. American cookery . sand a little sugar and cinnamon in thecenter of each half-sheet of dough. Rollthe dough over the raisins, sugar andcinnamon. Using the crease as a hingebring the edges of the two rolls in a buttered dripping-pan. Ar-range the cake in a crescent shape, withthe rolls on the outside curve. Coverand set in a warm place to become rising the top roll will shrink a little away from the lower. Bake in amoderate oven. Just before it is doneremove from oven and brush over withbeaten white of egg. Return to oven forfive or ten minutes. Baked Potatoes, Papr
. American cookery . sand a little sugar and cinnamon in thecenter of each half-sheet of dough. Rollthe dough over the raisins, sugar andcinnamon. Using the crease as a hingebring the edges of the two rolls in a buttered dripping-pan. Ar-range the cake in a crescent shape, withthe rolls on the outside curve. Coverand set in a warm place to become rising the top roll will shrink a little away from the lower. Bake in amoderate oven. Just before it is doneremove from oven and brush over withbeaten white of egg. Return to oven forfive or ten minutes. Baked Potatoes, Paprika Scrub the potatoes with a vegetablebrush. Bake in a hot oven forty-fiveminutes. Make two gashes in the top ofeach potato, one at right angles to theother. Gently squeeze to let out thesteam. Fold back the four corners ofskin. Place one tablespoonful of butteron the exposed potato, and sprinkleliberally with salt and paprika. Chocolate Macaroons Grate half a pound of almond paste(the paste may be purchased in tins. BAKED POTATOES. PAPRIKA 518 AMERICAN COOKERY holding one pound) on a lemon grater,in order to lighten it; add the unbeatenwhite of one egg and beat it in thor-oughly, then beat in one cup of granu-lated sugar, also two ounces of choco-late, melted over hot water, and, lastly,the unbeaten whites of two eggs, one ata time, and beat thoroughly. Spreadpaper on baking sheets, and on it, withtwo teaspoons, form rounds and lady-finger shapes, a little distance with granulated sugar. Bake ina moderate oven about fifteen . long baking makes macaroons brittle. whole is quite firm. Have ready a moldholding five cups; set a lady-finger maca-roon, trimmed to the height of the mold,at one end, rounding side next the mold,and dispose a spoonful of the cream mix-ture at its base to hold it in place; in thesame manner set a macaroon at the oppo-site end, another half way between these,on each side, and four others at regulardistances from those in place, th
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
