A Plain Cookery Book for the Working Classes

the underside; they must then be turned over that they may be also baked on the other side, then taken off the griddle-iron, placed on a plate, and a little butter spread upon each as they are done out of hand. No. 133. HARD BISCUITS. Ingredients, one pound of flour, half a pint of hot milk, a tea-spoonful of salt, a pinch of baking-powder; bake them a quarter of an hour. Mix the above ingredients into a firm paste, well kneaded until it becomes quite tough; then let the paste rest covered over with a cloth for half an hour, after which it is to be divided into eight equal parts, rolled out to the size of tea-saucers, placed upon baking-tins, pricked all over with a fork, and baked in a brisk oven for about fifteen minutes. No. 134. GINGERBREAD NUTS. Ingredients, one pound of flour, half a pint of treacle, two ounces of butter, half an ounce of ground ginger, a pinch of allspice, a tea-spoonful of carbonate of soda, and a pinch of salt. Mix all the above ingredients into a firm, well-kneaded stiff paste, divide this into about twenty-four parts, roll these into shape like walnuts, place them upon greased baking-tins at distances of two inches apart from each other, and bake the gingerbread nuts in a rather brisk oven for about fifteen minutes. No. 135. HOW TO STEAM POTATOES. Peel the potatoes thinly, wash them clean, put them in the steamer, over _boiling_ water, which must be kept briskly boiling until the potatoes are thoroughly done, the length of time depending very much on their size. I am aware that it is not in the power of all to possess a potato-steamer, although one may be purchased at Adams & Son's, in the Haymarket, for a few shillings; and therefore I will give you instructions how to boil potatoes. No. 136. HOW TO BOIL POTATOES. Wash the potatoes clean, and put them on to boil in a saucepan, with cold water just enough to cover them; place the saucepan on the hob, close to the fire,