|
Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Cakes. |
INDIAN CAKES.--Use half a pint of flour,
same quantity of corn meal,
nearly a pint of cold milk, two
eggs, one teaspoonful each of
salt and baking powder, a pint of
boiling water; put the sugar,
salt and meal into a dish, upon
which pour the boiling water;
after beating thoroughly, add the
cold milk. Let this mixture stand
until it is perfectly cold, then
mix the flour and baking powder
and sift into the dish; mix
thoroughly, and add the eggs,
well beaten. Have the cakes
quickly cooked and well browned.
|
FLANNEL CAKES.--Dissolve two ounces of
butter and one quart of milk, add
one teaspoonful of salt, four
eggs well beaten, half a teacup
of yeast, and flour enough to
make a stiff batter. Let it rise
over night, and bake on a hot griddle.
|
FRENCH PANCAKES, WITH PRESERVES.--Take
three-quarters of a pint of good
cream, five eggs, two
dessertspoonsful of flour, and
two of pounded sugar. Use apricot
or raspberry jam. Whip the cream
to a froth and strain it. Whisk
the yolks and whites of five eggs
separately and stir them into the
flour and sifted white sugar; mix
gradually with the frothed cream,
and pour it into shallow tins.
Put them into a moderate oven for
about twenty minutes, and when
done place one on the other, with
a layer of raspberry or apricot
jam between them. The peel of
half a lemon, grated, is an
improvement.
|
| RICE PANCAKES.--Boil half a pound of
rice to a jelly; when cold, mix
with it a pint of cream, two
eggs, a little salt and nutmeg;
stir in four ounces of butter
just warm, and add as much flour
as will make batter thick enough.
Fry in as little lard as
possible.
|
|
