Mode. — Beat the butter and sugar to a cream, then work in the flour and add gradually the milk ; pour into a buttered enamelled plate and place in a hot oven for ten to fifteen minutes. 718— COCO ANUT PYEAMIDS. 2 cupfuls grated cocoanut 2 tablespoonfuls flour 1 cupful castor sugar The whites of 2 eggs✪ Cocoanut Pyramids. Mode. — Beat the whites of two eggs and mix into a stiff paste with the other ingredients ; roll into pyramids and bake a light brown. 719— OATMEAL BISCUITS. 2 tablespoonfuls oatmeal 4 tablespoonfuls flour 1 teaspoonful Elliott's Queens- 1 saltspoonful salt land baking powder Warm water✪ Oatmeal Biscuits. Mode. — Mix two tablespoonfuls of oatmeal, four tablespoonfuls of flour, a saltspoonful of salt and the baking powder well together, then put in sufficient warm water to make a nice light paste ; roll out very thin, and cut into pieces of about two inches long and one wide, and bake in a smart oven for five to seven minuteSc BREAD. 720— TO MAKE YEAST, As many hops as you can grasp 1 qt. of water in your hand A pinch of salt 4 tablespoonfuls sugar 1 lb. lump ginger 1 tablespoonful flour✪ To Make Yeast. Mode. — Tie the hops in a piece of muslin and boil for an hour in the quart of water with all the other ingredi- ents ; mix the flour to a smooth paste and add to it when nearly cold, and strain and bottle it (champagne booties are the best) ; allow it to remain for twenty-four hours before corking. If the flour is not very good sift it through a very fine sieve and put it out in the sun, and allow it to remain there for four or five hours. 721— TO MAKE BEEAD. 1 cupful of yeast 1 tablespoonful of salt 8 lbs. of flour 4J pts. tepid water✪ To Make Bread. Mode. — Sift the flour into a deep dish, heap it round the sides, leaving a hollow in the centre ; put into it three pints of warm water, a lar^e spoonful of salt and the yeast. Have ready the remamder of the water, and put in as much as will make it into a nice soft dough, kneading it well with both hands When it is nice and smooth sprinkle a little flour over it and place it in a warm place with a clean towel folded thickly over it, and leave it for three or four hours ; then knead it for a quarter of an hour, cover it and set it to rise again ; divide into six loaves, and bake in a quick oven for an hour and a buarter to an hour and a half. Bread. 722— USEFUL HINTS ABOUT BEEAD. When Baked in a Camp Oyen. Put into the centre of a camp oven an ordinary cocoa or coffee tin, and place small loaves around it, that allows the steam to work through, and your loaves are baked evenly. About Bising. In cold weather, if the bread won't rise, place the dish over a bowl of boiling water. Bread Made Oyer Night. It may be convenient for some housekeepers to make their bread over night ; if such is the case, cover it closely in a warm room till morning. 723— KNEADING BEEAD. After the dough is mixed flour the hands, and with your fists beat and pummel the dough well, first with one hand and then the other, all around. Work it thus until it does not stick to your hands ; the more you knead your bread the whiter it is. 724— DOUGH.

AI-modernized reading of the original text

Mode.— Beat the butter and sugar to a cream, then work in the flour and add gradually the milk; pour into a buttered enamelled plate and place in a hot oven for ten to fifteen minutes. 718— COCOANUT PYRAMIDS. 2 cupfuls grated cocoanut 2 tablespoonfuls flour 1 cupful castor sugar The whites of 2 eggs. Mode.— Beat the whites of two eggs and mix into a stiff paste with the other ingredients; roll into pyramids and bake a light brown. 719— OATMEAL BISCUITS. 2 tablespoonfuls oatmeal 4 tablespoonfuls flour 1 teaspoonful Elliott's Queens- 1 saltspoonful salt land baking powder Warm water. Mode.— Mix two tablespoonfuls of oatmeal, four tablespoonfuls of flour, a saltspoonful of salt and the baking powder well together, then put in sufficient warm water to make a nice light paste; roll out very thin, and cut into pieces of about two inches long and one wide, and bake in a smart oven for five to seven minutes. BREAD. 720— TO MAKE YEAST, As many hops as you can grasp 1 qt. of water in your hand A pinch of salt 4 tablespoonfuls sugar 1 lb. lump ginger 1 tablespoonful flour. Mode.— Tie the hops in a piece of muslin and boil for an hour in the quart of water with all the other ingredients; mix the flour to a smooth paste and add to it when nearly cold, and strain and bottle it (champagne bottles are the best); allow it to remain for twenty-four hours before corking. If the flour is not very good sift it through a very fine sieve and put it out in the sun, and allow it to remain there for four or five hours. 721— TO MAKE BREAD. 1 cupful of yeast 1 tablespoonful of salt 8 lbs. of flour 4J pts. tepid water. Mode.— Sift the flour into a deep dish, heap it round the sides, leaving a hollow in the centre; put into it three pints of warm water, a large spoonful of salt and the yeast. Have ready the remainder of the water, and put in as much as will make it into a nice soft dough, kneading it well with both hands. When it is nice and smooth sprinkle a little flour over it and place it in a warm place with a clean towel folded thickly over it, and leave it for three or four hours; then knead it for a quarter of an hour, cover it and set it to rise again; divide into six loaves, and bake in a quick oven for an hour and a quarter to an hour and a half. Bread. 722— USEFUL HINTS ABOUT BEEAD. When Baked in a Camp Oyen. Put into the centre of a camp oven an ordinary cocoa or coffee tin, and place small loaves around it, that allows the steam to work through, and your loaves are baked evenly. About Bising. In cold weather, if the bread won't rise, place the dish over a bowl of boiling water. Bread Made Oyer Night. It may be convenient for some housekeepers to make their bread over night ; if such is the case, cover it closely in a warm room till morning. 723— KNEADING BEEAD. After the dough is mixed flour the hands, and with your fists beat and pummel the dough well, first with one hand and then the other, all around. Work it thus until it does not stick to your hands ; the more you knead your bread the whiter it is. 724— DOUGH.

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Cocoanut PyramidsOatmeal BiscuitsTo Make YeastTo Make Bread

Mrs. Maclurcan's cookery book