Directions For Frosting
Directions for Frosting
Beat whites of eggs to a stiff froth, add powdered sugar gradually, beating well all the time. (There are various opinions about the length…
Almond Frosting
Blanch half pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth until cold; pound…
Boiled Frosting
Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four table-spoons hot water; boil sugar briskly…
Chocolate Frosting
Six rounded table-spoons grated chocolate, one and a half cups powdered sugar, whites of three eggs; beat the whites but very little (they…
Frosting
Beat whites of two eggs to a stiff froth, add gradually half pound best pulverized sugar, beat well for at least half an hour, flavor with…
Frosting with Gelatine
Dissolve large pinch gelatine in six table-spoons boiling water; strain and thicken with sugar and flavor with lemon. This is enough to…
Frosting Without Eggs
To one heaping tea-spoon Poland starch and just enough cold water to dissolve it, add a little hot water and cook in a basin set in hot…
Minnesota Frosting
Beat whites of three eggs until frothy, not white, add one and a third pints powdered sugar gradually with one hand, beating briskly with…
Ornamental Frosting
Draw a small syringe full of the icing and work it in any design you fancy; wheels, Grecian borders, flowers, or borders of beading look…
Yellow Frosting
The yolk of one egg to nine heaping tea-spoons pulverized sugar, and flavor with vanilla. Use the same day it is made. -Mrs.
Rose Coloring
Mix together one-fourth ounce each of powdered alum and cream tartar, one ounce powdered cochineal, four ounces loaf-sugar, and
Crullers and Doughnuts (Salt-spoon soda Boil ten)
a salt-spoon soda. Boil ten minutes in a pint pure soft water; when cool bottle and cork for use. This is used for jellies, cake…
Crullers and Doughnuts (To cook these properly the fat)
To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; try with a bit…
Crullers and Doughnuts (Lated very carefully When you)
lated very carefully. When you have finished frying, cut a potato in slices and put in the fat to clarify it, place the kettle away until…
Crullers
Two coffee-cups sugar, one of sweet milk, three eggs, a heaping table-spoon butter, three tea-spoons baking-powder mixed with six cups…
Fried Cakes
One coffee-cup of not too thick sour cream, or one of sour milk and one table-spoon of butter, two eggs, a little nutmeg and salt, one…
Corn Meal Doughnuts
A tea-cup and a half boiling milk poured over two tea-cups meal; when cool add two cups flour, one of butter, one and one-half of sugar…
Cream Doughnuts
Beat one cup each of sour cream and sugar and two eggs together, add level tea-spoon soda, a little salt, and flour enough to roll.-Mrs…
Crullers and Doughnuts (One egg a cup rich milk a cup)
One egg, a cup rich milk, a cup sugar, three pints flour, three tea-spoons baking powder, (or one and a half measures Horsford's Bread…
North Star Doughnuts
One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level tea-spoon soda, spice to taste, and flour to roll. — Mrs…
Raised Doughnuts
Peel and boil four good sized potatoes; mash fine, and pour boiling water over them until of the consistency of gruel; let cool, add a…
Berlin Pancakes
Roll out dough slightly sweetened and shortened, as if for very plain doughnuts; cut in circles like biscuit, put a tea-spoon currant jam…
Cookies and Jumbles (Fat They will be perfect)
fat. They will be perfect globes when done, a little smaller than an orange. Mrs. L. S. Williston, Heidelberg, Germany.
Trifles
A quart flour, a cup sugar, two table-spoons melted butter, a little salt, two tea-spoons baking powder, one egg, and sweet milk sufficient…
Cookies and Jumbles (These require a quick oven)
These require a quick oven. A nice " finishing touch" can be given by sprinkling them with granulated sugar and rolling over lightly with…
Ada's Sugar Cakes
Three cups sugar, two of butter, three eggs well beaten, one teaspoon soda, flour sufficient to roll out.
Cookies (One cup butter two of sugar)
One cup butter, two of sugar, one of cold water, half tea-spoon soda, two eggs and just flour enough to roll. -Mrs. Mary F. Orr.
Eggless Cookies
Two cups sugar, one of milk, one of butter, half tea-spoon nut meg, half tea-spoon soda, flour to make thick enough to roll.
English Cookies
One ounce of ammonia dissolved in a pint of milk overnight, four eggs, four cups of sugar, two of butter, one table-spoon of salt, currants…
Good Cookies
Two cups sugar, one of butter, one of sour cream or milk, three eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over…
Nutmeg Cookies
Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda…
Confederate Jumbles
One and a half cups white sugar, three-fourths cup butter, three eggs, three table-spoons sweet milk, half tea-spoon soda and one of cream…
Nashville Pepper-Nuts
One pound sugar, five eggs, half pound butter, half tea-cup milk, two tea-spoons baking-powder, flour enough to roll. -Mrs. Emma G. Rea.
Lemon Snaps
A large cup sugar, two-thirds cup butter, half tea-spoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with…
Sand Tarts
Two cups sugar, one of butter, three of flour, two eggs, leaving out the white of one; roll out thin and cut in square cakes with a knife…