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Classic
Cook Books
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page 411
A sufficient quantity of lard or butter should always be taken because when
plenty of it is used the articles baked in it will not absorb so much and have a
pleasanter flavor; a pound or two will generally be sufficient After being used
once it can be used again with the addition of some fresh butter or fat, and
whatever is then left can be utilized in cooking. Take it from the fire as soon
as the baking is done, pour it into a dish and when cold take off the settlings,
melt the fat and set aside.
A medium fire is necessary for baking in fat. The kettle should be deep enough
that boiling over need not be feared, and quite wide so that a quantity of the
baking can be done at one and the same time. Before beginning to bake get the
fat so hot that when a piece of the dough is dropped into it, it will at once
rise to the top. The quicker the cakes brown in the fat, the less the latter can
penetrate the dough and make it greasy. Should the fat become too hot, however,
take the kettle from the fire a few minutes before commencing to bake; it is
advisable to always reserve about one-fourth of the fat and to add a small
quantity of it whenever the contents of the kettle become too hot.
When baking cakes in which yeast is used, for instance "Berlin pancakes", the
upper side is put into the fat first. Shake the kettle occasionally and when
brown from below turn the cakes with a fork, and when the top is brown also take
them out, lay them on a piece of absorbent (blotting) paper for a while, turn in
powdered sugar and dust some of this over the top.
133. Berlin Pancakes ("Berliner Pfannkuchen"). For the dough take 1 cupful of
milk, 1/2 pound of clarified butter, 1 whole egg and the yolks of 5 eggs, scant
2 ounces of yeast, 2 ounces of sugar, a teaspoonful of salt and flour. For
filling, currants, cherries, jelly or marmalade.
Flour and butter are warmed. Then whip the eggs, stir the lukewarm milk with the
eggs, yeast, butter sugar, salt and flour into a dough which is beaten until it
bubbles, and no longer sticks to the spoon. Then set it aside to raise. When
this is done roll it out to about the thickness of one-half inch and put a
teaspoonful of the fruit jelly or marmalade 2 inches apart on half of
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Classic
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