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 210

1.Warm the flour slightly, but don’t make it too hot.

2.Mix in the salt and rub in the lard.

3.Cream the yeast with the sugar.

4.Mix it with the lukewarm milk and beat it smoothly into the flour with a wooden spoon.

5.Then set in a warm place to rise.

6.When well risen turn on to floured board.

7.Knead slightly.

8.Cut into 8 pieces.

9.And make into round pieces.

10.Lay on a greased and floured tin.

11.And set near the fire to rise again for about 15 minutes.

12.Bake in a moderate oven 10—15 minutes.

N.B. —Immediately after taking from the oven, rub over with a buttered paper, and cover with a light clean blanket; this gives them a soft skin.

For a change use currants and a little sugar and an egg and, if liked, a little spice may be added after the first rising. In this case, however, the teacakes must be baked in greased tins.