Cassell's dictionary of cookery

Never open the door of an oven in which anything is being cooked in order to lessen the heat ; rather decrease the fire. Baker's Boils, American.— Well dry two pounds of flour. Add two spoonfuls of yeast, a little salt, and a piece of saleratus, about the size of a bean, dissolved in water. Mix all lightly together with a pint of milk and water; knead it well and set it on the hearth to rise, covering the bowl in which the dough is placed with a towel. Then make it up into about twelve rolls. Bake in a quick oven. Time to bake, quarter of a hour. Sufficient for twelve rolls. Probable cost, 6d. Bakewell Pudding.— Mix a pint of milk with the yolks and whites of four eggs beaten separately. Add three ounces of finely-sifted sugar, three ounces of butter, which should be first melted, and one ounce of well-pounded almonds. Lay three-quarters of a pint of breadcrumbs in a dish with a little preserved fruit over, and fill up with the mixture. Bake one hour in a moderate oven. Probable cost, about Is. ed. Sufficient for four or five persons. Bakewell Pudding (another way).— Line a dish with puff-paste, and lay the preserve as in the previous Bakewell pudding. Then mix equal weights (three ounces) of pounded almonds, bread-crumbs, sugar, and melted butter, with the yolks of three eggs well beaten, and a little nutmeg and lemon. BAK (43) BAB Stir all together, and place it over the preserve. Bake in a quick oven for twenty minutes. Probable cost, Is. 6d. Sufficient for c!. small dish. Bakewell Pudding, Ricli.— Line a tartdish with puff-paste, lay on it any land of preserved fruit ; get ready a quarter of a pound of melted butter, six ounces of fineiy-sifted sugar, ^Cad one ounce of almonds ; add these ingredients to five yolks and two whites of eggs which have been thoroughly well beaten. Mix all together and fill up the dish. Bake carefully for one hour in a moderate oven. Probable cost. Is. 6d. Sufficient for four or five persons. Baking Powders are now so wcU and frequently prepared by good makers, and can be bonght readily in large or small packets, that it is almost needless to give instructions for making them. For the benefit of those, however, who prefer home-made preparations, the following recipe is given, and will be found both excellent and economic : — Crush two ounces of tartaric acid to a fine powder, and mix with it two ounces of carbonate of soda, and a quarter •of a pound of gTound rice. Put the mixture into a tin box and store it in a dry place. When wanted, use a heaped tea-spoonful of the powder with each pound of material. Probable cost, lOd. per pound. Balnamoon Skink {see Irish Soup) .