Crescent cook book

Beat flour, milk and salt till smooth, then stir in Baking Powder. Beat again to mix and then a melted butter, To let batter stand improves it, CRESCENT SALLY LUNNS 2 cups Flour 114 teaspoons Crescent Baking | Powder 14 teaspoon Salt Stir in the beaten yolks of two eggs mixed with one-half cup milk and one-half cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin pans in a moderate oven, CRESCENT PICNIC BISCUITS 1 pint Flour 14 teaspoon Salt 1 teaspoon Crescent Powder 1 tablespoon Shortening Sift flour, salt and baking powder together and rub in shortening. Then mix to a soft dough with milk. Roll out three-eighths of an inch thick, cut into rounds. On half the rounds spread a little butter and a thick layer of finely chopped seasoned meat. Cover with the remaining round and press together. Brush tops with milk. Place an inch apart in greased pans and bake in a moderate oven. Baking CRESCENT WAFFLES 1 tablespoon Sugar 2 tablespoons melted Butter 2 Eggs (beaten separately) 11%4 cups Milk 2% cups sifted Flour 1⁄2 teaspoon Salt 1 teaspoon Crescent Powder Sift flour, baking powder, salt and sugar twice. Add milk, butter, eggs. Beat hard and after allowing batter to stand a few moments, fry on a smoking hot, well greased waffle iron and serve with Mapleine Syrup. dd Baking SAUCES CREAM SAUCE 2 Egg Yolks 2 tablespoons granulated Sugar 1 pint Milk 14 teaspoon Mapleine Boil the milk and add the egg yolks well beaten and mixed with the sugar and Mapleine. FROTHY SAUCE 14 cup Butter 1 cup Sugar 14% cup boiling Water 1 teaspoon Vanilla White of Egg beaten dry Cream butter, add sugar and white of egg, stir in water and flavoring, VANILLA SAUCE Boil 2 cups of sugar and 1 cup of water 6 minutes; add 2 tablespoons of butter and 1 teaspoon Vanilla. HARD SAUCE Beat 14 cup of butter to a cream, gradually beat in 1 cup of sugar and press into a dome on a glass or china plate. Grate a little nutmeg over the top. EGGLESS CAKES BOSTON GINGERBREAD 1 cup New Orleans Molasses 1% cup Sugar 14 cup Butter level teaspoon Soda cup boiling Water cup seeded Raisins teaspoon Ginger teaspoon Cinnamon cups Flour dessertspoon Crescent Baking Powder Put molasses, sugar and butter into mixing bowl, pour over them boiling water with soda dissolved in it, stir well and when mixture has cooled, add raisins, spices, flour and baking powder. Bake in shallow pan in slow oven. Chopped walnuts and very little ground cloves may be added if desired. RAISIN LUNCH CAKE Contains neither eggs or milk Stew one and one-half cups Sultana raisins in sufficient water to make two cups of juice. Put in mixing bowl; add two tablespoons of butter, one teaspoon cinnamon, one-half teaspoon allspice, one heaping tablespoon peanut butter, one cup cane sugar, enough flour to make stiff batter, possibly three cups. Stir in two heaping teaspoons Crescent. Baking Powder. Mix well. Last, stir in the raisins dredged in flour. Bake slowly in moderate oven one hour, SNOWFLAKE CAKE 1 scant cup Sugar 3¼ scant cups Flour 1 teaspoon Vanilla 14 scant cup Butter 2 cups Milk 2 teaspoons Crescent Baking Powder Cream butter, and sugar, add one tablespoon of milk from measure, beat until it forms a spongy cream, add remainder of milk and extract; beat until sugar is dissolved in the bottom. Measure flour after sifting; add baking powder, sift four times, stir (not beat) the flour in until it is thoroughly mixed, Pour in pans and let stand ten minutes, bake in moderately hot oven. Use Mapeline Icing, ECONOMY CUP CAKES 14 cup Butter or Drippings 1 cup Sugar . 1 cup Apple Sauce 2% cups Flour 2 teaspoons Crescent Baking Powder A pinch of salt and spices to taste. These