Myra's cookery book

... ... Bake in a slow oven. II... ... Serve cold. 47.- -MILANESE ROLLS. Order. Ingredients. Quantities. Method. I... Flour 5 lb. ... Dry and sift. 2... Powdered sugar 3 lb. ... Add. 3... Yolks of eggs 3 Beat and add. 4... Whites of eggs 2 Beat to a froth, and add. CAKES A.\D BISCUITS. 359 MILANESE ROLLS — {continued). Order. Ingredients. Quantities. Method. 5 — Salt A pinch;.. Add. 6... Lemon peel ... I lemon... Chop fine, and add. 7- ... Mix well together, without adding any water. 8... ... ... Divide into equal portions, and shape like rolls. g... ... Bake for lo or 15 minutes in a slow oven on buttered tins. 10... ... Serve cold. Note.— The paste can be made into all kinds of shapes, and, if liked, sprinkled with browned slices of almond, with pieces of angelica or preserved cherries, and brushed over with yolk of egg, before baking. 48-CROQUETS. Order. Ingredients. Quantities. Method. I... Eggs 5 Break into a basin. 2... Sifted sugar ... I lb. .,. Add. 3- Sweet almonds 12 OZ. ... Blanch, cut in slices, and add. 4... Flour I lb. ... Add gradually, and mix well. 5... Essence of lemon A few drops Add, if liked. 6... ... Stir till the mixture is quite smooth. 7... Yolk of egg ... • •• Divide it in fingers. 8... I Brush over them. 9... Bake in a slow oven on a buttered tin. 10... ••• •». Serve cold. I sGo MYRA’S cookery BOOK. SECTION XVIII.— COMPOTES OF FRUIT. l.-APRICOT COMPOTE. Order. Ingredients. Quantities. Method. I... Apricots 6 or 8 ... Choose them not too ripe. 2... ... Cut them in two and take out the stones. 3--- 4... Sugar Water i lb. ... 1 pint ... 1 Boil in the fryingpan. 5... ... ... Put in the apricots. 6... ... Let them boil and skim. 7... ... ... ... When the fruit is tender, put it into a deep dessert dish. 8... ... Reduce the syrup, pour over, and serve cold. 2.-APPLE MARMALADE. Order. Ingredients. Quantities. Method. I... Apples 12 Peel, take out the core, and chop into an earthen jar half full of water. 2... Powdered siignr i lb. ... I 3- Vanilla, lemon or cinnamon flavouring . 4 • ... I I Add. I 4... Butter 2 OZ. J 36i CdSirOTES OF fruit. APPLE MARMALADE— Order. Ingredients, Quantities. Method. 5- ! Cover the earthen jar and put it in the oven. 6.. • • • . . Let it bake 20 minutes. 7... ... ... .. Pass the apples through a cullender. 8... ... ... Put them into a stewpan and stir till all the water is evaporated. 9... ... ... Dress on a dessert dish and sprinkle sugar over, and serve cold. 3. ^APPLES, (in benrfe. Order. Ingredients. Quantities. Method. I... Small apples 12 Peel and take out the core, without « Slices of toast cutting the fruit. 2... ... Cut into slices proportioned to the (crumb) size of the apples, and butter them. 3" Butter ij oz. ... Melt in a pie-dish. 4... ... Put in the toast. 5... Sugar Put the apples on the toast. 6... ... Put into each core-hole. 7- Butter ... Put a little lump on the top of the sugar, and add more of both as 8... needed. Put the dish in the oven to bake, 4-APPLES, an bciiyre et atiM confitures. Order. Ingredients. Quantities. Method. X..I Apples ... 12 Peel and lake out the cor’. 2... Sugar 3 oz. Melt in the frying pan over a sldiV