603. Waffles. Dissolve half a pound of fresh
butter in a quart of new milk ; then thoroughly mix
with the above a quart of flour ; add six fresh eggs
which you have previously beaten very light, and a
little salt. Bake in waffle-irons, which should be
greased with good butter after the baking of each
waffle. Butter the waffles while very hot, before
serving, and serve with them one and a half table-
spoonfuls of powdered cinnamon, well mixed with
six tablespoonfuls of powdered sugar✪ Waffles. When very
rich cream may be procured, three or four table-
spoonfuls may be added to the milk in the above re-
ceipt.
604. Gingerbread. Mix well with a pint of
2IO FRENCH DISHES.
molasses half a pound of sugar, half a pound of but-
ter, and three eggs. Dissolve an ounce of baking
soda in a pint of water, which add to the above in-
gredients, with also an ounce of ground ginger ; then
add two pounds of flour ; mix all well together, and
bake in a moderately hot oven.
605. Ginger Snaps. Sift half an ounce of
baking soda through a pound and three quarters of
flour ; also sift half a pound of sugar through the
flour, which then mix well with half a pound of but-
ter ; add half an ounce of ginger, the same of ground
allspice ; mix together a pint of molasses✪ Gingerbread with half
a gill of water, which add to the other ingredients,
mixing all thoroughly together ; roll out very thin
and bake until very crisp. When ginger snaps are
liked very hot, sometimes red pepper is added.
606. Cookies. Take four ounces of butter,
three ounces of pulverized sugar, and six ounces of
flour ; rub all together until in crumbs ; add two
yolks of eggs✪ Cookies, which mix thoroughly together with
the above ingredients until quite smooth. Put this
mixture on a plate, which cover with another plate,
and let it rest in a cool place for half an hour ; roll
it out an eighth of an inch thick, cut it out in small
rounds a little larger than a silver dollar, and bake
in a moderate oven until colored a very light brown ;
spread some raspberry jam on half of the rounds,
and cover with the other half.
607. Boiled Potatoes. Take about twelve po-
tatoes, which wash well in cold water ; peel them,
cutting out the eyes or any black specks which the
APPENDIX. 211
potatoes may have ; then, put them in a saucepan in
which there is enough cold water to cover them,
sprinkle them over with about a teaspoonful of salt✪ Boiled Potatoes,
and put them on the fire for about half an hour,
then pierce them with a fork, to see if they are
thoroughly done ; if so, drain them, place a cloth on
top of them, cover the saucepan with its lid, and
put it at the side of the range, to steam the potatoes
until quite dry, and serve them very hot. Some
persons prefer them boiled and served with the
skins on, or boiled in their skins and peeled before
serving.
Page 97 · 5 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
603. Waffles. Dissolve half a pound of fresh butter in a quart of new milk ; then thoroughly mix with the above a quart of flour ; add six fresh eggs which you have previously beaten very light, and a little salt. Bake in waffle-irons, which should be greased with good butter after the baking of each waffle. Butter the waffles while very hot, before serving, and serve with them one and a half tablespoonfuls of powdered cinnamon, well mixed with six tablespoonfuls of powdered sugar. When very rich cream may be procured, three or four tablespoonfuls may be added to the milk in the above receipt.
604. Gingerbread. Mix well with a pint of
molasses half a pound of sugar, half a pound of butter, and three eggs. Dissolve an ounce of baking soda in a pint of water, which add to the above ingredients, with also an ounce of ground ginger ; then add two pounds of flour ; mix all well together, and bake in a moderately hot oven.
605. Ginger Snaps. Sift half an ounce of baking soda through a pound and three quarters of flour ; also sift half a pound of sugar through the flour, which then mix well with half a pound of butter ; add half an ounce of ginger, the same of ground allspice ; mix together a pint of molasses with half a gill of water, which add to the other ingredients, mixing all thoroughly together ; roll out very thin and bake until very crisp. When ginger snaps are liked very hot, sometimes red pepper is added.
606. Cookies. Take four ounces of butter, three ounces of pulverized sugar, and six ounces of flour ; rub all together until in crumbs ; add two yolks of eggs, which mix thoroughly together with the above ingredients until quite smooth. Put this mixture on a plate, which cover with another plate, and let it rest in a cool place for half an hour ; roll it out an eighth of an inch thick, cut it out in small rounds a little larger than a silver dollar, and bake in a moderate oven until colored a very light brown ; spread some raspberry jam on half of the rounds, and cover with the other half.
607. Boiled Potatoes. Take about twelve potatoes, which wash well in cold water ; peel them, cutting out the eyes or any black specks which the
potatoes may have ; then, put them in a saucepan in which there is enough cold water to cover them, sprinkle them over with about a teaspoonful of salt, and put them on the fire for about half an hour, then pierce them with a fork, to see if they are thoroughly done ; if so, drain them, place a cloth on top of them, cover the saucepan with its lid, and put it at the side of the range, to steam the potatoes until quite dry, and serve them very hot. Some persons prefer them boiled and served with the skins on, or boiled in their skins and peeled before serving.
Records on this page
WafflesGingerbreadGinger SnapsCookiesBoiled Potatoes