Apricot Tart

Lay your puff paste in patties; put your jam in the middle, and bake them in a brisk oven; or you may bake your puff paste first with a bit of bread in the middle; then take out the bread - fill the hole with jam; it will look very handsome.

Covered Tart

Take your short paste; cut it into pieces to the size of your patties; roll them out thin; lay in the bottoms; put your fruit as high as you can; put a pinch of sugar on the top; close your tart; sprinkle water over it; put a pinch of powdered loaf sugar on the top; and bake them in a good steady heat.

Raspberry Tart

Take your short paste; cut it into pieces of nearly the size of your patties; about the thickness of a penny-piece; then with your thumb drive it thin in the middle; leave it thick at the edge; cut it round close to the patty, and notch it with the back of your knife; thin your raspberry-jam with a little water, and fill the tart three parts full; bake them in a brisk oven. Or you may made them with puff paste, in the same manner as apricot tarts, if you choose.

Family Loaf-Bread

Under this head we shall give directions for making bread of wheat flour only. The manufacturing of barley flour, rye flour, and a mixture of different kinds of flours, with or without the addition of various other nutritive substances, etc, into bread, will be treated of hereafter.

The Following Are Dr. Lettsom's Directions For Making Another Prepared Yeast

Thicken two quarts of water with four ounces of flour, boil it for half an hour, then sweeten it with three of brown sugar; when almost cold, pour it along with four spoonfuls of bakers' yeast into an earthen jug, deep enough for the fermentation to go on without running over; place it a day near the fire; then pour off the thin liquor from the top, shake the remainder, and close it up for use, first straining it through a sieve. To preserve it sweet, set it in a cool cellar, or hang it some depth in a well. Always keep some of this yeast to make the next quantity that is wanted.

Method Of Making Bakers' Bread

Having briefly described the utensils of a bakehouse, and having descanted at some length (but not longer, it is hoped, than the importance of the subject requires) upon the ingredients used by public bakers in the manufacture of bread, we shall proceed at once to show the methods they generally employ. We must observe, however, that the first method described was witnessed by Mr. Edlin nearly forty years ago; and the second, which is the mode now generally followed, has been witnessed by the writer himself in all its details.

Apple Bread

A bread said to be very superior to potatoe bread has been made from the use of common apples with meal. Boil one-third of peeled apples; while quite warm, bruise them into two-thirds of flour, including the proper quantity of leaven, or yeast; knead without water, the juice of the fruit being quite sufficient. When this mixture has acquired the consistency of paste, put it into a vessel to rise for about twelve hours. By this process may be obtained a very sweet bread, full of eyes and extremely light.