VARIOUS RECEIPTS.

Otago Witness, Issue 1418, 25 January 1879, Page 23

VARIOUS RECEIPTS.

Household Bread. — To ten pounds of flour in a kneading trough put a small handful of salt. Stir into this about two quarts of water, more or less, as some flour absorbs more water than others. For very white bread, made with superfine flour, the dough Bhould | be'softer than for seconds or brown bread. In summer the water may be lukewarm ; in winter, considerably warmer, but never hot onough to kill Iho yeast. After the water ia mixed, wich tho floiu 1 , .-wld a, cupful of good yeast, then knead the bread, and leave it to risß iv v, wuna place, covered with » cloth, >

If all goes well, it will rise Buffioiently in ] the course of an hour or an hour and a-half. Then divide it into rolls, loaves, ortin-brtads, at wanted, and bake. For a three-pound loaf, take three pounds and a half of dough j for a four-pound loaf, four pounds eleven ounces ; for a six pound loaf, six pounds and three-quarters ; and for au eight pound loaf, nine pounds of dough.— Cassell's Dictionary of Cookery. Superiou Ginger Beer. —White sugar, five pounds ; lemon juice, quarter of a pint j honey, quarter of a pouud ; ginger bruised, five ounces ; water, four gallons and a-half. Boil the ginger in three quarts of the water for hatf an hour ; then add the sugar, lemon juice, and honey, with the remainder of the water, and strain through a cloth. When cold, add the quarter of the white of an egg, and a small teaspoonful of essence of lemon ; let the whole stand four days and then bottle. This will keep many months. Scones.— Flour, two pounds; soda, one and a quarter ounce ; sour buttermilk, one pint, more or less. Mix to the consistence of light dough, and roll out about half an inch thick ; cut them out to any shape you pleaso, and bake on a griddle over a clear fire about ten or fifteen minutus, turning them to brown on both si<le3, or they may be done on a hot plate or ironing stove. A griddle is a thin plate of cast-iron about twelve or fourteen in chfs iv diameter, with a handle athohed to hang it up by. These scones are excellent for t' a, and may be eaten either cold or hot, buttered, or with chfH-se. Breakfast Muffins. — Two ege,a well beaten, with a cupful of sugar,r.nd a lump of butter the size of an egg ; to this add one pint of milk, with a teaspoonful of soda ; one quart of flour and two table/spoonfuls of cream of tartar. Bake in muffin rings, or in gem pans in a quick oven. This is a dainty substitute for bread a*; breakfast or tea.