Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    and flour enough to make a spoon stand in it. Let it rise several hours. Bake in long tins three-quar- ters of an hour. Breakfast Cakes.—One quart of flour, one cup of cream, (sweet or sour,) one teaspoonful of cream tartar sifted in the flour, one teaspoon (even full) of soda, two eggs beaten and worked in the dough. Rise over night. To be rolled thin, and fried in boil- ing lard. Cream Cake.—One pint of cream, four eggs beaten separately, a little salt, and flour enough to make a batter like cake. Bake in long tins, and eat immedi- ately. Cream Cakes.—One tumblerful of milk, one tum- blerful of cream, four eggs, salt, and flour enough to drop on buttered tins by spoonfuls several inches apart. Buckwheat Cakes.—The Yeast.—Soak a light hand- ful of hops in cold water. Boil four or five potatoes with the hops until they are very soft, then remove and mash the potatoes through a wire sieve. With the boiled water scald six or seven spoonfuls of flour, and add one teacupful of yeast. Let it stand until it becomes light. When it rises, it is ready for use. The Cakes.—About ten large spoonfuls of buck-