T
Two tablespoons of butter, 1½ tablespoons of flour, 1 cup of scalded milk, ¼ teaspoon of salt, ½ teaspoon of mustard, ½ teaspoon of vinegar.
Blend the butter and flour in a saucepan and pour on the milk little by little, then add the salt, mustard, and vinegar.
A spoonful of mixed capers is sometimes added.
(Italian)
P
Put into a saucepan 1 pound of beef and ½ an onion chopped up with 3 ounces of lard, some parsley, salt, pepper, 1 clove, and a very small slice of ham. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce (or tomato paste).When this sauce begins to sputter add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden colour, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, slice it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese.
(Italian)
C
Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well coloured. Then add 1½ tablespoons of red wine (or white), cook until wine is absorbed, then add 1 tablespoon of tomato paste diluted with water, or 4 fresh tomatoes, and boil 15 minutes.
P
Put 2 cups of white sauce and 1 of chicken stock into a saucepan, reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the juice of½ a lemon. Before it boils take the saucepan off the fire and add 1 cup of thick tomato sauce, strain, and just before serving add 1 tablespoon of sweet herbs minced fine.
C
Cook about half an hour in a double boiler 1½ cups of milk, 1 dessert-spoon of sugar,1/3cup of bread-crumbs, and1/3cup of grated horse-radish root, ¼ cup of butter, half a teaspoon of salt.
O
One pint of milk, 2 eggs, ½ cup of farina, butter and cheese.
Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for 10 minutes, stirring constantly. Take off the fire and break into the farina 2 eggs; mix very quickly, so that the egg will not have time to set. Spread the farina about on a marble slab about ½ inch thick. Allow it to cool, then cut it into squares or diamonds about 2 or 3 inches across. Butter well a baking-dish, and put in the bottom a layer of the squares of farina; sprinkle over a little grated cheese, and here and there a small lump of butter. Then put in another layer of the squares of farina; add cheese and butter as before. Continue in thisway until your baking-dish is full, having on the top layer butter and cheese.
Bake in a hot oven until a brown crust forms. Serve in the baking-dish.
C
Cut 1 carrot and 1 turnip into slices, and cook them in boiling soup. When cold, mix them with 2 cold boiled potatoes and 1 beet cut into strips. Add a very little chopped leeks or onions, pour some sauce, "Lombardo," over the salad, and garnish with watercress. Boiled Jerusalem artichokes cut into slices are a good addition.
M
Mix one spoonful of thick mayonnaise, ½ spoonful of chilli sauce, a little finely hashed pimento, a sprinkling of finely hashed chives, add a few drops of tarragon vinegar, 1 teaspoon of A. I. sauce, and a little paprika.
Cut a firm head of tennis-ball lettuce in 4 parts. Put one part on a plate and pour the dressing over it. This recipe is enough for 1 person.
C
Cream ½ lb. of butter and add to it 1 dessert-spoonful of mixed mustard, 3 tablespoons of oliveoil, a little salt, and the yolk of 1 egg; one may add to this ¼ cup of very thick cream. Mix thoroughly and set away to cool. To make sandwiches, spread the bread with this mixture and put in very finely chopped ham, or chicken and celery, or cream cheese and chopped nuts, or green peppers and mustard and cress, or lettuce, or "Indian relish," or cucumber, or tomato or anything else you happen to have and may like.
(For grapefruit or orange)
M
Mix well 2 tablespoonfuls of Escoffier Sauce Diable and 1 tablespoonful of Escoffier Sauce Robert and then add olive oil, a little at a time. When it becomes thick, season with salt and pepper and vinegar.
O
One quarter of a lb. of Roquefort cheese and 2 tablespoons of thick cream mixed to a smooth paste; stir in, little by little, enough olive oil to give the consistency of mayonnaise; season with tarragon vinegar, salt, and pepper. This is especially good for string beans, lettuce, or endive. One may fill celery stalks with this dressing made into a thick paste.
(Russian)
P
Peel and grate 6 raw potatoes, season with salt and pepper, 1 egg. Mix all together. Drop onto a well-buttered griddle, spoonsful of the mixture, leaving space between to flatten them; continue to add a little butter to the griddle. Cook a golden brown on both sides. Arrange in a crown on a dish with a sprig of parsley in the centre.
