Rusks

Two pounds ten ounces of flour, one pound of sugar, ten ounces of butter and lard mixed, yolks of two eggs, white of one, one pint milk, one and a half cups of yeast, or one-half cake compressed yeast, two nutmegs. Rub the sugar and butter into the flour, then beat the eggs, yeast, milk, nutmegs, a little salt, and a half pint of mashed potatoes in the middle of the flour, and leave it to rise all night. In the morning work it up with two ounces of flour, which should be left out at night, and put it in rolls to rise a second time in the oven.

Ratcliffe Rolls

Two quarts of flour, one pint boiled milk (but it must only be lukewarm when used). One tablespoonful of butter, one dessert-spoonful of sugar, a small teacupful of home-made hop yeast, or one-half cake compressed yeast, and a little salt. Sift the flour twice, put it in a bowl, make a hole in the centre, and place the sugar, butter, milk and yeast there. Mix all thoroughly with the flour, and knead it well for fifteen minutes, then set it to rise. Next morning knead it again, and make it out in turnover rolls. Do not let them touch in the baking pan.

Brentford Rolls

Make a sponge with a pint of milk, and set to rise at night. Then take three pints of flour, a teacupful of white sugar, one quarter pound butter, and one egg. Mix these in the flour, and then work in the sponge. Knead it for twenty or thirty minutes, then make into rolls. Put them in pans, let them rise two or three hours, then bake in a quick oven. Lard will do instead of butter. One-half cake of compressed yeast, or one teacupful of liquid yeast. Very nice.

Ratcliffe Loaf Bread, No. I

One and a half pounds of flour, two large spoonsful of liquid yeast or one-half cake of compressed yeast, one large potato boiled and mashed smooth, piece of lard size of an egg. Mix with cold water in summer, and lukewarm water in winter. Make in loaves; work well at night and again in morning.

Spoon Rolls

Six eggs well beaten, one quart of flour, four tablespoonsful of yeast, or one-quarter cake of compressed yeast, or enough butter and milk warmed together to make a thick batter. Beat all well. Drop it in the oven with a spoon, or what is better, bake in small pans with a quick heat. Very nice.

Puffets

Two pints flour, one pint milk, two eggs, a piece of butter the size of an egg, one teaspoonful of soda, and two of cream of tartar, or two teaspoonsful of Royal Baking Powder. Sift the cream of tartar in the flour, and dissolve the soda in the milk. Beat the butter and eggs together, then add the flour and milk. Bake in muffin rings in a quick oven.

Turks' Heads

One pint flour, one pint milk, two eggs, a lump of butter the size of an egg, and a little salt. Mix the flour and butter, then add the milk, and lastly the eggs. They must be beaten very light.

Bachelor's Loaf

Take three eggs beaten light, add one pint of rich milk, three quarters of a pound of corn meal, one half teacupful of flour, and a spoonful of butter or lard. Grease the tins, and bake quickly.