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New England cookbook, 1855-1934
Page 78
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Corn Starch Cake 2 cups sugar, 1 do corn Starch, 1/2 cup butter, 1 1/2 cups of flour, 1 teaspoonfull of cream tartar 1/2 do soda - whites of three eggs - (to make it sure) some spice - Bake in a quick oven. - Cocoa Nut drops - 1/2 lb grated nut 1/2 lb loaf sugar, whites of 3 eggs Drop on buttered paper and bake or set in a warm place - (Way without eggs) Mix the nut with the milk and sweeten to taste - (no eggs) Hard gingerbread 1 lb flour 1/2 do sugar 1/4 do butter, 2 eggs 1/2 cup of ginger - 1 teaspoon saleratus Common Sponge Cake 3 eggs 2 heaping cups of flour 1 1/2 of sugar 1/2 cup of cold water - 1 teaspoon of cream tartar 1/2 teaspoon saleratus - season with lemon or [rose?] Another kind- Hard gingerbread 1/2 lb sugar 6 oz butter 3 eggs; nutmeg a little saleratus - flour enough to roll out - 2 large spoon full of snow equal to One egg
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Corn Starch Cake 2 cups sugar, 1 do corn Starch, 1/2 cup butter, 1 1/2 cups of flour, 1 teaspoonfull of cream tartar 1/2 do soda - whites of three eggs - (to make it sure) some spice - Bake in a quick oven. - Cocoa Nut drops - 1/2 lb grated nut 1/2 lb loaf sugar, whites of 3 eggs Drop on buttered paper and bake or set in a warm place - (Way without eggs) Mix the nut with the milk and sweeten to taste - (no eggs) Hard gingerbread 1 lb flour 1/2 do sugar 1/4 do butter, 2 eggs 1/2 cup of ginger - 1 teaspoon saleratus Common Sponge Cake 3 eggs 2 heaping cups of flour 1 1/2 of sugar 1/2 cup of cold water - 1 teaspoon of cream tartar 1/2 teaspoon saleratus - season with lemon or [rose?] Another kind- Hard gingerbread 1/2 lb sugar 6 oz butter 3 eggs; nutmeg a little saleratus - flour enough to roll out - 2 large spoon full of snow equal to One egg
Szathmary Culinary Manuscripts and Cookbooks
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