F
Fry some finely shredded onion in about a tablespoonful of oil, with salt, pepper, and a sprig of tarragon. Lay the heart and best leaves of a head of lettuce at the bottom of a stew-pan with a quart of very young peas. Add a pint of stock. Stew gently. A little sugar is always an improvement to peas.
C
Cut off the ends of the string beans, slice them in three parts, cook them until three quarters done,then put them into cold water and dry them. Cook an onion in butter and put the beans into a pan and simmer half an hour. Shake at intervals but do not stir them. Take out and pour over a little stock thickened with a very little flour and cream.
Peas may be done in the same way.
(Flemish)
C
Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large red cabbage chopped. Cover this with 6 chopped apples, next add 1 tablespoonful of rice, 2 cups of water, 1 dessert-spoonful of vinegar, 1 teaspoonful of sugar, 1½ teaspoonfuls of salt, pepper. Do not stir but cook slowly 4 hours or longer removing the cover occasionally to let out the steam.
C
Cabbage, cauliflower, or cucumbers boiled in salted water are excellent served with cheese sauce. (See Sauces.)
B
Boil onions in water until they are half cooked, then strain. Put them in the stew-pan with a piece of butter, a pinch of powdered sugar, salt,and a cupful of stock; let them finish cooking. The liquid will be reduced and the onions coloured. Young carrots are glazed in the same way.
(Italian)
B
Boil some spinach in salted water. When cooked drain and chop it. There should be about 2 cupfuls when chopped.
Put into a saucepan on the fire 2 tablespoonsful of butter and 1½ level tablespoonsful of flour. When these are blended add the 2 cupfuls of spinach and one cup of cream. Cook five minutes, stirring carefully. Then mix into this the yolks of 3 eggs and remove the saucepan at once from the fire. When the mixture is cool stir into it the 3 whites of eggs, well beaten. Pour into a buttered soufflé dish, or individual dishes, and bake about twenty minutes in a moderate oven.
M
Mix 1 teaspoonful of flour and 1 teaspoonful of sifted sugar with ½ pint of cream or rich milk. Beat 3 eggs separately and stir into the cream. Bake in a quick oven in 3 large saucers. When brown, place one cake on top of the other and spread jam between.
M
Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, 10 eggs; add ¼ pint of cream, ¼ pint of milk, 2 spoonsful of whipped cream, a liqueur glass Curaçoa and a few drops of essence of mandarines. Three or 4 tablespoons of this mixture are enough for one pancake. Cook in a pan and when brown on both sides put in a hot covered dish.
C
Cream ¼ lb. of butter, add ¼ lb. of powdered sugar, 3 liqueur glasses of Curaçoa, 1 liqueur glassof essence of mandarines, the juice of ½ a lemon, and1/8of an oz. of hazelnut milk (Noisette de beurre d'aveline).
Put one spoonful of the sauce in a chafing dish, and when the sauce is hot, put in a pancake, fold it over twice, turn it in the sauce, and serve very hot. Prepare each pancake separately in this manner.
M
Mix 3 cups of flour, 1½ tablespoons of baking powder, ¼ cup of sugar, and 1 teaspoon of salt. Add 2 cups of milk slowly, then a well-beaten egg, and 2 tablespoonsful of melted butter.
Cook in the same manner as the first Suzette pancake with the following sauce: Cream together ¼ cup of brown sugar and ½ cup of butter, add the juice of ½ orange and 1 pony of Curaçoa and 1 pony of brandy. Serve from the chafing dish as described for the first Crepe Suzette.
(Russian)
M
Mix three cups of any kind of fruit syrup, add a little water if the syrup is very thick, sugar and vanilla according to taste, and ½ cup of potato flour. Cook them in a double boiler until a verythick cream. Served hot or cold with cream and powdered sugar.
M
Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1 cup of milk, 1 teaspoon of salt, ¼ of a teaspoon of soda. Steam 4 hours, the longer the better.
Serve with the following sauce: ¼ cup of butter, 1 cup of powdered sugar, ½ cup of cream, 2 tablespoons of sherry or 1 teaspoonful of vanilla. The butter must be worked soft before adding the sugar gradually, then the cream and flavouring, little by little, to prevent separating.
