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The 1918 Fanny Farmer Cookbook
Baba Cakes with Apricots
1/2 cups flour
1
1
1
2
/3 cup butter
yeast cake dissolved in
4
eggs
/2 cup lukewarm water
/2 cup sugar
/4 teaspoon salt
1
1
Make sponge of one−half cup flour and dissolved yeast cake; cover and let rise. Mix
remaining
flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating,
remaining
eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has
doubled
its bulk, combine mixtures, beat thoroughly, and half fill buttered individual tins. Let rise, and
bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop
out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace
circular pieces, and serve with Wine Sauce .
Chapter XXII − ENTRÉES
443
Page
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