em into a pan with flour sufficient to make it
as thick as batter,--cover it over, and let it stand till it has
risen as high as it will, i. e., about two hours: add two ounces of
lump sugar, dissolved in a quarter of a pint of warm milk, a quarter
of a pound of butter rubbed into the flour very fine,--then make the
dough the same as for French rolls, &c.; let it stand half an hour;
then make up the cakes, and put them on tins:--when they have stood to
rise, bake them in a quick oven. Care should be taken never to mix the
yeast with water or milk too hot or too cold, as either extreme will
destroy the fermentation. In summer it should he lukewarm,--in winter
a little warmer,--and in very cold weather, warmer still. When it has
first risen, if you are not prepared, it will not harm if it stand an
hour.

1025. Cooking Instruments.

1026. The Gridiron.

The gridiron, though the simplest of cooking instruments, is by no
means to be despised. In common with all cooking utensils the
Gridiron should be kept scrupulously clean; and when it is used, the
bars should be allowed to get warm before the meat is placed upon it,
otherwise the parts crossed by the bars will be insufficiently
dressed. The fire should be sharp, clear, and free from smoke. The
heat soon forms a film upon the surface of the meat, by which the
juices are retained. Chops and steaks should not be too thick nor too
thin. From a half to three-quarters of an inch is the proper
thickness. Avoid thrusting the fork into the meat, by which you
release the juice. There is a description of gridiron in which the
bars are grooved to catch the juice of the meat, but a much better
invention is the upright gridiron, which is attached to the front of
the grate, and has a pan at the bottom to catch the gravy. Kidneys,
rashers, &c., dressed in this manner will he found delicious.

1027. The Frying-pan

The frying-pan is a noisy and a greasy servant, requiring much
watchfulness. Like the Gridiron, the Frying-pan requires a clear but
not a large fire, and the pan should be allowed to get thoroughly hot,
and be well covered with fat, before meat is put into it. The
excellence of frying very much depends upon the sweetness of the oil,
butter, lard, or fat that may be employed. The Frying-pan is very
useful in the warming of cold vegetables and other kinds of food, and
in this respect may be conside