Old-time recipes
Cookies and small cakes
424 recipes from 54 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Cookies and small cakes424
| Cookbook | Click a line to open it |
|---|---|
| Catering for Special Occasions, with Menus and Recipes (1911) | Afternoon Teas |
in a slow If liked they should be slightly baked. After removing invert paper, and wet with a cloth wrung out of water, when macaroons will easily slip oil. Almond paste ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 41. | |
| The Creole Cookery Book (1885) | Almond and Macaroon Custard |
Boil in } pint of rich milk a handful of bitter almonds, blanched and broken up; when highly flavered, strain that milk and set aside; boil 1 quart of milk by itself, ... From The Creole Cookery Book, 1885, page 189. | |
| The Creole Cookery Book (1885) | Almond Cakes |
One Ib. of butter beaten to a cream, Ib. of finely pounded white sugar, 4 lb. dried and sifted flour, and the same quantity of blanched sweet almonds cut into small thin ... From The Creole Cookery Book, 1885, page 142. | |
| The Boston Cooking-School Cook Book (1896) | Almond Cookies |
% cup butter y^ tablespoon cinnamon 1 ^gg Clove > % tablespoon y^ cup almonds, blanched Nutmeg \ each and finely chopped Grated rind y^ lemon % cup sugar 2 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 568. | |
| Common Sense in the Household (1871) | Almond Macaroons |
Prepai'e the almonds the day before you make the cakes, by blanching them in boiling water, stripping off the skins, and pounding them when perfectly cold—a few at a ... From Common Sense in the Household, 1871, page 332. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Almond Macaroons |
Half a pound of sweet almonds, half a pound of fine white sugar, the whites of two eggs; blanch the almonds and pound them to a paste; add to them the sugar and the eggs ... From Mrs. Porter's New Southern Cookery Book, 1871, page 267. | |
| Housekeeping in Old Virginia (1879) | Almond Macaroons |
One-half pound almonds, blanched and pounded, with a teaspoonful essence of lemon, till a smooth paste. Add an equal quantity of sifted white sugar and the whites of two ... From Housekeeping in Old Virginia, 1879, page 469. | |
| The Dixie Cook-Book (1883) | ALMonD Macaroons |
Pour boiling water on half a pound almonds, take skins off and throw into cold water for a few moments, then take out and pound (adding a table-spoon essence lemon) to a ... From The Dixie Cook-Book, 1883, page 118. | |
| La Cuisine Creole (1885) | Almond Macaroons |
Blanch and pound with a little rose-water half a pound of almonds; add half a pound of sifted sugar, the whites of two eggs (not beaten), form into a paste. Dip your ... From La Cuisine Creole, 1885, page 173. | |
| La Cuisine Creole (1885) | Almond Macaroons |
To a pound of the best white sugar, sifted, add a pound of blanched almonds; put in a few drops of rose¬ water as you beat them together in a mortar. Add to them the ... From La Cuisine Creole, 1885, page 173. | |
| The White House Cook Book (1887) | Almond Macaroons |
HALF a pound of sweet almonds, a coffeecupful of white sugar, the whites of two eggs; blanch the almonds and pound them to a paste; add to them the sugar and the beaten ... From The White House Cook Book, 1887, page 408. | |
| Aunt Babette's Cook Book (1889) | Almond Macaroons |
(No. 1.) Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of three eggs, and work the paste ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 405. | |
| Aunt Babette's Cook Book (1889) | Almond Macaroons |
(No. 2.) Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry. Grate or pound one-half pound of almonds, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 406. | |
| Aunt Babette's Cook Book (1889) | Almond Macaroons |
(No. 3.) Blanch the almonds in boiling water, say half a pound, and when perfectly, cold pound them in a mortar, a few at a time. Beat the whites of six eggs to a very ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 406. | |
