|
|
Directions:
Boil one cup of milk and when boiling stir in quickly one-half cup of
sifted flour and work smooth until all lumps are out and it is the
consistency of soft mashed potatoes. Stir all the while over fire. When
smooth remove from stove and while yet warm break in, one by one, yolks
of three eggs, a pinch of salt, then the beaten whites of three eggs.
Bake in well-buttered hot square pans, in very hot oven, from fifteen to
twenty minutes. Serve as soon as done with jelly or preserves. If batter
is not thick enough a little more flour must be added to the milk.
The Most Popular Dessert Cookbooks
• The Best Ice Cream Maker Cookbook Ever• The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts• Baking and Pastry: Mastering the Art and Craft• The Cake Mix Doctor• Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights• The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen• Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments• Baking with Julia Savor the Joys of Baking with America's Best Bakers• Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make• Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens)
|
|
|