. American cookery. CUbTARD PUDDING 536 AMERICAN COOKERY. ( CUSTARDS BAKED IX GLASS CUPS on several folds of cloth in a bakingpan; pour in boiling water to half theheight of the cups; let bake, withoutthe water boiling, until firm in the center;grate a little nutmeg over the top of thecustard and let chill before in the baking cups. This custardmay be made with three eggs. Caraway Seed Jumbles Beat half a cup of butter to a cream;gradually beat in one cup of sugar, oneegg beaten light, one-fourth a cup ofmilk, three cups of flour with four levelteaspoonfuls of baking powder and t
. American cookery. CUbTARD PUDDING 536 AMERICAN COOKERY. ( CUSTARDS BAKED IX GLASS CUPS on several folds of cloth in a bakingpan; pour in boiling water to half theheight of the cups; let bake, withoutthe water boiling, until firm in the center;grate a little nutmeg over the top of thecustard and let chill before in the baking cups. This custardmay be made with three eggs. Caraway Seed Jumbles Beat half a cup of butter to a cream;gradually beat in one cup of sugar, oneegg beaten light, one-fourth a cup ofmilk, three cups of flour with four levelteaspoonfuls of baking powder and twotablespoonfuls of caraway seeds. Mixto a firm dough; more flour may beneeded. Roll into a thin sheet, cut outwith a leaf-cutter, dredge with granu-lated_sugar and bake in a quick oven. If the cakes spread in baking, work inmore flour. Cheese Muffins (Luncheon dish) Sift together one cup, each, of rye-meal and pastry flour, two slightlyrounding teaspoonfuls of baking powder,half a teaspoonful of salt and one-fourth a cup of sugar. Beat one egg; addone
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