| The Cook's Own Book (1832) | Almond Macaroons, Bitter |
Take a pound of bitter almonds, rub them well in a clean cloth, and beat them to a paste with the whites of three or four eggs; an pan with three pounds of powder-sugar, ... From The Cook's Own Book, 1832, page 48. | |
| The Cook's Own Book (1832) | Almond Mirlitons |
Blanch an ounce of sweel, and the same of biller almonds, and dry ihem in an oven of egg to prevent their oiling; then put them into an earthen pan with Iwo ounces of ... From The Cook's Own Book, 1832, page 300. | |
| The Boston Cooking-School Cook Book (1896) | Almond Tartlets |
Line patty pans with puff or plain paste, fill with the following mixture, and bake in a moderate oven until firm. Blanch and finely chop one-third pound Jordan almonds. ... From The Boston Cooking-School Cook Book, 1896, page 554. | |
| The Cook's Own Book (1832) | Almond Wafers |
Take a pound of sweet almonds, blanch and pound them, add a pound of powder-sugar, a pinch of orange-flowers pralinee, la-in. and moisten them a c^gs to enable you to ... From The Cook's Own Book, 1832, page 301. | |
| The National Cookery Book (1876) | Almond Wafers |
On rter of a pound of almonds, half a the \ if six eggs and two ounces of flour Make it into a thin batter, drop it on tins, bake, and roll up the wafers while N poor of ... From The National Cookery Book, 1876, page 265. | |
| Fifty-Two Sunday Dinners (1913) | Anise Seed Wafers |
¥ cup Cottolene. 8 teaspoons anise seed. 1 cup granulated sugar. Y{ teaspoon nutmeg. 3 eggs. Y4 teaspoon salt. 2 cups ficur. Flour. Process: Cream Cottolene, add sugar ... From Fifty-Two Sunday Dinners, 1913, page 31. | |
| Housekeeping in Old Virginia (1879) | Another Way to Stew Salsify |
Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then Btew in milk. Just before serving, add a ... From Housekeeping in Old Virginia, 1879, page 258. | |
| Aunt Babette's Cook Book (1889) | Apple Cracker Pudding |
Cut and pare about five or six apples, according to size. Stew them with sugar just enough to sweeten and add raisins and cinnamon. When tender, set away to cool. Now ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 265. | |
| Buckeye Cookery and Practical Housekeeping (1877) | AtmMonD Macaroons |
Pour boiling water on half a pound almonds, take skins off and throw into cold water for a few moments, then take out and pound (98) (adding a tablespoon essence lemon) ... From Buckeye Cookery and Practical Housekeeping, 1877, page 97. | |
| Presbyterian Cook Book (1873) | Aunt Betsey's Cookies |
Twenty ounces of sugar; ten of butter; two teaspoonsful of saleratus; two teacupsful of caroway and flour to make it stiff enough to roll. From Presbyterian Cook Book, 1873, page 125. | |
| Manual for Army Cooks (1896) | Baked Cracker Pudding |
1 quart powdered cracker. 16 eggs, whites and yolks 7 pints sweet milk. separated, whites beaten j pound melted butter. to a stiff froth. Put powdered cracker into a deep dish. From Manual for Army Cooks, 1896, page 181. | |
| Boston School Kitchen Text-Book (1887) | Baked Crackers |
% tsp. butter to each whole cracker. Split round crackers in halves, spread the inside with a layer of butter. Put buttered up, a pan, and brown in a hot Serve plain or ... From Boston School Kitchen Text-Book, 1887, page 61. | |
| The Boston Cooking-School Cook Book (1896) | Baked or Shirred Egga |
Butter an egg-shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup, and carefully slip into stirrer. Cover with seasoned buttered crumbs, ... From The Boston Cooking-School Cook Book, 1896, page 135. | |
| Mrs. Owen's Illinois Cook Book (1871) | Baker's |
prepared cocoa to one quart milk. Mix the milk and scraped chocolate to a thick paste. Boil one-quarter of an hour; while warm stir in three tablespoonsful of sugar, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 264. | |
| The White House Cook Book (1887) | Bakers' Ginger Snaps |
BOIL all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large ... From The White House Cook Book, 1887, page 339. | |
