Miss Parloa's young housekeeper : designed especially to aid beginners. . ur in a moderately hot oven,and serve on a hot dish. This is suitable for luncheon orsupper. If any of the cake be left, split, toast, and butter it. Flour Pop-overs. I pint of pint of eggs. I teaspoonful of teaspoonful of sugar. BREAD IN VARIOUS FORMS. 229 Pop-overs should always be baked in stone or earthen-ware cups that come for the purpose, the former bemg byfar the better. Have a dozen cups buttered and arrangedin an old dripping-pan. Put the sifted flour, sugar, andsalt in a mixing bowl. Beat
Miss Parloa's young housekeeper : designed especially to aid beginners. . ur in a moderately hot oven,and serve on a hot dish. This is suitable for luncheon orsupper. If any of the cake be left, split, toast, and butter it. Flour Pop-overs. I pint of pint of eggs. I teaspoonful of teaspoonful of sugar. BREAD IN VARIOUS FORMS. 229 Pop-overs should always be baked in stone or earthen-ware cups that come for the purpose, the former bemg byfar the better. Have a dozen cups buttered and arrangedin an old dripping-pan. Put the sifted flour, sugar, andsalt in a mixing bowl. Beat the eggs untilvery light; then add the milk to this mixture on the flour, only half ofit at first, and beat until the batter is smoothand light, say for about five minutes. Pourthe batter into the cups and bake in a mod- muffin hot oven for fifty minutes. They should, whendone, have increased to four times their original size. If only half a dozen pop-overs be wanted, use half of allthe other materials, and take two small eggs or a very Rye Pop-overs. yi, pint of wheat gills of rye pint of milk. 3 eggs. 1 teaspoonful of salt. 2 tablespoonfuls of sugar. Make these the same as flour pop-overs, only bake themone hour. Graham Pop-overs. Made the same as the rye, substituting graham for rye. Wheat Gems. % pint of flour.^ pint of large ^^g. I teaspoonful of , teaspoonful of salt. Beat the egg till it is light, and add the milk to it. Addhalf of this mixture to the flour, salt, and sugar. Beat well,and add the remainder of the milk and eggs; then beat forfive minutes longer. Pour the batter into hot buttered gem-pans and bake in a quick oven for twenty-five minutes. 230 MISS PARLOAS YOUNG HOUSEKEEPER. Raised Wheat Muffins. I generous pint of flour.^ pint of tablespoonful of butter.^ tablespoonful of sugar. Yz teaspoonful of egg. y% cupful of yeast, or ^ of a yeastcake. Put the flour, salt, and sugar in a dee
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
