FoodNet

Burlington ladies cook book & 25 secrets of success

1901

Page 18 · 12 recipe records on this page

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
I cup of butter, 2 cups of sugar, beat to a cream, i cup of sweet milK, 2 teaspoons of B. Powder, sifted with 234 cups of flour, \\hites of 6 eggs beaten light. This makes 5 layers. Seperate enough dough for two layers, add to it i tea?pccntul of red fruit coloring and baKe. — Filling & Frosting; : whites of 2 eggs, 1 cup of jDowdered sugar, V2 cup of butter✪ Pink & White Layer Cake, and flavor to taste Pink Frosting : whites of 2 eggs, i cup of red sugar, ^■2 cup of butter, and spread on top of caKe. Mrs G- H f^bbisiefken. IS03 Agency Ave. (CaUln^ (iavd5 40 C. . loo (HIJ5. ^it, Burlington Soft Ginger Bread 51 6 cnpsful of flour, 3 of molasses, 1 of cream, t of lard or butter, 2 ergs, 1 teaspoonful of saleratus, and 2 of ginger✪ Soft Ginger Bread. '^^^ B- Sei^ii- 1607 Agency Ave. Baked v^qua«h Cut in pieces, scrape well, baKe l"ro;n one to one & a half hours✪ Baked Squash, accordnig to tliicKness of squash. To be eaten with salt and butter. Mrs K- Sen"- 327 Gertrude Str. Breakfast Gems 1 cup of sweet milk, lyj cups of Hour; i egg, 1 tea- spoon of salt. 1 teaspoon of B. Powder✪ Breakfast Gems, beaten together 5 miriUtes; bake in hot gem pans, in a hot oven about 15 minutes. Mrs Sowden 609 Garfield Ave. Corn Starch Cake 2 cups of sugar, 1-2 cup of butter, 1 cup of sweet milk. 2 cups of flour, 1 cup of cornstarch, the whites of 7 eggs beaten stiff, 2 teaspoonsful of B. Powder✪ Corn Starch Cake. Stir the butter and sugar to a cream, sift the flour and cornstarch together, add the eggs last. Mix in the dish and ilavor with lemon. Miss pann}^ pritsche 2107 Agency Str. 52 Cottage Pudding AVarm 2>'^ taljles^wonsriil of bntlcr, stir iu a cup of sugar, atid 2 eggs well beaten. 2 teaspoonsful o*' C:\ai:i of Tartar, in 1 pint of flour, and iteaspoonful of soda disolved -n r cup of milk, flavor with nutme,2: or knicn✪ Cottage Pudding. Eake j^v, of -^tj hour, and serve hoi with sauce. Miss Aggie Haiigh laoo Plank vStr. A^ienr.a Crcnrj Cale 4 cg'gs, I cup of .sugar. I cup of fiour, i tablespoon of melled butter, 3 teaspoons of E. Powder, 1 teaspoon of lemon; bake in Jelly tins. —Cream : 1 cupof thxK sour cream, 1 cup of sugar, i cup of hickory nut or walnut m.eats rolled fine;✪ Aienr.a Cream Cake .-tir altogether, and boil 5 minutes, spread between the layers; ice the top. Delicious. Miss f\nna [^ink. 12 r 6 Paterson Str. Molasses Candy T cup of molasses, 2 cnps of sugar, i tablespoonful of vinegar, a little butter✪ Molasses Candy & vanilla. Boil 10 minutes, then cool enough to pull. Miss Bertha S^nn. 1607 Agency Str. Ginger Snaps Boil together i cup each molas.ses, butter, and su^^ar add 2 teaspoons each soda, and cinnamon, 1 each elo- • ves and ginger, flour enough to roll out smooth✪ Ginger Snaps, roil thin, and caKc quickly. Miss Ruth pink. 12 11 Hartktt Str. Prune Scoffle 53 Take i pint of prunes already \vell stewed & shredded and seeds taken out, the whites of 4 eggs beaten very stiff. 1 tablespoonful of powdered sugar, i pinch of baKing soda, add the last thhig i tablespoonful of prune juice✪ Prune Scoffle. Bake in pudding dish about I5 minutes. Serve cold with cream. N^' rs tVorrison 80S N lo th. .-^tr. Fried Tomatoes Take a couple of large ripe tomatoes and wash clean, but do not peel; slice in thick slices, then season with v'^^^iigar, Fait & pepper, and dip in flour, then fry in hot butter Serve them while hct. ✪ Fried Tomatoes