The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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BISCUITS AND ROLLS.
209
monds chopped fine and season them with cinnamon and mace; work them around the edges, when moulded as common buns.
Sacramento Wigs or Buns.—Rub 1-2 lb. each of butter and sugar, 12 ounce caraway seeds, 2 eggs, 1-2 pint of ale yeast into 2 lbs. flour, beat well together the eggs, yeast, a little flour and 3 or 4 spoonfuls of milk ; strain it into the middle and strew some of the flour over it; let stand 12 hours or longer, then make up into a pretty tender paste with lukewarm water or milk, mould the wigs and set them before the fire 1 hour to rise, then wash them over with the yolk of an egg beaten with 2 spoonfuls of milk.
Waffles.—Beat well the yolks of 4eggs; add 2 1-2 pints of sweet milk and 1-2 a teaspoonful of salt, add enough sifted flour to make rather a stiff batter; beat the whites of the eggs very stiff and stir in lightly, the last thing before baking ; bake in waffle irons, serve hot, and eat with butter and syrup. If but 3 eggs are used, add one heaping teaspoon of baking powder to the flour.
Rick Waffles.—9 eggs well beaten," 9 large spoonfuls of rice flour, 1 teaspoonful of salt, have a teacup of rice boiled very soft, and when cool, beat in the flour and eggs; add 1 1-2 pints of milk, grease your waffle irons nicely with lard, fill them up with the mix­ture, and bake in a hot iron mould. Butter and send to the table.
Plain Waffles,—; pint of butter miik, 1 pint of flour, 1 teaspoon­ful (even) soda, thin with new sweet milk, if convenient, use sour cream, in the place of the other milk.
German Waffles.—Mix 12 oz. butter, the yolks of 6 eggs, 12 oz. flour, stir slowly in 1-4 pint of new milk, beat the whites of the eggs to a stiff froth, stir them into the batter, bake as soon as taken from the moulds and place one upon the other.
Waffles (raised)—6 eggs, 3 pints sweet milk, just warm, 1-2 cup of butter, a little salt, a teacupful of yeast; sufficient flour to make a stiff batter. Let it rise for three hours ; let the pans be hot before baking; put into muffin irons. Some make up these muffins over night.                     
Crullers.—Take 4 pounds of wheat flour, 1-2 pound of butter, 4 eggs, 1 quart of milk, 1 1-2 pounds of sugar, a little ground mace or nutmeg, and 1 oz. of Carb. soda. Fry in lard or oil.
Crullers.—3 tablespoonfuls of melted butter, 6 tablespoonfuls of sugar, 3 eggs, the whites and yolks beaten separately, and flavor with anything you like. Mix very soft and roll thin.
Crullers.— 1 tea poonful of saleratus dissolved in 4 tablespoon­fuls of milk ; strain into 1-2 pint of flour, 4 tablespoonfuls of melted butter or lard, 1 teaspoonful of salt, 4 eggs, 6 heaping teaspoonfals of sugar, 1 nutmeg, flour to roll out. Boil in hot water.
North Carolina Jumbles. (D. C.)—1 pound each of flour, sugar