Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 152

Table of Contents

1¾ cups milk

1 teaspoon salt

1 tablespoon butter

¼ yeast cake

¼ cup lukewarm water

2 cups flour

Yolks 2 eggs

Whites 2 eggs

Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one-half hours.