Bread and Meat Pudding, Port- able.— Make a bread dough, roll out the jjaste thick, and put any kind of fat meat, seasoned according to taste✪ Bread and Meat Pudding, upon it; wrap it over, and bake or boil as may be most con- venient. This mode of cooking is particularly adapted for travellers or colonial life. Any kind of game, poultry, or meat may be stuffed, and, if well skewered before the paste is put around it, will be a convenient dish of bread, meat, and sauce combined, as they may first be cooked at home, and afterwards warmed for use when required. Bread and Parsley Fritters.— Pour boiling water on six ounces of bread without crust, cover it up for an hour, and then beat it up with a fork until quite smooth ; add, and mix thoroughlj', an ounce of finely-chopped parsley, pepper and salt to taste, and four eggs✪ Bread and Parsley Fritters, well beaten. Fry, in fritters, a nice brown, and serve with brown sauce. Time to fry, five minutes. Probable cost, about 6d. Bread, Wheat and Rice.— Beat one pound and a half of well-boiled rice to a paste, and mix it with seven pounds of fine wheaten flour while still warm ; take a pint and a half of warm milk and water, four ounces of salt, and four table-spoonfuls of yeast✪ Bread, Wheat and Rice, put them into the centre of the flour, make a thin batter, cover the top with flour, and leave it to rise for an hour and a half; then make it into a dough with more milk and water, and after kneading and forming it into loaves, set it by the fire for another hour to rise before being put into the oven. Bake from one and a half to two hours. Probable cost, Is. lOd. Sufficient for four loaves. Breakfast Biscuits.- Mix flom- with cream to a proper consistency, and salt to taste. One pound of flour to a quarter of a pint of thin cream will make a paste sufficiently stiff. Form into small biscuits, prick them, and bake in a hot oven for fifteen or twenty minutes. Probable cost, about 6d. Or, mix flour as stated with a small bit of butter, the size of a pigeon's egg, and moisten with a quarter of a pint of cold water✪ Breakfast Biscuits; add a little salt, and bake in a hot oven for fifteen minutes. Probable cost, about 4d. Breakfast Cakes or Rolls.— Take one pound of fine fldur, and make it into a dough with an ounce of butter which has been warmed to melt it, half a pint of new milk, and half an ounce of good fresh German yeast✪ Breakfast Cakes or Rolls dissolved in warm water; cover it well up, and leave it all night by the side of the fire. In the morning make up into rolls, and if they stand for half an hour before baking they will be all the better. Seven or eight rolls may be made with BBE (80) BRI this quantity of dough. Time for baking, from fifteen to twenty minutes. Probable cost, 7(1. Breakfast Cakes or Rolls (another way) . — Make a batter with two pounds of Hour, and as much warm milk and water, with about a quarter of a pint of fresh yeast, and a little salt, as will smooth it. Let it stand before the fire to rise for two hours. Have ready a little flour and butter well rubbed together, and make the batter with this, and as much more flour as may be required, into a light dough. Make it into rolls and bake on tins ; rasp, and keep them covered up warm till wanted. Time, fifteen to twenty minutes. Sufiicient for twelve ordinary- sized rolls. Probable cost, 8d.

AI-modernized reading of the original text

Bread and Meat Pudding, Portable.— Make a bread dough, roll out the paste thick, and put any kind of fat meat, seasoned according to taste, upon it; wrap it over, and bake or boil as may be most convenient. This mode of cooking is particularly adapted for travellers or colonial life. Any kind of game, poultry, or meat may be stuffed, and, if well skewered before the paste is put around it, will be a convenient dish of bread, meat, and sauce combined, as they may first be cooked at home, and afterwards warmed for use when required. Bread and Parsley Fritters.— Pour boiling water on six ounces of bread without crust, cover it up for an hour, and then beat it up with a fork until quite smooth ; add, and mix thoroughlj', an ounce of finely-chopped parsley, pepper and salt to taste, and four eggs, well beaten. Fry, in fritters, a nice brown, and serve with brown sauce. Time to fry, five minutes. Probable cost, about 6d. Bread, Wheat and Rice.— Beat one pound and a half of well-boiled rice to a paste, and mix it with seven pounds of fine wheaten flour while still warm ; take a pint and a half of warm milk and water, four ounces of salt, and four table-spoonfuls of yeast, put them into the centre of the flour, make a thin batter, cover the top with flour, and leave it to rise for an hour and a half; then make it into a dough with more milk and water, and after kneading and forming it into loaves, set it by the fire for another hour to rise before being put into the oven. Bake from one and a half to two hours. Probable cost, Is. lOd. Sufficient for four loaves. Breakfast Biscuits.- Mix flom- with cream to a proper consistency, and salt to taste. One pound of flour to a quarter of a pint of thin cream will make a paste sufficiently stiff. Form into small biscuits, prick them, and bake in a hot oven for fifteen or twenty minutes. Probable cost, about 6d. Or, mix flour as stated with a small bit of butter, the size of a pigeon's egg, and moisten with a quarter of a pint of cold water; add a little salt, and bake in a hot oven for fifteen minutes. Probable cost, about 4d. Breakfast Cakes or Rolls.— Take one pound of fine fldur, and make it into a dough with an ounce of butter which has been warmed to melt it, half a pint of new milk, and half an ounce of good fresh German yeast dissolved in warm water; cover it well up, and leave it all night by the side of the fire. In the morning make up into rolls, and if they stand for half an hour before baking they will be all the better. Seven or eight rolls may be made with BBE (80) BRI this quantity of dough. Time for baking, from fifteen to twenty minutes. Probable cost, 7(1. Breakfast Cakes or Rolls (another way) . — Make a batter with two pounds of Hour, and as much warm milk and water, with about a quarter of a pint of fresh yeast, and a little salt, as will smooth it. Let it stand before the fire to rise for two hours. Have ready a little flour and butter well rubbed together, and make the batter with this, and as much more flour as may be required, into a light dough. Make it into rolls and bake on tins ; rasp, and keep them covered up warm till wanted. Time, fifteen to twenty minutes. Sufiicient for twelve ordinary sized rolls. Probable cost, 8d.

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Bread and Meat PuddingBread and Parsley FrittersBread, Wheat and RiceBreakfast BiscuitsBreakfast Cakes or Rolls

Cassell's dictionary of cookery