| Common Sense in the Household (1871) | Bakkd Puddings |
Pinch of soda. 1 teaspoouful salt. Beat tlie yolks witli the sugar; add to these the milk in which the cracker has been soaked for work into a smooth i>aste before putting in the suet and From Common Sense in the Household, 1871, page 395. | |
| The Boston Cooking-School Cook Book (1896) | Banana Cantaloupe |
}4. box gelatine or % cup sugar 2 tablespoons granulated gelatine 4 bananas, mashed pulp 3^ cup cold water 1 tablespoon lemon juice Whites 2 eggs Whip from Sj^ cups 1^ ... From The Boston Cooking-School Cook Book, 1896, page 497. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Barley Molasses Cookies |
}/i c shortening Yi c molasses Yi c sour milk Y2 c barley flour Y2 tsp cinnamon Drop cookies, to be baked in quick oven. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 64. | |
| The Dixie Cook-Book (1883) | Barrmore Kisses |
Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very ... From The Dixie Cook-Book, 1883, page 118. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beat the whites of the |
eggs, adding gradually the remaining sugar, to a stiff froth, and then beat until they will stand alone; add the lemon, and mix thoroughly. Pour the custard over the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 422. | |
| Aunt Sammy's Radio Recipes (1927) | Best Evers |
2 egg yolks. 2 tablespoons milk. 1 teaspoon baking powder. 1 cup seeded raisins. 1 cfup dry, shredded coconut. 2 egg whites. 2 teaspoons vanilla. 2 or 3 cups flaked, ... From Aunt Sammy's Radio Recipes, 1927, page 78. | |
| The Picayune Creole Cook Book (1901) | Birop de Ceriscs |
12 Pints of Cherry Juice. Seed the cherries, and stem, pound and mash them well, and let them stand for thirty-six hours in a cool place. _Then strain through a bag, ... From The Picayune Creole Cook Book, 1901, page 333. | |
| The Boston Cooking-School Cook Book (1896) | Boston Cookies |
1 cup butter j^ teaspoon salt 1}^ cups sugar 1 teaspoon cinnamon 3 eggs ■ 1 cup chopped nut meat, 1 teaspoon soda hickory or English walnut 1}4 tablespoons hot water ^ ... From The Boston Cooking-School Cook Book, 1896, page 567. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boston Cookies |
One cup of butter, one and one-half cups of sugar, three eggs, one teaspoon of soda, one and one-half tablespoons of hot water, three and one-fourth cups of flour, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 72. | |
| Larkin Housewives' Cook Book (1915) | Boston Cookies |
butter, one and one-half cups Larkin Sugar, eggs, one teaspoon Larkin Soda, one and one-half teaspoons hot three and salt, one teaspoon Larkin Cinnamon, one cup chopped ... From Larkin Housewives' Cook Book, 1915, page 85. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Bran Cookies |
2 c bran 1 egg Mix, drop from spoon and Egg may be omitted and ground oatmeal substituted for bran. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. | |
| Fifty-Two Sunday Dinners (1913) | Brandy Snaps |
1% cup molasses. 2 cup granulated sugar. Y{ cup Cottolene. 1 tablespoon ginger. % cup flour. 14 teaspoon nutmeg. Y teaspoon salt. Process: Put molasses in sauce-pan, ... From Fifty-Two Sunday Dinners, 1913, page 183. | |
| Rumford Complete Cook Book (1908) | Brandy Wafers |
1 cup molasses. l/i cup butter. X cup sugar. 1 teaspoon ground ginger. Melt the molasses and butter; add the sugar, then the flour and ginger sifted Mix well and drop by ... From Rumford Complete Cook Book, 1908, page 185. | |
| Housekeeping in Old Virginia (1879) | Breakfast Dish |
One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be rather soft, but dropping ... From Housekeeping in Old Virginia, 1879, page 230. | |
| Fifty-Two Sunday Dinners (1913) | Browned Crackers |
Spread one dozen Saltines with butter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once. From Fifty-Two Sunday Dinners, 1913, page 147. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bucxere Kisses |
Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very ... From Buckeye Cookery and Practical Housekeeping, 1877, page 98. | |
