Myra's cookery book

j- Warm together. 8... ... ... Make all into a dough. 9... Roll it out and divide it into ih’n cakes with a teacup, or small glass, or roll them round like nuts, and bake them in a slack oven on buttered tin plates. CAKES AND BISCUITS. 345 22.-MADELEINES. Order. Ingredients. Quantities. Method. I... Eggs 3 2... Flour Weight of the eggs 3" Butter Same weight 4... Powdered Same sugar weight 5--- Lemon peel ... I lemon... 6... « ♦ . ... 7... ... 8... • • • . . g... • •• 4 • • ... ... Weigh them in their shells. 1 J Break the eggs and mix the otlier ingredients with the.m in a basin. Grate very fine and add. Stir with a wooden spoon. Divide in portions and put in small buttered moulds Bake in the oven. Turn out of the moulds and serve cold. 23.-BRIOCHE. Order. Ingredients. Quantities. Method. I... Flour 1 lb. ... Put on the pastry board and make a hole in the middle. 2... Yeast I table spoonful Put in the hole. 3-- Warm water ... Add gradually until you have worked in all the flour and have a soft paste. 4... Flour 2 lbs. Knead into a ball, put it into a floured pan, cover with a cloth and put it in a warm place to rise S"’ Put on a board and make a hole in the middle. 6... Salt and sugar J oz. of each Melt in a little water and pour into the hole. 7... Butter lilb. ... Work soft with the hand and put in the hole. 8... Eggs 4 Beat and add. 9... Eggs ... Knead the paste well. 10... 7 Beat up one by one and add to the paste, kneading thoroughly until it is smooth and solt. 346 MYRA'S COOKERY BOOK. BRIOCHE — {continued). Order. Ingredients. Quantities. Method. II... Dough When the dough first made has risen to twice its size, mix it with the paste. 12... ... ... ... Mix them well and knead. 13... ... Form the mixture into a large ball. 14... Flour Sprinkle over, cover the paste, and let it stand 4 hours in a warm place. 15... ... Roll it out and fold it again four or five times. 16... ... Make it into a ball again, flour it and let it stand 2 hours. 17... ... ... ... ... Roll it out and fold as before. 18... ... ... ... Put it in a cold place to get firm. 19... ... ... ... ... Form it into small loaves. 20... Egg I Beat up with a little water and brush over the loaves. 21... ... Bake on a tin in a very hot oven for 4 hour. 22... ... Serve hot or cold. 24.— KRINGELN, German receipt. Order. Ingredients. Quantities. Method. I... Flour i lb. ... 2... Butter 4 oz. 3- Sugar 5 oz. ... 4... Cinnamon or To taste Mix all together to a smooth paste, nutmeg and roll it out thin. 5- White of egg I 6... Yolks of eggs 2 7... Lemon juice... J lemon... 8... ... ... ... Form into rings or other shapes. 9... White of egg I Brush over; bake in a moderate oven. CAKES AND BISCUITS. 347 25 -BRETZELN, G eruian receipt. Order. Ingredients. Quantities. I... Flour 5 oz. 2... Butter 2 oz. 3--- Sugar 2 oz. 4... Yolks of eggs 2 ... 5... Cream 2 table spoonsful 6... ... 7... White of egg I 8... Sweet almonds I OZ. 9... ... ... Method. Mix well together, roll the paste out, j and cut it in narrow strips. J Form the strips into figures of 8 about 4 inches long. Brush over them. Blanch and chop, and strew over them. Bake a light brown. 26.-SMALL LEMON CAKES.