High-class cookery made easy / by Mrs. Hart.

  • Hart, J., Mrs.
Date:
[c.1880]
Catalogue details

Licence: Public Domain Mark

Credit: High-class cookery made easy / by Mrs. Hart. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    64/72 (page 60)
    DOUGH NUTS. Take three ounces of butter, three ounces of soft sugar, rubbed to a cream, one egg, a drop of vanilla, and one cup of milk, a pound and a half of flour with three tea-spoonfuls of baking-powder. Knead into a stiff dough, cut with a round cutter, cut a hole in the centre with a smaller cutter, and fry in hot lard. FRENCH WAFFLES. Make a batter of nine table-spoonfuls of floui, in one pint of milk, rubbed smoothly with the back of a wooden spoon; switch up three eggs, and pour into the batter two ounces of melted butter, quarter of a pound of sugar, one tea-spoonful of baking- powder; grease waffle irons, and bake over a clear fire; sift over with white sugar, and serve hot. ICES FOR CAKES. Take half-a-pound of icing sugar to two whites of eggs; switch the whites to a stiff froth, stiff enough to lift on a knife; then add the sugar, and beat well up with the knife. Then pass through an icing-bav, on whatever is to be iced; ornament any fancy shape that is desired.