Handbook of practical cookery

When light, knead the batter to a dough with the remainder of the flour, and let it rise the second time, the length of time required for this depending upon the quality of the yeast, heat, etc., but should not exceed an hour. When light, place the dough upon a board, roll it out to about an inch in thickness, and cut this into rounds with a large-sized biscuit-cutter. Have ready now in a saucer a little melted butter, and brush over one half of the roll with this, folding the other half over upon it. When this is done, arrange the rolls upon a slightly floured baking-tin, set them to rise for the third time, and, when this is done, place the tin into a quick oven and let the rolls bake therein for ten minutes. Serve hot. NOTE. — In preparing all yeasts and risen breads, care should be taken that the process of rising is not retarded by a chill, nor unduly accelerated by excessive heat, as the one will produce hard, heavy bread, and the other sour, hollow loaves. Corn Lunn. — One tea-cupful of com meal, two tea-cupfuls of wheat flour, one half tea-cupful of sugar, two ounces of butter, one half pint of sweet milk, three eggs, three teaspoonfuls of baking-powder. The flour, corn meal, and sugar must first be well mixed together, and the baking-powder must be added to these. Melt the butter and pour it into the centre of the prepared flour, and mix all to a batter with the milk. Break the eggs into a small bowl, and beat them until very light, pour this over the batter and stir it in. Grease a bread-pan or pudding-dish, and pour the batter into it, filling it about half full. Place this in a quick oven, and bake for twenty minutes. Serve hot, covered with a napkin. NOTE. — If corn bread is preferred not sweetened, the sugar may be left out of the above preparation. Galettes. — One ounce of compressed yeast, one dessertspoonful of sugar, one and one half gill of milk, one gill of cold water, two pounds of flour, seven eggs. Put the yeast and the sugar into a mixing-bowl. Bring the milk and water to a tepid degree of heat, and, pouring this over the powdered yeast and sugar, stir these together until both sugar and yeast dissolve. • Mix into this as much flour as will make a firm dough, covered with a towel, and place it in a warm place to rise, which will take about two hours. Put into another bowl one pound of the flour, and into this drop one by one the eggs. To this add half a gill of milk, and beat all together with the hand for fifteen minutes. When the dough has risen, mix into it the beaten flour, egg, and milk ; beat all again with the hand until the different components are thoroughly blended. Set this again for two hours in a warm place to rise, add the remainder of the flour, and knead the dough slightly. Cut from it pieces of dough, which should be moulded in the hands to the shape and size of a large egg. Gash them over the surface with a pair of scissors, place them upon a slightly floured baking-tin, let stand for a short time to resume their lightness, and bake in a quick oven for fifteen minutes, drawing them out, however, when about half done, [illustration: SULTANA CAKE. 207] long enough to sprinkle each galette with a little sugar. Serve either hot or cold according to taste. CAKES.