Classic Cook Books
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page 487
same quantity in each cake but not enough to make them very large. Hot separate
plates should be placed for serving them in, and nice syrup and drawn butter put
upon the table, to be eaten with them (if liked); only one or two for each
person should be sent in at once. And in taking them from the griddle, always
put them upon a hot plate.
16. Strawberry Short-Cake. Sift together 1 quart of flour 2 teaspoonfuls of
baking powder, a little salt, and 1 tablespoonful of white sugar. Then mix in 3
table spoonfuls of butter, beat 2 eggs into 1 cupful of milk and mix all
together as quickly as possible. Divide the dough into two parts, roll each part
into a sheet, about 1/2 of an inch thick, lay the sheets on a well greased pan
put the other sheet on this one, and bake in a hot oven. When they are done,
separate them, put between the crusts a thick layer of strawberries, sprinkle
with sugar. Any kind of berries may be used in this way.
17. Crullers. Take 2 cupfuls of sugar, 1 cupful of sweet milk, 8 eggs, 1
tablespoonful of butter, 3 teaspoonfuls of baking powder mixed with 6 cupfuls of
flour, nutmeg and cinnamon. Beat the eggs, sugar and butter together, add milk,
spices and flour; put some flour on the moulding board, turn the dough on this,
and mix until stiff enough to roll out. Cut into squares, make 3-4 long
incisions in each square, lift by taking alternate strips between the finger and
thumb, drop into hot lard and bake quickly.
18. Cornmeal Puffs. Stir 8 tablespoonfuls of corn meal into 1 quart of boiling
milk, 4 tablespoonfuls of powdered sugar, and a little nutmeg. Let this boil for
5 minutes, stirring constantly; then take from the fire.
19. English Crumpets. 1 quart of warm milk, 1 teaspoonful of salt, 1/2 cupful of
yeast, and flour enough for a not very stiff batter. When light add halt a
cupful of melted butter, let it stand about 20 minutes, and bake in muffin
rings.
20. Corn Dodgers. To 1 quart of cornmeal add a little salt and a small
tablespoonful of lard, scald with boiling water, and beat hard for a few
minutes, and
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Classic Cook Books
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