Mix three teaspoonfuls of powder with a pound of flour and two ounces of powdered loaf sugar. Rub in two ounces of butter, and when ready to bake, make into dough with half-a-pint of skim milk with one egg well beaten and mixed with it. Brush over three pound cake-tins with butter, put the cakes into them, and bake in a quick oven for about half-an-hour.

Baking Powder

One ounce of tartaric acid, two ounces of carbonate of soda, two ounces of corn-flour. Mix them thoroughly together, rub through a sieve, and put away for use in bottles closely corked. Two teaspoonfuls will be required to make a pound of flour into bread.

Milk Bread

Mix a teaspoonful of salt with three pounds of flour. Dissolve one ounce of German yeast in a pint and a half of skimmed milk made lukewarm. Proceed exactly as for household bread. When ready for the oven, divide the dough into three loaves, set them on a well-floured baking sheet, and bake for an hour in a hot oven. When done, care should be taken not to put the loaves down flat, or the crust will be sodden with the steam. It is a good plan to have little stands to set bread on when taken from the oven. Any carpenter can make them for a few pence, as they are merely strips of wood nailed together in the form of the letter X.

Yorkshire Breakfast Cakes

Melt two ounces of butter in a pint of milk; mix in it an ounce of fresh German yeast, a good pinch of salt, and two eggs. Put two pounds of fine flour, and beat all well together. Let it rise for half-an-hour, knead, and put the dough into tins, allowing the cakes to rise well before baking them in a moderate oven.

For Tea-Cakes, add two ounces more butter, and two ounces of sifted sugar. Let them rise rather longer, as they should be lighter than for breakfast, and bake in a quick oven.

How To Make Yeast

Boil and mash one pound of potatoes, mix with them a quarter of a pound of coarse raw sugar and a teaspoonful of salt, add a quart of tepid water, and let the mixture stand in a warm place for twenty-four hours; then boil a small handful of hops for ten minutes in half-a-pint of water, strain, and add the liquor to the yeast. Again let it stand for twenty-four hours; if it does not then ferment, get a little brewer's yeast, and let it work for twenty-four hours; then strain it and it is fit for use. When cold, put away the yeast in stone bottles, the corks lied down firmly. Keep in a cool, dry place until wanted. About half-a-pint of this yeast will be required to ferment seven pounds of flour.

Plain Bread Cake

It is often convenient to make these of the same dough as the bread, which answers very well if a little baking-powder is added. When the dough has risen ready for baking as bread, to each pound work in a quarter of a pound of butter, lard, or dripping, the same weight of sugar, sultanas, currants, raisins, or shred candy-peel, and a little grated nutmeg and ground cinnamon. Or, the cake may be flavoured with whole or ground carraways. The quantity of fruit given above is small; double this will not make any considerable appearance in a bread cake. When all these ingredients are well mixed add a tea-spoonful of home-made baking-powder, put the cake into a greased tin, and bake immediately.