|
Classic
Cook Books
< last page | next page >
page 214
one hour before they are to be baked: bake them in eight small patty-pans, and
one large one for the middle of the dish; butter the patty-pans; put them in a
fierce oven, and in fifteen minutes they will be done.
To make a pot Pie.
Make a crust and put it round the sides of your pot, then cut your meat in small
pieces, of whatever kind the pot-pie is to be made of, and season it with pepper
and salt, then put it in the pot and fill it with water, close it with paste on
the top; it will take three hours doing.
To make Short Gingerbread.
One pound of superfine flour, to half a pound of good fresh butter, and so on in
proportion to the quantity you wish to make, beat your butter till it froths,
half an ounce of ginger, a few carraway seeds, and one pound of sugar, roll it
out thin and bake it.
Common gingerbread is made the same way, only molasses instead of sugar.
To make Whafles.
One pound of sugar, one pound of flour, one pound of butter, half an ounce of
cinnamon, one glass of rose water; make it in balls as big as a nutmeg, and put
them in your whafle iron to bake.
< last page | next page >
Classic
Cook Books
|
