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Put the tomatoes into a frying basket and plunge them into hot water for three or four minutes. Drain and peel. Another way is to place them in a flat baking-tin and set them in a hot oven about five minutes; this loosens the skins so that they readily slip off. Butter the sides and bottom of a pudding-dish.

Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste-board or table, roll each piece under your hands to twelve inches length, making it smaller in circumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, joint one end of each of the other two to it, and braid them together the length of the rolls and join the ends by pressing them together; dip a brush in milk and pass it over the top of the loaf; after ten minutes or so, set it in a quick oven and bake for nearly an hour.

Place one layer on a greased baking-tin and spread the layer with melted fat and sprinkle with sugar and cinnamon; place upon this the second layer, sprinkle on this two ounces of sweet and bitter almonds which have been grated and mixed with sugar; over this place the third layer and spread with oil, sprinkle with cinnamon and sugar and one-half pound of cleaned, seedless raisins.

Those who have no ovens of their own put the dough in a large long baking-tin and send it to the baker. One of the children, on his way back from school, fetches it and carries it home under his arm. You may often see farmers' children walking about in their wooden shoes with two or more loaves under their arms.

Vienna Cherry Cake. Make a rich biscuit dough; roll out; then put on a well-buttered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold. Belgian Poached Eggs. Cut thin round slices of bread and toast them.

Bake thirty minutes in a very slow oven or until dry. They are done when they leave the pan readily. Blanch two cups of almonds and dry them overnight. Grind very fine, add one-half cup of sugar and enough butter to knead into a very stiff paste. Roll very thin, cut in small rounds, place in baking-tin in moderate oven. When done, roll in grated almonds and powdered sugar.

Pare a number of peaches and put them whole into a baking-tin, together with layers of bread crumbs and sugar and add a few cloves. Bake until the top is brown. Serve with hot butter sauce or cream. Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander.

So we put in the yolks of eggs, and the almonds, and the flour, and the lemon peel, till it began to smell uncommon good, and then Maria showed me how to make coiled-up snakes of it on the baking-tin, as jumballs always are: and I washed my hands, and took off Fanny's apron, and went back into the parlour. I found there all whom I had left, and Hatty and Flora as well.

He put them on the hearth to cool. Then he went to the scullery, wetted his hands, scooped the last white dough out of the punchion, and dropped it in a baking-tin. Miriam was still bent over her painted cloth. He stood rubbing the bits of dough from his hands. "You do like it?" he asked. She looked up at him, with her dark eyes one flame of love. He laughed uncomfortably.

Press the mixture through a pastry tube on a baking-tin, covered with paper in portions one-half inch wide by four inches long, or drop on oblong molds; sift a little powdered sugar on top of each cake, and bake from ten to fifteen minutes in a moderate oven. Do not let brown.