T
Two lbs. raisins stoned, 2 lbs. currants, 1½ lbs. Sultanas, 1 lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 lbs. chopped suet, 1½ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, ½ teaspoon of mixed spice, ¼ teaspoon crushed clove, pinch of salt, 6 eggs whisked, ¼ pint (generous) brandy.
Mix all together thoroughly, boil 12 hours, the longer the better on the first day and 2hours just before serving. This is the secret for making it black and light. This makes about 1 two-quart and 5 one-quart puddings. This recipe makes excellent plum cake, black and rich, by substituting flour for the crumbs and lard for the suet.
P
Put thin slices of bread and butter into a glass dish, then cut 3 or 4 bananas into round slices and place them on the top of bread and butter. Make a pint of sweet custard well flavoured with Madeira and pour over. Beat stiff ½ pint of cream and put on top of the trifle when cold.
M
Make a puff paste and cut it into 3 round pieces; it must be very thin and a few holes pierced to keep it from rising too high. Make a cream filling and spread over each piece, placing one on top of the other. On the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on the cream as a frosting.
Filling: Mix2/3of a cup of fine sugar with1/3of a cup of flour, add the yolks of 3 eggs and 1 whole egg, 1 cup of scalded milk, ¼ of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 tablespoons of butter, 2 tablespoons of either cocoanutor almond macaroons, crumbed,2/3teaspoonful of vanilla, and ½ teaspoonful of lemon extract.
This may be put between simply two crusts, a bottom and a top, and served in a pie plate.
(French)
G
Grate ¼ pound of chocolate. In a separate basin soften ½ pound of butter at the entrance of the oven; work it well with a spoon for 5 minutes; add little by little to it 1 whole egg, 5 yolks, and the grated chocolate, ¼ lb. of white powdered sugar, and a dessert-spoonful of dried bread pounded. Beat up to a froth with 5 whites of eggs, add them delicately and gently to the mixture with two dessert-spoonfuls of dried and sifted flour. Pour into a mould that has been buttered and sprinkled with baked bread-crumbs. Boil in a stew-pan, the water to reach half-way up the mould; leave the stew-pan open, and boil from 35 to 45 minutes. This pudding may also be baked. Serve with cream and chocolate sauce.
Sauce crême au chocolat.—Dissolve a tablet of chocolate in 2 dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3 yolks of eggs, working the mixture for an instant with the spoon,then add very gradually ¼ pint of hot milk. Stir over the fire until it commences to thicken and stick to the spoon; it must not boil. Pass it through a hair-sieve.
(New England)
C
Cut 4 or 5 apples of fine flavour into quarters, then divide again until the pieces are about 1 inch in width—do not remove the skin. Throw into cold water.
Put into a saucepan 1 teaspoonful of lard. When this is hot heap all the apples into the pan; spread over the apples 1 cup darkest brown sugar; cover closely. Cook rather slowly about 15 minutes; then turn each piece with a fork. Cover closely again and cook 15 minutes more.
The apples should keep their shape and look clear with a rich syrup.
(French)
P
Put into an enamel saucepan ¼ lb. of butter, the same of white sugar, a dessert-spoonful of flour, seven yolks of eggs, the juice of an orange, the same of lemon, and the grated rind of an orange. Stir all over a slow fire as you would an ordinarycustard, not allowing it to boil, nor must there be any lumps. Pour this custard into a basin of earthenware—it must not be put into any tin vessel; mix with the seven whites of eggs beaten to a firm froth, pour into a plain earthenware mould, and cook in the oven for 30 to 35 minutes. The mould must be placed in a bain-marie—that is to say, in a deep dish or vessel half full of boiling water. This pudding must be served quickly, and with a custard flavoured with orange.
(Scotch)
T
Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, ½ lb. of butter and lard, ½ oz. of carbonate of soda, ¼ oz. of tartaric acid, a little salt, milk.
Weigh the flour and meal onto the board, take the soda, acid, and salt, and rub these ingredients through a fine hair sieve onto the flour and meal; then add the sugar and fat, and rub together until smooth; make a bay or hole in the centre and work into a smooth paste with milk, taking care not to have it too dry or tight, or considerable trouble will be experienced in rolling out the cakes, as they will be found very short. Having wet the paste take small pieces about the size of an egg, and roll these out thin and round with a small rolling-pin, dusting the board witha mixture partly of oatmeal and flour. When rolled down thin enough, take a sharp knife and cut them in four, place them on clean, flat tins, and bake in a warm oven. These cakes require very careful handling or they will break all to pieces.
