Soda Bread
INGREDIENTS. - To every 2 lbs. of flour allow 1 teaspoonful of tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of soda, 2 breakfastcupfuls of cold milk. Let the tartaric acid and salt be reduced to the finest possible powder; then mix them well with the flour. Dissolve the soda in the milk, and pour it several times from one basin to another, before adding it to the flour. Work the whole quickly into a light dough, divide it into 2 loaves, and put them into a well-heated oven immediately, and bake for an hour. Sour milk or buttermilk may be used, but then a little less acid will be needed.
TIME. -1 hour. - Soda Cake.
INGREDIENTS for moderate-sized cake. lb. of butter, 1 lb. of flour, 1/2 lb. of currants, 1/2 lb. of moist sugar, 1 teacupful of milk, 3 eggs, 1 teaspoonful of carbonate of soda. AVERAGE Cost, 1s. 2d.
Rub the butter into the flour, add the currants and sugar, and mix these ingredients well together. Whisk the eggs. well, stir them to the flour, &c., with the milk, in which the soda should be pre- Iviously dissolved, and beat the whole up SOLE OR COD PIE. together with a wooden spoon or beater.
Divide the dough into two pieces, put them into buttered moulds or cake-tins, and bake in a moderate oven for nearly an hour. The mixture must be extremely well beaten up, and not allowed to stand after the soda is added to it, but must be placed in the oven immediately. Great care must also be taken that the cakes are quite done through, which may be ascer tained by thrusting a knife into the middle of them: if the blade looks bright when withdrawn they are done. If the tops acquire too much colour before the inside is sufficiently baked, cover them over with a piece of clean white paper, to prevent them from burning.
TIME.-1 hour.
SEASONABLE at any time.