Breads.

574. Brioche - French

Sift half a pound of flour; put a fourth of it into a bowl and make a well in the middle; dissolve a level teaspoon of compressed yeast in a little lukewarm water; pour it into the well and mix it with the flour, little by little, until it is a smooth dough; knead well and put it again in the bowl (floured); cover and stand in a warm place. Make a well in the rest of the flour and pour in two tablespoons of milk, mixed with a teaspoon of salt and two of sugar; mix well, break in an egg and beat hard three or four minutes; add another egg and repeat until three eggs have been used; then beat in a half cup of softened butter. Now mix the two doughs together and knead only enough to form a very soft ball, which place again in the well-floured bowl; cover with flannel and place in a warm spot to rise for twelve hours. Cut the dough into small pieces, which form into buns of medium size with a twist at the top, or crescents. Place in a greased tin and when they have risen nicely bake in a moderate oven.

575. Crissini (Bread Sticks) - Italian

Cut a small portion from risen bread dough that is ready to be shaped into loaves; roll into pieces the length and thickness of macaroni; place in rows on a greased baking pan an inch apart; set to rise again until double in size; then bake in a quick oven. Cool and bake again in a slow oven until crisp and dry.

576. Crumpets - English

Make a very soft sponge of a large boiled potato, mashed; a teaspoon of salt, a yeast-cake, dissolved in a quart of lukewarm water, and sifted flour. Cover and leave in a warm place for half an hour, then beat well with a wooden spoon and leave again, repeating the process three times. Lay greased crumpet rings on a floured baking tin, half fill with the batter and cook on a hot stove, turning frequently, ring and all. Cool, split open, toast, slip butter between and serve very hot in a napkin.

577. Danish Black Bread

Dissolve a fourth of a cake of compressed yeast in a little lukewarm water; add a tablespoon of sugar and a quart of sour milk. Mix with enough rye meal to make a stiff batter, after which work in flour with the hands and knead for fifteen minutes; cover and let rise ten or twelve hours in a warm place; then knead for twenty minutes. Form into a loaf, place into a greased bread pan and, when light, bake in a moderate oven for two hours. It will make one big loaf.

578. Flat Bread - Scandinavian

Boil and mash six large peeled potatoes; add a teaspoon of salt and enough flour to make a stiff dough; roll out as thin as paper, cut in large squares and bake on the top of a stove without any pan - turning when brown. Fold the four corners of each into the center and serve with butter, sugar and cinnamon.

579. Lancashire Cakes - English

Mix two cups of hot mashed potatoes with enough flour to make a stiff paste; add a tablespoon of butter and a slightly beaten egg and a half cup of cleaned currants; roll out several times and finally cut into rounds as large as a small plate, half an inch thick. Dust a griddle with flour, brown quickly on both sides and split, butter, and serve very hot.

580. Potato Scones - Yorkshire

Boil and mash four medium-sized potatoes and, while hot, stir in a handful of oatmeal and a little salt. Sift some self-raising flour on the pastry board and knead the potato in it until stiff enough to roll out. Cut with a large cutter, prick with a fork and bake on a hot griddle. Split and butter and serve hot. The secret lies in making them so quickly that the potatoes are still warm when baked.