Elements of the theory and practice of cookery : a text-book of household science for use in schools . Popover MuffinQuick Breads. Biscuit. French Loaves, Finger Rolls, and French Rolls, withBaking-pans for Each. BREAD 103 Put the flour iu a bowl ; make a well in the centre ofit; drop in the salt, then the unbeaten eggs. Add themilk gradually, stirring in widening circles from thecentre. Bake in buttered muffin-pans, or in earthencups, in a hot oven for thirty minutes. 189. To grease baking-pans. — Melt the butter or otherfat, and with a bit of soft paper, or a brush kept for thispurpose, appl
Elements of the theory and practice of cookery : a text-book of household science for use in schools . Popover MuffinQuick Breads. Biscuit. French Loaves, Finger Rolls, and French Rolls, withBaking-pans for Each. BREAD 103 Put the flour iu a bowl ; make a well in the centre ofit; drop in the salt, then the unbeaten eggs. Add themilk gradually, stirring in widening circles from thecentre. Bake in buttered muffin-pans, or in earthencups, in a hot oven for thirty minutes. 189. To grease baking-pans. — Melt the butter or otherfat, and with a bit of soft paper, or a brush kept for thispurpose, apply it evenly to the pan, being careful togrease the corners carefully. 190. The uncooked popover mixture is called are made light by the expansion of the water in them as it is changed to steam by the heat of theoven, the heat at the same time forming a crust, whichkeeps the steam from escaping. When done the pop-overs should be crisp, hollow shells, several times theheight of the batter, and well popped-over. (Plate VII.) Recipe for Griddle Cakes Flour, 2 cupfuls. Salt, Yz teaspoonful. Baking-soda, 1 teaspoonful. So
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcookery, bookyear1901
