Eopular, currants are often added to the dough, but they should not
e worked in till the dough has risen. A quarter of a pound of
currants✪ Teacakes would be enough for this quantity of flour. Sally Limns.—
A YEAR'S COOKERY .
307
Take an ounce of fresh German yeast, a pound and a half of flour, a
quarter of a pound of butter, two eggs, and a pinch of salt. Put the
flour into a bowl and mix the salt with it. Put the butter and milk
into a saucepan over the fire, and stir till the butter is melted. The
milk should be rather more than lukewarm. Mix the yeast with
sugar till it is liquid, add the milk gradually, and stir this into the
flour. Throw in the eggs lightly beaten, and knead to a smooth
dough. Divide the dough into four portions, put them into greased
round tins, cover them over, and put them in a warm place to rise.
When they have risen to almost three times their original size, bake
in a quick oven. N.B. — If in the recipes given above Vienna flour,
or a portion of Vienna flour, be permitted the rolls will be lighter and
whiter. Vienna flour is about double the price of the best biscuit
flour. It is used for superior cakes and pastry.
August 27th.
Breakfast.
Luncheon.
Dinner.
Remains of Pigeon Pie.
Mutton Tart.
Boiled Brill.
Bath Chap.
Plain Rice Pudding.
Dutch Sauce.
Teacakes.
Leg of Lamb, Roasted.
Dry Toast.
Mint Sauce.
Brown and White Bread
Potatoes.
and Butter.
Cauliflower.
Milk Toast.
Plum Pie.
Cheese.
Marketing.
For the Day.— A Brill (January 9th) ; a plump Leg of Lamb (April 11th) ; Mint?
Potatoes ; Cauliflower.
For To-morrow.— Three or four fresh Sheep’s Kidneys ; a quarter of a pound of
Bacon in rashers ; a plump Chicken, or two, as required (June 29th and
August 6th).
Breakfast. — Pigeon Pie and Bath Chap, served yesterday ; Tea¬
cakes (February 14th) ; Milk Toast (June 17th).
Luncheon.— Mutton Tart (January 10th) ; Plain Rice Pudding
(February 24th).
Dinner. — Boiled Brill (January 9th) ; Dutch Sauce (May 14th) ;
Roast Lamb (March 4th) ; Mint Sauce (March 25th) ; Potatoes (Apri.
12tli) ; Cauliflower (April 25th) ; Cheese (June 8th). Pulled Bread
is very much liked with cheese. To make this take a newly-baked
loaf of bread, remove the crust, and pull the crumb lightly and
quickly into rough pieces about three inches long. Bake these in a
gentle oven till they are crisp and of a light brown colour.
Things that must not be Forgotten.
1. Make a stone cream for dinner to-morrow (July 1st).
2. As soon as the lamb is taken from table put it on a clean dish
3. Partially prepare the rice milk (Note 3, June 17th).
308
A YEAR'S COOKERY.
4. Pluck the fowls, and hang them in a cool larder (February 28tli).
A year's cookery
1880Page 244 · 2 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Popular, currants are often added to the dough, but they should not be worked in till the dough has risen. A quarter of a pound of currants would be enough for this quantity of flour. Sally Limns.—
Take an ounce of fresh German yeast, a pound and a half of flour, a quarter of a pound of butter, two eggs, and a pinch of salt. Put the flour into a bowl and mix the salt with it. Put the butter and milk into a saucepan over the fire, and stir till the butter is melted. The milk should be rather more than lukewarm. Mix the yeast with sugar till it is liquid, add the milk gradually, and stir this into the flour. Throw in the eggs lightly beaten, and knead to a smooth dough. Divide the dough into four portions, put them into greased round tins, cover them over, and put them in a warm place to rise. When they have risen to almost three times their original size, bake in a quick oven. N.B. — If in the recipes given above Vienna flour, or a portion of Vienna flour, be permitted the rolls will be lighter and whiter. Vienna flour is about double the price of the best biscuit flour. It is used for superior cakes and pastry.
August 27th.
Breakfast.
Luncheon.
Dinner.
Remains of Pigeon Pie.
Mutton Tart.
Boiled Brill.
Bath Chap.
Plain Rice Pudding.
Dutch Sauce.
Teacakes.
Leg of Lamb, Roasted.
Dry Toast.
Mint Sauce.
Brown and White Bread
Potatoes.
and Butter.
Cauliflower.
Milk Toast.
Plum Pie.
Cheese.
Marketing.
For the Day.— A Brill (January 9th) ; a plump Leg of Lamb (April 11th) ; Mint ; Potatoes ; Cauliflower.
For To-morrow.— Three or four fresh Sheep’s Kidneys ; a quarter of a pound of Bacon in rashers ; a plump Chicken, or two, as required (June 29th and August 6th).
Breakfast. — Pigeon Pie and Bath Chap, served yesterday ; Tea¬ cakes (February 14th) ; Milk Toast (June 17th).
Luncheon.— Mutton Tart (January 10th) ; Plain Rice Pudding (February 24th).
Dinner. — Boiled Brill (January 9th) ; Dutch Sauce (May 14th) ; Roast Lamb (March 4th) ; Mint Sauce (March 25th) ; Potatoes (April 12th) ; Cauliflower (April 25th) ; Cheese (June 8th). Pulled Bread is very much liked with cheese. To make this take a newly-baked loaf of bread, remove the crust, and pull the crumb lightly and quickly into rough pieces about three inches long. Bake these in a gentle oven till they are crisp and of a light brown colour.
Things that must not be Forgotten.
1. Make a stone cream for dinner to-morrow (July 1st).
2. As soon as the lamb is taken from table put it on a clean dish
3. Partially prepare the rice milk (Note 3, June 17th).
4. Pluck the fowls, and hang them in a cool larder (February 28tli).
Records on this page
TeacakesSally Lunns