File:The pride of the household; the bakers' complete management (1900) (14586903679).jpg

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Identifier: prideofhousehold00hein (find matches)
Title: The pride of the household; the bakers' complete management
Year: 1900 (1900s)
Authors: Heinzer, Melton Anthony. (from old catalog) Heinzer, Katie Margaret. (from old catalog)
Subjects: Baking
Publisher: (n.p.)
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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m Copyright, 1900, by 1\(. A. & K. M. Heinzer. SPONGE BISCUITS. 48 Sponge Biscuits. I cup of sugar. 5 eg-gs. -J cup of milk. 3 cups of flour. I teaspoonful of grated ammonia. HOW TO MIX. Mix sugar, eggs, milk, ammonia and flour together andbeat 3 minutes with the hand. Grease the pans and dustthem with flour. To form these cakes fill a teaspoonful ofthe mixture for each one and drop them on the pan 3 inchesapart. Bake in a hot oven. When baked and cold, loosen them \vith a knife and icethe bottom with any kind of icing desired, which will thenform the top. This win make 60 biscuits. They will bake in 10 minutes. Copyright, 1900, by M. A. & K. M. Hciiizer. 49
Text Appearing After Image:
Copyright, 1900, by M. A. & K. M. Heinzer. RAISED DOUGHNUTS. 50 Raised Doughnuts. I pint of water (lukewarm). 1 ounce of compressed yeast.■J teaspoonful of salt. 2 tablespoonfuls of sugar.2 tablespoonfuls of butter. 1 tajblespoonful of lard.6 cups of flour. 5 drops of lemon extract.-; teaspoonful of mace. 2 eggs. HOW TO MIX. Dissolve yeast in lukewarm water and place it Into awooden bowil, then add in the salt, sugar, butter, eggs, lard,mace, lemon extract and mix lightly, then add in the flourand mix thoroughly. This dough will rise in 2^ hours.When done, lap the dough over and let it stand 15 minuteslonger, then place it on a table and roll it not quite one-halfinch thick with a rolling-pin and cut them out with a roundcutter and press a hole through the center with the finger;then place them on a board or in a box and let them rise20 minutes in warm w^eather and one-half hour in coldweather, and fry them in smoking hot lard. When brownon one side turn them over and let them f

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