1722. INGREDIENTS.—To every 2 lbs. of flour allow 1 teaspoonful of tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of soda, 2 breakfast-cupfuls of cold milk.
Mode.—Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated oven immediately, and bake for an hour. Sour milk or buttermilk may be used, but then a little less acid will be needed.
Time.—1 hour.
POLISH AND POMERANIAN WHEAT are accounted by authorities most excellent. Large raft-like barges convey this grain down the rivers, from the interior of the country to the seaports. This corn is described as being white, hard, and thin-skinned; and it yields a large quantity of flour, having a small proportion of bran.
EXCELLENT ROLLS.
1723. INGREDIENTS.—To every lb. of flour allow 1 oz. of butter, 1/4 pint of milk, 1 large teaspoonful of yeast, a little salt.
[Illustration: ROLLS.]
Mode.—Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together. Put the flour into a pan, stir in the above ingredients, and let the dough rise, covered in a warm place. Knead it well, make it into rolls, let them rise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding 1 or 2 eggs and a larger proportion of butter, and their appearance improved by brushing the tops over with yolk of egg or a little milk.
Time—1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes.