Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 35

Dissolve one yeast cake in one-half cup warm water, add it to one cup of scalded and cooled milk, with flour enough to make a stiff batter. Let rise. When light and bubbly add one-third cup melted butter, one-fourth cup sugar, one-half teaspoonful salt, one egg, well beaten, grating of lemon rind and flour to make a stiff batter. Beat well. Let rise twice the bulk, then spread in a dripping pan, cover and let rise again. When risen, brush over with beaten egg and dust with sugar and cinnamon mixed. Bake in a hot oven twenty minutes.