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Classic
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page 247
it rise; then knead it, and make into cakes; let them rise on tins before you
bake, which do in a slow oven.
Another sort is made as above, leaving out the butter. The first sort is
shorter; the last lighter.
Hard Biscuits.
Warm two ounces of butter in as much skimmed milk as will make a pound of flour
into a very stiff paste, beat it with a rolling-pin, and work it very smooth.
Roll it thin, and cut it into round biscuits; prick them full of holes with a
fork. About six minutes will bake them.
Plain and very crisp Biscuits.
Make a pound of flour, the yolk of an egg, and some milk, into a very stiff
paste; beat it well, and knead till quite smooth; roll very thin, and cut into
biscuits. Bake them in a slow oven till quite dry and crisp.
PART X. HOME-BREWERY, WINES.
To brew very fine Welch Ale.
POUR forty-two gallons of water hot, but not quite boiling, on eight bushels of
malt, cover, and let it stand three hours. In the mean time infuse four pounds
of hops in a little hot water, and put the water and hops into the tub, and run
the wort upon them, and boil them together three hours. Strain off the hops, and
keep for the small beer. Let the wort stand in a high tub till cool enough to
receive the yeast, of which put two quarts of ale, or if you cannot get it, of
small beer yeast. Mix it thoroughly and often. When the wort has done working,
the second or third day, the yeast will sink rather than rise in the middle,
remove it then, and tun the ale as it works out; pour a quart in at a time, and
gently, to prevent the fermentation from containing too long, which weakens the
liquor. Put a bit of paper over the bung-hole two or three days before stopping
up.
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