Culinary jottings

four table-spoonfuls of milk. Rub the butter into the flour with one of the wooden spoons after having spread the latter in the enamelled pan, sprinkle the salt over it, and mix your dough as lightly as you can, using both wooden spoons, and shaking the milk into the flour by degrees. When nicely formed, add the baking powder (last thing of all mark) stir it well into the dough, divide it into four equal portions, pat them into shape with the spoons, and place them in four patty-pans well buttered: these must be put on the baking-sheet, and slipped into the oven, which should have been heated to receive them to such a degree that you can hardly bear your hand inside it. The time taken in baking depends upon the sort of oven you employ : as soon as the rolls brown very slightly, having risen into nice round forms, they are ready. This recipe may be altered to five ounces of flour, and three of oatmeal, for a change, "French Rolls": — Half a pound of flour, a dessert-spoonful of butter, one small egg, two tea-spoonfuls of Yeatman's powder, a salt-spoonful of salt, and four table-spoonfuls of milk. Work the butter thoroughly into the flour. Beat the egg up briskly with the milk, and strain it into another cup, dust the salt over the flour, and gradually add the eggy-milk till the dough is formed ; then mix the baking powder into it thoroughly ; form the dough into two nice oblong rolls, place them on a sheet of well buttered paper, on the baking tin, and set them in the oven ; look at them after twenty minutes' baking, and take them out as soon as their colour indicates that they are done. " Half pound plain loaf : — Half a pound of flour, two tea-spoonfuls of Yeatman's powder, a salt-spoonful of salt, and four or five table-spoonfuls of water. Work this as above, reserving the baking powder to the last, set the dough in a tin, or form it in the well-known " cottage" shape, and bake. The ordinary cookery book receipts for fancy breads can be safely followed if you remember the proportion of the baking powder to the pound of flour, and, where eggs are propounded, make an allowance for the difference which exists between the English and the Indian egg. In using Yeatman's powder, do not let your made rolls, or bread, .stand waiting for the oven : see that your baking apparatus is all but ready before you commence making the bread. You will observe that I recommend the baking powder to be put into the dough, not mixed with the flour in a dry tstate to start with. In London Mr. Woolf follows the latter method. I cannot explain what causes it, but I have found that the bread never turns out so satisfactorily here, if the powder be put in early : the temperature may have something to do with this ; at all events, experience seems to show that the powder expends its effect to a great extent, during the working of the dough, if mixed with the flour first ; whereas, if put in as a finishing touch, the bread being rapidly consigned to the oven, the result is invariably satisfactory. I advise home-bakers to make rolls rather than large loaves. There is less waste with them. A roll is either eaten in toto or left untouched. If intact, you have merely to dip it in milk, and put it into the oven — damp ; it will turn out again almost as freshly as a new roll. Bread,