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Beat one egg lightly and add it to one-third cup of warm water and combine the two mixtures. Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean. Now toss it on a well-floured board, cover with a hot bowl and keep in a warm place.
As they did not know a soul, they smiled to every one, and when they met the same person twice they laughed and nodded to him. They were charmed with everything. They stood outside the great circus and ballet marquees and laughed at the shouting buffoons. Scraggy mountebanks performed on trumpets, and young girls with well-floured shoulders smiled alluringly from the platforms.
Add 1 cup of hot cream; season to taste and serve very hot. Greek Cakes. Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done.
Pour a bunt kitchen dough into long, well-buttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing. Take as much of the coffee cake dough as you desire, lay it on a well-floured biscuit board and mix just enough more flour with it to enable you to roll it out without sticking to the board.
Turn it every day, and rub in the pickle, which will make it ready for the table in three or four days. If to be very much corned, wrap it in a well-floured cloth, after rubbing it with salt. This last method will corn fresh beef fit for the table the day it comes in, but it must be put into the pot when the water boils.
Sweeten to taste and flavor with a pinch of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge-cake. Dutch Biscuits. Make a soft biscuit dough; then put on a well-floured baking-board and roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter.
Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with butter, pepper, salt, sage and any other aromatic herbs fancied; sew up; wrap in a well-floured cloth, tied closely with twine, and boil or steam. The garnishes for boiled fish are: for turbot, fried smelts; for other boiled fish, parsley, sliced beets, lemon or sliced boiled egg.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown.
Set it away until you have prepared the following: Rub a quarter of a pound of butter and four ounces of sugar to a cream, adding yolks of three eggs and one whole egg. Add this to the dough and work well. Let it rise about one hour, then roll out on a well-floured board, just as you would for cookies and let it rise again for at least one-half hour.
Roll it on a well-floured board until it is about 1/4 inch thick and twice as long as it is wide. Spread the surface with the 2 tablespoonfuls of butter. Mix the sugar and cinnamon and sprinkle them evenly over the buttered surface, and on top of this sprinkle the chopped raisins. Then cut the roll into slices 1 inch thick.
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