(Scotch)
O
One-half lb. flour, ¼ lb. butter, 1 oz. sugar, 1 saltspoon salt, 1 teaspoon baking-powder, 1 egg, and some sweet milk.
Make the ingredients into a nice soft dough with the milk, cut into rounds about ½ an inch thick, and bake for 10 minutes in a quick oven; split open with your fingers, butter, and eat hot.
(Scotch)
T
Two eggs, 1 lump of butter, ½ teacup sugar, 1 heaping teaspoon carbonate of soda, 1 lb. of flour, salt, 1 heaping teaspoon cream of tartar, 1 pint milk (or milk and water).
Rub together the dry ingredients. Beat up eggs and mix well with the milk, beating both together also. Then dredge in gradually with the hand the dry ingredients, stirring all the time.Heat griddle well, rub over till quite greasy with a piece of bacon fat. Drop the mixture on griddle in spoonfuls from a tablespoon. A minute or two will brown them. Then turn over and cook other side.
T
Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 lb. raisins, cut once, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves.
Boil these ingredients 5 minutes after they begin to bubble. When cold add 1 teaspoon soda dissolved in 1 teaspoon hot water, and 3 cups of flour.
Bake in 2 loaves, 45 minutes in a slow oven.
M
Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of pounded hazelnuts, 1 cup flour. Add the beaten whites of the eggs. Cook this in shallow pans and put between the layers and on the top a cream made as follows:
Boil 10 minutes ¼ lb. pounded nuts with 1 cup of milk. Put aside to cool. Cream ¼ lb. butter, add 2 tablespoons of rum and 1 teaspoon vanilla. Mix this with the boiled milk and nuts. Add fine sugar until stiff enough to put between the layersof cake and then add more sugar to make it stiff enough for the top. Sprinkle the top and sides of the cake with chopped nuts.
T
Take ½ pound of flour, 1 tablespoon of butter, and 2 tablespoons of lard. Work this into a paste and roll out thin.
Take ½ pound of curds, add 1 egg, and the yolk of a second egg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as for other ravioli. Then fry in lard until a golden brown. Serve with powdered sugar.
(Italian)
T
Take 40 chestnuts and roast or boil them over a slow fire. Remove the shells carefully, put them in a bowl, and pour over them ½ a glass of rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become coloured.
O
One cup of milk, 1 level tablespoon of powdered starch, ½ teaspoon of vanilla, 2 yolks of eggs; 2 tablespoons of sugar.
Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few minutes. Then put on the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few minutes longer; then turn out onto a bread-board and spread to a thickness of an inch. When cold cut into diamonds or squares. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven.
(Italian)
T
Two ozs. of ground almonds, sugar to taste, 3 eggs, ½ pint of cream, 1 dessert-spoonful of orange-juice, blanched almonds, shredded candied peel.
Separate the yolks of the eggs, add 1 tablespoonful of castor-sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary.Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for 1½ hours, and serve with a suitable sauce.
(Italian)
T
Take 20 chestnuts and roast them on a slow fire. Remove the shells and put them into a saucepan with 1 level tablespoon of powdered sugar and ½ glass of milk and a little vanilla. Cover the saucepan and let it cook slowly for more than a half-hour. Then drain the chestnuts and pass them through a sieve. Put them back in a bowl with one tablespoon of butter, the yolks of 3 eggs, and mix well without cooking. Allow them to cool, and then take a small portion at a time, the size of a nut, roll them, dip them in egg, and in bread-crumbs, and fry in butter and lard, a few at a time. Serve hot with powdered sugar.
(A favourite Florentine pudding)
C
Cut 1 lb. of chestnuts lightly with a knife; put them in a saucepan and cover with cold water; boil 5 minutes. The outer and inner skins should now peel easily.
Cover the peeled chestnuts with milk, add a little vanilla, let them boil in a covered pan until tender and the milk reduced. Now crush the chestnuts in the saucepan and add ¼ lb. powdered sugar. If the purée is too thick add a little milk, but it should be stiff enough to form into a border around the dish in which it is to be served.
