Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 172

1.Rub the butter and lard into the flour.

2.Mix in the soda, cream of tartar and salt.

3.Add the currants washed and picked.

4.The raisins stoned and chopped.

5.The sugar.

6.And the peel chopped.

7.Mix well together.

8.Then blend with the treacle melted.

9.And the eggs well beaten with a little milk, say about 1/2 pint. Some flour takes up more moisture than others, therefore it is not possible to be definite.

N.B.—This quantity makes 3 loaves, and this bread improves by keeping. Never cut until 2 days after it has been baked. If when taken out of the oven it is wrapped in a hot cloth or blanket the crust will be soft.