1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

3 §7

Breakfast Cakes.

Ingrediejiis

Jib. J Pint. 1 oz. 2 ozs.

Flour, Milk, Butter, Yeast, Sugar,

1 oz.

Warm the milk a little,

Rub the butter into the flour.

and mix with the yeast, (German or solid.) form a head, and give it the sugar to feed on.

Let it rise to

Then mix

Make the flour into dough, cover over

up with the milk.

it

with a cloth, and put in a warm corner to rise. When it has stood about an hour, form it into cakes after kneading. Prove them and bake in a moderate oven. Do not cut them open whilst hot to butter, they should be parted by the hands, and buttered without pressing the crumb down to make it sad.

Dinner Bread.

— Flour,

Ingredients

2 lbs. ilb. 4 ozs. i Pint, i oz. 1.

Butter,

Yeast, Milk, Sugar, Egg,

Rub the butter into the flour, mix the yeast with the sugar and half the milk, beat up the egg, put the rest of the milk it, make the flour into a dough with the yeast and the mixture, cover it with a cloth and leave it by the fire to rise. When it has risen, knead and mould into little loaves, and bake in small round tins. Where large quantities of oysters to