Indian meal, buckwheat, or rye flour, add a large spoonful
of salt, and make it into a paste with a little water, or if
you have them, the yolks of two eggs beaten up with a little
milk ; roll this out into a round (in some parts of Brittany
I have seen the knuckles used instead of a roller) fin.
thick ; score it into diamonds, brush it over with the yolk
of an egg, and bake for half an hour in a quick oven.
Eaten hot or cold. Often cooked on a girdle or frying-pan.
Dissolve Jib. of butter very gently, then work
it into lib. of light dough (that used for French or Vienna
bread), add two egg 3, two spoonfuls of eau de vie, and a
teaspoonful of salt ; beat this all well together for twenty
minutes, then let it rise for two hours in a warm place ; put
it into a buttered mould, and bake three-quarters of an
hour in a quick oven.
Grissini, or Salt Sticks. — Take some light dough, such as is
used for Vienna, French, or milk bread ; cut this into strips
8in. to lOin. long, and rather thicker than a pencil ; lay
them on a buttered baking sheet, dusting them well with
salt, and bake till crisp. Some people use puff paste, to
BREAD, CAKES, AND BISCUITS.
50
which they have added a liberal dusting of salt, for these
salt sticks ; but abroad, where these grissini are very
popular, they are almost invariably made of light bread or
rolled dough. Some cooks, having salted their dough before
baking it, dust the little sticks with coralline or Nepaul
pepper, when they are very useful with cheese. An egg
worked into the Vienna dough is a great improvement to
these little sticks, and, when shaped, brush them over with
milk,✪ Wholemeal Bannocks and strew them liberally with coarse salt before
baking.
Hot Cakes. — Breakfast Cakes. — Dissolve Joz. of German
yeast in a basin with half a pint of warm milk, and stir
into this enough sifted flour to make a nice batter. Set
this aside in a warm place to rise ; when well risen mix
into it 4oz. warmed butter, previously beaten up with the
yolks of eight eggs, a teaspoonful of salt, and a little milk,
and, when it is well incorporated with the sponge (as the
yeast batter, or mixture, is called by bakers), work into it
as much more sifted flour as will make up 2lb. altogether
with that used in mixing the sponge. Knead this all
lightly together, make it up into cakes 2in. thick; put
each of these into a ring (such as are used for muffins), set
these on buttered baking sheets, and, when the dough has
risen again nicely, put them in a warm oven and bake.
When done slice them pretty thickly, butter well, and serve
hot.
Sift together lib. of flour and one saltspoonful
of salt, then rub in 4oz. of butter till smooth ; now mix in
half a pint of warm milk, half a gill of fresh yeast, and two
well-beaten eggs. Work this all well together, then cover
the pan and set it before the fire for about three-quarters
of an hour till well risen ; divide the dough equally, and
put it into well-buttered hoops about 4in. in diameter,
and let them rise again for a few minutes, after setting the
hoops carefully on a well-buttered baking sheet ; then bake
in a brisk oven. When baked slice each cake into three
ROLLS, Ac.
57
horizontally, butter these slices generously, replace them
in shape, set them on a hot dish covered with a folded
napkin, and serve at once very hot. ✪ Breakfast Cakes
Page 36 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Indian meal, buckwheat, or rye flour, add a large spoonful
of salt, and make it into a paste with a little water, or if
you have them, the yolks of two eggs beaten up with a little
milk ; roll this out into a round (in some parts of Brittany
I have seen the knuckles used instead of a roller) fin.
thick ; score it into diamonds, brush it over with the yolk
of an egg, and bake for half an hour in a quick oven.
Eaten hot or cold. Often cooked on a girdle or frying-pan.
Dissolve Jib. of butter very gently, then work
it into lib. of light dough (that used for French or Vienna
bread), add two egg 3, two spoonfuls of eau de vie, and a
teaspoonful of salt ; beat this all well together for twenty
minutes, then let it rise for two hours in a warm place ; put
it into a buttered mould, and bake three-quarters of an
hour in a quick oven.
Grissini, or Salt Sticks. — Take some light dough, such as is
used for Vienna, French, or milk bread ; cut this into strips
8in. to lOin. long, and rather thicker than a pencil ; lay
them on a buttered baking sheet, dusting them well with
salt, and bake till crisp. Some people use puff paste, to
BREAD, CAKES, AND BISCUITS.
50
which they have added a liberal dusting of salt, for these
salt sticks ; but abroad, where these grissini are very
popular, they are almost invariably made of light bread or
rolled dough. Some cooks, having salted their dough before
baking it, dust the little sticks with coralline or Nepaul
pepper, when they are very useful with cheese. An egg
worked into the Vienna dough is a great improvement to
these little sticks, and, when shaped, brush them over with
milk, and strew them liberally with coarse salt before
baking.
Hot Cakes. — Breakfast Cakes. — Dissolve Joz. of German
yeast in a basin with half a pint of warm milk, and stir
into this enough sifted flour to make a nice batter. Set
this aside in a warm place to rise ; when well risen mix
into it 4oz. warmed butter, previously beaten up with the
yolks of eight eggs, a teaspoonful of salt, and a little milk,
and, when it is well incorporated with the sponge (as the
yeast batter, or mixture, is called by bakers), work into it
as much more sifted flour as will make up 2lb. altogether
with that used in mixing the sponge. Knead this all
lightly together, make it up into cakes 2in. thick; put
each of these into a ring (such as are used for muffins), set
these on buttered baking sheets, and, when the dough has
risen again nicely, put them in a warm oven and bake.
When done slice them pretty thickly, butter well, and serve
hot.
Sift together lib. of flour and one saltspoonful
of salt, then rub in 4oz. of butter till smooth ; now mix in
half a pint of warm milk, half a gill of fresh yeast, and two
well-beaten eggs. Work this all well together, then cover
the pan and set it before the fire for about three-quarters
of an hour till well risen ; divide the dough equally, and
put it into well-buttered hoops about 4in. in diameter,
and let them rise again for a few minutes, after setting the
hoops carefully on a well-buttered baking sheet ; then bake
in a brisk oven. When baked slice each cake into three
ROLLS, Ac.
57
horizontally, butter these slices generously, replace them
in shape, set them on a hot dish covered with a folded
napkin, and serve at once very hot.