Soups, savouries, sweets, with a chapter on breads

When loaves are taken from the oven, they must be gently shaken out of their tins, propped up so as to expose the under side, and covered lightly with a cloth until they are cold, as this prevents the crust hardening too much. Homemade Yeast One ounce of hops ; half a pound of brown sugar ; one pound of flour ; three pounds of mashed potatoes ; a teaspoonful of salt. * The bread is all baked. The embers are raked,* Sir Wm. Davenant( 1605- 1668). ^Look at me f I make my own breads and therms no difference bePiveen one batch and another from year's end to yearns end.'' — G. Eliot. Set three quarts of water to boil in a saucepan ; when the water boils, put in the hops and set the pan to boil for two hours ; remove from the stove. Allow the liquor to stand until it is milk- warm, then add the salt and brown sugar. Add the flour gradually to the liquor, beating the mixture lightly with a spoon to keep it smooth. Set aside in a warm place for forty-eight hours. At the end of this time add the mashed potatoes ; keep the mixture in a temperature of about 90"* Fah., and stir several times during the next twelve hours ; let it stand a night, and in the morning strain the mixture through a sieve and pour into a stone bottle ; cork securely. Two days after it has been bottled */ would give you a roasted capon firsts And a good ring loaf of wheaien breadS' * Brought out a dusky loaf that smeltjf home.* Tennyson. it will be ready for use. The yeast will keep for ten days ; kept longer it becomes bitter. Those who prepare yeast by this receipt, and wish to have it ready for use by Saturday, will find it most convenient to begin making it on Monday. Wheatmeal Bread with German or Homemade Yeast.. Two pounds of wheatmeal ; one teaspoonful of salt ; a piece of German yeast the size of a nutmeg, or one dessertspoonful of homemade or brewer's yeast ; half a pint of water at 66° Fah. ; half a pint of milk-and-water at 66° Fah. ; one teaspoonful of brown sugar. *Be twice ten measures of the choicest flour Prepared^ ere yet descends the evening hour* Pope. * One poor pennyworth of bread to all this intolerable quantity of jar>&/'—* Henry IV.' Dissolve the sugar in half a pint of water and mix the yeast with the water ; when smooth add the milk-and-water ; mix the salt well with the wheatmeal ; stir the yeast mixture into the meal with a wooden spoon for three or four minutes, until it is as stiff as a thick batter ; fill a greased baking-tin about half full with the batter and place it in a screen before the fire at a temperature of 90° Fah. The tin must be turned occasionally in order that the bread may rise equally. The time required for rising will be about three-quarters of an hour. The bread must be baked in a hot oven that is gradually allowed to cool. It will take from one hour to an hour and a quarter baking. * They were all sitting down together to their lentil soup ; a large wheaten loaf was in the middle of the table! — * Sentimental Journey.' ^IZ * Contented she earned and ate her brown breads * Scottish Songs.' Wheatmeal Bread with Baking-powder. One pound wheatmeal flour ; a saltspoonful of salt ; a teaspoonful of baking-powder ; three-quarters of a pint of cold water. Put the ingredients into a basin, and mix them lightly with the water, using an iron spoon. This forms a wet dough. Fill a greased bread-tin two-thirds full, to allow space for rising, and put it immediately into a hot oven to bake for three-quarters of an hour. When done, turn it at once out of the tin to cool. This bread will become dry sooner than that made with yeast, so must be made more often. * Let husky wheat the haughs adom^ And aits set up their awnie horn,* Burns.