Leng's Cookery Book; A Clear Guide to Household Cookery, High-Class Cookery, Invalid Cookery, Vegetarian Cookery, Jewish Cookery, Menus for Dinner and Supper Parties, Breakfast and Dinners for a Month

Leng's Cookery Book; A Clear Guide to Household Cookery, High-Class Cookery, Invalid Cookery, Vegetarian Cookery, Jewish Cookery, Menus for Dinner and Supper Parties, Breakfast and Dinners for a Month

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ...and % teaspoonful salt. Allow this to stand for 10 minutes, then sprinkle a board with meal. Take half of the mixture, put some more meal on the top, knead it with the hands, roll out as thin as possible, brush oil any meal, cut in eight, and toast on both sides, but do not brown. Buttermilk Scones. Put lj Ibs. flour into a basin, add a small teaspoonful of baking soda, a pinch of tartaric acid, 1 tablespoonful of sugar, 2 tablespoonfuls of cream, and enough milk to mix into a soft dough, roll out, and fire on a hot girdle. Currant Scones. Rub 3 oz. butter into 2 Ibs. flour, add 1 oz. cream of tartar, oz. bi-carbonate of soda, 3 oz. sifted sugar, and 2 oz. currants. Mix thoroughly, leaving a space in the centre, into which pour 1 pint buttermilk and a pinch of salt. Mix well, divide into '8 pieces, knead and form into rounds of inch thick. Bake on a girdle or in an oven; if in the latter brush with milk and white of egg, and bake 10 minutes. Fairy Crumpets. 1 teacupful flour, j teaspoonful Royal baking powder, 4 tea-spoonfuls castor sugar, 1 egg, milk. Mix flour, baking powder, and sugar together. Beat the yolk of the egg with the milk, and add to the dry ingredients, making a somewhat stiff batter. Beat the white of egg to a stiff froth and stir it in. Drop on to a well-heated and greased girdle with a dessert spoon. Bake a nice brown on both sides. By beating the yolk and white separately the crumpets are lighter. A pleasing variety can be given by adding a teaspoonful of ginger or cinnamon and then they are ginger crumpets or cinnamon crumpets. Garibaldi Scones. 5 teacupfuls of flour, 2j cupfuls of sweet miin, 1 tea-spoonful of tartar, 1 teaspoonful of soda, 1 teaspoonful of salt, 1 teaspoonful of Paisley flour, a little sugar....show more

Product details

  • Paperback | 48 pages
  • 189 x 246 x 3mm | 104g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236666623
  • 9781236666628