Bread.—(No. 100.)
Put a quartern of flour into a large basin, with two tea-spoonfuls of salt; make a hole in the middle; then put in a basin four table-spoonfuls, of good yest; stir in a pint of milk, lukewarm; put it in the hole of the flour; stir it just to make it of a thin batter; then strew a little flour over the top; then set it on one side of the fire, and cover it over: let it stand till the next morning; then make it into dough; add half a pint more of warm milk; knead it for ten minutes, and then set it in a warm place by the fire for one hour and a half; then knead it again, and it is ready either for loaves or bricks: bake them from one hour and a half to two hours, according to the size.
French Bread and Rolls.—(No. 100*.)
Take a pint and a half of milk; make it quite warm; half a pint of small-beer yest; add sufficient flour to make it as thick as batter; put it into a pan; cover it over, and keep it warm: when it has risen as high as it will, add a quarter of a pint of warm water, and half an ounce of salt,—mix them well together;—rub into a little flour two ounces of butter; then make your dough, not quite so stiff as for your bread; let it stand for three quarters of an hour, and it will be ready to make into rolls, &c.: let them stand till they have risen, and bake them in a quick oven.
Sally Lunn.—Tea Cakes.—(No. 101.)
Take one pint of milk quite warm, a quarter of a pint of thick small-beer yest; put them into a pan with flour sufficient to make it as thick as batter,—cover it over, and let it stand till it has risen as high as it will, i. e. about two hours: add two ounces of lump sugar, dissolved in a quarter of a pint of warm milk,[391-*] a quarter of a pound of butter rubbed into your flour very fine; then make your dough the same as for French rolls, &c.; and let it stand half an hour; then make up your cakes, and put them on tins: when they have stood to rise, bake them in a quick oven.
Care should be taken never to put your yest to water or milk too hot, or too cold, as either extreme will destroy the fermentation. In summer it should be lukewarm, in winter a little warmer, and in very cold weather, warmer still.
When it has first risen, if you are not prepared, it will not hurt to stand an hour.
Muffins.—(No. 102.)
Take one pint of milk quite warm, and a quarter of a pint of thick small-beer yest; strain them into a pan, and add sufficient flour to make it like a batter; cover it over, and let it stand in a warm place until it has risen; then add a quarter of a pint of warm milk, and one ounce of butter rubbed in some flour quite fine; mix them well together: then add sufficient flour to make it into dough, cover it over, and let it stand half an hour; then work it up again, and break it into small pieces: roll them up quite round, and cover them over for a quarter of an hour; then bake them.