Page:Mrs Beeton's Book of Household Management.djvu/1631

Rh with a palette knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible.

Time.—20 minutes to cook. Average Cost, ½d. each.

Ingredients.—1 lb. of flour, 1 oz. of butter or lard, ½ an oz. of yeast, 1 pint of water, a little salt.

Method.—The process for making rolls is exactly the same as directed for bread, but the quantity being smaller, it requires more yeast, and wants nursing and keeping warm. When the dough is ready, turn it out on the board and knead it well over, then let it lie for a few minutes to recover itself, divide into small pieces, mould them up round, and set them on a clean flat tin that will fit the oven. Cover them over with a damp clean cloth, let them stand in a warm place to prove; when nice and light uncover, brush over with an egg beaten up in a cup, taking care not to knock out any of the proof, and then bake in a moderately heated oven for about 25 minutes.

If preferred, milk can be used instead of water. Almost all fermented dough will make a very satisfactory roll, but of course the dough is not always available. There is nothing, however, to prevent these rolls being made for breakfast, or hot tea bread upon baking days. It is quite optional whether fat is used in them or not; the principal advantage of the fat is that the rolls will be of a more even texture, and the crust will eat short and crisp instead of being tough.

Time.—2 hours. Average Cost, 4d. Sufficient for 12 rolls.

Ingredients.—These, although very unwholesome and indigestible, are nevertheless a great favourite, and are eaten by many persons. As soon as the rolls come from the baker's they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be buttered until wanted. When they are quite hot, divide them lengthwise into 3, put some thin flakes of good butter between the slices, press the rolls together, and place them in the oven for 1 or 2 minutes, but not longer, or the butter will oil. Take them out of the oven, spread the butter equally over them, divide the rolls in half, put them on to a very clean hot dish, and send them instantly to table.

Time.—10 minutes. Average Cost, 1d. each.

Ingredients.—1 lb. of flour, 2 ozs. of butter, 4 ozs. of powdered lump sugar, 2 eggs, 1 teaspoonful of baking-powder, and a pinch of salt.