Cassell's dictionary of cookery

Breakfast Muffins.— Stir flour enough into a pint of hot milk, and about a quarter of a pint of yeast to make a thin batter, then put it in a waVm place to rise. Rub two ounces of butter into a little flour, and with a little more milk and flour make the batter into a stiff dough. Put it aside well covered up in a warm place for half an hour, when the dough will be quite ready to shape into mufiins, but they should not be baked until they have stood for another quarter of an hour. They are easily baked in a frying-pan or on a griddle. Time to bake, twenty minutes to half an houi". Bream, To Dress. — This handsome, but not very excellent fish, will eat best if broiled over a slow clear fire for half an hour. The inside must be thoroughly cleansed, but the scales should not be removed ; and it should be wiped perfectly dry before it is put on the fire. Turn it so that both sides may be browned, and dredge a little flour if any cracks appear. Serve with melted butter and anchovy sauce. In carving, remove the scales and skin, and serve only what is underneath. Bream may be stuft'ed with a veal forcemeat, and baked — it will take longer than the broiling process — or wrapped in a buttered jiapor, and placed in a moderate oven for about half an houi-. It should be well basted in its own dripping and a little butter. Bremen Cheesecakes. — Cheesecakes from this recipe are quickly prepared and at little cost. Beat well, till white, the yolks of eight eggs, and add eight ounces of finely-sifted sugar and eight ounces of sweet almonds, powdered. Line the pans with a thin paste, and put in the mixture with a little fresh butter on the top of each just before 'they are placed in the oven. Take care that the oven is not too hot, or the c^ikes will fall in cooling. Bake for about a quarter of an hour. Probable cost, 2s. Brentford Rolls.— Take two pounds of flour, quarter of a pound of butter, two ounces of powdered sugar, two eggs, quarter of a pint of yeast, milk enough to fonn a dough, and salt according to taste. Rub the flour, butter, and sugar together ; beat the eggs, and add them to the other ingredients. When light, mould the dough out in rolls, let them rise, and bake on tins in a moderate oven. Breslau Beef (see Beef, Breslau). Bretonne Brandy Pudding.— Boil six ounces of loaf sugar in half a pint of milk, allow it to cool for a little, and add to it six wellbeaten eggs ; then let it get quite cold. Prepare a quarter of a pound of thin slices of stale bread and saturate the half of them with two glasses of brandy. Lay some of the bread in a basin previously buttered, holding a pint and a half. Strew over it some chopped candied orange-peel and stoned raisins, and then some custard, till all is used up. Tie the basin over with a buttered paper. Let it stand to soak for ten minutes, and steam for an hour and threequarters. Turn out, and serve with a sauce of clarified sugar which has been seasoned with vanilla and brandy. Probable cost, 23. 6d. Suflicient for six or seven persons. Bretonne Sauce (for Cold or Hot Beef).