In
winter, make the bread up at three o'clock, and it will be ready to work
before bed time. In summer, make it up at five o'clock. A quart of flour
should weigh just one pound and a quarter. The bread must be rasped when
baked.
* * * * *
TO MAKE NICE BISCUIT.
Rub a large spoonful of butter into a quart of risen dough, knead it
well, and make it into biscuit, either thick or thin: bake them quickly.
* * * * *
RICE BREAD.
Boil six ounces of rice in a quart of water, till it is dry and
soft--put it into two pounds of flour, mix it in well; add two
tea-spoonsful of salt, two large spoonsful of yeast, and as much water
as will make it the consistence of bread: when well risen, bake it in
moulds.
* * * * *
MIXED BREAD.
Put a tea-spoonful of salt, and a large one of yeast, into a quart of
flour; make it sufficiently soft, with corn meal gruel; when well risen,
bake it in a mould. It is an excellent bread for breakfast. Indifferent
flour will rise much better, when made with gruel, than with fair water.
* * * * *
PATENT YEAST.
Put half a pound of fresh hops into a gallon of water, and boil it away
to two quarts; then strain it, make it a thin batter with flour; add
half a pint good yeast, and when well fermented, pour it in a bowl, and
work in as much corn meal as will make it the consistency of biscuit
dough; set it to rise, and when quite light, make it into little cakes,
which must be dried in the shade, turning them very frequently; keep
them securely from damp and dust.
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