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1
1036
Enquire within upon everything
·
Robert Kemp Philp
392
1021.
Pulled
Bread.
Take
from
the
oven
an
ordinary
loaf
when
it
is
about
half
baked,
and
with
the
fingers,
while
the
bread
is
yet
hot,
dexterously
pull
the
half-set
dough
into
pieces
of
irregular
shape,
about
the
size
of
an
egg.
Don't
attempt
to
smooth
or
flatten
them--the
rougher
their
shapes
the
better.
Set
upon
tins,
place
in
a
very
slow
oven,
and
bake
to
a
rich
brown.
This
forms
a
deliciously
crisp
crust
for
cheese.
If
you
do
not
bake
at
home,
your
baker
will
prepare
it
for
you,
if
ordered.
Pulled
bread
may
be
made
in
the
revolving
ovens.
It
is
very
nice
with
wine
instead
of
biscuits.
1022.
French
Bread
and
Rolls.
Take
a
pint
and
a
half
of
milk;
make
it
quite
warm;
half
a
pint
of
small-beer
yeast;
add
sufficient
flour
to
make
it
as
thick
as
batter;
put
it
into
a
pan;
cover
it
over,
and
keep
it
warm:
when
it
has
risen
as
high
as
it
will,
add
a
quarter
of
a
pint
of
warm
water,
and
half
an
ounce
of
salt,--mix
them
well
together,--rub
into
a
little
flour
two
ounces
of
butter;
then
make
your
dough,
not
quite
so
stiff
as
for
your
bread;
let
it
stand
for
three-quarters
of
an
hour,
and
it
will
be
ready
to
make
into
rolls,
&c.:--let
them
stand
till
they
have
risen,
and
bake
them
in
a
quick
oven.
1023.
Rolls.
Mix
the
salt
with
the
flour.
Make
a
deep
hole
in
the
middle.
Stir
the
warm
water
into
the
yeast,
and
pour
it
into
the
hole
in
the
flour.
Stir
it
with
a
spoon
just
enough
to
make
a
thin
batter,
and
sprinkle
some
flour
over
the
top.
Cover
the
pan,
and
set
it
in
a
warm
place
for
several
hours.
When
it
is
light,
add
half
a
pint
more
of
lukewarm
water,
and
make
it,
with
a
little
more
flour,
into
a
dough.
Knead
it
very
well
for
ten
minutes.
Then
divide
it
into
small
pieces,
and
knead
each
separately.
Make
them
into
round
cakes
or
rolls.
Cover
them,
and
set
them
to
rise
about
an
hour
and
a
half.
Bake
them,
and,
when
done,
let
them
remain
in
the
oven,
without
the
lid,
for
about
ten
minutes.
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