them for a few minutes together. Wring the milk from the almonds, with strong pressure, through a thick cloth or a tammy, and use it like other milk for making the required quantity of the best flour into dough. It may be slightly tinged with saffron when it is liked, and sweetened with a small quantity of pounded sugar.

Jordan almonds, 6 oz.; milk, 1 pint; best flour, 2 to 3 lbs.; German yeast, to oz. ; rising as usual.

BROWN CARRAWAY, ON NEWCASTLE BREAD.

This may be made either with wheaten-meal, or with two parts of flour and one of sharps (or middlings). With the addition of a little sugar it will resemble a common cake, and will usually be very acceptable to children, to many of whom it will also be suitable and wholesome. Put rather less than the usual quantity of salt into a quartern of meal, or of meal and flour, or of flour and sharps mixed, and stir well into it three ounces of fresh whole carraway seeds, or two ounces which have been ground. When they are properly mingled, proceed to make the dough with full three-quarters of an ounce of German yeast, or a large tablespoonful of purified beer-yeast, and as much skimmed milk, or new milk and water, as will render it moderately firm. Less than a pint

and a half of liquid will be needed for it when any portion of sugar is added, as this has always a softening effect in paste. It must be left to rise, and be kneaded down at the proper time like other bread. About two hours altogether will fit it for the oven, sometimes rather less. Precise directions for the general management of dough do not need repetition with each receipt here, as they are so fully given at the commencement of this part of the book, that they ought to be sufficient guide without.

Obs.—In Germany, aniseed is commonly mixed with bread. Indeed it is sometimes quite difficult to procure any that is free from it; and it is very distasteful to some eaters when flavoured with it.

OATEN CAKES, CALLED CLAPPED BREAD.

(A North Country Receipt.)

The large thin oaten-cakes, called clapped bread in the North of England, are made by mixing fine Scotch oatmeal with a little salt and cold water quickly into a moderately stiff paste, and patting it with the hands, with plenty of oatmeal strewed under and over it, until it

A Girdle-Iron.

is as thin as it can be made. The cakes, which should be about the size of a breakfast-plate, must be prepared singly, baked on a girdle-iron, turned while they are doing, and afterwards toasted a little before the fire to render them crisp. They must always be kept very dry. If mixed with warm water, the paste is more easily made into thin cakes, but is not so short and nice.

Oat-cakes may be baked in an iron-oven when but moderately heated. So much only of the meal should be moistened at once as will serve for a single cake, because the paste dries so rapidly, that it cannot be properly managed else. A Scotch cook, celebrated in the family in which she lived for the excellence of her oaten breakfast cakes, used to crumble a bit of butter about the size of a walnut into a quart of meal, wet it up with milk (or water, as the case might be) in suitable portions, roll it out as thin as it could be rendered, and bake her cakes in the oven of the kitchen stove.

OATMEAL BANNOCKS.

These are made simply of Scotch oatmeal mixed into a paste with water, and made into cakes about the size of a common saucer, and quite half an inch thick. They are then baked of a light brown in a moderate oven.

BROWN FADGE.

(An Irish Breakfast Cake.)

"Break up very small an ounce and a half of butter into a pound of meal just as it comes from the mill (whole meal is meant by this), and make it into a paste with about half a pint of milk. Roll it out to the size of a plate, and to the third of an inch thick, and bake it on a griddle or in an oven. If made with buttermilk and a pinch of soda, it will be improved." This is the exact receipt by which the brown fadge is made in Ireland, where it is served at the breakfast-table, even in wealthy households, and in those of some of the nobility. If rich slightly acid buttermilk were used to make it, and a small but due proportion of carbonate of soda were well mingled with the meal, the butter might be omitted.

Meal as it comes from the mill, 1 lb.; butter,

1 oz.; little salt; nearly pint of milk. Baked in oven about 20 minutes, or on a griddle.

A SALLY LUNN, AND OTHER VERY LIGHT PREPARATIONS.

To make a batter-sponge, which may easily be converted into many different kinds of "fancy bread," as it is called, or into buns or cakes, first

mix, very smoothly indeed, a pint of warm new milk with an ounce* of quite fresh German yeast, or with the same quantity which has been put into water for one night†, and make with them one pound of the best flour into a batter entirely free from lumps. A saltspoonful of fine salt should previously be well stirred to it. Throw a cloth over the pan, and place it where the air is warm. When it has risen extremely high, and the surface is covered with large bubbles, take another pound of flour, which in winter it is well to have slightly warmed before it is used; stir and beat smoothly part of it into the sponge, and when it is firm enough knead in the remainder until the whole is perfectly blended. The dough thus made will soon be ready for the oven, and may be moulded into small shapes, placed some inches apart on a flat tin (as they will spread and rise considerably), glazed with beaten egg, and rather quickly baked; or the dough, when first made, may at once be put into tins or pans, and left in them to rise to its full height before it is placed in the oven.

* For bread, half this quantity is really sufficient; but when butter is added in any quantity to the mixture, much more will be required.

This yeast becomes perfectly smooth by being put into water; and sometimes the surface of it is hardened, so as to render this an advantage.