Name: Rare old receipts
Author: Jacqueline Harrison Smith

!>fo6R mwm ran §«$» ALBERT R. MANN LIBRARY New York State Colleges of Agriculture and Home Economics at Cornell University TX 715.S66R e " UniVersi,yUbrary Rare old receipts, 3 1924 003 575 465 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003575465 Rare Old Receipts COMPILED BY Mrs. W. Hinckle Smith THE JOHN C. WINSTON COMPANY PHILADELPHIA fcAYC NOTICE 'The title and contents of this book are pro- tected by Copyright and may not be reprinted or published without written permission. Copyright 1906, by Jacqueline Harrison Smith. T' O CONTRIBUTORS* Mrs. Davis Carneal Anderson. 'Cincinnati O. Mrs. Ferree Brinton St. Davids, Pa. Mrs. Francis von A. Cabeen Philadelphia, Pa. Miss Clara Townley Chase Philadelphia, Pa. Mrs. De Courcey May Baltimore, Md. Mrs. George A. Dunning West Chester, Pa. Mrs. Lewis H. English New Haven, Conn. Mrs. Elizabeth Esling Stuttgart, Germany Mr. Charles H. A. Esling Stuttgart, Germany Mrs. George D. Fowle . Philadelphia, Pa. Mrs. John C. Groome Philadelphia, Pa. Mrs. Anthony M. Hance Philadelphia, Pa. Mrs. James Haughton Bryn Mawr, Pa. Mrs. Charles F. Hinckle PhiladelpHia, Pa. Mrs. Elisha Howard. ., Providence, R. I. Mr. C. Hartman Kuhn — Philadelphia, Pa. Mr. John Lambert Philadelphia, Pa. Mrs. Charles M. Lea Philadelphia, Pa. Mrs. A. D. Lockwood Providence, R. I. Mrs. Charles E. Maud Monterey, California Mrs. James Mauran Rhodes '. Ardmore, Pa. Mr. William Attmore Robinson Philadelphia, Pa. *Mrs. Frank Samuel Philadelphia, Pa. Mrs. Wm. Carpenter Scott Ardmore, Pa. Mr. Jonathan Dickinson Sergeant Philadelphia, Pa. Mrs. John Swan Baltimore, Md. Mrs. Robert W. Stuart New York City 'Mrs. Fred'k Sylvester .Haverford, Pa. Miss Anne H. Wharton Philadelphia, Pa. 3 RARE OLD RECEIPTS. LADY BALTIMORE CAKE. Contributed by Mrs. Edith Lockwood Danieldson Howard, Mrs. Elisha Howard, Providence, Rhode Island. lyi pounds sugar, 3 eggs, 1% pounds flour, i 1 /* tumblerfuls of water, 1% pounds butter; cream butter and sugar together, add one egg at a time, beating vigorously; add one-half the flour, then the water, and then the rest of the flour. When all are well mixed, add 1 teaspoonful baking powder. This makes three large round cakes. Filling — One cup chopped raisins, 1 cup English walnuts, broken up. Mix in boiled icing and spread between cakes, saving enough for the top of cake. Icing — Two tumblers sugar, 1 tumbler water. Boil till syrup will spin like glass, then pour in the whites of 2 eggs well beaten ; beat the white till it thickens and put in the nuts and raisins. Flavor cake with extract of almond, and icing with 1 teaspoonful of vanilla and 1 teaspoonful of rose. YORKSHIRE MUFFINS. Contributed by Mrs. Davis Corneal Anderson, Cincinnati, Ohio. 3*/2 pounds flour, 1 cake of yeast, % ounce salt, 1 quart tepid water. Mix together, beat twenty minutes. Set at night, beat down in the morning; let rise again; beat down a second time; turn out on bed of flour and with a spoon turn over in the flour. Grease the muffin rings ; set rings in a pan, fill with batter and let rise level with pan and bake on top of range. 5 .& RARE OLD RECEIPTS GINGER SNAPS. Contributed by Mrs. A. D. Lockwood, Providence, R. I.

