Ingredients
- a cup of boiling milk
- 3 lbs
- 3/4 lbs
- 1/2 inch in thickness
- one inch apart each way
- four articles to a powder
Directions
MRS. WIDDIFIELD.
_Contributed by Sarah Biddle Cabeen, Mrs. F. von A. Cabeen, Philadelphia, Pa._
3 lbs. flour, ¾ lbs. butter, 1 lb. sugar, 1 qt. of sponge. Rub the flour, butter, and sugar together. Then add the sponge with as much milk as will make a soft dough. Knead well and replace it in the pan to rise. This must be done in the afternoon.
Next morning knead lightly, make it into small cakes about the size of a silver dollar, and ½ inch in thickness. Place them on slightly buttered tins, one inch apart each way, set them in a warm elevated place to rise. When light, bake them in a quick oven. When done, wash them over with a little water, not having the brush too wet, or sprinkle sugar over them if not for immediate use. Let them remain on the tins to cool.
EDWARD ROBINSON--1840.
_Contributed by Mr. John Lambert, Philadelphia, Pa._
½ lb. fine chocolate, ¼ lb. arrowroot, ¼ lb. ground rice, ¼ lb. loaf sugar. Reduce the first four articles to a powder and mix all together. Mix a dessertspoonful of the mixture in a little cold water right smooth. Pour it into a cup of boiling milk, and boil a few minutes. The Racahoût should be as thick as rich chocolate.