Dissolve half an ounce of German yeast in a very little water, then add half a pint of warm water ; put a pound of flour into a basin, add a teaspoonful of salt and one of sugar✪ Loaf of Bread, mix in the dissolved yeast till it is in a firm dough, and put it in a warm place to rise. Leave it for half an hour or so, and when it has risen to about double its original size, knead it well, adding a little more flour if the dough sticks to your hands. Have ready a well-greased bread- tin, and half fill it with the dough, or make the dough up into small cottage loaves, and bake it for about an hour. After putting the bread into the oven, do not open the door lor at least twenty minutes | and when you have looked at the loaf, if it is rising and browning nicely, shut the door very gently, and don’t look again for some time. When it is done it will be a nice brown. 117 T^he Chtld'^s Cookery Book If you are not sure whether it is done, run a perfectly clean knife into the bread, and if the knife comes out clean the bread is done ; if it is dulled and sticky it must remain in a little longer. Sandy^s Favourite Buns Beat one and a half ounce of butter to a cream, add two ounces of castor sugar, then one and a half ounce of flour, and a quarter of a pound of oatmeal. Moisten with a teacupful of milk, beat it well, and leave it for about an hour, that the oatmeal may swell. Grease some patty-pans, and when the mixture has stood long enough, add a doll’s teaspoonful of baking powder and an egg beaten up✪ Sandy's Favourite Buns. Bake in a moderate oven for about half an hour. ii8 "The Chilcf s Cookery Book Marianas Buns Beat one ounce of butter to a cream, and add one ounce of castor sugar. Then break in an egg, and leave it while you mix together one ounce of ground rice and a doll’s spoonful of baking powder. Sprinkle half an ounce of flour✪ Mariana's Buns over the egg, and mix it, then add the rice and baking powder. Put a teaspoonful of the mixture on a well-greased tin, and bake at once in a hot oven. Anything that has baking powder in it must be cooked imme- diately, or the good of the baking powder goes off, and the cakes are heavy. Short Bread Put two ounces of flour into a basin with a pinch of salt and one and a half ounce of castor sugar. Add two ounces of butter✪ Short Bread, and knead it well in. Flour 119 "The Child'^s Cookery Book your board, and roll it out very carefully. Cut it into small shapes, and bake it on a greased tin till it becomes a nice light brown. This is rather troublesome to make, because it breaks so easily, and won’t stick together without a great deal of kneading, but patience and perseverance will turn out very excellent short bread. SWEETMEATS I Sweetmeats And now we come to the sweets. They are an excellent employment for a wet day, and amply repay the trouble of making. We will begin with toffee, which has, I suppose, been made by generations of children for hundreds of years. This is the absolutely simple recipe of my child- hood, but there are many varieties, all of which I must give you. Melt over a clear fire three ounces of fresh butter, and when it is melted, pour into it one pound of Demerara sugar✪ Toffee, and keep stirring unceas- ingly till it is done. This can be found out by dropping a little of the mixture into a glass of cold water and tasting it. When the toffee hardens at once it is done, and

AI-modernized reading of the original text

Dissolve half an ounce of German yeast in a very little water, then add half a pint of warm water ; put a pound of flour into a basin, add a teaspoonful of salt and one of sugar, mix in the dissolved yeast till it is in a firm dough, and put it in a warm place to rise. Leave it for half an hour or so, and when it has risen to about double its original size, knead it well, adding a little more flour if the dough sticks to your hands. Have ready a well-greased breadtin, and half fill it with the dough, or make the dough up into small cottage loaves, and bake it for about an hour. After putting the bread into the oven, do not open the door for at least twenty minutes | and when you have looked at the loaf, if it is rising and browning nicely, shut the door very gently, and don’t look again for some time. When it is done it will be a nice brown. The Child's Cookery Book If you are not sure whether it is done, run a perfectly clean knife into the bread, and if the knife comes out clean the bread is done ; if it is dulled and sticky it must remain in a little longer. Sandy's Favourite Buns Beat one and a half ounce of butter to a cream, add two ounces of castor sugar, then one and a half ounce of flour, and a quarter of a pound of oatmeal. Moisten with a teacupful of milk, beat it well, and leave it for about an hour, that the oatmeal may swell. Grease some patty-pans, and when the mixture has stood long enough, add a doll’s teaspoonful of baking powder and an egg beaten up. Bake in a moderate oven for about half an hour. The Child's Cookery Book Marianas Buns Beat one ounce of butter to a cream, and add one ounce of castor sugar. Then break in an egg, and leave it while you mix together one ounce of ground rice and a doll’s spoonful of baking powder. Sprinkle half an ounce of flour over the egg, and mix it, then add the rice and baking powder. Put a teaspoonful of the mixture on a well-greased tin, and bake at once in a hot oven. Anything that has baking powder in it must be cooked immediately, or the good of the baking powder goes off, and the cakes are heavy. Short Bread Put two ounces of flour into a basin with a pinch of salt and one and a half ounce of castor sugar. Add two ounces of butter, and knead it well in. Flour The Child's Cookery Book your board, and roll it out very carefully. Cut it into small shapes, and bake it on a greased tin till it becomes a nice light brown. This is rather troublesome to make, because it breaks so easily, and won’t stick together without a great deal of kneading, but patience and perseverance will turn out very excellent short bread. SWEETMEATS Sweetmeats And now we come to the sweets. They are an excellent employment for a wet day, and amply repay the trouble of making. We will begin with toffee, which has, I suppose, been made by generations of children for hundreds of years. This is the absolutely simple recipe of my childhood, but there are many varieties, all of which I must give you. Melt over a clear fire three ounces of fresh butter, and when it is melted, pour into it one pound of Demerara sugar, and keep stirring unceasingly till it is done. This can be found out by dropping a little of the mixture into a glass of cold water and tasting it. When the toffee hardens at once it is done, and

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The child's cookery book