Seventy-five Receipts for Pastry, Cakes and SweetmeatsMunroe & Francis, 1836 - 106 pagina's |
Veelvoorkomende woorden en zinsdelen
allow a pound allspice baked Beat the eggs beaten bitter almonds blanched blanched sweet boil bottom brandy paper brewer's yeast butter and sugar cakes cayenne pepper chopped cinnamon cover cream currants custard deep dish dough drops of essence eggs very light essence of lemon fire flavour Four eggs fresh butter fruit gingerbread gradually grated bread Half a pint Half a pound hour icing ingredients jelly juice kernels knead knife liquor little water mace minutes mixture moderate oven molasses nonpareils nutmeg ounces oysters paste-board peaches pine-apple pound of butter pound of flour pound of fresh pound of loaf-sugar pound of powdered powdered sugar powdered white sugar preserving kettle pudding puff-paste quart quarter raspberries roll rolling-pin rose-water round shells sieve sifted flour skimming slices small pieces soft soup-plate spice spoon sprinkle stewed Stir the whole table-spoonful tea-spoonful of powdered thick Three eggs tin pan warm wine wine-glass yeast
Populaire passages
Pagina 67 - One cupful of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls of cooking molasses, and one heaping teaspoonful of soda. Stir the butter and sugar to a cream; beat the eggs very light, the yolks and whites separately, and add to it; after which put in the spices; then the molasses and flour in rotation, stirring the mixture all the time; beat the whole well before adding the soda, and but little afterwards.
Pagina 4 - A common sized tumbler holds half-a-pint ; a common sized wineglass holds half a gill. Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure to be as nearly correct as possible.
Pagina 40 - If you wish to have it in moulds, put the cream into them as soon as it has frozen in the tin. Set the moulds in a tub of ice and salt. Just before you want to use the cream, take the...
Pagina 66 - ... take the dough out of the pan, and knead it very well. Roll it out into a large, thick sheet, and "beat it very hard on both sides with the rolling-pin ; beat it a long time, cut it out with a tin, or cup, into small, round, thick cakes. Beat each cake on both sides, with a rolling-pin...
Pagina 25 - Beat six eggs very light, and stir them into the butter and sugar, alternately with the flour and a pint of rich milk or cream; if the milk is sour it will be no disadvantage.
Pagina 11 - ... make the paste thicker at the edges, joining them nicely and evenly, as every patch or crack will appear distinctly when baked. Notch the rim handsomely with a very sharp knife. Fill the dish with the mixture of the pudding, and bake it in a moderate oven. The paste should be of a light brown color. If the oven is too slow, it will be soft and clammy; if too quick, it will not have time to rise as high as it ought to do. In making the best puff-paste, try to avoid using more flour to sprinkle...
Pagina 28 - In the meantime, make a batter as if for a pudding, of a pound of sifted flour stirred gradually into a quart of milk, six eggs well beaten and added by degrees to the mixture, and a very little salt. Put a layer of chicken in the bottom of a deep dish, and pour over it some of the...
Pagina 14 - Take a large •dish, butter it, and spread a rich paste over the sides and round the •edge, but not at the bottom. The oysters should be fresh, and as large and fine as possible. Drain off part of the liquor from the oysters. Put •them into a pan, and season them with pepper, salt, and spice. Stir -them well with the seasoning. Have ready the yolks of some hard-boiled eggs, chopped fine, and the grated bread.
Pagina 7 - ... cakes, it is best to begin by weighing out the ingredients, sifting the flour, pounding and sifting the sugar and spice, washing the butter, and preparing the fruit. Sugar can be powdered by pounding it in a large mortar, or by rolling it on a paste-board with a rolling-pin. It should be made very fine and always sifted. All sorts of spice should be pounded in a mortar, except nutmeg, which it is better to grate. If spice is wanted in large quantities, it may be ground in a mill. The butter should...
Pagina 74 - Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of...