Part 206 (2/2)

_Time_--1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes.

HOT ROLLS.

1724. This dish, although very unwholesome and indigestible, is nevertheless a great favourite, and eaten by many persons. As soon as the rolls come from the baker's, they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be b.u.t.tered until wanted. When they are quite hot, divide them lengthwise into three; put some thin flakes of good b.u.t.ter between the slices, press the rolls together, and put them in the oven for a minute or two, but not longer, or the b.u.t.ter would oil; take them out of the oven, spread the b.u.t.ter equally over, divide the rolls in half, and put them on to a very hot clean dish, and send them instantly to table.

TO MAKE DRY TOAST.

1725. To make dry toast properly, a great deal of attention is required; much more, indeed, than people generally suppose. Never use new bread for making any kind of toast, as it eats heavy, and, besides, is very extravagant. Procure a loaf of household bread about two days old; cut off as many slices as may be required, not quite 1/4 inch in thickness; trim off the crusts and ragged edges, put the bread on a toasting-fork, and hold it before a very clear fire. Move it backwards and forwards until the bread is nicely coloured; then turn it and toast the other side, and do not place it so near the fire that it blackens. Dry toast should be more gradually made than b.u.t.tered toast, as its great beauty consists in its crispness, and this cannot be attained unless the process is slow and the bread is allowed gradually to colour. It should never be made long before it is wanted, as it soon becomes tough, unless placed on the fender in front of the fire. As soon as each piece is ready, it should be put into a rack, or stood upon its edges, and sent quickly to table.

TO MAKE HOT b.u.t.tERED TOAST.

1726. A loaf of household bread about two days old answers for making toast better than cottage bread, the latter not being a good shape, and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than 1/4 inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. When of a nice colour on both sides, put it on a hot plate; divide some good b.u.t.ter into small pieces, place them on the toast, set this before the fire, and when the b.u.t.ter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the slices of toast across from corner to corner, so making the pieces of a three-cornered shape.

Soyer recommends that each slice should be cut into pieces as soon as it is b.u.t.tered, and when all are ready, that they should be piled lightly on the dish they are intended to be served on. He says that by cutting through 4 or 5 slices at a time, all the b.u.t.ter is squeezed out of the upper ones, while the bottom one is swimming in fat liquid. It is highly essential to use good b.u.t.ter for making this dish.

m.u.f.fINS.

1727. INGREDIENTS.--To every quart of milk allow 1-1/2 oz. of German yeast, a little salt; flour.

[Ill.u.s.tration: m.u.f.fINS.]

_Mode_.--Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them, in a layer of flour about two inches thick, on wooden trays, and let them rise again; when this is effected, they each will exhibit a semi-globular shape. Then place them carefully on a hot-plate or stove, and bake them until they are slightly browned, turning them when they are done on one side. m.u.f.fins are not easily made, and are more generally purchased than manufactured at home. _To toast them_, divide the edge of the m.u.f.fin all round, by pulling it open, to the depth of about an inch, with the fingers. Put it on a toasting-fork, and hold it before a very clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, as, if this is done, the middle of the m.u.f.fin will not be warmed through. When done, divide them by pulling them open; b.u.t.ter them slightly on both sides, put them together again, and cut them into halves: when sufficient are toasted and b.u.t.tered, pile them on a very hot dish, and send them very quickly to table.

_Time_.--From 20 minutes to 1/2 hour to bake them.

_Sufficient_.--Allow 1 m.u.f.fin to each person.

CRUMPETS.

[Ill.u.s.tration: CRUMPETS.]

1728. These are made in the same manner as m.u.f.fins; only, in making the mixture, let it be more like batter than dough. Let it rise for about 1/2 hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. _To toast them_, have ready a very _bright clear_ fire; put the crumpet on a toasting-fork, and hold it before the fire, _not too close_, until it is nicely brown on one side, but do not allow it to blacken. Turn it, and brown the other side; then spread it with good b.u.t.ter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. m.u.f.fins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible.

_Time_.--From 10 to 15 minutes to bake them.

_Sufficient_.--Allow 2 crumpets to each person.

PLAIN BUNS.

1729. INGREDIENTS.--To every 2 lbs. of flour allow 6 oz. of moist sugar, 1/2 gill of yeast, 1/2 pint of milk, 1/2 lb. of b.u.t.ter, warm milk.

_Mode_.--Put the flour into a basin, mix the sugar well with it, make a hole in the centre, and stir in the yeast and milk (which should be lukewarm), with enough of the flour to make it the thickness of cream.

Cover the basin over with a cloth, and let the sponge rise in a warm place, which will be accomplished in about 1-1/2 hour. Melt the b.u.t.ter, but do not allow it to oil; stir it into the other ingredients, with enough warm milk to make the whole into a soft dough; then mould it into buns about the size of an egg; lay them in rows quite 3 inches apart; set them again in a warm place, until they have risen to double their size; then put them into a good brisk oven, and just before they are done, wash them over with a little milk. From 15 to 20 minutes will be required to bake them nicely. These buns may be varied by adding a few currants, candied peel, or caraway seeds to the other ingredients; and the above mixture answers for hot cross buns, by putting in a little ground allspice; and by pressing a tin mould in the form of a cross in the centre of the bun.

_Time_.--15 to 20 minutes. _Average cost_, 1d. each.

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