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Updated: May 26, 2025
Line a well-buttered meat-pie mould, with a hinge opening at the side; leave half an inch of paste above the mould; trim off neatly with scissors. Then lay in the game and force-meat in alternate layers, seasoning the joints with pepper and salt as you lay them. A few slices of tongue and truffles to form one layer are desirable.
This," he said, with a wave of his hand in the direction of the silently protesting Mike, "is Comrade Jackson, possibly the best known of our English cat-fanciers. Comrade Jackson's stud of Angoras is celebrated wherever the King's English is spoken, and in Hoxton." Mr. Jarvis rose, and, having inspected Mike with silent admiration for a while, extended a well-buttered hand towards him.
Beat all ingredients as fast as possible for a minute. Pour the dough into a warm, well-buttered pan and bake quickly and steadily for half an hour. The dough should be as soft as gingerbread dough. Serve hot. Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt and two teaspoons of ginger.
These delicious little fancy cakes may be made by making a rich jumble-paste rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-like edge; place on a well-buttered tin and bake.
Take part of the butter and warm it with the milk; stir in part of the flour and the yeast and let it rise; then add the other ingredients with a wine-glass of wine or brandy. Turn all into well-buttered cake-tins and let rise again. Bake slowly in a moderate oven for two hours.
Mix with 6 yolks of eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1 tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a slow oven until done. Italian Cutlets. Take tender veal cutlets; season highly with pepper and salt.
Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken. Belgian Veal Cutlets. Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
If it hardens quickly and breaks short between the teeth it is boiled enough. Now put in half a teaspoonful of baking soda, and stir it well; then pour it out into well-buttered flat tins. When partly cooled, take up the candy with your hands well buttered then pull and double, and so on, until the candy is a whitish yellow. It may be cut in strips and rolled or twisted.
Take up the three corners and pinch together tightly. Set in well-buttered pans and let them rise again and spread or brush each one with melted butter. Bake a light brown. Take coffee cake dough, add one-fourth cup of washed currants. Let rise in warm place, then toss on floured board.
Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce. Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar; add the yolks of six eggs, one at a time, and the grated peel of one lemon. Stone half a pound of raisins, and add also a little citron, cut very fine.
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