Domestic and economical cookery recipes

N.B.— This recipe will also be useful in making wholemeal, or brown bread, with the addition of a little more yeast. To make tepid water for bread, add 1 part boiling to 2 parts cold. No. 432. VIENNA BREAD. 2 lbs. of Vienna flour | 1 pint of lukewarm milk 2 ozs. of butter I 1 teaspoonful of salt 1 oz. of German yeast j Rub the butter into the flour, well and lightly, with the tips of the fingers, add the salt. Mix the yeast smoothly L 2 with the milk, make a well in the centre of the flour, and pour it in. Knead lightly and stand in a warm place for two hours “ to rise.” Then make into fancy twists, dinner, or breakfast rolls. Bake, according to size, for 10 or 20 minutes in a quick oven. Glaze when nearly done with a little milk or white of egg. The dinner or breakfast rolls should he glazed instead of glazed. No. 433. BAKING POWDER BREAD. 2 large teaspoonsful of Bird’s baking powder 1 lb. of flour ; salt, very little Enough cold water to mix into firm dough Put the flour in a basin, add the baking powder, a pinch of salt, and mix with the water. Make it quickly into small loaves, and bake in a quick oven about 30 minutes. This bread requires very little kneading, and should be handled as little as possible. No. 434. MILK ROLLS 1 lb. of flour | 2 large teaspoonsful of baking 2 ozs. of butter ! powder About \ pint of milk Rub the butter into the flour, add the baking powder and a little salt, and mix into a smooth dough with the milk. Knead as little as possible and form into small rolls. Put them in flour tins and bake in a quick oven about 20 minutes. When nearly done brush them over with a little milk. No. 435. STEAMED BREAD. Make the dough in the usual way (see Household Bread). Place the tins in a pan of boiling water, allowing the water only to reach three parts of the way up the tins. Place a greased paper over the loaves to prevent the condensed steam from the saucepan lid falling upon them. Keep the water boiling gently until the bread is done. Steamed bread is far lighter than baked bread, and, if desired a nice brown, place the loaves in a quick oven for about ten minutes after removing them from the saucepan. No. 436. DOUGH CAKE. Add to 11 lbs. of dough a little salt, 4 ozs. of moist sugar, 4 ozs. of sultanas or currants, and 4 ozs. of good dripping. Work all these ingredients well into the dough and bake in a greased tin for about 1^ hours, in a moderate oven. No. 437. LONDON MUFFINS. 1½ ozs. of German yeast | 1 teaspoonful of salt 1 quart of warm milk j About 21, lbs. of flour Mix the yeast with the warm milk and salt, then add sufficient flour to form a soft dough. Cover with a cloth and set in a warm place to “ rise ” for about an hour. Turn out upon a floured board, divide the dough into equal portions, and form into rounds with the hands, slightly floured. Set the board in a warm place and allow the muffins to “ prove’ for half an hour. Bake them in a quick oven until they are lightly coloured, turning them once. When done, pull, do not cut, them open, butter them, place them upon a very hot plate, cut across, and serve at once. Muffins retain their shape better when baked in muffin rings. No. 438. ENGLISH CRUMPETS. 14 lbs. of Hour • | \ teaspoonful of salt