Food Cusine

256. Bread in Batter Smothered.

Bread.

PAIN PERDU.

12 ounces of flour.

1 pint of mila.

2 ounces of butter melted.

2 eggs,

1 tablespoonful of golden syrup.

25 slices of bread French rolls best.

Mix the flour and milk to make a thin batter and

add the other ingredients. Let the bread slices

steep a minute or two in it, then fry them in hot

lard. They should be barely masked over with batter,

not thickly covered like fritters. May be sau*

teed in frying pans as well. Serve with syrup,

sauce, or jelly.

257. Fried Pies.

Saleable in tthe baker's shops. Make them the

same as directed for apple turnovers with dough not

very rich. Use milk to mix up with and the dough

will have a better brown color than with water.

Wet the edges with egg and water to make them

stick and keep out the grease. Drop the turnovers

into a pan of hot lard and fry them brown like

faitters or doughnuts.

258. German Pancakes.

This is an anticle specially belonging to the restaurant

bill of fare, for its only difference from common

pancakes or good wheat flour batter cakes is in

its being baked thick ; nearly as thick as the omelet

pan is deep; and such a cake almost constitutes a

a meal by itself* They have usually to be mixed up

at short notice. The following is the quickest way:

1 pint of milk to mix up with.

10 yolks of eggs.

4 ounces of melted butter 3 basting spoonfulls.

2 ounces of syrup 1 basting spoonful,

Little salt.

2 teaspoonfuls of baking powder.

1 pound or quart of flour.

1 pict more mUk to thia it down.

Put one pint of milk in a pan and all the other

things with it. Stir hard, rubbing the soft dough

smooth and free from lumps, and then add more

milk gradually. Put a spoonful of hot lard in the

small omelet frying pan, pour in about a coffee cup-

ROCKY MOUNTAIN CREAM.

ful of batter and bake it light brown on both sides.

Serve with butter and syrup. These cakes are

richer made with the yolks only than when the

whole eggs are put in.

259....