Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie by Eliza Leslie
page 78 of 116 (67%)
page 78 of 116 (67%)
![]() | ![]() |
|
alternately, with the flour. Add, gradually, the milk, and stir
the whole very hard. Butter a large tin pan, and put in the mixture. Bake it two hours or more, in a moderate oven. If not thick, an hour or an hour and a half will be sufficient. Wrap it in a thick cloth, and keep it from the air, and it will continue moist and fresh for two weeks. The pearl-ash will give it a dark colour. It will be much improved by a pound of raisins, stoned and cut in half, and a pound of currants, well washed and dried. Flour the fruit well, and stir it in at the last. CRULLERS. Half a pound of butter. Three quarters of a pound of powdered white sugar. Six eggs, or seven if they are small. Two pounds of flour, sifted. A grated nutmeg. A tea-spoonful of powdered cinnamon. A table-spoonful of rose-water. Cut the butter into the flour, add the sugar and spice, and mix them well together. |
|