1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

393

dropping in the yeast. When it rises to a head, have the flour warmed in a basin, make a well, set the sponge, let it rise. Oil the butter and stir into the sponge, then work up into a light dough and set it to rise. Cut into rings about 6 inches in diameter and U deep, put them on tins, prove and bake in a quick oven. Brush over with milk when nearly done to glaze, or white of an egg if you prefer it.

Gaufres.

Ingredients

Flour, Pearl Sugar, Butter, Egg Powder, Baking ditto. Tepid Water,

1 lb.

1 Tablespoonful.

i lb. 1 Teaspoonful.

1 do. As required. Sift the powders and the flour carefully together, also the Make a well in the centre, oil J lb. of butter, put the gauflering irons, rub them over with fat, oil, or butter, two thirds fill them and close it. Cook over a charcoal fire, with a knife free any pieces of the cake that has run over the edges. They should be a pale straw colour when cooked, and dusted with fine white sifted sugar before serving. sugar. into it half a teacupful of tepid water, and commence to mix the flour gradually into a light batter. Heat

Dough Nuts.

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Ingredients

Flour, Butter, Pearl Sugar, Baking Powder, Egg do. Essence of Lemon, Water,

1 lb. ilb. 3 oz. 1 Teaspoonful. 1 do. 2 Drops. As required.