|
Classic
Cook Books
< last page | next page >
page 140
Cream monks without eggs.
Beat 2 pints thick sour cream into a hard froth; in another vessel make, by
beating, a pretty thick mush of half a pint water and flour; mix this with the
first and bake the monks in a iron, buttered with melted butter. When ready, do
not pile them, but put them separately on a gray paper until serving, when place
them on a platter and strew them with sugar.
Doughnuts.
Two cups milk, 1 cup sugar, half a cup butter, half a cup lard, 1 cup sponge
yeast and 2 eggs; then add enough flour to make a pretty stiff dough, which must
rise. When the doughnuts have been cut out, let them remain on the baking board
until they rise, and then bake. They are then boiled in lard and after that
clipped while still hot in powdered sugar.
< last page | next page >
Classic
Cook Books
|
