Crescent cook book

114 cups Granulated Sugar 14 cup Butter cup Milk Yolks of 3 Eggs White of 2 Eggs teaspoon Vanilla cup Nutmeats teaspoons Crescent Baking Powder 3 cups Flour Cream butter and sugar; add beaten yolks of eggs; sift baking powder and flour and add alternately with milk; add flavoring, nut meats. Lastly fold in beaten egg whites. Let stand fifteen or twenty minutes before baking, Nee FROSTING 1 cup Granulated Sugar 6 tablespoons Water Cook until it threads from the spoon. Pour this hot syrup slowly over white of one egg, which has been beaten very stiff. Beat constantly; when nearly cool, flavor. CRESCENT SPONGE CAKE 4 Eggs (beaten separate) 1 cup Sugar 4 tablespoons Water 1 cup Flour 1 teaspoon Crescent Baking Powder 1 teaspoon Crescent Vanilla Beat yolks of eggs, add sugar gradually, add water, then add flour, into which baking powder has been sifted. Lastly add flavoring and fold in whites of eggs beaten stiffly. Let stand fifteen or twenty minutes before putting in oven. ENGLISH WALNUT CAKE 1 cup Sugar ; 14 cup Butter Yolks of 4 Eggs White of 1 Egg 224 cup Milk Pinch of Salt 2 level cups Flour 2 teaspoons Crescent Baking Powder Flavoring Cream butter and sugar, to which add one whole egg and yolks of three well beaten; add milk. Sift salt, flour and baking powder together, add to mixture, also flavoring. Beat until perfectly smooth. Let stand ten minutes before putting in three pans to bake. FROSTING Whites of 3 Eggs 12 tablespoons Sugar 1 cup chopped Walnuts Beat eggs to a stiff froth, add sugar and walnut meats. Steam until thoroughly hot, then spread between layers and on top of cake, NEVER FAIL DEVIL’S FOOD 2 cups brown Sugar 14 cup Butter 1% cake Baker’s Bitter Chocolate 2 Eggs 14 cup Milk 214 cups Flour 2 teaspoons Crescent Baking Powder 1 teaspoon Vanilla Grate chocolate, pour one-half cup boiling water on it and let stand until balance of cake is mixed. Cream butter and sugar; beat eggs until light and add to mixture. Sift flour and baking powder, and add alternately with milk. Add chocolate and flavoring last. Bake in sheet or layers in moderate oven. MAPLEINE FROSTING 2 cups Sugar Piece of Butter size of walnut 24 cup Milk Boil until it forms ball when dropped in water. Remove from stove and add one teaspoon of Mapleine and stir until it begins to thicken, [PAGE TWENTY ] COOKIES GRANDMA’S COOKIES 1 cup Sugar 14 cup Shortening 1 Egg 14 cup sweet Milk 1144 teaspoons Crescent Baking Powder Pinch Salt Flour to make soft dough Cream shortening and sugar; add well beaten egg; sift baking powder, salt and flour and add alternately with milk. Make dough quite soft, just so it can be handled. Roll out thin, cut out and bake in quick oven. OATMEAL COOKIES 1 Egg 1% cup Sugar 14 cup sweet Cream 1% cup Milk 1% cup fine Oatmeal cups Flour 1 teaspoon Crescent Powder 1 teaspoon Salt Beat egg until light; add sugar, cream and milk; then these to oatmeal, flour, powder and salt mixed and sifted. Toss on a floured board, roll thin, cut in shape, bake in moderate oven, Baking GINGER SNAPS % cup Lard 14 cup Butter large cup brown Sugar cup Water : tablespoon Crescent Extract Ginger 1 teaspoon each Crescent Extract Cinnamon and Cloves 1 quart Flour 1144 teaspoons Crescent Baking Powder Rub to a smooth paste the lard, butter and sugar. Rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts, Roll out thin on a floured board, cut out with round biscuit cutter and bake on greased pan, ee — et [PAGE TWENTY-ONE] CARDAMOM COOKIES 14 cup Butter 34, cup Sugar 2 Eggs 1 scant teaspoon Cardamom Extract 2 cups Flour 1 teaspoon Crescent Powder