"Before quitting the subject of breads I must introduce a novelty which I will call "soufflée bread." It is quickly made, possible even when the fire is poor, and so delicious that I know you will thank me for making you acquainted with it."
Use two or three eggs according to size you wish, and to each egg a tablespoonful of flour. Mix the yolks with the flour and with them a dessert-spoonful of butter melted, and enough milk to make a very thick batter, work, add a pinch of salt and a teaspoonful of sugar, work till quite smooth, then add the whites of the eggs in a firm froth, stir them in gently, and add a quarter teaspoonful of soda and half a one of cream of tartar. Have ready an iron frying-pan (or an earthen one that will stand heat is better), made hot with a tablespoonful of butter in it, also hot, but not so hot as for frying. Pour the batter (which should be of the consistency of sponge cake batter) into the pan, cover it with a lid or tin plate, and set it back of the stove if the fire is hot - if very slow it may be forward; when well risen and near done, put it in the oven, or if the oven is cold you may turn it gently, not to deaden it. Serve when done (try with a twig), the under side uppermost; it should be of a fine golden brown and look like an omelet. This soufflée bread is equally good baked in a tin in which is rather more butter than enough to grease it; the oven must be very hot indeed. Cover it for the few minutes with a tin plate or lid, to prevent it scorching before it has risen; when it has puffed up remove the lid, and allow it to brown, ten to fifteen minutes should bake it; turn it out as you would sponge cake - very carefully, not to deaden it. To succeed with bread you must use the very best flour.
Now, doesn’t that sound altogether marvellous? I, for one, do indeed thank her for it.
Quotation for the Day.
I bake all the time, but I don't like to eat the cookies when they're done.
I just like the dough.