Part 7 (1/2)

Put a bushel of flour into a trough, or a large pan; with your fist ood fresh yeast into this hollow; add thereto two quarts of ater, and work in with these as much of the flour as will serve to make a soft sh flour to hide it; then cover up the trough with its lid, or with a blanket to keep all warm, and when the leaven has risen sufficiently to cause the flour to crack all over its surface, throw in a handful of salt, work all together; add just enough lukewarm soft water to enable you to work the whole into a fir kneaded this with your fists until it becoh, shake a little flour over it, and again cover it in with a blanket to keep it wared, the fermentation will be accomplished in rather less than half an hour Meanwhile that the bread is being thus far prepared, you will have heated your oven to a satisfactory degree of heat, with a sufficient quantity of dry, sots; and when all the wood is burnt, sweep out the oven clean and free froh into four-pound loaves, knead the a hole at the top with your thumb, and i the oven-door upon thehly baked, and are then to be taken out of the oven, and allowed to become quite cold before they are put away in the cupboard

No 132 YORKshi+RE PIE-CLATES FOR TEA

Ingredients, one pound of flour, two ounces of grocer's currants, three gills of redients together in a pan into a firht equal parts, roll each into a ball with the hand previously dipped in flour, then roll the-pin, with a little flour shaken on the table to prevent the paste fro, to the size of a tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a clear fire to the upper bar of the grate In about two or three minutes'

time they will be done on the underside; they must then be turned over that they riddle-iron, placed on a plate, and a little butter spread upon each as they are done out of hand

No 133 HARD BISCUITS

Ingredients, one pound of flour, half a pint of hot -powder; bake theredients into a firh; then let the paste rest covered over with a cloth for half an hour, after which it is to be divided into eight equal parts, rolled out to the size of tea-saucers, placed upon baking-tins, pricked all over with a fork, and baked in a brisk oven for about fifteen redients, one pound of flour, half a pint of treacle, two ounces of butter, half an ounce of ground ginger, a pinch of allspice, a tea-spoonful of carbonate of soda, and a pinch of salt Mix all the above ingredients into a firm, well-kneaded stiff paste, divide this into about twenty-four parts, roll these into shape like walnuts, place the-tins at distances of two inches apart froerbread nuts in a rather brisk oven for about fifteen minutes

No 135 HOW TO STEAM POTATOES

Peel the potatoes thinly, wash the_ water, which hly done, the length of ti very much on their size I am aware that it is not in the power of all to possess a potato-steah one may be purchased at Adas; and therefore I will give you instructions how to boil potatoes

No 136 HOW TO BOIL POTATOES

Wash the potatoes clean, and put theh to cover them; place the saucepan on the hob, close to the fire, and allow them to remain in that position for a quarter of an hour, by which ti point; the saucepan should now be allowed to boil until the potatoes are done through, and then pour off the water; put the lid on again with a cloth on the top, place the saucepan close to the fire for about five minutes, and when you turn them out on their dish you will find that you have a well-boiled, mealy potato before you

No 137 BAKED OR ROASTED POTATOES

You do not require that I should tell you that when you have no oven you can easily roast your potatoes by placing therate; and if you are attentive to their being well roasted, by turning them about now and then, so that they may be done all over alike, you need not be deprived of a baked potato for the want of an oven When the potatoes are roasted, slightly squeeze each separately in a cloth, to make them mealy, then split the, a little bit of chopped shalot, pepper, and salt, and this will afford you a nice relish for supper

No 138 HOW TO FRY POTATOES

Peel, split, and cut the potatoes into slices of _equal_ thickness, say the thickness of two penny pieces; and as they are cut out of hand, let them be dropped into a pan of cold water When about to fry the potatoes, first drain them on a clean cloth, and dab them all over, in order to absorb allon, you will have ravy, such as lard, for instance) very hot in a frying-pan, and into this drop your prepared potatoes, only a good handful at a time; as, if you atte crisp, as they should be, the potatoes will fry flabby, and consequently will be unappetising As soon as the first lot is fried in a satisfactory manner, drain them from the fat with a skimmer, or spoon, and then fry the remainder; and when all are fried, shake a little salt over them

No 139 HOW TO FRY POTATOES AN EASIER WAY

When it happens that you have some cold boiled potatoes, this is the way to fry them:--First cut the potatoes in thick slices, and fry theh to season them, and as they fry, lift or scrape them from the botto to the botto a bitter taste, would spoil theht brown colour, season with pepper and salt

No 140 HOW TO MASH POTATOES

Either steam or boil the potatoes, as indicated in Nos 135 and 136, and i hot, put the potatoes into a clean saucepan, and break or orously with a fork; when all are broken smooth and mealy, add a little _hot_ milk, with a bit of butter, pepper, and salt; work the whole well together for a few minutes, and eat the mashed potatoes while hot

No 141 BAKED MASHED POTATOES