Licence: Public Domain Mark
Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.
1145/1152 page 1135
Licence: Public Domain Mark
Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.
![the particular soil. When the land is stiff and the labour severe, yoking the cattle in pairs seems preferable, as it affords the strongest draught; and when the land is wet a'nd in danger of being injured by the treading of the cattle, the yoking them in a line coniines them to the bottom of the furrow, and prevents a great amount of harm. YORKSHIRE BACON.—It is generally admitted that the bacon which conies from Yorkshire is the best of this kind of food. The peculiarity of flavour depends upon the mode of curing, which is conducted in the following manner After killing, the meat is suffered to hang for twenty-four hours, before being cut up; saltpetre is then rubbed in, in the proportion of one pound to two hundred and eighty pounds ol meat, and from twenty-one to twenty-eight pounds of common salt; this being well rubbed in, the meat is laid in a tub kept lor that purpose. Having lain for a fortnight, it is turned over, and about seven pounds ot salt is applied, after which the meat is lelt for a fortnight longer ; it is then taken out, and hung up in the kitchen, the inside washed over with quicklime and water, to preserve it from the bacon-fly and prevent It turning rancid; it is then hung up in a spare room away from all heat, but where it is perfectly dry. YORKSHIRE BISCUITS.—Mix a small teaspoouful of bi-carbonate of soda and a very little salt with a pound of flour-; rub in a quarter of a pound of butter, add one egg, well beaten, and as much butter-milk as will render the mass of a still paste; knead till quite smooth ; roll it, cut out the biscuits ; prick them, and bake immediately in a moderately hot oven. Flour, lib.; bi-carboiiate of soda, 1 sni'all teaspoonlul; salt, suflicient; butter, 41b.; egg, 1; butter-milk, suflicient. YORKSHIRE CAKE.—To one quart of lukewarm milk add a quarter ol a pint ol good ale yeast, and mix them well together with enough flour to make a thick batter; let it stand in a warm place till it rises as bigli as it can ; then rub hall a pound ol butter into some flour, and mi-x with it four- eggs ; beat all well together, add sufficient flour to make it into dough, and let it stand for half an hour ; tlien work it liglitly up and make into bun.s, put them on tins in a alow oven, cover them with a light cloth, and toast them with butter. fJQ- Milk, 1 quart; yeast, % pint; flour, auAicient; butter, }lb.; eggs, 4. YOKKSHIRE CAI.TJI-E.—Take a pint of new milk, turn it with sack; theri strain. Snil put it ih u flaucepan with two mace, three slices of white bread, and a httlc eraU'd nutmeg. Boil over a slow lire, then 00^1 the yolks of four eggs, and ti e whites of two; stir into the caudle to thicken, taking care to stir of curdling it; sweeten to taste, and serve warm. YOKKSII IKH MUFFINS.-Het a sponge ,vith a portion of a pint of new milk, and ii:;5 half an ounce of German yeast, stirred into the midst of two pounds of flour; set it in a rather warm place, covered with a c.oth; when well risen, melt two ounces of butter in the remainder of the pint of milk; mix it into the flour, adding a little salt and tvyo eggs, well beaten; beat the dough for twenty minutes ; then make it up into balls, on a board well dredged with flour; lay a cloth in a tray before the fire, but not too near; dredge it well with flour, and as the balls are made, place them at a certain distance from each other, in order that they may not run into each other in rising; cover them with a cloth, and in about twenty minutes lay them on hot tins ; shape them with a knife, and bake them in a quick oven. ^ Flour, 2lbs.; milk, 1 pint; butter, 2ozs.; eggs, 2 ; German yeast, ioz. YOKKSHIRE PUDDING.—This highly esteemed and excellent pudding may be made in a variety of ways, the following methods being the best1. Take two eggs, a pint of milk or of water, and half a tea- spoonful of salt; beat these well together, put six large tablespoonfuls of flour into a basin, gradually incorporate with it the eggs, and the milk or water to a smooth batter, and beat these together for a quarter ol an hour Place over this the meat which is to be roasted or baked. Where it is wished to retain the gravy for other purposes, the pudding may be baked in the following manner :— Rub a tablespoonful of dripping over the bottom and the sides of the baking-ijan, and into this, pour the batter through a strainer; bake the pudding for an hour and a half, frequently turning the pan, to allow of the pudding becoming uniformly brown. 2 Rub half a'teaspoonful of baking-pow-der quite smooth, mix it well with sU ounces of flour, and as much milk as will make it a stiff batter, and a teaspoonlul ol salt; beat the whole till perfectly smooth; add two eggs, well beaten, and us much milk as, with the quantity previously used, wil ‘Ac if Pint in all. Mdt some butter in a large ll.it dish or tin ; pour in the batter; bake ii‘a quick oven. 3. Make a still batter 'v. beaten whites and yolks of ^ a pound of flour, a pint and a hall mVlk a teaspoonlul of salt, and two able- S<i.“ This puddh.]^ will flour, and a teaspoonlul ol 8‘f ''' py eggs well, strain, and mix . wilti the Hour, then pour ''V 'V,.,. „ much new milk as will reduce ’ the consistence of rather ’ unin.,. a pan warmed in readiness ; biat the built a pan warnicu m ic.iuiu^no , iwCnn* it br'iskly and lightly the I';-; ent iimired ill watc 1 it ciirelully lo prtvn u](https://iiif.wellcomecollection.org/image/b24874619_1145.jp2/full/800%2C/0/default.jpg)
