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The 1918 Fanny Farmer Cookbook
flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in
buttered
dripping−pan one−half inch thick. Cover and let rise again. Before baking, brush over with
egg, and cover with following mixture : Melt three tablespoons butter, add one−third cup
and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.
beaten
sugar
6
7
Coffee Cakes (Brioche)
1
cup scalded
milk
1
/2 cup sugar
4
3
yolks of eggs
2
yeast cakes
/2 teaspoon extract
eggs
1
lemon or
/3 cup butter
2
2
pounded cardamon
seeds
4
2/3 cups flour
French Confectioner
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining
ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice−box
over
from
night; in morning turn on floured board, roll in long rectangular piece one−fourth inch thick;
spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces
three−fourths inch wide; cover and let rise. Take each piece separately in hands and twist
ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and
bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar,
moistened with boiling water to spread, and flavored with vanilla.
6
8
Coffee Rolls
2
cups milk
1
egg
1
1/2 yeast cakes
1
/2 teaspoon cinnamon
Butter
1
teaspoon salt
Lard 1/2 cup each
Melted butter
Sugar
Confectioners’ sugar
Chapter IV − BREAD AND BREAD MAKING
70
Page
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