Myra's cookery book

Put in a basin and make a hole in the centre. 2... Yeast I table spoonful I Mix a portion of the flour with these 3” Warm milk ... I tea cupful j' and let it stand. 4... Eggs 3 Beat up. 5" Butter 3 oz. ... Clarify and mix with the eggs. 6... . • . ... Work well into the dough. 7... ... P'orm the dough into small dumplings and put them aside to rise. 8... Milk I tea cupful Warm in a deep earthen pan. 9... Butter I OZ. Add to the milk. . 10... ... When hot put in the dumplings near together, but not touching. PASTRY. 293 DAMPFNUDELN, or Steamed Dumplings — [continued). Order. Ingredients. Quantities. Method. II... Put on a well fitting cover. 12... ... ... ••• ... Put hot coals on the cover. 13... ... ... ... Steam for ^ hour. 14... Powdered sugar Sprinkle over and serve very hot with thin custard, or with stewed fruit. 44.— APPLE FRITTERS, French receipt. Order. Ingredients. Quantities. Method. I... Apples 8 Peel, take out the core and cut into thin slices. 2... Powdered sugar ilb. ... *>v 3- Grated lemon peel I ^ Pour over the apples and let them soak. 4... Brandy I wine glass • 45— BATTER for above. Order. Ingredients. Quantities. Method. 5... Fine flour 2 table spoonsful Put into a basin. 6... Warm water Pour in drop by drop, mixing with a wooden spoon. 7... Brandy ... Make a hole in the middle of this thick paste. 8... I table spoonful Pour into the hole and mix it in tlie paste. 9... Egg I Beat the white and yolk separately, and mix it in the paste as you did the brandy. 294 MYRA'S COOKERY BOOK. BATTER for above — (continued). Order. Ingredients. Quantities. Method. 10... Salt I pinch ... Add. II... ... Stir till you have a thick smooth batter. 12... Butter or lard Melt in a frying-pan over a gentle fire till it is a good colour. 13... ••• ••• ••• ••• Take a slice of apple, dip it in the batter, then in the boiling lat, move the pan all the time. 14... ... Turn the fritter with the skimmer and let it fry a nice brown. 15... ••• ••• ••• ••• Make all the fritters in the same way, drain, and serve them up hot. 46-FRIED PASTRY. Order. Ingredients. Quantities. Method. 1... Flour Jib. ... Sift and put on the paste board, and make a hole in the middle. 2... Salt A pinch... Butter i lb. ... Work the butter to a cream, with 4... Brandy I spoonful f the other ingredients, and put all 5... Orange flower water I spoonful in the hole in the flour. 6... Cream ••• ••• Use enough to make the whole into a good paste ; work it well and let it stand 3 hours. 7... Roll the paste out thin. 8... • * • * Cut it in small pieces of different shapes. g... ... •e> ••• Fry them a nice brown in butter. 10... Sifted sugar ... *t* ••• ) II... Powdered cinnamon y Mix and sprinkle over them. 12... ••• •• • Serve hot or cold. PUDDINGS. '^95 SECTION XIV.— PUDDINGS. l.-PUDDINGS.