2.9 § The Art of Cookery y 
pretty ftiff, in fummer more flack ; fo that you may ufe a little 
more or leis of flour, according to the ftiffnefs of your dough ; 
mix it well, but the lefs you work it the better. Make it into 
rolls, arid have a very quick oven, but not to burn. When they 
have lain about a quarter of an hour turn them on the other flde, 
let them lie about a quarter longer, take them out and chip all 
your French bread with a knife, which is better than rafping it, 
and makes it look fpungy and of a fine yellow, whereas the rafp¬ 
ing takes oft all that fine colour, and makes it look too fmooth* 
You muft ftir your liquor into the flour as you do for pye-cruft. 
After your dough is made cover it with £ cloth* and let it lie to 
rife while the oven is heating. 
To make muffins and oat-cakes. 
TO a bufliel of HertfordOiire white flour, take a pint and a 
half of good ale yeaft, from pale malt, if you can get it, be- 
caufe it is whiteft; let the yeaft lie in water all night, the next 
day pour off the water clear, make two gallons of water juft 
milk-warm, not to fcald your yeaft, and two ounces of fait y mix 
your water, yeaft, and fait well together for about a quarter of 
£n hour ; then ftrain it and mix up your dough as light as pof- 
fible, and let it lie in your trough an hour to rife, then with 
your hand roll it, and pull it into little pieces about as big as a 
large walnut, roll them with your hand like a ball, lay them on 
your table, and as faft as you do them lay a piece of flannel over 
them, and be fure to keep your dough covered with flannel y when 
you have rolled but all your dough begin to bake the firft, and 
by that time they will be fpread out in the right form ; lay them 
on your iron; as one fide begins to change colour turn the other, 
#nd take great care they don’t burn, or be too much difcoloured, 
but that you will be a judge of in two or three makings. Take 
care the middle of the iron is not too hot, as it will be, but then 
you may put a brick-bat or two in the middle of the fire to fiac- 
ken the heat. The thing you bake on muft be made thus : 
Build a place juft as if you was going to fet a copper, and in 
the ftead of a copper, a piece of iron all over the top fixed in form 
juft the fame as the bottom of an iron pot, «nd make your fire 
underneath with coal as in a copper. Obferye, muffins are made 
the fame way; only this, when you pull them to pieces roll them 
in a good deal of flour, and with a rolling-pin roll them thin, 
cover them with a piece of flannel, and they will rife to a proper 
tbicknefs y and if you find them too big or too little, you muft 
roll dough accordingly. Thefe muft not be the leaft difcoloured. 
When 
