METHOD. — Moisten the yeast with a little lukewarm water, add the eggs, and stir into the flour. Sprinkle in the salt, mix and beat well, adding milk gradually until a very light dough is formed, then cover and set aside in a warm place to rise for two or three hours. When ready, work in the butter, shape the dough into small balls, and fry in hot fat, until crisp and lightly browned. Serve with sweet sauce. STANDARD COOKERY. 295 JELLIES, JAMS, PRESERVES, FRUIT, PICKLES. Preparation of Molds. Molds, whether intended for creams or jellies, should be thoroughly clean, and when possible rinsed with cold water before being used. In preparing them for decorated creams, they are usually coated with a thin layer of jelly. To do this quickly and satisfactorily it is necessary that the molds should be quite dry, perfectly cold, and the jelly on the point of set- ting when put into the mold, which is turned over and over until thinly, but completely coated. The decoration is a mat- ter of taste; it may consist of pistachio, shredded or finely chopped, almonds, glace cherries, etc., and may afford no in- dication of the composition of the cream. But just as fre- quently the decoration consists of fancifully cut pieces of the fruit, which reduced to a puree forms the basis of the cream. This branch of cookery affords almost unlimited scope for display of artistic taste. Success in this direction depends largely on a suitable combination of contrasting or harmonising colors, and the decoration being neat and uniformly disposed. Each section of the mold must be decorated separately, and the decoration fixed firmly by means of a little cool jelly, which must be allowed to set before changing the position of the mold. For this reason the process is a slow one unless the mold meanwhile rests upon and is surrounded by ice. With- out this aid the task is almost an impossible one in hot weather. Freezing Mixture. The materials usually employed for this purpose are ice, and coarse salt, or freezing salt, the correct proportions being one pound of salt to seven or eight pounds of ice. More salt than this is often added with a view to making the mixture freeze more quickly, which it does for a short time, but the large proportion of salt causes the ice to speedily melt, and the freezing operation comes to a standstill unless the ice is fre- quently renewed. The ice tub, or outer compartment of the freezing machine, must be filled with alternate layers of crushed ice and salt. A good layer of ice at the bottom of the tub 296 STANDARD COOKERY. enables the freezing pot to turn more easily and more quickly than if it were placed on the bare wood. Varieties of Ices.

AI-modernized reading of the original text

METHOD. — Moisten the yeast with a little lukewarm water, add the eggs, and stir into the flour. Sprinkle in the salt, mix and beat well, adding milk gradually until a very light dough is formed, then cover and set aside in a warm place to rise for two or three hours. When ready, work in the butter, shape the dough into small balls, and fry in hot fat, until crisp and lightly browned. Serve with sweet sauce. JELLIES, JAMS, PRESERVES, FRUIT, PICKLES. Preparation of Molds. Molds, whether intended for creams or jellies, should be thoroughly clean, and when possible rinsed with cold water before being used. In preparing them for decorated creams, they are usually coated with a thin layer of jelly. To do this quickly and satisfactorily it is necessary that the molds should be quite dry, perfectly cold, and the jelly on the point of setting when put into the mold, which is turned over and over until thinly, but completely coated. The decoration is a matter of taste; it may consist of pistachio, shredded or finely chopped, almonds, glace cherries, etc., and may afford no indication of the composition of the cream. But just as frequently the decoration consists of fancifully cut pieces of the fruit, which reduced to a puree forms the basis of the cream. This branch of cookery affords almost unlimited scope for display of artistic taste. Success in this direction depends largely on a suitable combination of contrasting or harmonising colors, and the decoration being neat and uniformly disposed. Each section of the mold must be decorated separately, and the decoration fixed firmly by means of a little cool jelly, which must be allowed to set before changing the position of the mold. For this reason the process is a slow one unless the mold meanwhile rests upon and is surrounded by ice. Without this aid the task is almost an impossible one in hot weather. Freezing Mixture. The materials usually employed for this purpose are ice, and coarse salt, or freezing salt, the correct proportions being one pound of salt to seven or eight pounds of ice. More salt than this is often added with a view to making the mixture freeze more quickly, which it does for a short time, but the large proportion of salt causes the ice to speedily melt, and the freezing operation comes to a standstill unless the ice is frequently renewed. The ice tub, or outer compartment of the freezing machine, must be filled with alternate layers of crushed ice and salt. A good layer of ice at the bottom of the tub enables the freezing pot to turn more easily and more quickly than if it were placed on the bare wood. Varieties of Ices.

Soyer's standard cookery