In the centre of the dish heap whipped cream lightly sweetened and flavoured with vanilla. The chestnut border may be made in an ornamental form by a pastry bag and tube.
(French)
B
Boil 1½ pints of milk with 3 oz. of sugar and two even tablespoons of butter. Stir in gradually 3 oz. of fine tapioca.
Place the saucepan on a slow fire and simmer 15 minutes.
Pour the mixture into a basin and add ½ cup stoned raisins, the grated rind of 1 lemon, 1½ oz. finely cut candied orange-peel, one whole egg, 3 yolks; mix all together. Beat the 3 whites stiff and add to the mixture.
Pour into a mould which has been buttered and well sprinkled with powdered sugar and steam 45 minutes. Serve with any sweet sauce.
With a larger quantity of raisins this resembles an old time "Whisper Pudding." So called because the plums were close together.
(Canadian)
M
Make a pint of custard. When it is cold add ½ pint unsweetened condensed milk, ½ pint unsweetened condensed cream, 2 tablespoons of chopped preserved Canton ginger, and 4 tablespoons of the syrup from the ginger jar.
Freeze.
(Canadian)
T
The ingredients are: Whites of 10 eggs, 1 cup of flour, 1½ cups of sugar, 1 teaspoonful of cream tartar; the method of mixing similar to angel cake. Bake in 3 layers.
For the filling: Yolks of 4 eggs, 1 tablespoon of sugar, 2 teaspoons of corn-starch mixed in enough milk to moisten, 1 pint of cream. Heat the cream in a double boiler, then add other ingredients, stir constantly and do not let it thicken too much; add a few drops of almond flavouring and ½ cup of chopped almonds.
For the frosting: White of 1 egg beaten stiff,1 cup of sugar with enough water to melt it. Boil 2 minutes. Stir half of it into the egg, let the remainder boil thick. Add all together and beat to the right consistency; flavour with sherry or Madeira.
(English)
M
Melt 4 oz. of butter, then add 4 oz. of corn flour, 4 oz. flour, 6 oz. sugar, 3 eggs,1/8of a teaspoonful of lemon-juice,1/8of a teaspoonful of lemon extract, 1 small teaspoonful of baking powder. Beat well for 10 minutes and then bake in well-buttered patty pans in a warm oven.
M
Mix together 2 eggs, 1 cup of sugar, ½ cup of butter, ½ cup of flour (scant), 2 squares of melted bitter chocolate, and 1 cup of chopped (not too finely) walnuts. Bake on well-buttered paper in moderate oven. Cut in squares while hot.
(Canadian)
C
Cream 1 cup of sugar with 1 tablespoonful of butter, add 2 cups of rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking powder,then the yolks of 2 eggs, lastly the whites beaten stiff. Drop on buttered paper and bake until a good brown.
P
Proportions: ¼ lb. of almonds, ¼ lb. of sifted sugar, 2 tablespoons of orange water, 2 dessert-spoons of water. Pound the almonds, moistening them with the water and orange water; mix in the sugar. Take ½ lb. of puff paste, divide it into two parts one a little larger than the other. Roll the smaller piece to the thickness of1/8inch, lay it at the bottom of a round baking sheet, spread on it the almond paste to within ½ inch of the border, moisten the border; roll the other piece of pastry to twice the thickness of the lower piece, place it over the almonds, join by pressing lightly on the edges of the two pieces of pastry; brush over the top with yolk of egg. Bake in a good oven from 25 to 30 minutes; an instant before taking out, powder some sugar on the top to glaze it.
(French)
B
Beat well together ½ lb. flour, ½ lb. sugar, and 3 eggs. Add aniseed to taste. Drop onbuttered pans, making small round cakes and bake slowly.
P
Put in a mixing bowl ½ a lb. of flour, 2 oz. of brown sugar, 2 oz. peel, ¾ of an egg or 1 small egg, well beaten, ½ teaspoonful of soda mixed with ¼ of a cup of milk, ¼ oz. each of ginger, mace, and cinnamon, then beat into this slowly 3 oz. of butter that has been warmed in ½ pint of molasses.
Bake very slowly in a tin lined with buttered paper.
