Ruthless Cold Plunge Tub With Chiller Strategies Exploited
A freezer should be twelve or fourteen inches deep, and eight or ten wide. In any place thus qualified, you cannot miss of good quantities of Peter, if it have not been drawn out in some Years before; which a Workman will quickly find, after he hath digged the first spadeful of Earth, by laying a little of it on the end of his tongue, and if it taste bitter, he is sure of good store of mineral, (as they love to call it) that is, Salt-peter; if the Ground be good, it continues rich to six or eight foot deep, and sometimes, but not often, to ten. Make a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it; sweeten it with loaf sugar, and fill the custard cups-put on the covers, and set them in a Dutch oven with water, but not enough to risk its boiling into the cups; do not put on the top of the oven.
When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise. Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream-sweeten and freeze it. Boil six ounces of rice in a quart of water, till it is dry and soft-put it into two pounds of flour, mix it in well; add two tea-spoonsful of salt, two large spoonsful of yeast, and as much water as will make it the consistence of bread: when well risen, bake it in moulds. The whites of six eggs. Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually-thicken with six eggs. Beat six eggs, add a pint of flour, two ounces of melted butter, with as much milk as will make a thin batter-put in pounded loaf sugar to your taste, pour it in the wafer irons, bake them quickly without browning, and roll them while hot.
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white. Melt as much butter in a pint of milk, as will make it rich as cream-make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle. Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, and make it a thin batter with flour; add half a pint of good yeast, and when well fermented, pour it in a bowl, and work in as much corn meal as will make it the consistency of biscuit dough; set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very frequently; keep them securely from damp and dust. If the nut be a small one, it will require one and a half to flavour a quart of cream. Make a quart of rich boiled custard-when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it through a sieve, sweeten, and freeze it.
Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in the plate in rows to checker each other, and serve them to eat with chocolate. Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns, and bake them in a quick oven-do not burn them. Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk-knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs beaten well, and as much milk as will make it a thick batter-beat it till very light, and bake it in woffle irons.
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