Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 92

Two cups of graham flour; two tablespoonfuls of butter, or one of butter and one of cottolene or other fat; one of molasses; three cups of milk; four eggs; one teaspoonful of baking-powder and twice as much salt sifted twice with the flour; half a cup of white flour mixed thoroughly with the brown. Stir shortening and molasses to a cream, beat in the yolks of the eggs, then the milk, a little at a time, lastly the mixed flour alternately with the whites of the eggs. The batter should be like thick cream before you bake it.