B
Beat to a cream ½ lb. of butter and 1 lb. of flour and 5 oz. of sugar (fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll out into 3 cakes about ½ inch thick. Ornament around the edges and prick the top with a fork. Bake in a moderate oven until a nice brown, about 20 to 30 minutes.
(Belgium)
M
Mix together ¼ of a cup of sugar,1/3of a cup of butter, 1 cup of milk, ½ teaspoonful of salt, 1 yeast cake dissolved in ½ a cup of warm water,2 pounded cardamon seeds, and let rise. When light add 1 cup of seeded raisins and enough flour to make a stiff batter. Let this rise until it is twice the size, then shape in a round loaf and bake. Brush over the top with the yolk of an egg.
½ lb. flour, ¼ lb. sugar, a little salt, ¼ lb. butter, 2 whole eggs, 1 yolk, 1 teaspoonful brandy, 1 teaspoonful warm water, ½ pint milk.
Mix all in basin to a liquid paste, beat well until creamy.
Heat the waffle irons, butter them lightly, pour into the middle a teaspoonful of the mixture; cook to a golden brown on both sides of the cakes. When done, should be quite thin like an ice cream wafer. These are delicious but it is necessary to have the proper irons.
P
Proportions: 2½ cups water, 3 oz. butter, 1¼ oz. sugar, a pinch salt, grated rind 1 lemon, ½ lb. flour, 4 whole eggs. Boil together the water, butter, sugar, and salt for two minutes.
When the liquid is boiling remove the stewpan from fire and add the flour all at once, then thelemon peel. When half cool add the eggs one by one.
Drop by spoonfuls in hot frying fat, which must not be too hot. When a golden brown remove from fire, drain, and roll in fine sugar.
D
Dissolve 2 yeast cakes in 1 cup of warm water; mix this into ¼ lb. of flour, a pinch of salt, 1 even tablespoon of sugar and 2 pounded cardamon seeds. Put 2 dessert-spoonsful of warm water in a bowl and place the dough in it and put in a very warm place to rise. Then work soft ¾ of a lb. of butter and mix into it 8 eggs and ¾ of a lb. of flour by degrees so that a smooth paste is obtained; when the paste is smooth and shining add to it the yeast, butter, and 1 dessert-spoonful of cream.
Leave in gentle temperature 4 or 5 hours or until the dough has risen to twice its size.
Roll out on a board ¼ of an inch thick, spread thinly with softened butter, then turn the edges over to the center to make 3 layers. Roll out ½ an inch thick. Cut into small squares. With a wet finger make a hole in the center of each; into this hole put a piece of the dough in the shape of a little pear; brush the top lightly with the yolk of egg. Let it rise again and then bake in a moderate oven about 20 minutes.
(English)
T
Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of sugar, ½ teaspoon of salt, 4 tablespoonsful of butter, 2 eggs,1/3cup of cream.
Mix and sift together flour, baking powder, sugar, and salt. Rub in butter, add beaten eggs and cream. Roll out on floured board ¾ in. thick, cut out with a small biscuit cutter, and brush over with white of egg. Bake in a hot oven 15 minutes.
(New England)
M
Mix 3 cups of flour with 4 teaspoonsful of baking powder and 1 teaspoonful of salt.
In another bowl beat together ½ cup of sugar, 1 egg, 1 cup of milk, and 1 cup of English walnuts broken in pieces. Add the dry ingredients to this mixture and let rise 20 minutes, then bake in a loaf 30 to 40 minutes.
(New England)
M
Mix 2 cups of bran, 1 cup of flour, 1 cup of milk, ½ cup molasses, 1 teaspoon of soda, and a pinch of salt.
Bake 20 minutes.
To this may be added some chopped nuts and raisins.
M
Mix 3 teaspoons of baking powder with 3 cups of flour. Rub in 1 tablespoon of butter, add 1 cup of currants or raisins, 1 beaten egg, and enough milk to make a paste to roll out. Cut into squares or rounds and bake in a quick oven.
(Russian)
M
Mix together 2½ cups of tepid milk, 4 cups of flour with ½ a yeast cake and put in a warm place to rise 6 or 8 hours. One hour before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry like ordinary pan cakes. Serve very hot one on top of the other, well buttered.
Blinni are spread with soured cream, and smoked salmon or caviare is usually served with them.
(New England)