Cassell's dictionary of cookery

Bread, Brown, Ice Cream.— Stale bread must be used for this cream, mixed with an equal quantity of stale sponge cake. Take two sponge cakes and two thick slices of bread, grate them Into a jug, and pour over half a pint of milk and a pint of cream, made sweet with half a pound of sugar. Place the jug in a saucepan, and stir the contents over the fire until it gets thick. A few of the breadcrumbs sifted very finely may be added with a glass of any liquor liked to the mixture when quite cold, and just before being put to freeze. Freeze for about twenty- five minutes. Probable cost, 2s. 6d. per quart. Sufficient for eight persons. Bread, Brown, Pudding.— Take equal quantities of well- washed currants, brown breadcrumbs, and shred suet — half a pound of each — add six ounces of sugar, half a glass of brandy, and the same quantity of cream ; mix all together, with six eggs well beaten, leaving out the whites of two. Bake in a moderate oven for two hours. Serve with sweet sauce and sugar over the top. Probable cost, 2s. Sufficient for five or six persons. Bread Cakes, Fried, American. — To five tea-cupfuls of light dough, add half a cupful of butter, three of brown sugar, a teaspoonful of salt, four eggs, and a little grated nutmeg. Knead these well together with flour, and let them rise before the fire until very light. Knead the dough again after it rises ; cut it into diamond-shaped cakes ; let them rise ; and fry in lard or dripping, as soon as light. These calces must be served as soon as they arc ready. Bread, Cobbett's Becipe for.— Take one pint of good sweet yeast, and the same of slightly warm water; make a hollow in the centre of a bushel of floui- and throw it in, and mix it up with the flour lying round it, till it has become a thin batter ; then throw some flour over the batter, and a cloth over the pan ; draw it near the fire to leaven, and when sufficiently risen, which may be known by the cracks and flowing of the yeast, mix the whole, with the addition of more warm water or millv, and a little salt strewn over, into a stiff dough. Knead it well, shape it into loaves, in tins or otherwise, place them in a warm place for twenty minutes, and then bake in a moderate oven. If the oven is too hot, the bread will not rise well. Bread Croustades. — Bread croustades are baked in a variety of shapes. The inside or crumb is scooped out, and the outer part or crust is fried, and then di-ied from the fat and filled with mincemeat or ragout. In Scotland croustades or moulds are made of mashed potatoes, and lined with gratin composed of the white parts of fowl or veal seasoned with salt, pepper, and herbs. Miinster loaves may be classed under the same head as a supper-dish. They are made thus: scrape three or four ounces of lean ham, and an ounce or two of veal, and mix it with a pound of well-mashed potatoes; add salt, pepper, and a couple of eggs to bind, and mould into any shapes desired. They may be fried and served with or without gravy. Bread Crumbs, Fried.— Put some thin slices of bread into an o^'cn when the fire has BRE ( 77 )■