Yeast, Kirkleatham
INGREDI- ENTS.-2 oz. of hops, 4 quarts of water, 1/2 lb. of flour, pint of yeast.
Bottle Boil the hops and water for 20 minutes; strain, and mix with the liquid 1/21 lb. of flour and not quite pint of yeast. it up, and tie the corks down. When wanted for use, boil potatoes according to the quantity of bread to be made (about 3 lbs. are sufficient for about a peck of flour); mash them, add to them 1/2 lb. of flour, and mix about 1/2 pint of the yeast with them let this mixture stand all day, and lay the bread to rise the night before it is wanted.
TIME.-20 minutes to boil the hops and water.
YORKSHIRE PUDDING.
SUFFICIENT.- pint of this yeast sufficient for a peck of flour, or rather more. Yorkshire Pudding. (To Serve with Hot Roast Beef.) - INGREDIENTS for pudding for 6 persons.-1½ pint of milk, 6 large tablespoonfuls of flour, 3 eggs, 1 saltspoonful of salt. AVERAGE COST, 7d. Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which YORKSHIRE PUDDING. has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another 1/2 hour place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may be placed under it, after the meat has cooked some time and the dripping has been poured off, resting the meat on a small three-cornered stand. TIME.-1 hour.
SEASONABLE at any time.
Yorkshire Pudding. (An Economical Way of Making.) - INGREDIENTS for pudding for 6 persons.-2 breakfastcupfuls of flour, a teaspoonful of salt, rather more than 1 pint of water, 2 eggs. AVERAGE CosT, 4d.
Put the flour in a basin with the salt, and mix them well together. Make a hole in the centre and break into it the eggs, then gradually add the water, beating it well in and being careful not to leave lumps. When a fairly stiff batter, it is ready. Take the meat tin from the oven, where the meat should have quite half cooked, pour off the dripping and raise the meat, after basting well, on a trivet. Pour in the pudding and put back in the oven with as little delay as possible. Serve cut in squares on a hot dish.
TIME.-1 to 1½ hour.
SEASONABLE at any time.
WARD, LOCK AND CO., LIMITED, LONDON, NEW YORK, AND MELBOURNE.