Whip up the whites of ten eggs to a thick snow; add to them the yolks beaten with eight ounces of powder-sugar, place it over a charcoal fire, and whip it lor half an hour, then take it from the fire, and whip again until cold. Mix in eight ounces of sifted flour. Have ready buttered two moulds lined with paper, pour the paste in- to them, and bake them in a moderate oven; when done, take them out of the moulds and remove the paper; when cold, cut them in slices about the size of a finger. Place them on a plate of copper, over a charcoal fire, and when one side is brown, turn them and brown the other side. These if kept dry will be good for a long time.
Rub bread that has been baked two days, through an iron sieve or cullender; put them into a stew-pan with two ounces of butter; place it over a moderate fire, and stir them with a wooden spoon till of a fine gold color; spread them on a sieve, and let them stand ten minutes to drain, turning them often.
Take half a bushel (or six pounds) of flour, put it on the slab, make a hole in the centre, in which put two ounces of yeast; make your dough with warm water, to about the consistence of brioche; work it up well, adding two ounces of salt, dissolved in a little warm water; cover,and set it in a warm place to rise; on this part of the operation depends the quality of the bread. Having left the dough one or two hours, (according to the season), knead it again, and leave it as before, for two hours. In the meanwhile, heat the oven, divide the dough into eight equal parts, of which form as many loaves, into any shape you please; put them into the oven as quickly as possible. As soon as they are done, rub the crusts with a little butter, which will give it a fine yellow color.
Take half a bushel or six pounds of sifted flour, knead it into dough, with two quarts of milk, three-quarters of a pound of warm butter, half a pound of yeast, and two ounces of salt; when the whole is well worked up, cover, and leave it to rise. In two hours time, form it into rolls, and lay them on tinned plates. Place them in a slow oven. When they have been in an hour, put them into a very hot oven for twenty minute?. Rasp them as soon as they are baked.
Boil half a pint of milk till reduced to half, with a little sugar, salt, half a spoonful of orange-flower water, and a little lemon-peel shred fine; have ready some pieces of crumb of bread, cut about the size of half-crowns, but thicker; put them into the milk to soak a little, then drain, flour, and fry them. Glaze them with sugar, and pass the salamander over them.
To make London bread, put a bushel of good flour which has been ground a month or six weeks, in one end of the trough, and make a hole in the middle of it. Take nine quarts of warm water, and mix it with one quart of good yeast; put it into the flour, and stir it we/1 with your hands; let it remain until it rises as high as it will go, which will take about an hour and a quarter. Watch it carefully to its ultimate height, and do not suffer it to fall; then make up the dough with eight quarts more of warm water and one pound of salt; work it well with your hands, and then cover it over with a sack or other coarse cloth. Put the fire into the oven; heat it thoroughly, and by the time it is hot, the dough will be ready. Next make the dough into loaves, not exceeding four or five pounds each, sweep out the oven clean, and put in the loaves. Shut the oven close, and they will be baked in about two hours and a half; then open the oven, and draw the bread. In summer the water need not be more than blood warm, but in winter it must be a few degrees higher in heat. During a hard frost, however, the water should be as hot as the hand could bear it, though not sufficiently hot to scald the yeast, as that would spoil the whole batch of bread. Other quantities of bread are made in the same proportion.