One and a half lb. Vienna flour, 2 oz. butter, 1 oz. Ge man yeast, \ oz. castor sugar, 1 egg, 1 saltspoonful sal f pint of tepid milk or water✪ Vienna Bread. Put the flour into a larg basin; mix in the salt. Put the warm water into a pi* basin, rub into it the butter and yeast with your hand; ad the sugar and the egg f whisk well, and pour on to the flour* mix into a smooth dough, knead for fifteen minutes, lea^ in the basin, with the smooth side uppermost, cover with cloth, and put in a warm place to rise one hour and a hal Make into rolls or fancy shapes, and bake for a quarter of » hour. Bread Muffins. Four oz. of bread crumbs, 4 oz. of fine flour, 2 eggi 1 gill of milk, 1 teaspoonful of baking powder, salt, 2 oz. c castor sugar. Scald the milk and pour it on the crumb* stir in the flour very smoothly, then the eggs beaten, tb MISS CAMBBON'S COOKE BY BOOK. 183 powder and the sugar. Mix all thoroughly, and bake on a baking-sheet in muffin rings. Butter and eat hot. Plain Tea Cakes. One lb. of fine flour, J oz. D.C.L. yeast, i pint of milk, 1 oz. of butter, salt to taste. Put the flour in a basin, cream the yeast with a small teaspoonful of sugar, melt the butter, slightly warm th? milk, mix it with the butter and yeast; pour all on the flour. Mix well, and set to rise for one and a half hours. When risen, turn it out on the board and knead very lightly. Shape into small cakes and set them on a floured baking-sheet to rise for fifteen minutes. Bake in a hot oven for about twenty minutes. Coffee Rings. One and a half lb. Hungarian flour, 4 oz. of currants, 6 oz. of butter, 3 eggs, 1 oz. of D.C.L. yeast, 4 oz. of pale *&oiat sugar, £ pint of milk. Put the flour in a bowl, add a little salt, and rub in the butter ; mix the yeast and sugar, Pour in the milk (tepid), add these to the flour, also the fruit, and mix to a light dough with the eggs. Leave to *Ue in a warm place; then form into rings, joining them •• neatly as possible. They should be the size of a break- ***t cup, and the thickness of a Savoy biscuit. Lay them °& a greased baking-sheet, sprinkle them with roughly- pounded sugar, and bake in a quick oven. Serve them hot *ith coffee. American Loaf. (To be eaten when freshly baked). Two teacupfuls white Indian meal, 1 teacupful of fine 4>W, 3 eggs, 2 cups of milk, 1 oz. of butter, 1 oz. castor •ttgar, small teaspoonful of salt✪ American Loaf, 1 dessertspoonful Bird's be; I **kfog powder. Put the flour, meal, and sugar in a basin, rial ^ th° powder ; beat up the eggs, melt the butter^ axv& xsxx. .i 184 MISS CAMEB0W8 OOOKEBY BOOK. it with the eggs and milk, and pour on the flour; add the salt* and mix thoroughly. Put into a well-buttered tin, and bake steadily in a moderate oven for half an hour or three-quarters. Bolls. One lb. self-raising flour, 2 oz. butter, \ oz. sug&a 1 egg, \ pint of milk and water mired. Rub the butte into the flour; add the sugar (which can be left out desired, and a teaspoonful of salt substituted).. Beat the egg and milk, and mix into a dough. Form into litfcl. cottage loaves by placing one piece of dough on top another and pushing your finger right through the centre Bake quarter hour in a quiok oven. Florador Bread. One and a half lb. flour, \ lb. Florador, medium grained, 1 heaped teaspoonful salt, 1 oz. D.C.L. yeast, 1 teaspoonful castor sugar, 1 pint tepid water✪ Florador Bread. Put the flour and Florador into a large basin. Mix them well, and add the salt. Hub the yeast to a cream with the sugar, pour on to it the water; stir well, with it mix the flour to a smooth dough, knead till it does not stick to the fingers. Cover with a cloth, and set in a warm place to rise two hours. Turn out on to the board, make into two loaves, and bake in a good oven about an hour. In a gas oven it will take forty in mutes. Picnic Bolls. ✪ Picnic Bolls

