Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/143

Rh the oven is ready. In winter, make the bread up at three o’clock, and it will be ready to work before bed time. In summer, make it up at five o’clock. A quart of flour should weigh just one pound and a quarter. The bread must be rasped when baked.

a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thin: bake them quickly.

six ounces of rice in a quart of water, till it is dry and soft—put it into two pounds of flour, mix it in well; add two tea-spoonsful of salt, two large spoonsful of yeast, and as much water as will make it the consistence of bread: when well risen, bake it in moulds.

a tea-spoonful of salt, and a large one of yeast, into a quart of flour; make it sufficiently soft, with corn meal gruel; when well risen, bake it in a mould. It is an excellent bread for breakfast. Indifferent flour will rise much better, when made with gruel, than with fair water.

half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, and make it a thin batter with flour; add half a pint of good yeast, and when well fermented, pour it in a