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Classic
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page 51
EGGS A LA MORELLE
Cut six hard boiled eggs in half. Take the yolks of three eggs. Put them in a
small saucepan with a pint of cream and a good spoonful of butter. Stir all the
time, the pan being in another pan of hot water. Be careful to put the cream in
before the butter. Before serving put in a few drops of vinegar or a little
lemon juice. Pour this sauce over your hard boiled eggs. It can also be used
with vegetables.
BISCUITS MADE OVER NIGHT
One quart of flour, pinch of salt, two tablespoonfuls of lard. Break over it a
raw egg. One yeast cake in cupful of cold water. Knead it with the hand for
twenty minutes. Let it rise over night. Cut out in round form with large cutter.
Butter lightly with melted butter. Turn it over and let it rise for two hours,
and bake in quick oven.
LOAF BREAD
Three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful
sugar and one tablespoonful of lard, dissolved in hot water, three-fourths
cupful of milk and small yeast cake soaked half hour in tablespoonful of tepid
water. Stir all together with knife until knife stands up in the sponge. Let
rise over night. Knead out and put in pans not quite half full, that it may rise
to the edge in about an hour. Bake in oven of moderate heat about an hour and a
half.
THIN WATER BISCUITS
One-half pound of flour, two ounces butter well rubbed into the flour, a pinch
of salt. Mix into a stiff paste with
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