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 197

1.Mix the salt with the flour.

2.Rub in the butter.

3.Cream the yeast with the sugar, add the warm cream (or milk) and water.

4.Use it to make the flour into a light paste.

5.Set it to rise.

6.When it is double its bulk, add the nutmeg, mace, cloves, caraway seeds and sugar.

7.Work all in.

8.Roll out tolerably thin.

9.Make up into any shape you please (they are, says the recipe, usually made into large round cakes, crossed so as to be easily divided into quarters).

10.When made up put them on tin plates.

11.Set them before the fire.

12.Or place them in front of the oven till they rise again.

13.Then bake in a quick oven.

N.B. — Dough will rise quite well on the rack of a gas stove or in front of a gas oven.