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Classic
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page 137
been dipped in cold water. Dip a beater in the sugar water and sprinkle the
tarts until covered.
Sugar tarts with preserves.
Weigh 10 whole eggs, break them and beat them for 1 hour, with the same weight
of sugar. Then work in half that weight of flour. Bake the dough in layers
between which place preserved currants or some other fruit that is not too
juicy. Otherwise you may bake the tart whole and afterwards cut it into
tea-bread.
Waffles.
Take 8 yolks of eggs, a little less than half a pint milk, half a pound flour,
some cardomoms and 3 ounces melted butter. Beat to a hard froth the 8 whites
together with a quart cream and then mix the 2 parts well. Warm the waffle iron
and grease it either with a piece of pork or a piece of linen dipped in butter.
Pour in a spoonful of the batter at a time and place the iron over the fire.
Turn while baking.
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