Cassell's dictionary of cookery

in a moderately-heated oven. Or, whole meal, seven pounds ; flour, three jDounds and a half ; solid beer yeast, three large dessert-spoonfuls, or fresh German yeast, nearly two ounces; liquid, rather more than four pints and a quarter; salt as above. Or, whole meal, one gallon ; German yeast, one ounce and a quarter in summer, one ounce and a half in winter, or solid brewer's yeast, three dessert-spoonfuls ; all else as in the foregoing recipe. It is to be observed that about an ounce or a moderatesized table-spoonful of salt to the gallon of flour is sufficient to remove any insipidity of flavourfrom bread, but a larger proportion is liked by many persons. Not only will a smaller quantity of yeast be required in summer than in very cold weather for the fermentation of dough, but the liquid used in making it will require to be less warm than in winter. Experienced breadmakers recommend that it should then be used at blood-heat (98"). Wholesome-fare Pudding.— This favourite bread-and-butter pudding may be thus made : — Cut some thin slices of bread and butter ; butter a dish, and lay slices all over it. Strew on a few currants picked and washed clean, a little grated nutmeg and cinnamon pounded or in small pieces ; then a row of bread and butter, then a few currants again, with the spice as before, and so on, tiU the dish is full. Sweeten some milk according to the size of the dish, and beat up three eggs, a little salt, and a little more nutmeg grated. Mix them all together, pour it over the bread, and bake it. Three rows of bread and butter are sufiicient for a dish of a moderate size, as it swells considerably. Slices of bread and beefsuet chopped fine will answer the purpose of bread and butter for a family pudding. Let it stand an hour after the milk has been put to it before it is put into the oven. More eggs may be added, and cream used instead of milk, if it is intended to be very rich. Some people put a little brandy into it. Whortleberry. — This berry sometimes goes under the names of windberry, bartleberry, and bilberry. It grows wild in great abundance upon oui- heathy commons and uncultivated hills. It is also plentiful in the northern parts of Europe. The fruit is seldom brought to market, but it is much relished by some persons in tarts or cream, and made into jellies. There are several varieties of whortleberry; the purple are rather larger than juniper-berries, and are covered with a fine blue or purple bloom, like the bloom of plums. They are seldom cultivated. This little berry makes an excellent jelly, being treated exactly in the same manner as currant jelly, to which, in flavour, it is far superior. It, however, requires a pound and a haK of sugar to each pint of juice. It will keep good two years, and if properly and carefully made be better the second year than the first. Whortleberry Jam (a German recipe). — Moisten the sugar with wine, and boil it well. To four quarts of fruit allow two pounds of sugar and half an ounce of powdered cinnamon. "When the sugar boils in transparent bubbles, throw in the fruit, and keep stirring till it is of a smooth consistency and no more thin juice collects on the top. Sprinkle in the cinnamon just before it is done.