Barn Break (Irish)

The dough of half a quartern loaf, two ounces of carra-way seeds, six ounces of sugar, four eggs, and a quarter of a pound of butter; work it all up together with as much flour as will make it a fit consistency to bake; this will take half an hour to do; make it into a round cake or loaf, and bake.

Muffins

Take four pounds of fine flour, two pints of warm milk, two eggs well beaten, a little salt, and four spoonfuls of new yeast; mix all together, and beat it up well with your hand; set it before the fire to rise; make the muffins round with the bottom of a plate well floured; flour them on both sides, and bake on an iron plate in the oven.

Another Receipt For Muffins

One pound of flour, two tablespoonfuls of yeast, mixed with as much warm water as together will fill a teacup; set it up to rise and fall; then beat it to a thick batter till it draws out as you take it up. Make the muffins round with a knife and spoon; roll them well in flour; let them lie a few minutes, and bake on an iron plate. When they are quite done they will rattle on being knocked.

Crumpets

A pound and a half of flour, three pints of milk, two spoonfuls of yeast, two fresh eggs; mix the milk just warm with it; beat the whole into a batter; let it stand till it rises in blisters to the top, and bake on a polished iron baking-sheet with a rim to it.

Cringles

Rub a quarter of a pound of butter in one pound of flour and two ounces of sugar; take half the dough, and set it to rise, with two spoonfuls of yeast and a quarter of a pint of milk; when risen add the rest of the dough to it, with two eggs and a quarter of a pint more milk; make it up into a light dough; roll it out the thickness of a finger; twist it up in the shape of figures of eight, rings, or fingers; let them rise on the tins before baking; when done brush them with sugar dissolved in milk, and sprinkle a few small bits of sugar on the top.

French Rusks

Take a clean copper pan, and break into it a pound weight of yolks of eggs ; add a pound and a half of pounded sugar, and with a large wooden spoon stir them well together for ten minutes; to this put two pounds of flour and two handfuls of carraway seeds, and mix well; roll out the paste in a roll about fourteen inches long, and six or seven thick; lay three sheets of paper on a baking-plate, put the roll of paste on it, and flat it down with your hand. It should be an inch thick in the middle, and thin at the edges. Do not bake them too much, or they will not cut without breaking. Damp the paper to remove them from it, and with a sharp knife cut out the rusks about a quarter of an inch broad and a finger long; lay them flat on a wire baking-plate; put them again into the oven, so as to make them quite crisp and dry, and they are done.

Brioche

A quarter of a pound of flour, two spoonfuls of yeast; let it rise for half an hour; then take three-quarters of a pound more flour, and rub into it half a pound of butter and a little salt; now mix eight eggs with it, and work it till it looks quite like cream; add this to the flour and yeast; mix them well together, and set it to rise gently for three or four hours; butter the mould well; put in the brioche; let it stand in a warm place an hour longer; bake in a moderate oven. An hour is generally sufficient.

Des Echaudies

To a pound of flour add six eggs well beat, half a pound of butter, and two spoonfuls of yeast; mix thoroughly; roll them in pieces about the size of an apple; put them into boiling water for two or three minutes; take them carefully out with a skimmer; drain them, and put them on a tin in the oven. In three or four minutes they will be done enough.

Barley-Meal Scones

Put a pan full of milk on the fire, and when it boils stir in barley-flour till it is as thick as possible; add a little salt, and roll them out as thin as you can; bake them on the girdle, but do not keep them too long on it as it makes them tough.

Pltcaithley Bannock

Dry before the fire one pound of fine flour; then melt half a pound of butter, and mix it well with the flour. Add two ounces of almonds blanched and thinly sliced, two of candied orange-peel cut fine, two of sugar, and the same of carraway comfits. Knead all well together, and bake an hour in a slow oven.