Put in a pan six pounds of flour, in which the bran is
left, and make a hole in the centre. Dissolve, in a pint
and a half of warm water, three ounces of German yeast,-
and mix in six ounces of dissolved butter ; pour it into the
centre of the flour, and mix in sufficient flour to make the
yeast a smooth thick batter; sprinkle it over with flour,
cover it with a cloth, and placing it in a warm (but not
hot) place, allow it to rise. When the batter has risen,
and begins to crack on the surface, add three tea-spoonfuls
of salt, and mix in the whole of the flour with your hands,
adding sufficient tepid soft water to enable you to work it
into a smooth firm dough, knead it well with your fists
until it becomes firm, sift some flour over it, cover it with
a cloth and allow it to rise again for half an hour.
Flour some two-pound tins and fill them with the dough,
or divide the dough into pieces, some rather larger than the
others, but about one pound each ; flour a board, knead the
pieces and roll them into round balls, flatten them a little,
and place the smaller pieces on the larger ; make an in-
dentation on the top, and score the top piece all round ;
BREADS, ETC.
65
bake either for about an hour and a half. Take out of the
oven, and let the loaves get cold, placing them on their
side, or upside down,
WHITE BREAD.
No. 2.
The same, only use best white or second flours and
omit the butter.
FRENCH ROLLS. TWISTS. RINGS. FINGERS.
No. 3.
Dissolve one ounce of German yeast in half a pint ot
tepid milk, and work in sufficient flour to make a thick ball
of paste ; place the ball into a basin containing about a
pound and three-quarters of white flour, previously mixed
Avith half an ounce of Borwick’s baking powder ; cover
it with a cloth and set it by the fire to rise ; when it
has risen, which Avill be in about twenty minutes, add
by degrees a pint of tepid milk, working in the flour
and kneading it well, until it becomes a smooth elastic
dough; flour a pastry-board, and form it with your
hands into either small round or oval rolls, twists, rings,
or fingers. Place them on a baking tin, cover them with
paper, and put them in a Avarm place to rise ; brush them
over Avith milk and bake in a quick oven for about twenty
minutes ; the size, however, makes some slight difference,
so they require attention.
LUNCHEON ROLLS.
No. 4.
Dissolve half an ounce of German yeast in a pint of
tepid Avater; mix in tAvo pounds of flour, cover with a
cloth, and let the dough rise in a Avarm place ; when it has
risen knead it Avell, and form it into small round balls ; if
for filling Avith fish or salads they should be not larger
than two inches in diameter. Bake for about tAventy
minutes.
F 2
66 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
M[/FFINS.
No. 5.
Page 15
Presented as published in 1887. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Put in a pan six pounds of flour, in which the bran is
left, and make a hole in the centre. Dissolve, in a pint
and a half of warm water, three ounces of German yeast,-
and mix in six ounces of dissolved butter ; pour it into the
centre of the flour, and mix in sufficient flour to make the
yeast a smooth thick batter; sprinkle it over with flour,
cover it with a cloth, and placing it in a warm (but not
hot) place, allow it to rise. When the batter has risen,
and begins to crack on the surface, add three tea-spoonfuls
of salt, and mix in the whole of the flour with your hands,
adding sufficient tepid soft water to enable you to work it
into a smooth firm dough, knead it well with your fists
until it becomes firm, sift some flour over it, cover it with
a cloth and allow it to rise again for half an hour.
Flour some two-pound tins and fill them with the dough,
or divide the dough into pieces, some rather larger than the
others, but about one pound each ; flour a board, knead the
pieces and roll them into round balls, flatten them a little,
and place the smaller pieces on the larger ; make an in-
dentation on the top, and score the top piece all round ;
BREADS, ETC.
65
bake either for about an hour and a half. Take out of the
oven, and let the loaves get cold, placing them on their
side, or upside down,
WHITE BREAD.
No. 2.
The same, only use best white or second flours and
omit the butter.
FRENCH ROLLS. TWISTS. RINGS. FINGERS.
No. 3.
Dissolve one ounce of German yeast in half a pint ot
tepid milk, and work in sufficient flour to make a thick ball
of paste ; place the ball into a basin containing about a
pound and three-quarters of white flour, previously mixed
Avith half an ounce of Borwick’s baking powder ; cover
it with a cloth and set it by the fire to rise ; when it
has risen, which Avill be in about twenty minutes, add
by degrees a pint of tepid milk, working in the flour
and kneading it well, until it becomes a smooth elastic
dough; flour a pastry-board, and form it with your
hands into either small round or oval rolls, twists, rings,
or fingers. Place them on a baking tin, cover them with
paper, and put them in a Avarm place to rise ; brush them
over Avith milk and bake in a quick oven for about twenty
minutes ; the size, however, makes some slight difference,
so they require attention.
LUNCHEON ROLLS.
No. 4.
Dissolve half an ounce of German yeast in a pint of
tepid Avater; mix in tAvo pounds of flour, cover with a
cloth, and let the dough rise in a Avarm place ; when it has
risen knead it Avell, and form it into small round balls ; if
for filling Avith fish or salads they should be not larger
than two inches in diameter. Bake for about tAventy
minutes.
F 2
66 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
M[/FFINS.
No. 5.