Cut some good puff paste into little triangles and fill with
the mince, turning the corners of the paste over it so as to
make little puffs. Place these closely together on a buttered
baking-dish until it is full. Now mix an ounce of melted but-
ter with a teacupful of thick syrup flavored with essence of
lemon, and pour it over the puffs. Bake until done in a rather
slow oven.
Macrotes.
Blend one pound of good light dough with two eggs, six
ounces of butter, and add as much flour as may be needed to
make the whole sufficiently dry. Make it into the shape of a
French roll, and cut off rather thin slices, which should be
placed before the fire to rise, and then fried in oil. Let them
drain carefully, and when nearly cold dip each in very thick
syrup flavored with essence of lemon.
Gcfulde Boterkock. (Stuffed Butter Cake.)
Make a paste by working three-quarters of a pound of but-
ter into one pound of flour with three-quarters of a pound of
moist sugar, a teaspoonful of ground cinnamon, and a pinch of
salt.
Next mix half a pound of finely-chopped citron peel with half
a pound of gr✪ Lamplichound almonds, two pounds of powdered sugar,
and three ounces of butter. Then flavor with half a spoonful
of essence of vanilla and bind with the yolks of two eggs.
Roll out the dough and divide into two parts. Place one-
half on a well-buttered baking-dish, spread the mixture evenly
over it, and cover with the other half of the paste. Brush
with a feather dipped in beaten egg, and bake in a moderately
quick oven for half an hour. When done let it cool, and
then cut into convenient pieces.
416 STANDARD COOKERY.
A WEEK'S DINNERS FOR THE WORK-
ING-MAN'S HOME
SOYER'S PAPER-BAG COOKERY
BY ONE WHO HAS TRIED THE SOYER PAPER-BAG SYSTEM
The era of Paper-Bag Cookery opens up a happier pros-
pect to the wife of the working man, not only in the quality
of the dishes she may prepare, but in more leisure for her-
self.
Lest any frugal housewife may be appalled at the prospect
at having to use some two or three bags before she can pro-
duce a dinner, let me state that all the following recipes, each
of which I have tested personally, can be cooked in one bag,
leaving only the pudding, pie, or tart to be considered.
In drawing up these dinners for a week, I have had in mind
a household consisting of mother, father, and three or four
children, ranging from twelve to five years of age.
It must be borne in mind that meat wastes practically not at
all during the cooking process in the bag; therefore if you put
four pounds in the bag, four pounds will come out.
Sunday.
Allow a quarter of a pound per head for each child, and
half a pound per head for the two adults, and you will have
two pounds left over, either for Sunday night's supper or
for next day's dinner. As to vegetables, get a halfpennyworth
of carrots, onions, and turnips, mixed, and two pounds of po-
tatoes.
Page 281 · 3 recipe records on this page
Presented as published in 1912. 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
Cut some good puff paste into little triangles and fill with the mince, turning the corners of the paste over it so as to make little puffs. Place these closely together on a buttered baking-dish until it is full. Now mix an ounce of melted butter with a teacupful of thick syrup flavored with essence of lemon, and pour it over the puffs. Bake until done in a rather slow oven.
Macrotes.
Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficiently dry. Make it into the shape of a French roll, and cut off rather thin slices, which should be placed before the fire to rise, and then fried in oil. Let them drain carefully, and when nearly cold dip each in very thick syrup flavored with essence of lemon.
Gefülde Boterkock. (Stuffed Butter Cake.) Make a paste by working three-quarters of a pound of butter into one pound of flour with three-quarters of a pound of moist sugar, a teaspoonful of ground cinnamon, and a pinch of salt.
Next mix half a pound of finely-chopped citron peel with half a pound of ground almonds, two pounds of powdered sugar, and three ounces of butter. Then flavor with half a spoonful of essence of vanilla and bind with the yolks of two eggs.
Roll out the dough and divide into two parts. Place onehalf on a well-buttered baking-dish, spread the mixture evenly over it, and cover with the other half of the paste. Brush with a feather dipped in beaten egg, and bake in a moderately quick oven for half an hour. When done let it cool, and then cut into convenient pieces.
A WEEK'S DINNERS FOR THE WORK- ING-MAN'S HOME
BY ONE WHO HAS TRIED THE SOYER PAPER-BAG SYSTEM
The era of Paper-Bag Cookery opens up a happier prospect to the wife of the working man, not only in the quality of the dishes she may prepare, but in more leisure for herself.
Lest any frugal housewife may be appalled at the prospect at having to use some two or three bags before she can produce a dinner, let me state that all the following recipes, each of which I have tested personally, can be cooked in one bag, leaving only the pudding, pie, or tart to be considered.
In drawing up these dinners for a week, I have had in mind a household consisting of mother, father, and three or four children, ranging from twelve to five years of age.
It must be borne in mind that meat wastes practically not at all during the cooking process in the bag; therefore if you put four pounds in the bag, four pounds will come out.
Sunday.
Allow a quarter of a pound per head for each child, and half a pound per head for the two adults, and you will have two pounds left over, either for Sunday night's supper or for next day's dinner. As to vegetables, get a halfpennyworth of carrots, onions, and turnips, mixed, and two pounds of potatoes.
Records on this page
LamplichMacrotesGcfulde Boterkock (Stuffed Butter Cake)