Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of
soda; pour it on two pounds of flour--melt half a pound of butter, knead
all together till light, put it in shallow moulds, and bake it quickly
in a brisk oven.
* * * * *
TO MAKE BREAD.
When you find the barrel of flour a good one, empty it into a chest or
box, made for the purpose, with a lid that will shut close: it keeps
much better in this manner than when packed in a barrel, and even
improves by lying lightly; sift the quantity you intend to make up--put
into a bowl two gills and a half of water for each quart, with a
tea-spoon heaped up with salt, and a large spoonful of yeast for each
quart; stir this mixture well, put into another bowl one handful of
flour from every quart; pour a little of the mixture on to wet it, then
more, until you get it all in, taking great care that it be smooth, and
quite free from lumps; beat it some minutes, take one-third of the flour
out of the kettle, pour on the batter, and sprinkle over it the dry
flour; stop the kettle, and set it where it can have a moderate degree
of warmth: when it has risen well, turn it into a bowl, mix in the dry
flour, and knead it on a board till it looks quite light; return it to
the kettle, and place it where it can have proper heat: in the morning,
take the dry crust carefully from the top, put the dough on a board,
knead it well, make it into rolls, set them on tin sheets, put a towel
over, and let them stand near the fire till the oven is ready.
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