|
Classic
Cook Books
< last page | next page >
page 162
DIAMOND BACHELORS
Biscuit dough rolled thin, cut into diamonds and boiled in lard. Ladies are very
fond of them.
VELVET CAKE.
One cup of yeast, three eggs well beaten, one quart of warm milk, one quart of
sifted flour, salt, a large spoonful of butter well beaten; let it rise. Pour
into greased muffin rings and bake.
DELICATE CAKE
Two eggs, two cups of sugar, half a cup of butter, one cup of sweet milk, three
cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda.
Bake in squares.
LITTLE DROP CAKES
Half a pound of sugar, four eggs, half a pound of flour; quarter of a pound of
butter.
CREAM CAKES
Boil a cup of butter with a half pint of water; while it is boiling, stir in two
cups of sifted flour; let it cool, and when cool, add five eggs well beaten, and
a quarter of a spoonful of soda dry. Drop this mixture with a teaspoon on tins
and bake in a quick oven.
FOR THE INSIDE OF THE CAKES
Take a pint of milk, one-half a cup of flour, one cup of sugar and two eggs.
Boil the milk and flour together, add the eggs and sugar; flavor the custard
with lemon. Now, you must take the first or outside cakes, and split each one
gently, so as to place in it the cream
< last page | next page >
Classic
Cook Books
|
