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Classic
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page 414
142. Cherry Bread. 1 pound of stoned sour cherries, pound a few stones and cook
the cherries with 1 cupful of Portwine and 6 ounces of sugar until thick, and
rub them through a sieve. In the meantime soak small milk breads in milk,
cutting off the crust, dip into a sauce and bake as given in No. 132. After the
breads have dried set them side by side in the cherry sauce, sprinkled with
sugar and if liked spread with whipped cream. Bake in a moderate oven for 1/4
hour.
143. Apple Slices Baked in Butter or Lard. Peel large cooking apples and cut
into slices 1/2 inch thick, take out the core. Soak in arrac and sugar for a
short time, dip them into a sauce as given in R., No. 92, fry in butter and when
done sprinkle with sugar seasoned with vanilla. Instead of apples, pears, peeled
and sliced oranges, plums and apricots can be used.
In order that the apples may absorb but little fat, do not put more into the fat
than will swim on the top.
144. English Pie Crust. 3 ounces of flour, 6 eggs, 1 pint of water and milk, (1
part water and 2 parts milk), 1 cupful of thick sour cream, mace and a little
salt.
Flour, the yolks of the eggs, milk and spices are beaten together, mixed with
the whipped whites of the eggs, and slightly baked in the oven with butter. Cut
into oblong pieces about the size of a playing card, bake again in lard and
butter half and half, sprinkle with sugar and vanilla. These cakes taste like
waffles and are served with coffee or tea.
IV. BREAD.
145. Rolls or Milk Bread. To 1 quart of fresh milk take 4 pounds of flour, yeast
and a little salt.
Set the flour in a warm place for a few hours, and have the milk lukewarm; add
the dissolved yeast to the milk and stir enough flour to the milk to make a not
too thin dough; then set aside. After this has raised, add the salt and work in
the remaining flour until the dough no longer sticks to the hands. The kneading
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