Woman's wisdom : a collection of choice recipes / Published by Ladies' society of the First Presbyterian church, Owensboro, Kentucky.

Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Woman's wisdom : a collection of choice recipes / Published by Ladies' society of the First Presbyterian church, Owensboro, Kentucky. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHOCOLATE MERINGUE. Ten cents’ worth of shelled almonds, 5 of sweet choco- late, 1 teacup rolled crackers, 1 lemon, juice and rind ; 2 tablespoons cinnamon, 1 of cloves, 1 of allspice, 2 cups powdered sugar, 6 eggs. Flavor. Two teaspoons Cleveland’s Superior Baking Powder. Bake. Then spread on fruit jelly and frosting and bake until a light brown. Mrs. j. H. m’h. * CREAM SAUCE. Hah cup butter, 1 cup powdered sugar, cup cream, 1 teaspoon vanilla. Beat the butter to a cream, add the sugar, stirring constantly, then the flavoring and cream, slowly. When smooth set in hot water and cook until creamy. Mrs. b. w. g. SAUCE. Boil 1 cup of sugar and 1 cup of water 3 or 4 minutes, then stir in 1 tablesooon of butter well mixed with one tablespoon of flour. Remove bom the fire for a few minutes, and stir in the yolk of 1 egg well beaten. Miss M. v R. LEMON SAUCE. One cup sugar, ]/2 cup butter, creamed. Add the yolks of 2 eggs and 1 pt. boiling water, with the juice of a lemon, then the beaten whites. Mrs. s. T. L. EGG SAUCE One cup sugar beaten with 2 eggs, 1 heaping table- spoon butter. Cook and serve hot. Mrs. s. T. L. CHARLOTTE RUSSE. One qt. cream, 1 teaspoonvanilla, 3^ cup granulated