AI-modernized reading of the original text

ALBERT R. MANN LIBRARY New York State Colleges of Agriculture and Home Economics at Cornell University TX 715.S66R e " UniVersi,yUbrary Rare old receipts, 3 1924 003 575 465 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003575465 Rare ld Receipts COMPILED BY Mrs. W. Hinckle Smith THE JOHN C. WINSTON COMPANY PHILADELPHIA NOTICE 'The title and contents of this book are protected by Copyright and may not be reprinted or published without written permission. Copyright 1906, by Jacqueline Harrison Smith. O CONTRIBUTORS* Mrs. Davis Carneal Anderson. 'Cincinnati O. Mrs. Ferree Brinton St. Davids, Pa. Mrs. Francis von A. Cabeen Philadelphia, Pa. Miss Clara Townley Chase Philadelphia, Pa. Mrs. De Courcey May Baltimore, Md. Mrs. George A. Dunning West Chester, Pa. Mrs. Lewis H. English New Haven, Conn. Mrs. Elizabeth Esling Stuttgart, Germany Mr. Charles H. A. Esling Stuttgart, Germany Mrs. George D. Fowle . Philadelphia, Pa. Mrs. John C. Groome Philadelphia, Pa. Mrs. Anthony M. Hance Philadelphia, Pa. Mrs. James Haughton Bryn Mawr, Pa. Mrs. Charles F. Hinckle Philadelphia, Pa. Mrs. Elisha Howard. ., Providence, R. I. Mr. C. Hartman Kuhn — Philadelphia, Pa. Mr. John Lambert Philadelphia, Pa. Mrs. Charles M. Lea Philadelphia, Pa. Mrs. A. D. Lockwood Providence, R. I. Mrs. Charles E. Maud Monterey, California Mrs. James Mauran Rhodes '. Ardmore, Pa. Mr. William Attmore Robinson Philadelphia, Pa. *Mrs. Frank Samuel Philadelphia, Pa. Mrs. Wm. Carpenter Scott Ardmore, Pa. Mr. Jonathan Dickinson Sergeant Philadelphia, Pa. Mrs. John Swan Baltimore, Md. Mrs. Robert W. Stuart New York City Mrs. Frederick Sylvester .Haverford, Pa. Miss Anne H. Wharton Philadelphia, Pa. LADY BALTIMORE CAKE. Contributed by Mrs. Edith Lockwood Danieldson Howard, Mrs. Elisha Howard, Providence, Rhode Island. lyi pounds sugar, 3 eggs, 1% pounds flour, i 1 /* tumblerfuls of water, 1% pounds butter; cream butter and sugar together, add one egg at a time, beating vigorously; add one-half the flour, then the water, and then the rest of the flour. When all are well mixed, add 1 teaspoonful baking powder. This makes three large round cakes. Filling — One cup chopped raisins, 1 cup English walnuts, broken up. Mix in boiled icing and spread between cakes, saving enough for the top of cake. Icing — Two tumblers sugar, 1 tumbler water. Boil till syrup will spin like glass, then pour in the whites of 2 eggs well beaten ; beat the white till it thickens and put in the nuts and raisins. Flavor cake with extract of almond, and icing with 1 teaspoonful of vanilla and 1 teaspoonful of rose. YORKSHIRE MUFFINS. Contributed by Mrs. Davis Carneal Anderson, Cincinnati, Ohio. 3*/2 pounds flour, 1 cake of yeast, % ounce salt, 1 quart tepid water. Mix together, beat twenty minutes. Set at night, beat down in the morning; let rise again; beat down a second time; turn out on bed of flour and with a spoon turn over in the flour. Grease the muffin rings ; set rings in a pan, fill with batter and let rise level with pan and bake on top of range. GINGER SNAPS. Contributed by Mrs. A. D. Lockwood, Providence, R. I.