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Mix these Ingredients well together into a Paste or as a farced Meat for Balls about the Bigness of small Wallnuts; then take two or three large Veal Sweat breads, and cut them in pieces; then provide a Pint of Mushroom Buttons well clean'd, and the Yolks of eight hard Eggs cut in halves, a dozen Coxcombs well scalded and clean'd: lay these with a seasoning of Pepper and Salt in a good Paste that covers the bottom of your Dish; first laying bits of Butter on the Paste at the Bottom.
But, indulge in corsets, thin, shoes, irregular hours, and live in damp and unventilated houses, eating fine-bolted, hot breads, with liberal supplies of pie and pound-cake, and it will not be long ere the undertaker will be cultivating your acquaintance. Beware of this advancement on his part. It bodes no good to you. He has an eye to business. If not the pale-horse, he is its rider.
The nature of the mixture, however, is governed by the proportion of flour and liquid, the two ingredients that form the basis of all bread mixtures; and by incorporating with them such ingredients as eggs, sugar, shortening, flavouring, fruits, nuts, etc. there may be produced an almost endless variety of appetising hot breads, which include popovers, griddle cakes, waffles, muffins, soft gingerbread, corn cake or corn bread, Boston brown bread, nut loaf, and baking-powder and beaten biscuit.
BATTERS AND DOUGHS. The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary if good results in the making of such breads are desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small proportion of flour producing a batter and a large proportion, a dough.
The more rapid methods of making breads are possible only when yeast in the active state is used and when more of it than would be necessary in the long process, in which time must be allowed for its growth, is employed. However, regardless of the method followed, all bread mixtures must be begun in the same manner. Long Process.
Because of the importance of such an understanding, attention should always be given to details that will assist in obtaining a thorough knowledge of this matter. PRELIMINARY PREPARATION OF INGREDIENTS. Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured.
There is no doubt that it exerts its laxative effect better if taken stewed rather than with pastry. If one then who is annoyed by a tendency to constipation wishes to correct it, a rational change of diet would be, to eat freely of cereals and coarse breads and of various fruits, particularly apples, figs and prunes.
It was then the fashion among the pious to exchange eulogies, or bits of holy bread, to signify a spiritual communion. Augustin was said to have mixed certain magic potions with some of these breads and offered them hypocritically to the woman he was in love with.
With the exception of leavening agents, none of these ingredients requires special attention at present; however, the instruction that is given in Bread regarding flour should be kept in mind, as should also the fact that all the materials for hot breads should be of the best quality that can be obtained.
Her mother and the other servants would throw bread crusts and corn breads into the milk troughs and when they would become well-soaked, all the little slave-children would line up with their spoons. "So it happened that the ones who could eat the fastest would be the ones who would get the fattest. "We had a good plenty to eat and it didn't make much difference how it was served.
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