Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 36

1 cup scalded milk.

2 tablespoonfuls butter.

2 tablespoonfuls sugar.

2 eggs.

1 yeast cake.

1/2 teaspoonful salt.

Flour.

Make a sponge of the milk, salt and yeast that has been dissolved in half a cup of warm water. Add flour enough to make a pour batter. When it is light and full of bubbles, add the butter, sugar and well beaten eggs. Stir in enough flour to make a stiff dough. Knead it twenty minutes. Let it rise to double the bulk. Then mould with the hands into oblong biscuits the shape of an egg. Place them in the baking pan near together, let rise double the bulk. When ready for the oven brush over the top with milk and sprinkle sugar over them, if liked sweet. Bake in a hot oven about twenty minutes.