Cut a slice of bread in half, trim off the crust, leaving two rectangular pieces, butter them. Take one and a half tablespoons dessicated horseradish (previously well soaked) mix it with the yolks of two hard boiled eggs and a little butter, spread it on the bread. (Sprinkle a little parsley on top, if obtainable✪ Horseradish Savoury). Curried Buttered Eggs. (II). Are nice as a savoury ; a little tomato sauce can be mixed with the curried eggs before piling them on the toast. Any mince, highly seasoned and mixed with a little dry mustard and spread on toast or fried bread makes a nice savoury. Ham toast is especially good. Salmon or lobster left over from an opened tin, mixed with a little red pepper, yolk of egg, butter and a little dried mustard, well pounded to a paste and served on toast, is also good. +■ K 150 BREAD, SCONES AND CAKES. The first attempts at bread-making are seldom successful, and there will be many deceptions before satisfactory results are obtained. The most usual errors are that the dough is kneaded too long and too heavily, and that too much liquid is added to it. If the dough is worked as it should be, one should use about two teacups of water to two-and-ahalf level breakfastcups of flour, i.e., one pound of flour. These are the correct proportions, but an un- practised cook will probably require more water, and in any case, the amount depends greatly on the condition of the flour. A special board should be kept on which to make the bread. The flour should be of good quality, quite dry and sifted through the sieve. A quick oven is required at first and should then be allowed to cool down a little while the bread is baking. If an equal quantity of milk and water can be used to make the dough, the bread will be all the better. If Alkama flour is used, a little less liquid will be required. It should be sifted two or three times before using. Excellent bread can be made with Alkama mixed with an equal quantity of English flour. According to our experience, the best and easiest way to make bread in Nigeria is to use Huckvale’s Royal Yeast Cake, obtainable from the Army and Navy Stores. It is best to take out six tins and to have a fresh supply sent out every three months. It is cheap, light and not bulky. The cook will say he does not know how to use it, but, if you patiently give him the right proportions every time, he will soon get used to it and it is much safer and nicer BREAD, SCONES AND CAKES. 151 than the native yeast or baking powder generally used. We give directions for making bread with these also, but if baking powder is used we think it better to make small rolls rather than loaves. As we give full explanations of how to knead and bake in the recipe for bread made with yeast cake, we do not repeat them when speaking of bread made with native yeast or baking powder. With a practised cook, very little more than one pound of flour should make a 1-lb. loaf ; a 7-lb. tin of flour should give six 1-lb. loaves. Do not let the cook bake too much at a time, three 1-lb, loaves are quite sufficient, less would be better. The scones, especially those made with massara. are excellent, and should be tried by everybody. A very good yeast can be made with dried hops, but the process is rather more complicated. Bread made with Yeast Cake. To make one 1-lb. loaf.

AI-modernized reading of the original text

Cut a slice of bread in half, trim off the crust, leaving two rectangular pieces, butter them. Take one and a half tablespoons dessicated horseradish (previously well soaked) mix it with the yolks of two hard boiled eggs and a little butter, spread it on the bread. (Sprinkle a little parsley on top, if obtainable). Curried Buttered Eggs. (II). Are nice as a savoury ; a little tomato sauce can be mixed with the curried eggs before piling them on the toast. Any mince, highly seasoned and mixed with a little dry mustard and spread on toast or fried bread makes a nice savoury. Ham toast is especially good. Salmon or lobster left over from an opened tin, mixed with a little red pepper, yolk of egg, butter and a little dried mustard, well pounded to a paste and served on toast, is also good. K The first attempts at bread-making are seldom successful, and there will be many deceptions before satisfactory results are obtained. The most usual errors are that the dough is kneaded too long and too heavily, and that too much liquid is added to it. If the dough is worked as it should be, one should use about two teacups of water to two-and-ahalf level breakfastcups of flour, i.e., one pound of flour. These are the correct proportions, but an unpractised cook will probably require more water, and in any case, the amount depends greatly on the condition of the flour. A special board should be kept on which to make the bread. The flour should be of good quality, quite dry and sifted through the sieve. A quick oven is required at first and should then be allowed to cool down a little while the bread is baking. If an equal quantity of milk and water can be used to make the dough, the bread will be all the better. If Alkama flour is used, a little less liquid will be required. It should be sifted two or three times before using. Excellent bread can be made with Alkama mixed with an equal quantity of English flour. According to our experience, the best and easiest way to make bread in Nigeria is to use Huckvale’s Royal Yeast Cake, obtainable from the Army and Navy Stores. It is best to take out six tins and to have a fresh supply sent out every three months. It is cheap, light and not bulky. The cook will say he does not know how to use it, but, if you patiently give him the right proportions every time, he will soon get used to it and it is much safer and nicer than the native yeast or baking powder generally used. We give directions for making bread with these also, but if baking powder is used we think it better to make small rolls rather than loaves. As we give full explanations of how to knead and bake in the recipe for bread made with yeast cake, we do not repeat them when speaking of bread made with native yeast or baking powder. With a practised cook, very little more than one pound of flour should make a 1-lb. loaf ; a 7-lb. tin of flour should give six 1-lb. loaves. Do not let the cook bake too much at a time, three 1-lb, loaves are quite sufficient, less would be better. The scones, especially those made with massara. are excellent, and should be tried by everybody. A very good yeast can be made with dried hops, but the process is rather more complicated. Bread made with Yeast Cake. To make one 1-lb. loaf.

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Horseradish Savoury

Practical West African cookery