Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 155

Table of Contents

1 cup milk

¼ yeast cake

¼ cup lukewarm water

1 teaspoon salt

⅓ cup butter and lard mixed

1 cup light brown sugar

2 eggs

½ grated nutmeg

Flour

Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.