Cassell's dictionary of cookery

Knead the bread thoroughly, adding lukewarm water as required, and continue to knead without ceasing till it does not stick to the fingers and the sides of the bowl. Cut it across with a knife, throw a cloth over it, and let it stand near the fire or in a warm place until it is well risen and the surface is slightly cracked. Grease some tins, three-parts fill them with the dough, let the loaves rise in the tins for a few minutes, prick them with a fork, and bake in a moderate oven. If they are put into a brisk oven, the bread wiU not be baked through. Brown loaves require more water and longer baking than white bread. If liked, a smaller proportion of bran may be used with the flour ; or rye flour only may be used. Yorkshire Flat Cake (sometimes called Oven Cake). — When bread is made at home, and the dough is being formed into loaves, take a piece the size of half a loaf. Foi-m it into a ball, and with the rolling-pin roll it into a large round cake, from eight to twelve inches in diameter and three-quarters of an inch thick. Put it on a buttered baking-tin, prick it with a fork, let it rise before the flre for about ten minutes, and bake in a brisk oven. "When firm, it is done enough. Split it in halves the broad way, butter it well, and serve hot or cold. Time to bake the cake, about threequarters of an hour. Probable cost, 2d. Sufiicicnt for three or four persons. Yorkshire Fritters. — Mix two ounces of powdered sugar, a pinch of salt, and a quarter of a nutmeg grated, with half a pound of flour. Add a table-spoonful of fresh yeast, or half an ounce of German yeast, and half a pint of fresh milk, and beat the whole to a thick batter. YOR ( 1156 ) YOR Stir into it two ounces of currants picked and dried, throw a cloth over the bowl, and put it before the fire or in a warm place to rise. At the end of half an hour, or when well risen, stir in three well-beaten eggs. Make a little butter or dripping hot in a frying-pan, drop the batter into it a spoonful at a time, and keep the fritters apart. When they are brown upon one side, turn them upon the other; drain them, serve on a napkin, and sift powdered white sugar thickly over them. Time to fry the fritters, three or four minutes. Probable cost, 7d. Sufiicient for three or four persons. Yorkshire Frumenty (a Christmas Supper Dish). — Put a pint of good wheat into a bowl, pour cold water over it, and let it soak for twelve hours or more. Cover with a plate, put it in the oven, and let it simmer gently till tender. Stir occasionally to keep it from sticking to the bottom of the dish. Take it out and let it get cold : it ought to be quite stiff. When wanted, stir about a pint of the boiled wheat into a quart of boiling milk, sweeten the mixture, and flavour with grated nutmeg or powdered cinnamon. Let it boil, serve in a soup tureen, and hand it round in soup plates. Time to simmer the wheat, about three hours. Probable cost, 8d. Sufiicient for four or five persons.