|
Classic
Cook Books
< last page | next page >
page 125
creamy as possible and then beats in 3/4 of a pound of sugar with rose water
until thick and light, another person should beat the whites until well frothed
then slowly beat into them the remaining 1/4 pound of sugar and whisk it until
it no longer stiffens, or until the former preparation is complete. Now, lightly
and steadily add the last mixture and the flour with the first, a little of each
alternately, stirring only enough to mix them well, avoiding hard heating which
would toughen the whole. The buttered pans should be ready, and whether round,
square or patty pans, fill them half to 2/3 full: sift sugar over them and bake
in a moderate oven. Material: Ten ounces of sifted pastry flour, a pound
powdered sugar, 12 eggs, 2 tablespoons rose water, or other flavors may be used,
as almonds, using an ounce blanched bitter almonds; lemon, use the grated rind
and juice of 2 large lemons, mixed and strained after standing an hour, vanilla,
use a tablespoon of vanilla sugar, beat in with the yolks at first--the 2 others
mix with the sugar.
< last page | next page >
Classic
Cook Books
|
