The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    with your hand break in a little more than a quarter of a pound of butter, work it well till it is dilTolved, then beat up two eggg in a bafon, and ftir them in ; have about a peck and a half of flour, mix it with your liquor; in winter make your dough pretty ftiff, in fummer more flack : fo that you may ufe a little more or lefs flour, according to the ftiffnefs of your dough ; mix it well, but the lefs you work the better: make it into rolls, and Jiave a very quick oven. When they have lain about a quar- ter of an hour, turn them on the other fide, let them lie about a quarter longer, and then take them out and chip all youj- French bread with a knife, which is better than rafping it, and make it look fpungy and of a fine yellow, whereas the rafping takes off all that fine colour, and makes it look too fmooth. You muft ftir your liquor into the flour as you do for the pie-cruft. After your dough is made, cover it with a cloth, and let it lie to rife while the oven is heating. 7 o make Muffin and Oat-Cakes. To a buftiel of Hertfordfhire white flour, take a pint and a half of good ale yeaft, from pale malt, if you can get it, be- caufe it is whiteft; let the yeaft iie in water all night, the next day pour off the water clear, make two gallons of water juft milk-warm, not to fcaid your yeaft, and two ounces of fait; mix your water, yeaft, and fait well together for about a quarter of an hour; then ftrain it and mix up your dough as light as poflible, and let it lie in your trough an hour to rife; then with your hand roll it, and pull it into little pieces about as big as a large walnut, roll them with your hand like a ball, lay them on your table, and as faft as you do them, lay a piece of flannel over them, and be fure to keep your dough covered with flan- nel ; when you have rolled out all your dough, begin to bake the firft, and by that time they will be fpread out in the right form ; lay them on your iron ; as one fide begins to change colour, turn the other; take great care, they do not burn, or be too much difcoloured, but that you will be a judge of in two or three makings. Take care the middle of the iron is not too hot, as it will be ; but then you may put a brick-bat or two in the middle of the fire to flacken the heat. The thing you bake on muft be made thus : Build a place as if you were goiQg to fet a copper; and, in the ftead of a copper, a piece of iron all over the top, fixed in form juft the fame as the bottom of an iron pot, and make your fire underneath with coal, as in a copper. Obferve, muffins are made the fame way ; only this, when you pull them to pieces, roll them in a good deal of flour, and with a rolling-pin roll them thin, cover them with a piece of flannel, and they will a. rife