Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 95

Table of Contents

½ cup scalded milk

2 tablespoons sugar

¼ teaspoon salt

½ yeast cake dissolved in

2 tablespoons lukewarm water

2 tablespoons melted butter

1 egg

Few gratings from rind of lemon

Flour

Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake.