|
Classic
Cook Books
< last page | next page >
page 139
MUFFINS.
SIFT a quart of flour, put to it a little salt, and a large spoonful of
yeast--beat the white of a fresh egg to a strong froth, add it, and make the
flour up with cold water, as soft as you can to allow it to be handled; set it
in a moderately warm place. Next morning, beat it well with a spoon, put it on
the griddle in a round form, and bake it nicely, turning them frequently till
done.
FRENCH ROLLS.
SIFT a quart of flour, add a little salt, a spoonful of yeast, two eggs well
beaten, and half a pint of milk--knead it, and set it to rise: next morning,
work in an ounce of butter, make the dough into small rolls, and bake them. The
top crust should not be hard.
CRUMPETS.
TAKE a quart of dough from your bread at a very early hour in the morning; break
three fresh eggs, separating the yelks from the whites--whip them both to a
froth, mix them with the dough, and add gradually milk-warm water, till you make
a batter the thickness of buckwheat cakes: beat it well, and set it to rise till
near breakfast time; have the griddle ready, pour on the batter to look quite
round: they do not require turning.
APOQUINIMINC CAKES.
PUT a little salt, one egg beaten, and four ounces of butter, in a quart of
flour--make it into a paste
< last page | next page >
Classic
Cook Books
|
