1832 - Pastry, Cakes, and Sweetmeats



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1832 - Pastry, Cakes, and Sweetmeats

Three pints of flour, sifted.

Two tea-spoonfuls of salt.

Four table-spoonfuls of the best brewer's yeast, or six of home-made yeast.

A pint of luke-warm water.

Half a pint more of warm water, and a little more flour to mix in before the kneading.

Mix the salt with the flour, and make a deep hole in the middle.
Stir the warm water into the yeast, and pour it into the hole in the flour.
Stir it with a spoon just enough to make a thin batter,
and sprinkle some flour over the top.
Cover the pan, and set it in a warm place for several hours.

When it is light, add half a pint more of luke-warm water;
and make it, with a little more flour, into a dough.
Knead it very well for ten minutes.
Then divide it into small pieces, and knead each separately.
Make them into round cakes or rolls.
Cover them, and set them to rise about an hour and a half.

Bake them, and when done, let them remain in the oven, without the lid, for about ten minutes.