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Classic
Cook Books
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page 130
ounce yeast and 1/4 of a pint milk. Beat to a thin dough, and when it rises, add
8 whole eggs, half pound sugar, some milk and 3/4 pound of well worked butter.
Mix well with the hand and put on a baking table and work it until it no longer
sticks to the table. Put in buttered moulds, bake, and then dip in sugar water
mixed with vanilla.
Vanilla cookies.
Put half a pound butter and a pint and a half water over the fire; when boiling
stir in flour enough to make a common dough. Lift it off and add 6 whole eggs, 1
at a time and sugar to suit. When well worked, put it up on a metal plate,
copper preferred and let it remain until cold. Then take a piece at a time and
make rolls, out of which make dice and cook in lard, turning them all the time.
When brown put them up on paper to be drained from the lard. Finally place them
in a heap on a platter and sprinkle vanilla sugar over them.
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Classic
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