| Common Sense in the Household (1871) | Butter Crackers |
1 quart of flour. 2 cups sweet milk. Rub the butter into the flour, or, what is better, cut it up with a knife or chopper, as jou do in pastry; add the salt, milk, and ... From Common Sense in the Household, 1871, page 290. | |
| The White House Cook Book (1887) | Butter-scotch |
THREE cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of ... From The White House Cook Book, 1887, page 492. | |
| Ryzon Baking Book (1916) | By Miss Louise Fahrig, Philadelphia, Pa |
ground, freshly roasted peanuts. {}4 pound) sugar. )4.cupful (>^ gill) peanut oil. ^ Cream sugar and peanut oil, add beaten eggs and flour sifted twice with Ryzon and ... From Ryzon Baking Book, 1916, page 50. | |
| The Cook's Own Book (1832) | Cakes, Almond Small |
One pound of butter beaten to a cream, half a pound of finely-pounded and sifted loaf sugar, half a pound of dried and the same quantity of blanclied sweet almond* cut ... From The Cook's Own Book, 1832, page 78. | |
| Aunt Babette's Cook Book (1889) | Caraway Seed Cookies |
Take one cup of butter, two cups of sugar, one cup of milk, three teaspoonfuls of baking powder, three to five eggs and two teaspoonfuls of caraway seed. Flour enough to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 399. | |
| Aunt Babette's Cook Book (1889) | Cardamom Cookies |
(No. 1.) Rub to a cream half a pound of best butter and add half a pound of pulverized sugar, the grated peel of a lemon, a tablespoonful of brandy, and the grated yelks ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 401. | |
| The Kansas Home Cook-Book (1874) | Carrie K. Lum |
To one pound of loaf sugar put a teacup set over a slow Add a little vinegar, remove all scum, and it will snap glass. Nuts may be put in. is even better than in candy; recipes—Ed.] From The Kansas Home Cook-Book, 1874, page 248. | |
| Presbyterian Cook Book (1873) | Caxada Cookies |
Mrs. M unger. One half pound of butter; one half pound of sugar: one pound of flour; two nib the butter and to a cream; beat the eggs well together: add flour, and roll ... From Presbyterian Cook Book, 1873, page 126. | |
| Fifty-Two Sunday Dinners (1913) | Cheesed Butter Thins |
Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted. From Fifty-Two Sunday Dinners, 1913, page 101. | |
| The Boston Cooking-School Cook Book (1896) | Chestnut StofiSng |
3 cups French chestnuts ^ teaspoon pepper y^ cup butter y^ cup cream 1 teaspoon salt 1 cup cracker crumbs Shell and blanch chestnuts. Cook in boiling salted water nntil ... From The Boston Cooking-School Cook Book, 1896, page 311. | |
| Fifty-Two Sunday Dinners (1913) | Chives or Parsley |
Process: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consommé. Sprinkle in one-half tablespoon finely ... From Fifty-Two Sunday Dinners, 1913, page 177. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Cookies |
y^ cup butter 2 ozs. unsweetened chocolate 1 cup sugar 2>^ cups flour (scant) 1 Qgg 2 teaspoons baking powder. 1^ teaspoon salt >4 cup milk Cream the batter, add sugar ... From The Boston Cooking-School Cook Book, 1896, page 569. | |
| Rumford Complete Cook Book (1908) | Chocolate Cookies |
y cup milk. 1 egg. 2 squares chocolate, Beat the butter and sugar to a cream; add the egg, then the melted chocolate and Sift together GINGERBREAD, COOKIES, DOUGHNUTS, ... From Rumford Complete Cook Book, 1908, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Cookies |
Take a scant cup of butter, a heaping cup of light brown sugar, two eggs, a teaspoon of cinnamon, half a teaspoon of cloves, a cup of almonds, cut fine, without ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 76. | |
| Aunt Sammy's Radio Recipes (1927) | Chocolate Drop Cookies |
1 egg. 2 squares unsweetened chocolate. \}/2 cups sifted flour. J4 teaspoon salt. 1 cup chopped nuts. Melt the chocolate and add the butter and sugar. Add the egg ... From Aunt Sammy's Radio Recipes, 1927, page 77. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Fruit Cookies |
