The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

To make French Bread.

Take two quarts of fine Flower, and half a pint of Ale-Yeast, a pint and half of new Milk, warm the Milk Blood-warm, put in the Yeast into the Milk, and half a spoonful of Salt, and stir it together, and strain it through a hair Sieve into the Flower, and make it into a little Past not Kneaded, but work it up lightly with your hand, then warm a Linnen-cloth, and a Woollen-cloth very Hot, and lay it upon your Past, and set it warm by the fire to Rise for half an hour, then work it up lightly with your hand again, and have some little Wooden-Dishes warmed, and pinch off little pieces as bigg as a Turkey Egg, Flower your Dishes, and put into every Dish a piece of it, and cover it down warm, and let it stand by the fire a quarter of an hour, then Flower your Peel and prick it as

you set it into the Oven, half an hour Bakes it in a pretty quick Oven, while it is Hot chip it.