fee mill make an old fowl cook nearly.as quick as a young.
» one, and does not injure the flavor in the least.
in double roaster. Serve with currant jelly, apple sauce and
_ green peas.
_ the fowl DPOB: its back to brown the breast. ~_
come hard or grainy and can be placed on your cake three-
ahaa OWL HELPS _ =F
% WHEN SINGEING CHICKENS, I aiwaxe use whte.
ping paper, and I never have black or ‘smoked chicker s t
clean. a:
TO COOK OLD FOWL—Half a cup of vinegar in the wae
FULL GROWN DUCKS should roast for one hour, or mor ea
HOW TO ROAST FOWL—A fowl should always be placed” 3:
on its knees, instead of on its back; then the juice will nat- —
urally fall, making the white meat, which is apt to be dry,
juicy, and ‘delectable. Twenty minutes before serving, ae
- Frostings neat
“BOILED FROSTING—Secret of making good | polled frost-
ing: One and one-half cups-sugar, one-half cup water, whites
of two eggs✪ Boiled Frosting. Beat your eggs so stiff that you tan turn the
. bowl over without their running out. Boil your sugar and
water together until the thread is about three inches long; if :
Shorter your frosting will not become firm; if longer it will —
be grainy. Pour sirup slowly on egg whites, beating all the
time. Then take your egg beater and beat as long as you
can, finish beating with spoon; it may take 15 minutes. In
If these directions are followed your frosting will never be-
- quarters of an inch thick a
-. moisten with water, stir till very smooth; don’t put in to
é water (about two tablespoons), then pour over the hot water,
mes strawberries, crush thoroughly; stir into crushed -berrie
% i a delectable filling.
- jt does not run from cake. Flavor with vanilla. xe
- minutes, stir until cool; if too hard add a teaspoon of milk.
“late: when soft add one tablespoon hot water, then one egg
creams, This is an original recipe of my own... 4
- glossy appearance confectioners give. Grate your chocolate
always ready
- spoons sweet milk or cream and enough pulverized sugar to
make it stiff enough to spread easily; will frost one cake.
eee ones satisfactory than egg frosting’ even when Cees -
chea
icing and is easy to make.
hairs, or is brittle in cold water. Stir it into the ibe
Bort thick sweet cream, using about two pecsnacnes Th
_ almost make a poor cake good. :
CARAMEL FROSTINGS—One and one-half cups brown
Sugar (dark), one-half cup cream or milk (if milk is used
add a piece of butter the size of a hickory nut), and boil un-
til it threads. Take from fire and beat until thick enough SO_
Two-cups white sugar, three tablespoons milk, putter size
of walnut, one teaspoon flour; mix with milk, boil about 15
Boil one large cup of light brown sugar and a little water
long enough to become fairly firm when dropped in water
when testing it. -
Have ready one tablespoon sweet cream and one table
‘spoon of butter in a dish and pour the boiled sugar over it.
Beat till cold, or till it is thick enough to spread on the cake.
CHOCOLATE FROSTINGS—Melt three squares of choco-
well beaten, one cup powdered. sugar; flavor with veuen
This is enough for a three-layer cake.
CHOCOLATE CREAM FROSTING—Take pulverized Sura
much water, make just a good cream. I sometimes put on
~ the white frosting and then put in a little chocolate and put |
on top of white. Flavor with vanilla; tastes like chocolate
‘CHOCOLATE FROSTING HELPS—Put a bit of paraifing
size of hazel nut in chocolate frosting or fudge, to give the
en a lemon grater, then put in an air tight tin can and it bes”
EASY FP ROSTING FOR CAKE—One and one-half tabi
EGGLESS FROSTING—Teaspoon powdered gelatin, three
tablespoons hot water, one cup sugar; soften gelatin in col
If not dissolved put on stove until it is, then put in suge
and beat hard until Nght and white; lemon juice araists thi is
I always use this recipe for icing. It is always good
Page 42 · 1 recipe record on this page
Presented as published in 1900. 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
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fee mill make an old fowl cook nearly.as quick as a young.