^ cup butter 1 egg % cup sugar %, cup nut meats, finely chopped 2 tablespoons. grated chocolate % <^up seeded raisins, finely 1 tablespoon sugar chopped 1 tablespoon ... From The Boston Cooking-School Cook Book, 1896, page 569. | |
| La Cuisine Creole (1885) | Chocolate Kisses |
One-half pound of sugar, one ounce of finely-pow¬ dered chocolate. Mix the sugar and chocolate together, and then mix it with the whites of four eggs well beaten. Drop ... From La Cuisine Creole, 1885, page 250. | |
| The Cook's Own Book (1832) | Chocolate Macaroons |
Put a quarter of a pound of chocolate on a tinplate over a coal it is dissolved pour it on a plate; put to it a sjxx/nful or two of sweet almond paste, m.ide as for ... From The Cook's Own Book, 1832, page 318. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chocolate Macaroons |
Scrape tine hall* a 'pwmd baker's cocoa; beat the whites of four eggs, and into this stir one pound powdered sugar and the scraped cocoa, adding a very little Hour. Form ... From Mrs. Owen's Illinois Cook Book, 1871, page 218. | |
| Gulf City Cook Book (1878) | Chocolate Macaroons |
Scrape fine half a pound of Baker's chocolate. the whites of four eggs, and stir into the eggs one pound of powdered sugar and the scraped chocolate, adding a very ... From Gulf City Cook Book, 1878, page 150. | |
| The Creole Cookery Book (1885) | Chocolate Macaroons |
Scrape down, very. fine, 4 lb. of the best prepared cocoa; beat to a stiff froth the whites of 4 eggs, and beat into the white of egg 1 lb. of powdered sugar, in turn ... From The Creole Cookery Book, 1885, page 158. | |
| The White House Cook Book (1887) | Chocolate Macaroons |
PUT three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll ... From The White House Cook Book, 1887, page 409. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Macaroons |
i pound almond paste 2 squares Lowney's Premium ChocI pound powdered sugar olate Mix almond paste and sugar, until the mixture feels like meal; add whites of eggs, one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 301. | |
| Fifty-Two Sunday Dinners (1913) | Chocolate Nut and Fruit Cookies |
¥ cup Cottolene. 1 cup nut meats chopped. 1 cup sugar. 1 cup raisins seeded and Y{ cup grated chocolate. shredded. "2 extra tablespoons sugar. 2Y4 cups flour. 2 ... From Fifty-Two Sunday Dinners, 1913, page 182. | |
| Aunt Babette's Cook Book (1889) | Chocolate Wafers |
Take one-quarter of a pound of the best vaailla chocolate, grated, one-quarter of a pound of confectioner's sugar, one-quarter of a, pound of grated almonds (a few ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 403. | |
| Aunt Babette's Cook Book (1889) | Chocolate Wafers |
. Make a chocolate custard of one heaping cupful of grated chocolate, one half cupful of granulated sugar, one half cupful of milk, and boil until it begins to thicken a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 413. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Wafers |
IJ cups flour 4 tablespoons Lowney's Premium Chocolate, melted Mix in the order given. Pour into buttered pans in thin in quick oven six to eight Cut in long narrow ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 295. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Walnut Wafers |
I teaspoon vanilla Chocolate, g»ated 1 cup chopped walnuts Cream butter; add dry ingredients, milk and flavoring. Spread on inverted pans which have been well buttered. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 296. | |
| Aunt Babette's Cook Book (1889) | Citron Cookies |
Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk, one-half cup of citron, cut up very fine, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 400. | |
| Aunt Babette's Cook Book (1889) | Clove Cookies |
Take two cups of butter, two of sugar, one of milk; quarter of a pound of almonds, five cents' worth of oil of cloves; flour enough to roll and two teaspoonfuls of baking powder. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 399. | |
