Download Recipes Tried And True (1894 Cookbook) by First Presbyterian Church, Marion, Ohio Ladies Aid Society PDF
By First Presbyterian Church, Marion, Ohio Ladies Aid Society
It is a REPRINT, no longer the unique ebook. textual content basically. even though in placing forth this little publication we don't declare that we're filling a "Long felt want," but we do suppose that its many attempted and real recipes from our personal housekeepers might be very welcome. We additionally think that it'll not just be welcomed via those that realize the names and advantages of many of the individuals, yet via all housekeepers, old and young. There can by no means be too many is helping should you, thrice an afternoon, needs to meet and solution the valuable query, "What we could eat?"-Ladies reduction Society. Approx. eight x nine. members index. smooth conceal. colour of canopy may perhaps range.
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It is a REPRINT, now not the unique ebook. textual content in simple terms. even though in placing forth this little booklet we don't declare that we're filling a "Long felt want," but we do think that its many attempted and real recipes from our personal housekeepers should be very welcome. We additionally think that it'll not just be welcomed via those that realize the names and advantages of many of the individuals, yet by means of all housekeepers, old and young.
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Additional info for Recipes Tried And True (1894 Cookbook)
MRS. A. C. AULT. Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste. YELLOW LAYER CAKE. MRS. A. C. AULT. One and one-half cups sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfuls baking powder, three eggs (separate whites). Flavor to taste. BLACKBERRY JAM CAKE. OZELLA SEFFNER. Two-thirds cup of butter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flour, two teaspoons of baking powder, one teaspoon each of cinnamon and allspice, one-half teaspoon of cloves, one-quarter cup of chopped citron, one cup of either walnuts or hickory nuts, vanilla flavoring.
Mix the cake part, adding soda last. Dredge the fruit with flour before putting in. Bake in one large loaf, or two smaller ones. Use "ELECTRIC LIGHT FLOUR" with these cake recipes. COFFEE CAKE. MRS. T. H. LINSLEY. One cup butter, two cups brown sugar, one cup liquid coffee, six eggs, one cup currants, one cup raisins, two teaspoons ground cinnamon, two teaspoons ground cloves, one teaspoon soda, and three cups flour. HICKORY NUT CAKE. MRS. T. H. LINSLEY. One cup butter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour, one heaping teaspoon baking powder.
Bake in an oven suitable for bread. This cake will keep a long time. RAISIN CAKE. MRS. FRANK ARROWSMITH. Two cups of brown sugar, one scant cup of butter, one cup of sweet milk, four eggs, one and one-half teaspoons of baking powder, three cups of flour, one teaspoon each of cinnamon and cloves, one pound of raisins. This makes two cakes. Pour boiling water on the raisins, and let stand a few minutes before stoning them. DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART. Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasses, stirring often; let cool over night.