|
Classic
Cook Books
< last page | next page >
page 134
stir readily with a spoon. When it is light, stir up again and drop in rings and
bake. If made over night, add a little soda in the morning. Bake soft.
POCKET BOOKS, FOR TEA. VERY MUCH LIKED
Take a cup of light and warm yeast, a cup of warm, sweet milk, two eggs beaten,
a cup of sugar, a spoonful of grated orange peel and nutmeg; add to this, flour
enough to make a thin batter, and set it in a warm place to rise.
If you wish it for tea, you must make this batter up about nine o'clock in the
morning, and in two hours it ought to be full of bubbles, and light. Then pour
this batter into sifted flour, enough to form into a rather stiff dough; add
salt and a lump of butter as big as an egg. Work it thoroughly, and set it in a
tureen to rise again. When it is risen it is ready to form into shapes, called
pocket-books. To do this you must flour the board and roll out the dough half an
inch thick, smear the surface with butter, cut into strips about six inches
long, and two inches wide, fold them over and over, and lay them within an inch
of each other on a warm and greased baking tin, or pan; swab the tops over with
warmed butter and a beaten egg; set them now to rise, which will require an
hour. Just before you put them in the oven, you must sift some sugar over them.
"PAIN PERDU," OR LOST BREAD
Take a pint of fresh milk, and sweeten it with a cup of sugar; stir two beaten
eggs in it, and season with any flavoring you like. Cut six slices from a loaf
of bread, soak each piece of bread a few minutes in the custard of
< last page | next page >
Classic
Cook Books
|
