Jane Hamilton's recipes

To one quart of flour put two tablespoonfuls of yeast, two eggs, two ounces of lard, (107) two and a half gills of water, and a teaspoonful of salt. Beat the eggs well, add the yeast and some water, stir in the flour, and then add the remainder of the water and the salt. Work the batter well. Put it in a warm place to rise. When it has risen sufficiently stir it well and put it into muffin rings, which should have been rubbed well with lard, and bake. In measuring flour always see that it is well lightened, else you will get more than a quart in the quart measure. MUFFINS, SODA. Soda muffins are made with one drachm of bicarbonate of soda and two drachms of cream of tartar to one quart of flour, two or three ounces of lard, a little salt, and two gills and a half of milk. Dissolve the soda in the milk, stir the cream of tartar in the flour, and sift it with the flour. This bread should be baked as soon after making as possible. The muffins and soda cakes ' (108) have the same quantity of soda and cream of tartar mixed in the same manner. The muffins are made with two or three eggs, two ounces of lard, and three gills of milk, also a little salt, to the quart. The cakes are made with three eggs, a pint of milk, and a little salt to the quart. They are baked on the griddle like any other bread. Soda dissolved in very sour buttermilk makes good bread. ROLLS. Take one quart of flour, two tablespoonfuls of yeast, two eggs, two ounces of lard, a gill of water, and a teaspoonful of salt. Knead the dough as for loaf bread and prepare it in the same manner for baking. Rolls are often made without eggs, in which case they require a gill and three-fourths of water and three ounces of lard. Put a dry potato well mashed in the yeast as you do for loaf bread. (109} RUSKS. Take one quart of flour, four ounces (or a small teacup) of loaf sugar, half a gill of potato yeast (or two tablespoonfuls of hop yeast), half a pint of water, and two or three ounces of sweet lard. Make this up as you do for loaf bread and set it to rise. After it has risen, divide it into pieces the size and shape of rolls; put them in an oven by the fire to rise. When they have risen sufficiently in the oven, take the yellow of an egg, well beaten and mixed with a little water, and glaze the top of the rusks ; then bake them until they are done. Rusks sometimes have currants put in them, only a small quantity, however. SALLY LUNN. To one quart of flour put two tablespoonfuls of yeast, four eggs, four ounces of lard, nearly half a pint of water, and a teaspoonful of salt. Make this into a batter as you do for muffins, and set it in a warm place (no) to rise; when it has risen sufficiently put it into a mould that has been rubbed with flour and set it in an oven by the fire to rise, which it should do in about threequarters of a hour, and then bake it. WAFFLES, RICE.