German Town Puffs

Ingredients

• the whites and yolks (separately) of six eggs
• nine table-spoonfuls of sifted flour
• a tablespoonful of melted butter
• a teaspoonful of salt
• make into a batter with one pint of sweet milk
• grate in a delicate flavoring of nutmeg, if you like

Method

1. 1

   Bake in little patty-pans.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.

a teaspoonful of salt and a small piece of butter or lard. Bake like flannel cakes on a griddle. Cream Cakes. Melt as much butter in a pint of milk as will make it as rich as cream ; make the flour into a paste with this ; knead well; roll it out frequently; cut in squares and bake on a griddle. Lapland Cakes, No. 1. Beat five eggs separately until perfectly light ; have ready sifted a good pint of flour ; add half a teaspoonful of salt, and make into a batter with a pint of cream. To insure their lightness I have even whipped up the cream. Bake quickly in little tin patty-pans. Nothing in the shape of bread can be more delicate or tempting. This recipe was brought by Mrs. George Tucker from North- ampton County, Va. Lapland Cakes, No. 2. One quart of milk, four eggs, to be beaten separately and made into a batter with a light quart of sifted family flour ; bake in cups or little tins. Rice Cakes. One pint of soft-boiled rice, half a pint of milk or water, add twelve spoonfuls of flour and a teaspoonful of salt, with a table-spoonful of butter ; make out into small cakes, and bake in a brisk oven. VIMOINIA COOKERY-BOOK, 25 Chocolats Cakbs. Put half a pound of nice brown sugar into a quart of flour; gift it and make it into a paste with four ounces of butter melted in as much milk as will wet it; knead it till light; roll it tolerably thin; cut it in strips an inch wide, and just long enough to lay in a plate ; bake them on a griddle ; put them on the plate, in rows, to check c^ach other, and serve them to eat with chocolate. Rick Waffles. One quart of flour, half a pint cupful of boiled rice, three eggs, and a very little butter. Make into a batter with milk and bake in waffle-irons ; salt to the taste. Obangb Cakbs. One quart of flour, one teacupf ul of meal, one cup of butter, half a pint of milk, three eggs, half a cup of yeast. Make up at night, and set to rise where it will not be apt to sour. In the morning bake in cups. Flannbl Cakbs, No. 1. One quart of flour at night, two eggs, one large kitchen spoonful of yeast, sweet milk enough to make a thin bat- ter (provide one quart) ; beat all well together and set to rise. If the batter should become too thick, add a little more milk or water. Flaxnbl Cakbs, No. 2. When one has sour milk or buttermilk only to spare for cakes they may be made satisfactorily thus : one quart of sifted flour made into a batter with two eggs beaten light, a pint and a half of buttermilk, one teaspoonful of salt, and a piece of butter the size of a walnut ; for leav- 2 26 VIRGINIA COOKKRY'BOOK. ening, put in last, dissolved in a little of the buttermilk, just enough soda to make the milk foam ; stir in quickly and bake directly afterward; an even teaspoonful is the largest measure allowable to one quart of flour in these cakes. Inglbsidb Wapplbs. (The Best Made.) Make one pint of Indian meal into mush the usual way; while hot put in a small lump of butter and a dessert- spoonful of salt ; set the mush aside to cool ; meanwhile, beat separately till very light the whites and yolks of four ^^m^ ; ad<i the eggs to the mush, and cream in gradually one quart of wheaten flour ; add half a pint of buttermilk or sour cream, in which has been dissolved half a tea- spoonful of bicarbonate of soda ; lastly, bring to the con- sistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in a proper condition for baking so soon as the batter is ready. Have a brisk fire ; butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half-full of batter, that the waffles may have room to rise. Gebmantown Pupps. Beat thoroughly the whites and yolks (separately) of six eggs till they stand alone ; cream in by degrees nine table-spoonfuls of sifted flour ; put in a tablespoonf ul of melted butter and a teaspoonful of salt ; then make into a batter with one pint of sweet n.ilk ; grate in a delicate flavoring of nutmeg, if you like

Cook this with the app: pantry check, scaling, and the assistant.