Galettes.
- Ingredients—1 lb. of Vienna flour.
- 1 lb. of household flour.
- 1 oz. of yeast.
- ½ lb. of butter.
- 6 eggs.
- ½ a pint of milk.
- A little sugar.
Method.—Make the milk tepid.
Then mix it smoothly with the yeast, and stir it into the household flour.
Knead it to a dough.
Rub the butter into the other flour and beat in the eggs well with the sugar.
Then knead both doughs together.
Put them to rise for about two hours.
When nicely risen, make the dough into buns.
Put them on a floured baking-sheet.
Bake in a quick oven for about ten minutes.
When nearly ready, brush over with a little white of egg to glaze them.
[JELLIES AND CREAMS.]
[To clear Jellies.]
Take a large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and shells of the eggs. The use of the whites of eggs is to clear the jelly; the shells form a filter through which to strain it. Whisk all together over a quick fire until the jelly begins to simmer; then immediately leave off stirring, and let it well boil up. The heat of the boiling jelly hardens the egg, which rises to the surface in the form of a thick scum, bringing all impurities with it. If the stirring were continued during the boiling it would prevent the scum rising properly, and the jelly would not clear.
When the jelly has well boiled up, remove it from the fire and let it stand for a few minutes till a crust is formed.
To strain it, a chair may be turned upside down, and a cloth tied firmly to its four legs. Any cloth, which is clean, and not too closely woven, will answer the purpose. Put a basin under the cloth, and pour some boiling water through it. This will make it hot, and ensure its being perfectly clean. Change the basin for a clean dry one, and pour the whole contents of the saucepan on to the cloth. The first runnings of the jelly will be cloudy, because the filter which the eggs make will not have settled in the cloth. As soon as the jelly runs slowly, and looks clear, put a clean basin under the cloth, and put the first runnings through it again, very gently, that they may not disturb the filter of egg-shells.
Strain the jelly in a warm place, out of draught. Two eggs are considered sufficient to clarify a quart of jelly, but if the eggs are small it is wise to take a third. If there is not sufficient white of egg, the jelly will not clear.
The jelly should be allowed to get nearly cold before it is put into the moulds. If it is put hot into metal moulds it is likely to become cloudy.