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The 1918 Fanny Farmer Cookbook
5
8
Crullers
/4 cup butter
cups flour
cup sugar
1
1
4
1
/4 teaspoon grated
nutmeg
Yolks 2 eggs
3
1/2 teaspoons baking
powder
Whites 2 eggs
1
cup milk
Powdered sugar and cinnamon
Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten
Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on
stiff.
floured
board, roll thin, and cut in pieces three inches long by two inches wide; make four one−inch
parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes,
and
lower into deep fat. Fry same as Doughnuts I.
5
9
Strawberry Short Cake I
2
4
cups flour
2
teaspoons baking
teaspoons sugar
powder
3
/4 cup milk
1
/2 teaspoon salt
1
/4 cup butter
Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually.
Toss
on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in
buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten
strawberries to taste, place on back of range until warmed, crush slightly, and put between and
on top of Short Cakes; cover top with Cream Sauce I.
6
0
Strawberry Short Cake II
2
4
cups flour
1
teaspoons baking
tablespoon sugar
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
99
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