» one, and does not injure the flavor in the least.
in double roaster. Serve with currant jelly, apple sauce and
_ green peas.
_ the fowl DPOB: its back to brown the breast. ~_
come hard or grainy and can be placed on your cake three-
ahaa OWL HELPS _ =F
% WHEN SINGEING CHICKENS, I aiwaxe use whte.
ping paper, and I never have black or ‘smoked chicker s t
clean. a:
TO COOK OLD FOWL—Half a cup of vinegar in the wae
FULL GROWN DUCKS should roast for one hour, or mor ea
HOW TO ROAST FOWL—A fowl should always be placed” 3:
on its knees, instead of on its back; then the juice will nat- —
urally fall, making the white meat, which is apt to be dry,
juicy, and ‘delectable. Twenty minutes before serving, ae
- Frostings neat
“BOILED FROSTING—Secret of making good | polled frost-
ing: One and one-half cups-sugar, one-half cup water, whites
of two eggs. Beat your eggs so stiff that you tan turn the
. bowl over without their running out. Boil your sugar and
water together until the thread is about three inches long; if :
Shorter your frosting will not become firm; if longer it will —
be grainy. Pour sirup slowly on egg whites, beating all the
time. Then take your egg beater and beat as long as you
can, finish beating with spoon; it may take 15 minutes. In
If these directions are followed your frosting will never be-
- quarters of an inch thick a
-. moisten with water, stir till very smooth; don’t put in to
é water (about two tablespoons), then pour over the hot water,
mes strawberries, crush thoroughly; stir into crushed -berrie
% i a delectable filling.
- jt does not run from cake. Flavor with vanilla. xe
- minutes, stir until cool; if too hard add a teaspoon of milk.
“late: when soft add one tablespoon hot water, then one egg
creams, This is an original recipe of my own... 4
- glossy appearance confectioners give. Grate your chocolate
always ready
- spoons sweet milk or cream and enough pulverized sugar to
make it stiff enough to spread easily; will frost one cake.
eee ones satisfactory than egg frosting’ even when Cees -
chea
icing and is easy to make.
hairs, or is brittle in cold water. Stir it into the ibe
Bort thick sweet cream, using about two pecsnacnes Th
_ almost make a poor cake good. :
CARAMEL FROSTINGS—One and one-half cups brown
Sugar (dark), one-half cup cream or milk (if milk is used
add a piece of butter the size of a hickory nut), and boil un-
til it threads. Take from fire and beat until thick enough SO_
Two-cups white sugar, three tablespoons milk, putter size
of walnut, one teaspoon flour; mix with milk, boil about 15
Boil one large cup of light brown sugar and a little water
long enough to become fairly firm when dropped in water
when testing it. -
Have ready one tablespoon sweet cream and one table
‘spoon of butter in a dish and pour the boiled sugar over it.
Beat till cold, or till it is thick enough to spread on the cake.
CHOCOLATE FROSTINGS—Melt three squares of choco-
well beaten, one cup powdered. sugar; flavor with veuen
This is enough for a three-layer cake.
CHOCOLATE CREAM FROSTING—Take pulverized Sura
much water, make just a good cream. I sometimes put on
~ the white frosting and then put in a little chocolate and put |
on top of white. Flavor with vanilla; tastes like chocolate
‘CHOCOLATE FROSTING HELPS—Put a bit of paraifing
size of hazel nut in chocolate frosting or fudge, to give the
en a lemon grater, then put in an air tight tin can and it bes”
EASY FP ROSTING FOR CAKE—One and one-half tabi
EGGLESS FROSTING—Teaspoon powdered gelatin, three
tablespoons hot water, one cup sugar; soften gelatin in col
If not dissolved put on stove until it is, then put in suge
and beat hard until Nght and white; lemon juice araists thi is
I always use this recipe for icing. It is always good