A Lady's Life on a Farm in Manitoba by Mrs. Cecil Hall
page 53 of 114 (46%)
page 53 of 114 (46%)
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just come in, and which would have lain there until our next
opportunity. Our variety to-day has been the absence of our cook, and we are again left in charge, and we flatter ourselves the dinner was "immense." Stewed-beef, rice, mushrooms, (of which some were rather burnt, others not quite done enough, but that is a trifle), yorkshire pudding (baking-powder making an excellent substitute for eggs), and an apple tart. What more could you want? We are quite ambitious now, and have curries, rissoles, etc. A---- used to say he hoped, we should not expect either him or his friends to eat our dishes, as they would have to go to bed afterwards for at least three or four hours; but they very much appreciate any change made in the _menu_. We are longing to make bread, which takes up a great deal of our factotum's time, as it has to be set over night and kneaded three or four times the following day; but are begged to defer that amusement until within a few days of our departure, as it would so entirely upset our American trip if we had to attend A----'s obsequies. The bread is perfectly delicious, so light and so white in colour. The flour is excellent. It is not made with brewers yeast, but with a yeast gem dissolved in warm water, to which is added a handful of dried hops boiled beforehand for about ten minutes, and strained. To that is added a cupful of flour a teaspoonful of salt, and one of sugar, and the whole is put into a warm place to ferment; when fermented, which takes about twelve hours, into a cool place, where it will remain good and sweet some time. |
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