Soups, savouries, sweets, with a chapter on breads

* The smell o* brecuVs sweet f everybody but the baker* G. Eliot. Household Bread* Put eight pounds of flour, in which a tablespoonful of salt has been rubbed, into a large pan or tub. Have yeast ready prepared — brewer's, German, or home-made yeast can be used ; if brewer's, two tablespoonfuls will be wanted, with two teaspoonfuls of brown sugar, and half a pint of cold water ; if German, one ounce and a half, with one teaspoonful of brown sugar, and half a pint of water ; if home-made, three tablespoonfuls, one of sugar, with half a pint of water. To the yeast and cold water add three pints of lukewarm water, and stir together in a basin or jug. Then, using a large. wooden spoon, mix *Ne doth she give them other thing to eat^ But bread and water, or like feeble thing.* * Faerie Queene.' * Bread that decaying man witk strength supplies* Pope. the flour into a soft dough, moving the spoon from the outside to the inside as in kneading. Five minutes will be ample time to mix it, as the dough will be soft. When lifting the dough from the pan, sprinkle a little flour on the spoon and sides of the pan to prevent waste. Divide the dough into four pieces, shape these into loaves ; the more quickly this is done the better will be the bread. Each piece of dough should be dropped into a four-pound baking-tin (greased and floursprinkled), and the tins placed four feet from the fire to rise. This will take from two to three hours, and care must be taken to keep the dough in an even temperature of ninety degrees ; to ensure this, the tins, if placed in ^Jf there be who hath of grain^ Here is a kingdonCs ransom for one life ; Give Lukshmi breads and take my moonlight pearU Edwin Arnold. *And Enid brought sweet cakes to make them cheer, And^ in her veil enfolded^ matuhet bread* Tennyson. a screen, must be turned round occasionally. A thick-folded cloth should be laid over them to prevent the top forming into a skin or crust, which would prevent the rising of the bread in baking. The oven for this bread should be hot when the loaves are put in, and gradually allowed to cool. The baking will take from one and a half to two hours. French Bread* One pound of fine white flour, one ounce of butter, one ounce of powdered white sugar, one egg, three-quarters of a pint of milk, one teaspoonful of baking-powder, and a pinch of salt. Mix the sugar and salt with the flour ; then *A sheeve of bread as broume as nut. And cheese as white as snow. And wildings, or the season's fruit He did in scrip bestow,^ — * Percy Reliques.* N * *Twould binifit your sowls To see the butthered rowls.* Thackeray. rub the butter into it. Beat up the ^gg in the milk, and add it to the flour, and beat up lightly until smoothly mixed. Immediately before baking stir in the baking-powder ; pour the soft dough into a greased tin, and bake in a hot oven from three-quarters of an hour to an hour. When taken from the oven^ shake it out of the tin at once, and place it on a sieve to cool. Sweet or Dinner Rolls* Put half an ounce of fresh German yeast into a basin, with a pint of cold water to wash it. Let it settle for an hour, then pour off the water, leaving the yeast at the bottom. * Let those who prefer it have plain bread-and-butter ; For me, lads^ I warrant the toast shall go round* * Carols of Cockayne.' * Which in the dough they kneaded, rolling cakes. And baking them over the crackling thorns ;