The encyclopaedia of practical cookery

(2) Put any quantity of mare’s milk in a wooden vessel and mix in one-sixth its bulk of water. Add one-eighth the quantity of the sourest cow’s milk that can be obtained, cover over with a thick cloth, and put it in a warm place for a day, when a thick creamy substance will have gathered on the top. Beat this well with a stick like a churn staff until the thick part of the milk is thoroughly incorporated with the thin. Let it remain for a day longer, then pour into a long narrow vessel like a churn, when it must be well stirred again until thoroughly mixed. Every time it is required for use it must be well stirred. If it is kept secure from the air, it will last for two or three months, and is carried by the Tartars in leather bags when they are travelling any distance. By distillation a spirit can be obtained from it, and this is called arke or arike, but has not a very pleasant taste, and is not generally esteemed by Europeans. KOURABIEDES.— These are a kind of cake made in Turkey, and very much beloved by the ladies of the harem. They are sometimes served in soups, and are manufactured as follows : Work Jib . of butter into the same quantity of flour, and mix in slowly Jib. of caster sugar and a little salt. Make it into a firm paste by adding sufficient orange-flower water, knead it a little, and form it into balls about the size of small oranges. Lay them between sheets of well-buttered paper, and bake in a moderate oven for thirty minutes. Remove the paper when they are done, and serve with sugar sprinkled over them. KRAMBAMBOLI. — See Crambamboli. KRAPPE1. — Ger. for Fritters. KRAFLEN. — These very tasty German cakes are manufactured as follows, and form an excellent dish for a tea-table : Put 1 pint of lukewarm milk in a basin, and mix in 21b. of flour, making the paste as dry as possible. Warm 2oz. of butter, rub it well in, and then add five well-beaten eggs, putting a little in at a time and kneading continuously. Then add 1 table-spoonful of caster sugar, 2 table-spoonfuls each of yeast and rose-water, and 1 pinch of salt. Beat well until air bubbles rise, and divide it into pieces about 3in. long, Jin. thick, and ljin. wide. Put them in a warm place to rise, and then bake on well-buttered tins in a moderate oven until they are of a golden colour. Take them out, and before they are cold sprinkle over with sugar and grated cinnamon, and serve. KREAT. — An infusion of Kreat ( Andrographis paniculata) makes an excellent tonic bitters, commonly known as the “ King of Bitters.” KREATINE. — The active principle of meat. KRINGLES.— A fancy name given to certain cakes made in the form of biscuits : Beat up Jib. of warmed fresh butter with eight yolks and two whites of eggs, and then work in lib. of sifted biscuitflour and Jib. of caster sugar. Work into a stiff paste, roll out, and cut into biscuits. Dock them (see Biscuits), and bake on greased baking-sheets. For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. 3 o 2 KROMESKIES —See Cbomeskies. KUFTE. — This is a Turkish dish, made up of meat in hard cakes shaped like small rolls, and served with brown butter sauce.