—Allow the rolls and fluttes to rise for three-quarters of an hour. Then transfer them into a baking-sheet, keeping them one inch apart one from another. Make three small diagonal incisions on top of the six fluttes; then place them in a hot oven to bake for thirty minutes. Remove from out the oven, lay aside, and serve when desired.
1467. How to bake the French Loaf and Ring (Couronne).
—Take a board eighteen inches long by five inches wide and half an inch thick. Lightly flour it, and place it right alongside of the French-loaf-shaped one, and with the hands lift up the cloth on the opposite side, turning the loaf on the board, and then carefully turn the loaf from the board into a baking-sheet. Make three light incisions diagonally on top, and place it in the hot oven. Immediately make four light incisions, at equal distances on top of the ring-shaped one in the pan, and place it also in the upper section of the oven, and let both bake for one hour. Remove them from out the oven, and they will be ready to serve.
1468. Tea Biscuits.
—Place in a vessel one and a half pounds of flour, half an ounce of fine salt, half an ounce of powdered sugar, and one ounce of baking powder. Mix all well with the hand for one minute, then transfer the whole into a sieve, over another vessel; press the ingredients through, remove the sieve; add one ounce of good butter, then with the hand mix all well for one minute; pour into it one pint of fresh milk, then knead the whole well together for five minutes. Transfer the dough on a lightly floured table, and with a rolling-pin roll out the dough to three-quarters of an inch thick. Cut out from it, with a round paste-cutter, two inches in diameter, thirty equal pieces, and lay them close together on a buttered baking-pan. Moisten their surface with fresh milk, place them in the hot oven to bake for twenty minutes. Remove from out the oven, lay aside, and serve when required.
1469. Boston Brown Bread.
—Place in a wooden bowl six ounces of flour, six ounces of Indian meal, and six ounces of rye flour; mix well together; then add two ounces of butter and one teaspoonful of saleratus; mix thoroughly for two minutes; add now half a pint of molasses and one pint of sour milk; mix the whole well together for five minutes. Have a brown-bread mold sufficiently large to hold three quarts, butter the interior well, transfer the preparation into it. Then place the mold in a deep pan five inches high; fill the pan with warm water, place it in a moderate oven to steam for three hours and a half without disturbing it. Take from out the oven, lift up the mold from the pan, turn it onto a dish, remove the mold, and it will be ready to serve.