Cassell's dictionary of cookery

ny learned and studious men have been known who were so scrupulous with regard to their hours of eating and going to bed, that their minds seemed to be chained to their bodies, which is the most shameful sort of servitude. Seed Biscuits. — No. l. Beat four ounces of fresh butter to cream, add a pinch of salt, four ounces of powdered and sifted loaf sugar, one pound of flour, and a tea-spoonful of caraway-seeds. Mix the dry ingredients thoroughly, and stir into them three well-beaten eggs. Roll out the pastry, cut it into fancy biscuits of any shape, prick these with a fork, and bake in a well-heated oven. If liked, one egg, a little milk, and a tea-spoonful of baking-powder may be used. No. 2. Rub half a pound of butter into a pound of flour, add two table-spoonfuls of sugar, a tea-spoonful of caraway-seeds, and a dessert-spoonful of saleratus dissolved in a little milk. Knead the dough till it forms a light smooth paste, roll it out, stamp it into shapes, and bake in a well-heated oven. No. 3. Rub one pound of butter into three pounds of flour, add a pinch of salt, an ounce of caraway-seeds, and three-quarters of a pound of powdered I sugar. ]Mix the dry ingredients thoroughly, SEE (849) ■work into them three-quarters of a pint of boiling milk, and knead the dough till it is smooth. EoU it out, cut it into rounds or squares, prick it with a fork, and bake in a gentle oven. Time to bake, ten to fifteen minutes. Seed. Buns. — Put four pounds of dried and sifted flour into a bowl, and mix with it a pinch of salt . and one pound of Demerara sugar. Make a hollow in the centre, and pour into this a quarter of a pint of good yeast beaten up with a pint of lukewarm milk, and as much flour as will make a light batter. Cover the bowl, and leave it in a warm place for two hours. At the end of that time knead it well, and work into it a pound of butter dissolved till it will run, but not hot, and as much warm milk as will make a soft dough. Cover the bowl again, and let the dough rise for an hour, when it will be ready for making up into buns. It is a good plan to divide it, and make one portion into plain buns, another into currant buns, and a third into seed ♦uns. For seed buns, take a pound of the plain dough, work into it half an ounce of caraway-seed, and form it into little balls. Put these into buttered patty-pans, and let them rise before the fire for a few minutes. Brush them over with white of egg or with milk, and sprinkle a little powdered sugar over the top. Bake in a well-heated oven. Time to bake, ten to fifteen minutes. Probable cost. Id. each.