← Book details

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

Full book · ReadAI club library

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

by Shuman, Carrie V. · Page 80 of 124 · 43,360 words

Tip · Use the reading mode control above and choose Scroll for a smoother flow through the full text.

with powdered sugar and serve hot. BAKED APPLE DUMPLING. From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at- Large. Pare and core tart apples; fill the centers with sugar, butter and a small pinch of cinnamon or a little grated nutmeg. Make a rich, light pie crust, roll, cut in squares, fold a square around each apple, put them into a buttered pan. Now cream together half a cup of butter and a cup of sugar, and put over the whole, when they are ready for the oven, pour a little cold water into the pan, and bake slowly an hour and a half or two hours. FOAM SAUCE. From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager. Three teacupfuls of pulverized sugar; one of butter; three tablespoonfuls of flour; one teacupful of boiling water. Beat butter, sugar and flour together thoroughly; stir into the boiling water; let it boil up and flavor with vanilla, and serve immediately. CAKE SPONGE CAKE. From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager. _The recipe I send for Sponge Cake was one constantly in use twenty- five years ago, when this picture was taken, and so might well be used in connection with that recipe, which is the only one in which I fell a personal interest._ _It gives me pleasure to oblige you, and I am cordially yours for womankind, also for mankind._ Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon; small teaspoon salt. Beat yolks separately and very thoroughly; add sugar, salt, lemon juice and grated peel, and beat again. Beat whites to stiffness and add to the yolks, beating well together. Then cut the flour in slowly with large knife and _avoid beating_ after this. Bake in two deep, long, narrow tins, in rather slow oven, but hot on the bottom. The secret of success is in cutting in the flour and the baking. But few people will believe this and cannot reach my standard. I have made this cake for forty years with uniform success. SPONGE CAKE. From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady

Other legal sources