|
Classic
Cook Books
< last page | next page >
page 111
Snow Cream.
Take the richest cream you can procure, season it with a few drops of essence of
lemon, or syrup of lemon peel, and powdered white sugar, and if you choose a
spoonful of preserve syrup, and just as you send it to table, stir in light
newly fallen snow till it is nearly as stiff as ice cream.
Kisses.
Beat the whites of eight eggs till they will stand alone; put with them, a
little at a time, a pound of powdered sugar; roll a lemon in some of the sugar
till the flavor is extracted. After it is beaten very well, drop it in heaps
about the size of half an egg on a sheet of paper; smooth them over with a
spoon, and let them be of a regular shape; bake them in an oven that has been
moderately heated, till they are of a pale brown color; do not have the oven too
cool, or they will run together; take them from the papers carefully, and stick
two together.
CAKES.
Remarks on Making and Baking Cake.
THE materials for making cake should be of the best quality, as your success
very much depends on it. Flour should be dried and sifted, sugar rolled fine,
spices pounded and sifted. Where brown sugar is used, it should be spread on a
dish and dried before rolling it. I have known very good pound cake made with
brown sugar; also jumbles. Persons
< last page | next page >
Classic
Cook Books
|
