. American cookery. YEAST DOUGHNUTS, MARMALADE. COTTAGE CHEESE 296 AMERICAN COOKERY. FROZEN CUSTARD third a cup of melted shortening andthe ball of sponge without any of thewater; mix all together, then stir inbread flour to make a soft until smooth and elastic, thenset to rise in a buttered bowl and out ofdraughts. When doubled in bulk, turnon to a lightly floured board and rollinto a sheet half an inch thick; cut instrips nearly an inch wide, and stretch,twist and shape like the figure 8. Whenagain light, fry in deep fat. Yeastdoughnuts require longer cooking thanthose made ready
. American cookery. YEAST DOUGHNUTS, MARMALADE. COTTAGE CHEESE 296 AMERICAN COOKERY. FROZEN CUSTARD third a cup of melted shortening andthe ball of sponge without any of thewater; mix all together, then stir inbread flour to make a soft until smooth and elastic, thenset to rise in a buttered bowl and out ofdraughts. When doubled in bulk, turnon to a lightly floured board and rollinto a sheet half an inch thick; cut instrips nearly an inch wide, and stretch,twist and shape like the figure 8. Whenagain light, fry in deep fat. Yeastdoughnuts require longer cooking thanthose made ready more quickly and thefat must not be too hot. Cottage Cheese Let about three quarts of milk stand,covered, in a warm place until it thick-ens, and begins to separate; turn intoa cloth bag and let drain overnight orsome hours. Turn the curd into a bowl,add a scant half-teaspoonful of salt andnearly half a cup of thick cream andmix together thoroughly. Line an earthen bowl, holding a cup and a halfor more, with two narrow strips ofparchment paper and pack the cheeseinto the bowl; l
Size: 2188px × 1142px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
