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Page Three.
Doughnuts.
Six cups of flour, one and a half cups
of sugar, three teaspoonfuls of
French Baking Powder, one
teaspoonful of salt, butter the size of
half an egg. Mix thoroughly; then add
four eggs well beaten, and moisten with
sweet milk until a soft dough. Flavor
to taste, with Hewson's Triple
Extracts, cooking in boiling
lard.
Florentine Pudding.
Put one quart of milk into your pan, let
it come to a boil, mix smoothly three
tablespoonsful of corn starch and a
little cold milk, add the yolks of three
eggs beaten, half a teacup of sugar;
flavor with Hewson's Triple
Extract Vanilla or Lemon, stir
into the scalding milk, continue
stirring till the consistency of starch
(ready for use), then put into the pan
or dish you wish to serve in, beat the
whites of the eggs with a teacup of
pulverized sugar, spread over the top,
place in the oven a few minutes, till
the frosting is pretty brown. Can be
eaten with cream, or, is good enough
without. For a change, you can bake in
cups.
Fruit Cake That Will Keep One Year.
One cup butter, one and one-half cups
sugar, six eggs, one cup flour, two and
one-half cups raisins, stoned, two and
one-half cups currants, well washed, and
one-half cup citron, one and one-half
teaspoons French Baking Powder,
two tablespoonfuls cloves, tow
tablespoons cinnamon, two nutmegs and
one-half pint brandy.
East End Silver Cake.
One and a half cups sugar, one and a
half cups flour, half cup butter, half
cup sweet milk, half cup corn starch,
one and a half teaspoonfuls French
Baking Powder, and whites of six
eggs. Flavor with Hewson's Triple
Extracts to suit taste.
Egg Pudding.
Four eggs well beaten, four tablespoons
of flour, add to the eggs until a smooth
mass, then add a pint of milk slowly; a
pinch of salt. Beat all smooth
together. Put in a well buttered dish,
and bake about twenty minutes. Eat with
sauce made of butter and sugar well
beaten together to a cream, flavored
with Hewson's Triple Extract
Vanilla.
Graham Puffs.
One and a half pints Graham flour, two
large teaspoonfuls French Baking
Powder, one teaspoonful salt,
two eggs and one pint milk. Sift the
Graham flour, salt and Powder together
and add the beaten eggs and milk. Mix
into a smooth batter, fill into gem
pans, well greased, and bake in a hot
oven.
Ice Cream.
One quart rich milk, three eggs --
whites and yolks beaten separately and
very light, four cups sugar, three pints
rich sweet cream, four teaspoonfuls
Hewson's Triple Extract Vanilla or
Lemon. Heat the milk to the
boiling point, add the yolks and sugar,
stirring well. Now add the hot milk, a
little at a time, beating the whole
time. Now set the dish inside another
containing boiling water, and boil until
thick as boiled custard, then pour into
another dish to cool, after which beat
the cream, and flavor. It is now ready
for freezing. Always use rock salt for
freezing, as common will not do.
Icing for Cake.
One cup sugar, put water enough to make
it moist, let it boil to the consistency
of syrup, then beat the whites of two
eggs and pour it on the boiling sugar,
stirring briskly all the time.
Jumbles.
Two cups of sugar, one of butter, one of
milk, four eggs, two teaspoonfuls of
French Baking Powder. Flour
to make it stiff enough to roll out.
Cut into shape and bake in quick oven. |
