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FINE CUSTARDS(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)
Half a pint of milk.
A salt-spoonful of salt.
Sufficient flour to make a thick batter.
Beat the eggs well and stir them gradually into the milk. Add the
salt, and stir in flour enough to make a thick batter.
Fry them in lard, and serve them up hot.
Eat them with wine and sugar.
They are improved by stirring in a table-spoonful of yeast.
These are excellent with the addition of cold stewed apple,
stirred into the mixtures in which case use less flour.
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