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Soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour; separate the whites and yolks of two eggs, setting the whites in a cool place until needed. Beat the yolks with a half cup of sugar and add the grated peel of one lemon and stir into the bread crumbs. Put in some raisins and pour into a greased pudding dish and bake in a moderate oven, about half an hour.
Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches and apricots, sprinkle with blanched almonds ground rather coarsely, repeat until the pan is full; pour the peach juice over the mixture and bake for one hour. Then take the parings and seeds, put in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes.
Their late owner never used a comb, and was otherwise beastly in his habits; still, old man, that cannot be helped, and if you like, when we once get out of the town, we can put them in water for twenty-four hours, or make a sort of oven, and bake them to get rid of their inhabitants. Our lives are at stake, Ned, and we must not mind trifles."
Lay these into your Crust, with some pieces of Butter, upon the bottom Crust, and close your Pye. Then pour in half a Pint of Water, and red Wine mixt, and bake it. Some will grate the best part of a Nutmeg upon the Meat, before they close the Pye, which is a very good way. This must be serv'd hot. To make a Shropshire Pye, another way. From Lady H.
Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes. French Tart. Make a rich pie-dough.
Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water in an iron pot and a close-fitting cover, put in oven and bake from three to four hours. Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat.
Beat fourteen eggs till very smooth and thick, and stir them gradually into the mixture, alternately with the two pounds and a half of flour which you sifted first. When the sponge is quite light, mix the whole together, and bake it in buttered tin pans in a moderate oven. It should be eaten fresh, as no sweet cake made with yeast is so good after the first day.
Take them up, drain them well, arrange them in a fire-proof gratin dish, sprinkle them over with grated Parmesan cheese, pour in a very little stock, and bake brown in the oven.
Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven.
"You cannot see well from here. I will take you down. We can look in. A great dome, built of stone, is buried in the earth. A passage leads into it, but it is filled with dirt. We can look down through the broken top. The room inside is bigger than my whole house. There giants used to bake their bread. Once a wicked Turk came here. He was afraid of nothing.
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