One cupful of grated chocolate, 2 cupsful of brown
sugar, I cupful of West India mclasscs, 1 cupful of
millc, or cream, butter the size of an egg, boil until
thick, ahnost brittle stirring constantly. Turn it out on
to buttered plates, and wl:en it begins to stilTen, marK
it in squares, so that it will break easily wh^n cold.
So.ne lixeit flavored with a tablespoonful of vanilla.
Mrs \_,hz\e [jingle
Si I r:im Str.
Ca:-a:nel Filling
I scant cup of butter, 2 cups of brown sugar, % cup
of sweet milk. Mix well together and cook very fast
until it hardens slightly, when dropped in cold water.
Miss Minnie Ranike
I4I7 Bodeman Str.
Sponge Cak2
10 eggs 2 cups of sugar, 2 cups of flour, i teaspoon
of B. Powder, beat yolks and eugar to cream, Beat
whitesof eggs seperately. Flavor to suit t-dste. Bake 1
hour. Mrs W- f^agnus
863 Arch Str.
Anias Cakes
Take i prr.nd of sugar, and 4 eggs, stir >^ hour,
then add ^,4 tcaspconful of hartshorn well powdered.
Anias to taste, and flour to make very stiff; then bake
libs Minnie B^'^c
I9I3 ^.lilkr rtr.
6o Vanilla Wafers
You take Vs cup of butter, fivA Vs cup of lard mixed
and then taKe 1 cup of su^iar, i erg well beaten, % cup
of milk, 2}i cups of flour, 1 level teaspconful of B Pow-
der, ^s teaspcon of salt, at;d 2 teaspoons of vanilla.
Cream tbe butter and lard add the sugar egg milk and
vanilla, sift together thoroughly the flour, B. Powder
and salt, and add. Cut into shape and bake in a moder-
ate oven, lilies Hanna Rodin.
190I Her:.chler Str.
Ginger C.)')kies
I cupful of sugar, i cupful of molasses, 1 cupful cf
lard or butter, 2 eggs, i teaspoonful of salt, i teaspcon-
ful of ginger, ^2 teaspoonful of cloves, % teaspoonful
of cinnamon, }4 teaspconful of allspice, 1 eup of hot
water, stir in this water 1 teaspoonful of baKing scda.
Add enough flour to stiffen it, then bake in quick oven.
Miss Rose Rynott.
317 Emmett Str.
Welsh R-irebit
I cup of grated cheese, 1 egg. i teaspoon of mustard
2 tablespoons of butter, i cup of scalded milx or cream
Salt and paprica✪ Welsh Rarebit, toast or crackers. Melt the butter,
add the cheese and seasonings, when nearly melted,
pour over them the scalded milK or cream, and just
before seiving, the egg well beateu. vServeon, the toast
or crackers. Mrs Jensen.
528 Curran Str.
Newton Pudding 61
7 t^?gs, 7 tablespoons of flour, i qt of milk.✪ Newton Pudding Put the
^\'hites of the eggs, beaten lo a stiff froth, on the top of
the crust. Bake one hour in a slow oven. Serve with
a wine sauce.
Mrs T. G. Kelly
3o5 N 6 th. vStr.
Chocolate Ice Cream
8 oz. of chocolate, i pt. of milk 2 cups of sugar✪ Chocolate Ice Cream.
Boil until thick and s:nooth, then cool. When cool, add
I qt. of cream. Flavor with vanilla and freeze
INI i ss E nim a R amk e
141 7 Bodeman vStr.
Biscuits
To 1 quart of flour, add 3 teaspoonsful of B. Powder,
shorten with i tablespoonful of sweet butter, or lard,
add r teaspoonful of salt, mix with sweet milk, or cold
water✪ Biscuits, make as soft a dough as you can handle, knead
r.s-Iittle as possible, and bake immediately in a quick
oven Mrs. C Peterson
319 G;atten Str.
Ccckics
Take 2 cups of sugar, 2 eggs, ^'2 cup of lard, % cup
of L utter, I tcaspccnful of scda, disolved in a cup
ol sour milk, i teaspoonful of vanilla, flour enough to
stiffen, arid roll tliin ar.d bake in liot oven
Page 21 · 14 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.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
One cupful of grated chocolate, 2 cupsful of brown
sugar, I cupful of West India mclasscs, 1 cupful of
millc, or cream, butter the size of an egg, boil until
thick, ahnost brittle stirring constantly. Turn it out on
to buttered plates, and wl:en it begins to stilTen, marK
it in squares, so that it will break easily wh^n cold.
