|
Classic
Cook Books
< last page | next page >
page 264
so that the cake will bake nicely brown all over. If it should adhere anywhere
put a little butter under it. Finally turn with a pancake turner and bake on the
other side in the same way. In a few receipts cornstarch is put down instead of
flour; be careful to test this before using as it is apt to be sour.
2. German Wafers, ("Plinsen"). No. 1. (To be served alone or as a side dish with
spinach.) 4 heaping tablespoonfuls of flour, 4 large or 5 small eggs, 1 large
cupful of milk mixed with cream or milk and water, 2 tablespoonfuls of melted
butter, 2 ounces of washed and dried currants, grated lemon peel or mace and a
little salt. When adding the eggs whip the dough as directed under No. 1, and
bake four thin cakes. Then divide each cake in two, sprinkle with sugar and
cinnamon and roll them out.
These cakes are served for supper with tea and bread and butter. When served as
a side dish send to the table with a white wine sauce or fruit jelly. If served
with spinach leave out the sugar, lemon peel and currants, and stir through it
some finely cut chives.
3. Sour Cream Wafers. No, 2. 2 ounces of cornstarch, 4 eggs, 1 large cupful of
thick sour cream, mace, cinnamon and a little salt. Smooth the cornstarch in 2
tablespoonfuls of cold water, stir with it the yolks of eggs cream and spices,
beat briskly and then lightly mix through it the beaten whites of the eggs, bake
four large wafers and roll each one, sprinkle with sugar and cinnamon and bring
to the table hot. When served with preserves they are very nice.
4. Wafers filled with various Remnants such as Cooked Fruit or Veal. No.3. Bake
the wafers as directed in No.l, spread with cooked apples, cherries, plum
marmalade or cranberries. Boil rice until thick, mix with sugar, cinnamon, and
mace, spread over the wafer, roll it, and sprinkle with sugar. When using veal
roast, chop it very fine, brown a large piece of butter, stir a little grated
wheat bread and the meat in this, add sour cream or bouillon, wine, mace or
nutmeg and a little salt, and cook for a few minutes. Spread the wafer with this
forcemeat, which is then baked, rolled and served on a hot dish.
< last page | next page >
Classic
Cook Books
|
