|
Classic
Cook Books
< last page | next page >
page 206
Buck-Wheat Cakes.
Take milk-warm water, a little salt, a table spoonful of yeast, and then stir in
your buck-wheat till it becomes of the thickness of batter; and then let it
enjoy a moderate warmth for one night to raise it, bake the same on a griddle,
greasing it first to prevent them from sticking.
To make Pumpkin Pie.
Take the Pumpkin and peel the rind off, then stew it till it is quite soft, and
put thereto one pint of pumpkin, one pint of milk, one glass of malaga wine, one
glass of rosewater, if you like it, seven eggs, half a pound of fresh butter,
one small nutmeg, and sugar and salt to your taste.
Dough Nuts.
To one pound of flour, put one quarter of a pound of butter, one quarter of a
pound of sugar, and two spoonfuls of yeast; mix them all together in warm milk
or water, of the thickness of bread, let it raise, and make them in what form
you please, boil your fat (consisting of hog's lard), and put them in.
To make Sausages.
Take your pork, fat and lean together, and mince it fine, then season it with
ground pepper, salt, and sage pounded, then have the
< last page | next page >
Classic
Cook Books
|
