ISBN: 9781153896146

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustra… Mehr…

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1881 edition. Excerpt: ...Pop Overs.--One cup of flour, one cup of sweet milk, one egg, and a pinch of salt; beat thoroughly; heat the pans and butter them; fill half full with the batter, pnd bake in a quick oven. SSOFFEE Cake.--Four eggs, two cups of brown sugar, one cup of butter, one cup of molasses, one cup of cold coffee, one half pound of raisins, one half nutmeg, two teaspoons of cloves, one teaspoon of soda, and four cups of flour. Sponge Cake.--Three eggs, one cup sugar, one cup of flour, two tablespoons of sweet milk, and one teaspoon of baking powder. MRS. J. H. M. Sponge Cake, No. 2.--Two eggs, one cup of sugar, five tablespoons of water, one and a half cups of flour, one and a half teaspoons of baking powder. For jelly cake, bake in layers. Sponge Roll, No. 3.--Three eggs, one cup of sugar, one half cup of sweet milk, one cup of flour, one and a half teaspoons of baking powder; pour it thin into a baking pan, bake slowly and when done spread jelly or jam, over it, roll up and wrap it in a cloth. Sponge Cake, No. 4.--One coffee cup of sugar, same of flour, five eggs, one lemon, one teaspoon of baking powder or not. Nice. Mrs. M. p. j. Sponge Cake, No. 5.--Twelve eggs leaving out the yolks of two; eighteen ounces of sugar, twelve ounces of flour, one lemon; heat the flour. Mrs. M. P. j. Cream Sponge Cake, No. 6.--Six eggs, one pint of flour and one tablespoonful extra, one half teacup of ice water added last; two teaspoons of baking powder. For the cream--Three fourths pint of rich cream, two tablespoons of sugar, two teaspoons of corn starch; let it come to a boil; when cold, spread between the layers. Mrs. c. w. L. Sponge Cake, No. 7.--Two eggs, thoroughly beaten with one cup of sugar, one third cup of boiling water; sift two teaspoons of baking powder... Mrs. W. W. Brown, Books, Fiction and Literature, Fiction, The Illinois cook book Books>Fiction and Literature>Fiction The book has no illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from the publisher's website (GeneralBooksClub.com). You can also preview excerpts of the book there. Purchasers are also entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Original Publisher: Grace (Episcopal) Church; Publication date: 1881; Subjects: Cookery, American; Cooking / General; Cooking / Regional<

ISBN: 9781153896146

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustra… Mehr…

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1881 edition. Excerpt: ...Pop Overs.--One cup of flour, one cup of sweet milk, one egg, and a pinch of salt; beat thoroughly; heat the pans and butter them; fill half full with the batter, pnd bake in a quick oven. SSOFFEE Cake.--Four eggs, two cups of brown sugar, one cup of butter, one cup of molasses, one cup of cold coffee, one half pound of raisins, one half nutmeg, two teaspoons of cloves, one teaspoon of soda, and four cups of flour. Sponge Cake.--Three eggs, one cup sugar, one cup of flour, two tablespoons of sweet milk, and one teaspoon of baking powder. MRS. J. H. M. Sponge Cake, No. 2.--Two eggs, one cup of sugar, five tablespoons of water, one and a half cups of flour, one and a half teaspoons of baking powder. For jelly cake, bake in layers. Sponge Roll, No. 3.--Three eggs, one cup of sugar, one half cup of sweet milk, one cup of flour, one and a half teaspoons of baking powder; pour it thin into a baking pan, bake slowly and when done spread jelly or jam, over it, roll up and wrap it in a cloth. Sponge Cake, No. 4.--One coffee cup of sugar, same of flour, five eggs, one lemon, one teaspoon of baking powder or not. Nice. Mrs. M. p. j. Sponge Cake, No. 5.--Twelve eggs leaving out the yolks of two; eighteen ounces of sugar, twelve ounces of flour, one lemon; heat the flour. Mrs. M. P. j. Cream Sponge Cake, No. 6.--Six eggs, one pint of flour and one tablespoonful extra, one half teacup of ice water added last; two teaspoons of baking powder. For the cream--Three fourths pint of rich cream, two tablespoons of sugar, two teaspoons of corn starch; let it come to a boil; when cold, spread between the layers. Mrs. c. w. L. Sponge Cake, No. 7.--Two eggs, thoroughly beaten with one cup of sugar, one third cup of boiling water; sift two teaspoons of baking powder... Mrs. W. W. Brown, Books, Fiction and Literature, Fiction, The Illinois cook book Books>Fiction and Literature>Fiction, General Books LLC<