Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 98

Table of Contents

1 cup scalded milk

⅓ cup butter, or butter and lard

¼ cup sugar

½ teaspoon salt

1 egg

⅓ yeast cake dissolved in

¼ cup lukewarm milk

½ cup raisins stoned and cut in pieces

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.