1lb plain flour
2½ gills of warm milk
1 teaspoonful sugar
1 oz. compressed yeast
1 oz. lard
Warm the mixing bowl. Sift flour and salt, and rub in the lard. Cream yeast and sugar in another basin. Add milk and water. Then pour into the flour and make a light dough. Stand in a warm place for 1 hour to rise. Knead well. Then divide into three oval cakes about ½ inch thick. Make a hole in the middle. Flour the cakes and place on a warm ??. Leave in a warm place to prove until well risen. Bake in a hot oven for about 10-20 minutes according to size. Take out and wrap the cakes in a warm cloth until cool. This will keep the crust soft and tender.
Research from the Defence Studies Department, King's College London
Quality Reading from Chicago
Art by Maxine Dodd
My words, visions & trivia along the way
One life, some bicycles. A million possibilities, zero clue!
When I see an adult on a bicycle, I do not despair for the future of the human race. ~H.G. Wells
the man who goes alone can start today ...
A blog full of humorous and poignant observations.
Exploring Time Travel of Place
A history blog on the joys and perils of cycling in Victorian Britain
Celebrating the bit players of history
- a little look at the history of Rhyl
Food Photography & Recipes