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Classic
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page 410
Dissolve the pounded sugar in a little more than 1 pint of boiling water, cool,
add the melted butter flour, spices, and egg, and stir for a while; it is best
to bake it the following day. Put a tablespoonful into the iron (lined with
butter) at a time, or enough to nicely cover the bottom, bake for 2-3 minutes on
both sides and when done, quickly roll them around a smooth round piece of wood.
For baking them have a slow wood fire, a charcoal fire is the best if it can be
had. To keep these cakes, put them into a covered tin or basket and set into a
warm place, because dampness will soften them.
131. German Waffles. 3/4 pound of flour, 1/2 pound of fresh butter, 1 pint of
lukewarm milk, 7 fresh eggs, fresh yeast dissolved in milk, 1 teaspoonful of
arrac or rum, mace and lemon peel.
Cream the butter, add to it eggs, flour, milk, yeast and spices, beat the dough
thoroughly, add the rum, cover, set aside 3-4 hours to raise. Then bake the
cakes with a slow fire, and grease the iron with a piece of fresh pork fat. Then
put a small spoonful of dough into the iron and bake both sides to a golden
brown. Sprinkle sugar over the waffles.
III. CAKES BAKED IN BUTTER, LARD AND OIL.
132. Rules for Baking. Slow raising of the dough will greatly improve it and
make it smoother. For doughnuts and the like, the dough should not be too soft,
at the same time it must not be compact, and for this reason a few eggs should
be added to prevent absorption of the fat; salt must not be forgotten. The
moulding board must always be carefully dusted with flour so that the dough will
not adhere to it, which would also cause the fat to penetrate.
Butter, of course, always makes the finest baking. The method of preparing it
for the various receipts in this subdivision has been explained in Division A.
No. 8. Good lard is also well adapted for the various kinds of baking in this
subdivision.
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