made- Plain and Eafy . 299 
When you eat them, toaft them with a fork crifp on both 
Tides, then with your hand pull them open, and they will be 
like a honeycomb; lay in as much butter as you intend to ufe* 
then clap them together again, and fee it by the fire. When you 
think the butier is melted turn them, that both Tides may be 
buttered alijee, but don’t touch them with a knife, either to 
fpread qr cut them open, if you do they will be as heavy as lead, 
only when they are quite buttered and done, you may cut them, 
crofs with a knife. 
Note. Some flour will foak up a quart or three pints more wa¬ 
ter than other flour; then you mu it add more water, or {hake in 
more flour in making up, for thedough muft be as light as poffible. 
A receipt for making bread without barm by the help of a 
leaven. 
TAKE a lump of dough, about two pounds of your laft 
making, which has been raifed by barm, keep it by you in a 
wooden veflel, and cover it well with flour. This is your leaven t 
then the night before you intend to bake, put the laid leaven to 
a peck of flour, and Work them well together with warm water. 
Let it lie in a dry wooden vefll-I, well covered with a linen cloth 
and a blanket, and keep it in a warm place. This dough kept 
warm will rife again next morning, and will be fufficient to mix 
with two or three bufhels of flour, being worked up with warm 
water and a little (air. When it is well worked up, and tho¬ 
roughly mixed with all the flour, let it be well covered with the 
linen and blanket, until you find it rife ; rhea knead it well, and 
work it up into bricks or loaves, making tne loaves broad, and 
not fo thick and high as is frequently done, by which means 
the bread will be better baked. Then bake your bread. 
Always keep by you two or more poun. s of the dough of your 
laft baking well covered with flour to make ieaven to lerve from 
one baking day to another ; the more leaven is put to the flour* 
the lighter and fpungier the bread will be. The frefhtr tne 
leaven, the bread will be the lefs four. 
From the Dublin fociety. 
A method to \preferve a large ftock of yeafl , which will 
keep and be of ufe for feveral months , either to make 
bread or cakes . 
WHEN you have yeaft in plenty, take a quantity ofit, ftir and 
work it well with a whifk until it becomes liquid and thin, then 
get a large wooden platter, cooler, or tub, dean and dry, and 
with' 
