Lowney's Brownies

Ingredients

• 1 cup butter
• 2 eggs
• 1 cup sugar
• ^ cup nut meats
• 2 squares Lowney's Premium Chocolate
• | cup flour
• 1 teaspoon salt

Method

1. 1

   Cream butter, add remaining ingredients, spread on buttered sheets, and bake ten to fifteen minutes.

2. 2

   Cut in squares as soon as taken from oven.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 105. The excerpt below is the record exactly as published.

Lowney's Brownies I cup butter 2 eggs 1 cup sugar ^ cup nut meats 2 squares Lowney's Premium | cup flour Chocolate i teaspoon salt Cream butter, add remaining ingredients, spread on buttered sheets, and bake ten to fifteen minutes. Cut in squares as soon as taken from oven. Mushroom Meringue Make a round of meringue mixture size of a quarter. Shape stems by drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate oven. Remove from paper 266 lowney's cook book and press stems into bottom of rounds to resemble mush- rooms. Macaroons 1 cup almond paste 3 egg whites 1 cup powdered sugar ^ teaspoon almond extract Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. Bake on inverted dripping pan in a very slow oven. Remove from paper immediately. Doughnuts 1^ cups sugar 1 cup milk 2 egg yolks 4| cups flour 1 egg 1 teaspoon soda 1 teaspoon salt 2 teaspoons cream of tartar few gratings of nutmeg Beat eggs ; add sugar, dry ingredients sifted, and milk. Beat well. Add flour to make a soft dough. Chill over night if possible. Roll to one inch thickness ; cut with doughnut cutter ; fry in hot fat, turning often. Drain on brown paper. Crullers Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat. Hard Gingerbread 1^ cups butter

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