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McQueen Family Cookbooks item 1
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Sand Cakes - Aunt Kate 1 c. sifted flour (1/4 lb) 1/2 c. corn or potato starch (2 oz) 1/2 c. butter (1/4 lb.) 1/2 c. sugar (1/4 lb.) 1/2 grated lemon rind & 1 tsp juice 1/2 an egg Combine butter & flour. Add other ingredients. Add egg last Put in refrigerator for 1/2 hour Roll out very thin - cut with cookie cutters. Sift a little sugar over each. Bake in slow oven until yellow (325º) Pecan Puffs - Ethel Weed 3 egg whites 1 c. conf. sugar 1 c. gran. sugar 6 ozs pecans (whole don't chop) 1 tsp vanilla Beat whites - add sugar gradually. Add vanilla and pecans. Drop on greased cookie sheet. Have 1/2 pecan in each small teaspoonful. Bake 15 to 20 mins at 275º to 300º. 2/3 quantity makes about 60 cookies.
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Sand Cakes - Aunt Kate 1 c. sifted flour (1/4 lb) 1/2 c. corn or potato starch (2 oz) 1/2 c. butter (1/4 lb.) 1/2 c. sugar (1/4 lb.) 1/2 grated lemon rind & 1 tsp juice 1/2 an egg Combine butter & flour. Add other ingredients. Add egg last Put in refrigerator for 1/2 hour Roll out very thin - cut with cookie cutters. Sift a little sugar over each. Bake in slow oven until yellow (325º) Pecan Puffs - Ethel Weed 3 egg whites 1 c. conf. sugar 1 c. gran. sugar 6 ozs pecans (whole don't chop) 1 tsp vanilla Beat whites - add sugar gradually. Add vanilla and pecans. Drop on greased cookie sheet. Have 1/2 pecan in each small teaspoonful. Bake 15 to 20 mins at 275º to 300º. 2/3 quantity makes about 60 cookies.
Szathmary Culinary Manuscripts and Cookbooks
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