Crullers. — Beat a quarter of a pound of
fre✪ Croquettes of Ricesh butter to a cream. Add half a pound of
sugar, a pinch of salt, five well-beaten eggs,
one table-spoonful of ground cinnamon, two
table-spoonfuls of brandy, and a table-spoonful
of saleratus. Beat all together thoroughly for
some minutes, then add as much floui- as wiU
make a soft dough. Cut it in strips about three
inches long and one wide, twist these and drop
them into a little boiling lard. When they are
lightly browned, they are done enough. Drain
them," and, serve with a little pounded sugar
strewn over them. Time, ten minutes to fry
the crullers✪ Crullers. Probable cost, Is. 6d. for this
quantity.
Crumbs, Fried Bread (with which to
di-edge Hams or Bacon). — Place a crust of bread
in a cool oven, when it is crisp and biown, roll
it into dust with a rolling-pin, pass it through
a coarse sieve, and bottle the powder until
wanted. Or, put the crumbs of bread into a
frying-pan with a little clarified butter, stir
them constantly till they are brightly browned,
and drain them before the fire. Time to fry,
CBU
( 166 )
CRU
five or six minutes ; time to brown the crust, it
should be left all night in a cool oven.
Crumbs, Substitute for.— Some cooks,
when frying fish, substitute oatmeal for grated
bread-crumbs. It costs comparatively nothing,
and requires no preparation.
Crumpets. — Warm one pint of new milk
and one ounce of butter in a saucepan ; when the
butter melts, take it from the fii'e, let it cool
a little, and mix with it a beaten egg, a pinch of
salt, and fioiu- enough to make it into batter;
lastlj", put with it a quarter of a pint of fresh
yeast✪ Crumpets. Cover it, and let it stand in a warm j
place for a quarter of an hour. Bake the |
crumpets slightly on an iron plate made for the :
purpose, and well greased. If this is not at
hand, they may be baked in the frying-pan.
When one side appears sufficiently cooked turn
them quickly on the other. Crumpets may,
however, be bought for a trifling expense, and
as they take a good deal of trouble to prepare,
it does not seem worth while to make them at
home when they can be xaurchased. They
should be toasted and plentifully buttered ; they
will be soft and woolly ; they are rather like a
blanket soaked in butter, and are nearly as
indigestible. Time to bake, about ten minutes.
Probable cost, 4^. each. Allow two for each
person.
Crumpets, Scotch.. — Crumpets in Scot-
land are made with oatmeal or unbolted flour
instead of the ordinary flour.
Crumpet and Muffin Pudding.—
Butter a plain round mould, and place in it
alternately two muffins and three crumpets.
Split open the muffins and put a little red cur-
rant jelly in each. Pom- over them a light
batter✪ Crumpet and Muffin Pudding, cover the mould closely, and boil or
steam for an hour and a half. Probable cost,
8d. Sufficient for five persons.
Crust, Butter, for Boiled Puddings.
Page 430 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crullers. — Beat a quarter of a pound of fresh butter to a cream. Add half a pound of sugar, a pinch of salt, five well-beaten eggs, one table-spoonful of ground cinnamon, two table-spoonfuls of brandy, and a table-spoonful of saleratus. Beat all together thoroughly for some minutes, then add as much flour as will make a soft dough. Cut it in strips about three inches long and one wide, twist these and drop them into a little boiling lard. When they are lightly browned, they are done enough. Drain them, and serve with a little pounded sugar strewn over them. Time, ten minutes to fry the crullers. Probable cost, Is. 6d. for this quantity.
Crumbs, Fried Bread (with which to di-edge Hams or Bacon). — Place a crust of bread in a cool oven, when it is crisp and biown, roll it into dust with a rolling-pin, pass it through a coarse sieve, and bottle the powder until wanted. Or, put the crumbs of bread into a frying-pan with a little clarified butter, stir them constantly till they are brightly browned, and drain them before the fire. Time to fry,
CBU
( 166 )
CRU
five or six minutes ; time to brown the crust, it should be left all night in a cool oven. Crumbs, Substitute for.— Some cooks,
when frying fish, substitute oatmeal for grated bread-crumbs. It costs comparatively nothing, and requires no preparation.
Crumpets. — Warm one pint of new milk and one ounce of butter in a saucepan ; when the butter melts, take it from the fire, let it cool a little, and mix with it a beaten egg, a pinch of salt, and flour enough to make it into batter; lastly, put with it a quarter of a pint of fresh yeast. Cover it, and let it stand in a warm j place for a quarter of an hour. Bake the | crumpets slightly on an iron plate made for the : purpose, and well greased. If this is not at hand, they may be baked in the frying-pan. When one side appears sufficiently cooked turn them quickly on the other. Crumpets may, however, be bought for a trifling expense, and as they take a good deal of trouble to prepare, it does not seem worth while to make them at home when they can be purchased. They should be toasted and plentifully buttered ; they will be soft and woolly ; they are rather like a blanket soaked in butter, and are nearly as indigestible. Time to bake, about ten minutes. Probable cost, 4^. each. Allow two for each person.
Crumpets, Scotch.. — Crumpets in Scotland are made with oatmeal or unbolted flour instead of the ordinary flour.
Crumpet and Muffin Pudding.—
Butter a plain round mould, and place in it alternately two muffins and three crumpets. Split open the muffins and put a little red currant jelly in each. Pom- over them a light batter, cover the mould closely, and boil or steam for an hour and a half. Probable cost, 8d. Sufficient for five persons.
Crust, Butter, for Boiled Puddings.
Records on this page
Croquettes of RiceCrullersCrullersCrumpetsButter Crust for Boiled PuddingsCrumpet and Muffin Pudding