quite ambitious now, and have curries, rissoles, etc.
A - - used
to say he hoped, we should not expect either him or his friends
to eat our dishes, as they would have to go to bed afterwards for
at least three or four hours; but they very much appreciate any
change made in the _menu_.
We are longing to make bread, which takes up a great deal of our
factotum's time, as it has to be set over night and kneaded three
or four times the following day; but are begged to defer that
amusement until within a few days of our departure, as it would so
entirely upset our American trip if we had to attend A - - 's
obsequies. The bread is perfectly delicious, so light and so white
in colour. The flour is excellent. It is not made with brewers
yeast, but with a yeast gem dissolved in warm water, to which is
added a handful of dried hops boiled beforehand for about ten
minutes, and strained. To that is added a cupful of flour a
teaspoonful of salt, and one of sugar, and the whole is put into a
warm place to ferment; when fermented, which takes about twelve
hours, into a cool place, where it will remain good and sweet some
_A Receipt for Bread-Making_.
Put ten large spoonfuls of flour in a breadpan, and add enough
warm water to make it into a thin batter, add half a pint of
yeast, mix well, and, having covered the bread-pan with a cloth,
put it in a warm place near the stove over night.
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