1515. Bread

Put a quartern of flour into a large basin with two tea-spoonfuls of salt; make a hole in the middle and then put in a basin four table-spoonfuls of yeast, stir in it a pint of milk lukewarm, put it in the hole of the flour, stir it to make it just a thin batter, then strew a little flour over the top, then set it on one side of the fire and cover, it over; let it stand till next morning, then make it into a dough; add half a pint more of warm milk, knead it for ten minutes and then set it in a warm place for one hour and a half, then knead it again and it is ready either for loaves or bricks; bake them from one hour and a half to two hours according to the size.

1516. French Bread

Take half a bushel 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 pf brioche,.wor,k 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 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 again for two hours, in the meanwhile heat the oven, divide the dough into eight equal parts of which form your loaves, put them in the oven as quickly as possible, as soon as they are done rub the crust with a bit of butter which gives them a nice light colour.

1517. Bread - French Rolls

Take half a bushel 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 minutes, rasp them as soon as they are baked.

1518. Scotch Short Bread

Mix two pounds of flour, dried and well-sifted, with a pound of powdered sugar, three ounces of candied citron and orange peel cut into dice, and half a pound of carrraway comfits; mix these with half a pound of butter melted in a saucepan; then make the paste, roll it out the thickness of half an inch, cut it into cakes, place them on white paper, prick, and bake them of a pale colour.