Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 99

Table of Contents

1 cup scalded milk

¼ cup yolks of eggs

½ cup whole eggs

⅔ cup butter

½ cup sugar

2 yeast cakes

½ teaspoon extract lemon or

2 pounded cardamon seeds

4⅔ cups flour

French Confectioner

Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, moistened with boiling water to spread, and flavored with vanilla.