Sift half a pound of flour; put a fourth of it into a bowl
and make a well in the middle ; dissolve a level teaspoon of
compressed yeast in a little lukewarm water ; pour it into
the well and mix it with the flour, little by little, until it is
a smooth dough ; knead well and put it again in the bowl
(floured) ; cover and stand in a warm place. Make a well
in the rest of the flour and pour in two tablespoons of milk,
mixed with a teaspoon of salt and two of sugar ; mix well,
break in an egg and beat hard three or four minutes ; add
another egg and repeat until three eggs have been used ;
then beat in a half cup of softened butter. Now mix the two
doughs together and knead only enough to form a very soft
ball, which place again in the well-floured bowl ; cover with
flannel and place in a warm spot to rise for twelve hours.
Cut the dough into small pieces, which form into buns of
medium size with a twist at the top, or crescents. Place
in a greased tin and when they have risen nicely bake in a
moderate oven.
575. CRISSINI (BREAD STICKS)— ITALIAN
Cut a small portion from risen bread dough that is ready
to be shaped into loaves; roll into pieces the length and
thickness of macaroni; place in rows on a greased baking
pan an inch apart; set to rise again until double in size;
then bake in a quick oven. Cool and bake again in a slow
oven until crisp and dry.
576. CRUMPETS— ENGLISH
Make a very soft sponge of a large boiled potato, mashed ;
a teaspoon of salt, a yeast-cake, dissolved in a quart of luke-
warm water, and sifted flour✪ Crumpets. Cover and leave in a warm
place for half an hour, then beat well with a wooden spoon
and leave again, repeating the process three times. Lay
greased crumpet rings on a floured baking tin, half fill with
BREADS 157
the batter and cook on a hot stove, turning frequently, ring
and all. Cool, split open, toast, slip butter between and
serve very hot in a napkin.
577. DANISH BLACK BREAD
Dissolve a fourth of a cake of compressed yeast in a little
lukewarm water; add a tablespoon of sugar and a quart of
sour milk. Mix with enough rye meal to make a stiff batter,
after which work in flour \vith the hands and knead for
fifteen minutes ; cover and let rise ten or twelve hours in a
warm place ; then knead for twenty minutes. Form into a
loaf, place into a greased bread pan and, when light, bake in
a moderate oven for two hours. It will make one big loaf.
578. FLAT BREAD— SCANDINAVIAN
Boil and mash six large peeled potatoes ; add a teaspoon
of salt and enough flour to make a stiff dough ; roll out as
thin as paper, cut in large squares and bake on the top of a
stove without any pan — turning when brown. Fold the four
corners of each into the center and serve with butter, sugar
and cinnamon.
579. LANCASHIRE CAKES— ENGLISH
Mix two cups of hot mashed potatoes with enough flour to
make a✪ Danish Black Bread stiff paste ; add a tablespoon of butter and a slightly
beaten egg and a half cup of cleaned currants ; roll out sev-
eral times and finally cut into rounds as large as a small
plate, half an inch thick. Dust a griddle with flour, brown
quickly on both sides and split, butter, and serve very hot.
580. POTATO SCONES— YORKSHIRE ✪ Potato Scones
Page 86 · 5 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sift half a pound of flour; put a fourth of it into a bowl and make a well in the middle ; dissolve a level teaspoon of compressed yeast in a little lukewarm water ; pour it into the well and mix it with the flour, little by little, until it is a smooth dough ; knead well and put it again in the bowl (floured) ; cover and stand in a warm place. Make a well in the rest of the flour and pour in two tablespoons of milk, mixed with a teaspoon of salt and two of sugar ; mix well, break in an egg and beat hard three or four minutes ; add another egg and repeat until three eggs have been used ; then beat in a half cup of softened butter. Now mix the two doughs together and knead only enough to form a very soft ball, which place again in the well-floured bowl ; cover with flannel and place in a warm spot to rise for twelve hours. Cut the dough into small pieces, which form into buns of medium size with a twist at the top, or crescents. Place in a greased tin and when they have risen nicely bake in a moderate oven.
575. CRISSINI (BREAD STICKS)— ITALIAN
Cut a small portion from risen bread dough that is ready to be shaped into loaves; roll into pieces the length and thickness of macaroni; place in rows on a greased baking pan an inch apart; set to rise again until double in size; then bake in a quick oven. Cool and bake again in a slow oven until crisp and dry.
576. CRUMPETS— ENGLISH
Make a very soft sponge of a large boiled potato, mashed ; a teaspoon of salt, a yeast-cake, dissolved in a quart of lukewarm water, and sifted flour. Cover and leave in a warm place for half an hour, then beat well with a wooden spoon and leave again, repeating the process three times. Lay greased crumpet rings on a floured baking tin, half fill with
BREADS 157
the batter and cook on a hot stove, turning frequently, ring and all. Cool, split open, toast, slip butter between and serve very hot in a napkin.
577. DANISH BLACK BREAD
Dissolve a fourth of a cake of compressed yeast in a little lukewarm water; add a tablespoon of sugar and a quart of sour milk. Mix with enough rye meal to make a stiff batter, after which work in flour with the hands and knead for fifteen minutes ; cover and let rise ten or twelve hours in a warm place ; then knead for twenty minutes. Form into a loaf, place into a greased bread pan and, when light, bake in a moderate oven for two hours. It will make one big loaf.
578. FLAT BREAD— SCANDINAVIAN
Boil and mash six large peeled potatoes ; add a teaspoon of salt and enough flour to make a stiff dough ; roll out as thin as paper, cut in large squares and bake on the top of a stove without any pan — turning when brown. Fold the four corners of each into the center and serve with butter, sugar and cinnamon.
579. LANCASHIRE CAKES— ENGLISH
Mix two cups of hot mashed potatoes with enough flour to make a stiff paste ; add a tablespoon of butter and a slightly beaten egg and a half cup of cleaned currants ; roll out several times and finally cut into rounds as large as a small plate, half an inch thick. Dust a griddle with flour, brown quickly on both sides and split, butter, and serve very hot.
580. POTATO SCONES— YORKSHIRE
Records on this page
CrumpetsDanish Black BreadFlat BreadLancashire CakesPotato Scones