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Classic
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page 268
17. Currant Cake. For this use a good omelette batter, taking a little sugar and
salt, 1 small soupplateful of ripe currants, 1/4 pound of sugar and 1/4 pound of
grated wheat bread. Heat the butter in the pan until quite hot, put in the
batter, lay the currants on this, and before turning sprinkle over it a little
finely grated bread. After the omelette is baked on both sides, put on a plate
and strew a little sugar over it.
18. Apple Pancake. No. 1. Take 2 soupplatefuls of finely sliced apples, cook
them until done with sugar, lemon peel and enough wine until there is no more
juice.
Then beat the yolks of 6 eggs with a cupful of thick, sour cream, 2
tablespoonfuls of cornstarch, a little salt and cinnamon, mis the beaten whites
through this and bake two rakes on one side to a light brown. After the second
is baked, spread with apples, put the cakes one on the other and put them into
the oven for a few minutes, sprinkle with sugar and serve.
19. Apple Pancake. No. 2. Take 12 sour apples, 1/4 pound of butter, 12 crackers
soaked in milk, 6 eggs, 1/4 pound of currants, 2 tablespoonfuls of sugar, lemon
peel and cinnamon. Pare the apples, slice and cook with butter over a slow fire
until done. Then pour over the crackers enough milk to soak them, beat 4 eggs to
a froth, stir the ingredients with the crackers, adding at last the apples and
the whites of the eggs; 2 tablespoonfuls of rum may also be stirred with the
apples. Bake the omelette on a slow fire.
20. Small Apple Cakes. Pare large cooking apples, cut into slices the thickness
of a finger and take out the core. Then let them heat through with a little
arrac and sugar. Take 1 small cupful of milk, 1/4 pound of flour, the yolks of 4
eggs, a little salt and stir through the dough a little mace or cinnamon. Beat
well together and just before baking add the whites of the eggs. Mix the apples
through the dough and bake with butter on a hot pan on both sides until done and
of a golden brown color.
21. Prune Omelette. Make a batter as directed in No. 16. Heat a pan with plenty
of butter and put in about one-third of the batter after the omelette has set,
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