt 2 oz. butter or dripping, Enough milk to mix into a light paste No. 301. BREAD (Vienna). 3 lb. Vienna flour 1 good teaspoonful salt 1 oz. German yeast 3 oz. butter Enough milk to make into a dough Crumble the yeast into a basin, add to it one teaspoonful sugar and one teaspoonful flour, cover with lukewarm milk, cover and set in a warm place to rise ; rub the butter into the flour, add the salt, make a well in the centre, mix the yeast, and add with enough warm milk to make a dough ; knead this lightly with the hands until the dough leaves them quite clean ; turn the smooth side uppermost, cut across, cover and set in a warm place, to rise, two hours ; knead lightly, divide into small rolls, plaits, twists, or according to taste ; set them on a greased tin in a warm place, to rise, 10 minutes ; paint over with a little milk and sugar. Bake in a rather hot oven a light brown. No. 302. SUGAR BISCUITS. i Ih. castor sugar J lb. flour Enough milk to mix into stiff paste 2 oz. butter i teaspoonful grated nutmeg A pinch of baking powder Rub the butter into the flour, add the sugar, nutmeg, and baking powder, and moisten the whole wdth the milk, roll out J inch thick, cut in rounds with a fancy cutter ; place on a baking sheet, dust with castor sugar, and hake 8 to 10 minutes in a slow oven. No. 303. WHEATEN MEAL BISCUITS. I lb. wheaten meal ^ pint milk I oz. sugar 1 oz. butter ^ saltspoonful salt A pinch of carbonate soda Dissolve the butter and soda in the milk, mix the meal, sugar, and salt together, then add the milk, mix the whole into a stiff paste, roll out thinly, cut in rounds, pierce all over with a fork, place on a greased tin, and bake 10 minutes in a rather slow oven. One egg may be used instead of the milk if required richer. No. 304. WINE BISCUITS. 4 lb. flour \ lb. butter 1 large egg 2 oz. currants, if liked 4 teaspoonful baking powder ^ lb. sugar