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Then make then up in little cakes, and prick them full of holes; you muct bake them in a wuick oven unclosed. The Cakes should be about the bigness of a hand-breadth and thin: of the cise of the Sugar Cakes sold at Barnet.

The English, Scotch, and Dutch immigrants originally brought the first cookies to the United States.

Do not burne them if they be three or foure days olde they bee the better.

As people started to explore the globe, biscuits (hardtack) became the ideal traveling food, because they stayed fresh for long periods Hardtack proved a portable food that had a long storage life and was perfect for traveling.

With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.

From the web site, In 510 BC , hungry soldiers of the Emperor Darius were near the river Indus, when they discovered some “reeds which produce honey without bees.” Evidently this early contact with the Asian sources of sugar cane made no great impression, so it was left to be re-discovered in 327 BC by Alexander the Great, who spread it’s culture through Persia and introduced it in the Mediterranean.

As technology improved during the Industrial Revolution in the 19th century, so did the ability of bakers to make a wide range of sweet and savory biscuits for commercial consumption.

Despite more varieties becoming available, the essential ingredients of biscuits didn’t change.

During the 17th and 18th centuries in Europe, baking was a carefully controlled profession, managed through a series of Guilds or professional associations.

One simply called “Cookies” and the other called “Chriftmas Cookey.” This was the first cookbook authored by an American and published in the United States(NOTE: Actual Quotes).

Cookies – One pound fugar boiled flowly in half pint of water, fcum well and cool, add 1 tea fpoon perlafh, diffolved in milk, then two and a half pounds of four, rub in 4 ounces of butter, and two large fpoons of finely powdered coriander feed, wet with above; make rolls half an inch thick and cut to the fhape of pleafe; bake fifteen or twenty minutes in a flack oven – good three weeks.

Christmas Cookery – To three pound of flour, fprinkle a tea cup of fine powdered coriander feef, rub in one pound of butter, and one and half pound fugar, diffolve one tea fpoonful of pearlath in a tea cup of milk, kneed all together well, roll three quarter of an inch thick, and cut or ftamp into fhape and fize you pleafe, bake flowly fifteen or twenty minutes; tho’ hard and dry at firft, if put in an earthern pot, and dry cellar, or damp room, they will be finer, fofter and better when fix months old.

There are hundreds upon hundreds of cookie recipes in the United States.

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