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Hot Apple Toddy

Place in a large glass half a medium-sized, well-baked apple, half tablespoon sugar, a wine glass old apple jack, dissolve well with a little hot water, fill up with hot water, mix well together, grate a little nutmeg on top and serve with spoon.

TO CLEAN AND PREPARE SULTANA CURRANTS AND RAISINS FOR PASTRY Procure ten pounds currants or Sultana raisins, lay on table and, should they be damp, dredge a little flour over to prevent adhering to the hands. Briskly rub, place on a fine wire sieve and shake well for three minutes, so as to have them completely free from flour and stalks. Lay sieve with fruits in a large dishpan, fill up to level of sieve with hot water, stir well with skimmer for five minutes, lift up sieve and let drain for four minutes. Cover an iron pan with a sheet of brown paper, drop contents over, well spread out, then set in a rather slow oven for ten minutes. Remove, lay in warmest place on kitchen shelf and let dry for fully two days. Lay on a table and carefully remove stones, sand, stalks, or any other element except the perfect fruit, place in a tin box, tightly cover, keep in a cool place and use as required. [The above important articles are so frequently required for pastry purposes, etc., that I consider it advisable to prepare a larger amount than required for one occasion, as they will remain in good condition for six months when properly kept.] SPONGE FOR FRENCH BREAD (LEVAIN) Sift on table two pounds best quality thoroughly ripe flour, place half in a bowl sufficiently large to hold six or seven quarts and carefully make a fountain in centre of it. Place a half-ounce cake very fresh, firm, cold compressed yeast in bowl, pour over a half pint lukewarm water and thoroughly dissolve with hand for two and a half minutes. Pour into fountain, mix a little, gradually incorporate flour for five minutes and sharply knead all well together for six minutes. Cover bowl with a dry cloth, then lay vessel in a warm place of 80 degrees temperature to rise during the night (or at least two and a half to three hours) without touching it. The sponge will then have risen to double size, fallen, risen again, and be in proper condition for dough.

N. B. In using flour for making any kind of bread always remember never to employ flour when cold or warm-that is to say, it should be in a place of 60 degrees temperature at least twelve hours before using it.