When done,
thicken the water with a little flour, and serve.
17. WELSH RAREBIT.
Cheese, butter, bread, pepper.
Cut thin slices of cheese and put them with a little butter into a
saucepan. When well melted pour over hot well-buttered toast. Dust with
pepper. Put into a very hot oven for a few minutes and serve.
18. YEAST BREAD.
7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts
of warm water.
Put the flour into a pan or large basin, add salt to taste, and mix it
well in. Put the yeast with a lump of sugar into a small basin, and pour a
little of the _warm_ water on to if. Cold or hot water kills the yeast.
Leave this a little while until the yeast bubbles, then smooth out all
lumps and pour into a hole made in the middle of the flour. Pour in the
rest of the warm water, and begin to stir in the flour. Now begin kneading
the dough, and knead until the whole is smooth and damp, and leaves the
hand without sticking, which will take about 15 to 20 minutes. Time spent
in kneading is not wasted.
Set the pan in a warm place, covered with a clean cloth. Be careful not to
put the pan where it can get too hot. The fender is a good place, but to
the side of the fire rather than in front. Let it rise at least an hour,
but should it not have risen very much--say double the size--let it stand
longer, as the bread cannot be light if the dough has not risen
sufficiently.
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