peel, and wet into rather a soft batter with a little milk. Grease the patty-pans with a little clean lard, and drop 1 dessertspoonful of the batter into each. Bake in a warm oven.
Time.—5 minutes to bake. Average Cost, 2s. 2d. for this quantity. Sufficient for 4 or 5 dozen cakes.
3351.—BOSTON BREAKFAST CAKES.
Ingredients.—1 quart of milk, 1 large spoonful of sugar, 1 oz. of distillery yeast, 2 eggs, a little salt, flour.
Method.—Dissolve the yeast in the milk, add the sugar, and stir in about ¾ of a lb. of flour, beat into a good tough batter, set it aside where it will not get chilled, and leave it all night, but do not stand it where it will be too hot, or it will turn sour. In the morning add the eggs and a little salt in fine powder, and after beating it well up adding a little more flour, but using only enough to prevent the dough running; then let it prove, and divide up into 2-oz. pieces, prove on a floured board, and cook either on a hot plate or in the oven. When done, break them open, and give a liberal allowance of butter. Send to table steaming hot.
Time.—½ hour, to bake. Sufficient for one dozen cakes. Average Cost, 1d. each. Seasonable at any time.
3352.—BREAKFAST CAKE.
Ingredients.—1 lb. of bread dough, 2 ozs. of butter, 2 ozs. of castor sugar, 2 eggs.
Method.—Spread the dough on the board, lay the sugar and butter on top, break the eggs, and rub well together with the hands until it is well mixed, then put it into a tin, and let it prove until it becomes light, then bake in a moderately warm oven.
Time.—About 1 hour. Average Cost, 7d. Sufficient for 5 or 6 persons.
3353.—BREAKFAST CAKES.
Ingredients.—1 lb. of flour, ½ a teaspoonful of baking-powder, ½ a teaspoonful of salt, ¾ of a pint of milk, 1 oz. of castor sugar, 2 eggs.
Method.—These cakes are made in the same manner as the bread, with the addition of eggs and sugar. Mix the flour, baking-powder and salt well together, and stir in the sifted sugar. Add the milk and the eggs, which should be well whisked, and with this liquid work the flour, etc., into a light dough. Divide it into small cakes, put them into the oven immediately, and bake for about 20 minutes.
Time.—20 minutes to bake. Average Cost, 6d. Sufficient for 18 or 20 cakes.
