One tablespoonful of salt sifted with the flour.
Soda the size of a pea, dissolved in a teaspoonful of boiling water.
Beat the eggs steadily four minutes. Have ready in a bowl the warmed milk, water, melted butter and soda. Into this stir the salted flour, cupful by cupful, until all is in. Beat smooth from lumps and add the yeast. The eggs should now be whipped three minutes with the “Dover,” in a cool bowl. They will not froth in a hot or warm one. When light, beat well into the batter, and then beat up hard for a full minute. A wooden spoon is best for this purpose. Butter a tin cake-mould well in every part, and put in the batter. If there is more than enough to half-fill the mould have two prepared, that the contents may not overflow in rising.
Set in a moderately warm place for six hours at least, and then bake in the mould for three quarters of an hour if there is but one loaf, half an hour if there are two.
The oven must be steady and not very hot at first. Turn the mould twice in this time keeping the oven door open as short a time as possible. When you think the loaf is done, thrust a clean straw down into the thickest part.
If it comes up as clean as when it went in, take out the bread. Slip a knife around the edge to loosen it, and turn out upside down on a warm plate.
Cut in triangular slices at table, holding the knife upright to avoid crushing and making it heavy.
Quick Biscuits.
One quart of sifted flour.