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This is a high quality book of the original classic edition
itemprop="offers" target="_external" title="" itemscope itemtype="http://schema.org/Offer">15.96
It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you.Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: If you use the bread dough, you will need to dredge in a little more flour on account of the eggs, but not very much; then set to rise as for rolls, work it down twice or thrice, then turn the dough out on the molding board lightly floured, roll it as you would pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across it from corner to corner, and you will have from each square four three-cornered pieces of paste; spread each thinly with soft butter, flour lightly, and roll up very lightly from the wide side, taking care that it is not squeezed together in any way; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a horseshoe; these will take some time to rise; when they have swollen much and look light, brush them over with white of egg (not beaten) or milk and butter, and bake in a good oven. Kringles are made from the same recipe, but with another egg and two ounces of sugar (powdered) added to the dough when first set to rise; then, when well risen two or three times, instead of rolling with a pin as for horns, break off pieces, roll between your hands as thick as your finger, and form into figure eights, rings, fingers; or take three strips, flour and roll them as thick as your finger, tapering at each end; lay them on the board, fasten the three together at one end, and then lay one over the other in a plait, fasten the other end, and set to rise, bake; when done, brush over with sugar dissolved in milk, and sprinkle with sugar. ...one pound of fine flour; add no salt if your butter is salted; then take enough water (to which you may add the well-beaten white of an egg, but it is not absolutely necessary) to make the flour into a smooth, firm dough; it must not be too stiff, or it will be hard to roll out, or too soft, or it will never make good paste; it should roll easily, yet not stick; work it till it is very smooth, then roll it out till it is half an inch thick; now lay the whole of the butter in the center, fold one-third the paste over, then the other third; it is now folded in three, with the butter completely hidden; now turn the ends toward you, and roll it till it is half an inch thick, taking care, by rolling very evenly, that the butter is not pressed out at the other end; now you have a piece of paste about two feet long, and not half that width; flour it lightly, and fold over one third and under one third, which will almost bring it to a square again; turn it round so that what was the side is now the en
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