So.ne lixeit flavored with a tablespoonful of vanilla.
Mrs \_,hz\e [jingle
Si I r:im Str.
Ca:-a:nel Filling
I scant cup of butter, 2 cups of brown sugar, % cup
of sweet milk. Mix well together and cook very fast
until it hardens slightly, when dropped in cold water.
Miss Minnie Ranike
I4I7 Bodeman Str.
Sponge Cak2
10 eggs 2 cups of sugar, 2 cups of flour, i teaspoon
of B. Powder, beat yolks and eugar to cream, Beat
whitesof eggs seperately. Flavor to suit t-dste. Bake 1
hour. Mrs W- f^agnus
863 Arch Str.
Anias Cakes
Take i prr.nd of sugar, and 4 eggs, stir >^ hour,
then add ^,4 tcaspconful of hartshorn well powdered.
Anias to taste, and flour to make very stiff; then bake
libs Minnie B^'^c
I9I3 ^.lilkr rtr.
6o Vanilla Wafers
You take Vs cup of butter, fivA Vs cup of lard mixed
and then taKe 1 cup of su^iar, i erg well beaten, % cup
of milk, 2}i cups of flour, 1 level teaspconful of B Pow-
der, ^s teaspcon of salt, at;d 2 teaspoons of vanilla.
Cream tbe butter and lard add the sugar egg milk and
vanilla, sift together thoroughly the flour, B. Powder
and salt, and add. Cut into shape and bake in a moder-
ate oven, lilies Hanna Rodin.
190I Her:.chler Str.
Ginger C.)')kies
I cupful of sugar, i cupful of molasses, 1 cupful cf
lard or butter, 2 eggs, i teaspoonful of salt, i teaspcon-
ful of ginger, ^2 teaspoonful of cloves, % teaspoonful
of cinnamon, }4 teaspconful of allspice, 1 eup of hot
water, stir in this water 1 teaspoonful of baKing scda.
Add enough flour to stiffen it, then bake in quick oven.
Miss Rose Rynott.
317 Emmett Str.
Welsh R-irebit
I cup of grated cheese, 1 egg. i teaspoon of mustard
2 tablespoons of butter, i cup of scalded milx or cream
Salt and paprica, toast or crackers. Melt the butter,
add the cheese and seasonings, when nearly melted,
pour over them the scalded milK or cream, and just
before seiving, the egg well beateu. vServeon, the toast
or crackers. Mrs Jensen.
528 Curran Str.
Newton Pudding 61
7 t^?gs, 7 tablespoons of flour, i qt of milk. Put the
^\'hites of the eggs, beaten lo a stiff froth, on the top of
the crust. Bake one hour in a slow oven. Serve with
a wine sauce.
Mrs T. G. Kelly
3o5 N 6 th. vStr.
Chocolate Ice Cream
8 oz. of chocolate, i pt. of milk 2 cups of sugar.
Boil until thick and s:nooth, then cool. When cool, add
I qt. of cream. Flavor with vanilla and freeze
INI i ss E nim a R amk e
141 7 Bodeman vStr.
Biscuits
To 1 quart of flour, add 3 teaspoonsful of B. Powder,
shorten with i tablespoonful of sweet butter, or lard,
add r teaspoonful of salt, mix with sweet milk, or cold
water, make as soft a dough as you can handle, knead
r.s-Iittle as possible, and bake immediately in a quick
oven Mrs. C Peterson
319 G;atten Str.
Ccckics
Take 2 cups of sugar, 2 eggs, ^'2 cup of lard, % cup
of L utter, I tcaspccnful of scda, disolved in a cup
ol sour milk, i teaspoonful of vanilla, flour enough to
stiffen, arid roll tliin ar.d bake in liot oven