a large basin, with two tea-spoonfuls of
salt; make a hole in the middle; then put in a basin four
table-spoonfuls, of good yest; stir in a pint of milk, lukewarm; put it
in the hole of the flour; stir it just to make it of a thin batter; then
strew a little flour over the top; then set it on one side of the fire,
and cover it over: let it stand till the next morning; then make it into
dough; add half a pint more of warm milk; knead it for ten minutes, and
then set it in a warm place by the fire for one hour and a half; then
knead it again, and it is ready either for loaves or bricks: bake them
from one hour and a half to two hours, according to the size.

_French Bread and Rolls._--(No. 100*.)

Take a pint and a half of milk; make it quite warm; half a pint of
small-beer yest; add sufficient flour to make it as thick as batter; put
it into a pan; cover it over, and keep it warm: when it has risen as
high as it will, add a quarter of a pint of warm water, and half an
ounce of salt,--mix them well together;--rub into a little flour two
ounces of butter; then make your dough, not quite so stiff as for your
bread; let it stand for three quarters of an hour, and it will be ready
to make into rolls, &c.: let them stand till they have risen, and bake
them in a quick oven.

SALLY LUNN.--_Tea Cakes._--(No. 101.)

Take one pint of milk quite warm, a quarter of a pint of thick
small-beer yest; put them 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,[391-*] a quarter of a
pound of butter rubbed into your flour very fine; then make your dough
the same as for French rolls, &c.; and let it stand half an hour; then
make up your cakes, and put them on tins: when they have stood to rise,
bake them in a quick oven.

Care should be taken never to put your yest to water or milk too hot, or
too cold, as either extreme will destroy the fermentation. In summer it
should be 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 hurt to
stand an hour.

_Muffins._--(No. 102.)

Take one pint of milk quite warm, and a quarter of a pint of thick
small-beer yest; strain them into a pan, and add sufficient flour to
make it like a batter; cover it over, and let it s