|
Classic
Cook Books
< last page | next page >
page 328
and blended in some water and made milk thin, adding also the powdered Cream of
Tartar. Stir this mixture constantly, and only one way, until it becomes quite
thick, or until a drop of it will sustain itself on a plate, when it should be
poured into a flat pan, covered with some powdered starch mixed with powdered
sugar.
Vanilla or rose water flavor to taste; also almonds or pistachio nuts may be
added to the paste about twenty minutes before it is to be taken down from the
fire. When cool, cut into small pieces and cover with powdered sugar.
3. ROAST CHESTNUTS.
KESTANEH KEBAB.
Ingredients:
Chestnuts .........................1 pound (or more).
Method:
Shuck the chestnuts and put in a suitable flat pan, sprinkle with some water,
and place the pan either in a moderately hot oven, or cover it and put over a
slow fire. It is necessary to repeat the sprinkling several times--once in every
ten minutes--until the inner thin covers of the chestnuts come off, and they get
well browned.
< last page | next page >
Classic
Cook Books
|