AI-modernized reading of the original text

One and a half lb. Vienna flour, 2 oz. butter, 1 oz. Ge man yeast, \ oz. castor sugar, 1 egg, 1 saltspoonful sal f pint of tepid milk or water. Put the flour into a larg basin; mix in the salt. Put the warm water into a pi* basin, rub into it the butter and yeast with your hand; ad the sugar and the egg f whisk well, and pour on to the flour* mix into a smooth dough, knead for fifteen minutes, lea^ in the basin, with the smooth side uppermost, cover with cloth, and put in a warm place to rise one hour and a hal Make into rolls or fancy shapes, and bake for a quarter of » hour. Bread Muffins. Four oz. of bread crumbs, 4 oz. of fine flour, 2 eggi 1 gill of milk, 1 teaspoonful of baking powder, salt, 2 oz. c castor sugar. Scald the milk and pour it on the crumb* stir in the flour very smoothly, then the eggs beaten, tb powder and the sugar. Mix all thoroughly, and bake on a baking-sheet in muffin rings. Butter and eat hot. Plain Tea Cakes. One lb. of fine flour, J oz. D.C.L. yeast, i pint of milk, 1 oz. of butter, salt to taste. Put the flour in a basin, cream the yeast with a small teaspoonful of sugar, melt the butter, slightly warm th? milk, mix it with the butter and yeast; pour all on the flour. Mix well, and set to rise for one and a half hours. When risen, turn it out on the board and knead very lightly. Shape into small cakes and set them on a floured baking-sheet to rise for fifteen minutes. Bake in a hot oven for about twenty minutes. Coffee Rings. One and a half lb. Hungarian flour, 4 oz. of currants, 6 oz. of butter, 3 eggs, 1 oz. of D.C.L. yeast, 4 oz. of pale *&oiat sugar, £ pint of milk. Put the flour in a bowl, add a little salt, and rub in the butter ; mix the yeast and sugar, Pour in the milk (tepid), add these to the flour, also the fruit, and mix to a light dough with the eggs. Leave to *Ue in a warm place; then form into rings, joining them •• neatly as possible. They should be the size of a break- ***t cup, and the thickness of a Savoy biscuit. Lay them °& a greased baking-sheet, sprinkle them with roughlypounded sugar, and bake in a quick oven. Serve them hot *ith coffee. American Loaf. (To be eaten when freshly baked). Two teacupfuls white Indian meal, 1 teacupful of fine 4>W, 3 eggs, 2 cups of milk, 1 oz. of butter, 1 oz. castor •ttgar, small teaspoonful of salt, 1 dessertspoonful Bird's be; I **kfog powder. Put the flour, meal, and sugar in a basin, rial ^ th° powder ; beat up the eggs, melt the butter^ and .i 184 MISS CAMERON'S COOKERY BOOK. it with the eggs and milk, and pour on the flour; add the salt* and mix thoroughly. Put into a well-buttered tin, and bake steadily in a moderate oven for half an hour or three-quarters. Rolls. One lb. self-raising flour, 2 oz. butter, \ oz. sugar, 1 egg, \ pint of milk and water mixed. Rub the butte into the flour; add the sugar (which can be left out desired, and a teaspoonful of salt substituted).. Beat the egg and milk, and mix into a dough. Form into little cottage loaves by placing one piece of dough on top another and pushing your finger right through the centre Bake quarter hour in a quiok oven. Florador Bread. One and a half lb. flour, \ lb. Florador, medium grained, 1 heaped teaspoonful salt, 1 oz. D.C.L. yeast, 1 teaspoonful castor sugar, 1 pint tepid water. Put the flour and Florador into a large basin. Mix them well, and add the salt. Hub the yeast to a cream with the sugar, pour on to it the water; stir well, with it mix the flour to a smooth dough, knead till it does not stick to the fingers. Cover with a cloth, and set in a warm place to rise two hours. Turn out on to the board, make into two loaves, and bake in a good oven about an hour. In a gas oven it will take forty in mutes. Picnic Bolls.

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BollsPlain BreadVienna BreadWine or Cheese BiscuitsBread MuffinsAmerican LoafPlain Tea CakesCoffee RingsFlorador BreadPicnic Bolls

Miss Cameron's cookery book