|
Classic
Cook Books
< last page | next page >
page 391
eggs, juice of a lemon, 1 teaspoonful of baking powder but the latter is not
absolutely necessary. Starch and sugar are pot into a warm place to dry and warm
for 1/2-1 hour. Whip the whites of the eggs to a froth stiff enough to cut, but
it should not be whipped any longer than this or else it will become lumpy. Then
whip the yolks of the eggs, juice and lemon sugar into the whites of the eggs
and also by degrees the remaining sugar; whip briskly for about 1/4 hour. Put
the dish into hot water or on hot coals and whip until lukewarm, then put in the
starch and baking powder which must be stirred in as quickly as possible. When
this is done put the mass into a moderately hot oven in a prepared mould. Bake
for about 1 hour. To prevent the biscuit from getting yellow too soon put over
the top a buttered paper in such a manner that it will not prevent the biscuit
from raising.
61. Hasty Biscuit. 15 fresh eggs, 1 lemon, 1/2 pound of sifted sugar, 1/2 pound
of cornstarch.
Whip the whites of 13 eggs to a stiff froth, stir the yolks of 15 eggs with the
grated peel and juice of a lemon and let this run slowly into the beaten whites,
whipping constantly. Put in the sifted sugar, then the starch and whip until all
is mixed, but not longer, Then follow directions as given above.
62. Bohemian Biscuits. For each egg, take 1/2 ounce of sugar and 1/2 ounce of
grated stale bread without the crust. Whip the yolks of the eggs with sugar,
cinnamon, the juice and half of the rind of a lemon, then put in the bread and
stir the beaten whites of the eggs lightly through it. Bake in a buttered mould
for 1 hour. If the bread is old take less. For 6 persons 8 eggs will be
sufficient.
63. Chocolate Biscuits. The whites and the yolks of 12 eggs, 3/4 pound of sifted
sugar, 2 ounces of bitter grated and sifted chocolate, a teaspoonful of
cinnamon, a little vanilla and 6 ounces of sifted cornstarch. Prepare as given
in No. 61 and bake.
64. Biscuit Roll. 1/4 pound of sugar, the yolks of 6 eggs, a little salt and
lemon peel are stirred to a frothy mass, then lightly stir through it the beaten
< last page | next page >
Classic
Cook Books
|
