Ingredients.—3 lbs. of potatoes, 6 pints of cold water, ½ pint of good yeast, a peck of flour, 2 oz. of salt. Mode.—Peel and boil the potatoes; beat them to a cream while warm; then add 1 pint of cold water, strain through a colander, and add to it ½ pint of good yeast, which should have been put in water over-night to take off its bitterness. Stir all well together with a wooden spoon, and pour the mixture into the centre of the flour; mix it to the substance of cream, cover it over closely, and let it remain near the fire for an hour; then add the 5 pints of water, milk-warm, with 2 oz. of salt; pour this in, and mix the whole to a nice light dough. Let it remain for about 2 hours; then make it into 7 loaves, and bake for about 1½ hour in a good oven. When baked, the bread should weigh nearly 20 lbs. Time.—About 1½ hour.
BREAD-AND-BUTTER FRITTERS.
Ingredients.—Batter, 8 slices of bread and butter, 3 or 4 tablespoonfuls of jam. Mode.—Make a batter, the same as for apple fritters; cut some slices of bread and butter, not very thick; spread half of them with any jam that may be preferred, and cover with the other slices; slightly press them together, and cut them out in square, long, or round pieces. Dip them in the batter, and fry in boiling lard for about 10 minutes; drain them before the fire on a piece of blotting-paper or cloth. Dish them, sprinkle over sifted sugar, and serve. Time.—About 10 minutes. Average cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.
BREAD-AND-BUTTER PUDDING, Baked.
Ingredients.—9 thin slices of bread and butter, 1½ pint of milk, 4 eggs, sugar to taste, ¼ lb. of currants, flavouring of vanilla, grated lemon-peel, or nutmeg. Mode.—Cut 9 slices of bread and butter, not very thick, and put them into a pie-dish, with currants between each layer, and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla; well whisk the eggs, and stir these to the milk. Strain this over the bread and butter, and bake in a moderate oven for 1 hour, or rather longer. This pudding may be very much enriched by adding cream, candied peel, or more eggs than stated above. It should not be turned out, but sent to table in the pie-dish, and is better for being made about two hours before it is baked. Time.—1 hour, or rather longer. Average cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
BREAD CRUMBS, Fried.
Cut the bread into thin slices, place them in a cool oven over-night, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.
BREAD, Fried, for Borders.
Proceed by frying some slices of bread, cut in any fanciful shape, in boiling lard. When quite crisp, dip one side of the sippet into the beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately.