|
Classic
Cook Books
< last page | next page >
page 64
or roasting pan. Spread it with a wooden spoon very thin and evenly over the pan
and bake ten or twelve minutes in a moderate oven. Let it cool a little after it
is drawn from the oven, and then cut it up into any desired shapes.
--MRS. BRIDGHAM.
DROP PUFFS
Delicious for dessert. Served with powdered sugar or wine sauce. Four ounces of
flour, two eggs, dessertspoonful of white sugar, pinch of salt, sherry glass of
brandy, a good tumbler of sweet milk, a teaspoonful of orange flower water. Beat
it all up thoroughly. Drop a spoonful in plenty of very hot lard. Turn them over
until they are a golden color. Sprinkle a little powdered sugar over them and
serve very hot.
GINGER CAKE
One teacupful of molasses, one teacupful of brown sugar, one teacupful of
butter, three teacupfuls of flour (sifted), three eggs, one tablespoonful of
powdered ginger, one teaspoonful of soda. Rub sugar and butter well together.
Beat eggs well and add. Then stir in molasses, ginger, flour, and last, the
soda, dissolved in a little milk or water. Bake quickly.--ALISON.
STRAWBERRY SHORTCAKE
Two cupfuls of flour (sifted), two eggs, one cupful of sugar, a good half cupful
of sour milk or cream; the latter is best. Mix half a teaspoonful of baking soda
in the cream. Use a steel fork. Beat the butter to a cream; add the sugar first,
then eggs, one at a time, and milk, and flour alternately. Cook in buttered pie
plates in the oven like corn bread. Put confection between.
< last page | next page >
Classic
Cook Books
|
