Page:The Hasty-Pudding.djvu/64

56 —Add a teaspoonful of salt to a pint of new milk, warm from the cow. Stir in flour until it becomes a stiff batter; add 2 great spoonfuls of lively brewer’s yeast; put it in a warm place and let it rise just as much as it will. When well raised, stir in a teasponfulteaspoonful [sic] of salæratus dissolved in hot water. Beat up 3 eggs, (2 will answer,) stir with the batter, and add flour until it becomes tolerably stiff dough; knead it thoroughly, set it by the fire until it begins to rise, then roll out, cut to biscuit form, put in pans, cover it over with a thick cloth, set by the fire until it raises again, then bake in a quick oven. If well made, no direction will be needed for eating. [This bread is thought to be improved by adding to the mixture a small quantity of Indian meal.]

As all families are not provided with scales and weights, referring to ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.

Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure to be nearly correct.—Ibid.

—Take 1 quart of rye meal, 2 quarts of Indian, (if not fresh, scald it,) half a teacupful of molasses, 2 teaspoonfuls of salt, 1 teaspoonful of salæratus, 1 tea-cup of home-brewed yeast, or half the quantity of distillery yeast, make it as stiff as can be stirred with a spoon, with warm water, and let it rise from night till morning. Then put it into a large, deep pan, smooth the top with the hand, dipped in cold water, let it stand a few minutes, and then bake in an oven five or six hours If put in late in the day, it may remain in the oven over night.Miss Beecher’s Domestic Receipt Book.