Mrs. Roundell's Practical cookery book

Bread. Chips. — Cut thin shavings of bread from a stale loaf, lay them singly on a wire drainer in an extremely gentle oven till they are perfectly crisp. They should be a pale straw colour. The Chips will take quite half an hour to dry in the oven. Let them cool gradually, and serve piled on a napkin as soon as they are cold. The Chips can always be crisped again by re-heating. They will keep for a day or two in a biscuit-tin. Pulled Bread. — Take a small half-baked loaf from the oven, tear it with two steel forks into small rough bits, lay these on a baking sheet in the oven for ten minutes. If a light loaf is made on purpose with two pounds of flour, two ounces of butter, and a pint of milk the Pulled Bread will be almost equal to rusks. Sir Henry Thompson’s Dry Toast.— Cut stale bread in slices three-eighths of an inch thick, and toast them patiently at some little distance from a clear fire till slightly coloured on both sides. Then pass a sharp knife horizontally through the softish centre part, making two pieces of each slice. Now toast the inner sides as before. This toast is crisp, not scorched outside and SIR HENRY THOMPSON’S DRY TOAST. flabby inside, as toast is when put close to the fire according to the general custom. The bread for toast ought to be two days old. Buttered Toast. — Cut the slices half an inch thick, and toast rather more quickly than for dry toast. Spread the butter on quickly, being careful not to scrape the toast. Or melt the butter in a soup-plate over hot water and spread it with a brush. Never set a lump of butter on the toast and let it stand in the oven to melt, according to a lazy fashion which is only too common. Cut each slice into four, and serve in a hot-water dish. Brown bread toast should be cut thicker than white. Castle Howard Rolls. — ( Family Recipe.) — Rub half a pound of butter into three pounds of flour, take three spoonfuls of yeast (or an ounce of German yeast), the yolks of two eggs, and as much milk as will wet the flour. Work the eggs and yeast into the flour with the milk just warm. Make the rolls of a middling size, and set them before the fire to rise. When risen, make the dough into little rolls, and put them on tins before the fire for a minute or two before you put them into the oven. The oven should be very hot and close. Twenty minutes will bake them. Hot Rolls. — For eight rolls of an ounce and a half each take eight ounces of fine flour, a quarter of an ounce of Yeatman’s baking powder, a saltspoonful of salt, and half an ounce of butter. Spread the flour in an enamelled pan, sprinkle the baking powder and salt over its surface, mix well, then rub the butter into it. Now begin to moisten by degrees with milk or buttermilk, working the dough with two wooden spoons. Nine tablespoonfuls of milk ought to be enough. When ready turn the dough out on a floured pastry-board, divide it into eight equal portions, pat them into a round shape with the spoons, and put them into eight buttered patty-pans on a baking sheet. Brush over the surfaces of the rolls with milk, and slip them into rather a brisk oven. In from twelve to fifteen minutes the rolls will have risen and taken a pale brown colour. Turn them out of the patty-pans, and serve in a hot napkin. [Wyvern.~\