| Aunt Babette's Cook Book (1889) | Clover-leaf Macaroons |
Grate half a poimd of hazelnuts with the whites of twelve eggs, add one pound and a half of sugar and a little cinnamon, place three little heaps of this dough, not ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 545. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Macaroon Ice Cream |
Make a cream the same as for Cocoa Nut Cream, except omit the nuts. Brown in the oven two dozen macaroons. Crumb in meat chopper; add macaroon crumbs and ^ cup sherry to cream mixture. From Lowney's Cook Book, Illustrated in Colors, 1907, page 323. | |
| The Woman Suffrage Cook Book (1886) | Cocoanut Cookies |
Into two and one-half, cupfuls of pastry flour, rub with the hands one-half cupful of butter. Add one cupful of sugar, one and three-fourths cupfuls of grated cocoanut ... From The Woman Suffrage Cook Book, 1886, page 93. | |
| The White House Cook Book (1887) | Cocoanut Cookies |
ONE cup grated cocoanut, one and one-half cups sugar, threefourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking powder, one-half teaspoonful ... From The White House Cook Book, 1887, page 346. | |
| The Boston Cooking-School Cook Book (1896) | Cocoanut Cream Cookies |
2 eggs }4 ^^V shredded cocoanut 1 cup thick cream 3 teaspoons baking powder Beat eggs until light, add sugar gradually, cocoanut, cream, and flour" mixed and sifted with ... From The Boston Cooking-School Cook Book, 1896, page 567. | |
| The Appledore Cook Book (1872) | Cocoanut Drops |
Beat to a froth the whites of two eggs, and add g^adu* ally one small cup of -sugar, and one cup of prepared cocoanut, and one spoonful of flour. Prepare the tin sheets ... From The Appledore Cook Book, 1872, page 175. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cocoanut Macaroons |
Beat to a stiff froth the whites of six eggs, and then it very hard a pound of powdered white sugar; mix with it a pound of grated cocoanut to a stiff paste. jour hands ... From Mrs. Owen's Illinois Cook Book, 1871, page 242. | |
| Larkin Housewives' Cook Book (1915) | Cocoanut Macaroons |
Beat the whites of three eggs until stiff, gradually add one-half pound Larkin Powdered Sugar (or one and one-fourth cups), one-half package Larkin Cocoanut, one-half teaspoon Larkin From Larkin Housewives' Cook Book, 1915, page 78. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cookies |
Stir together one cup of butter, two of sugar. Dissolve a tea spoonful of saleratus in a cup of milk, (water will do but the cake will not be as rich,) the cake, table spoonful of caraway From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 66. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cookies |
Mix one pound of butter, a pound and three quarters of sugar, dissolve a couple of tea spoonsful of saleratus, in a pint of milk, and it on to the butter and sugar when ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 67. | |
| Common Sense in the Household (1871) | Cookies |
^ teaspoonful soda dissolved in boiling water. " J- " Flour to make soft dough, just stiif enough to roll out. Try two cuj)S to begin with, working it in gi-adually. Cut ... From Common Sense in the Household, 1871, page 335. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cookies |
Two each of butter and fresh cream, one teaspoonful of soda, and flavor to taste; mix soft. 18 » * From Mrs. Porter's New Southern Cookery Book, 1871, page 219. | |
| The National Cookery Book (1876) | Cookies |
Mix well together two cupfuls of sugar, two of butter, beat to a cream, one of sweet milk, one teaspoonful of soda, and on small nutmeg, grated fine. Make into round or ... From The National Cookery Book, 1876, page 268. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cookies |
One cup butter, two of sugar, one of cold water, half tea-spoon soda, two eggs, and just flour enough to roll.—Mrs. Mary F. Orr. From Buckeye Cookery and Practical Housekeeping, 1877, page 82. | |
| Housekeeping in Old Virginia (1879) | Cookies |
1 cupful of butter or lard. 6 cupfuls of sifted flour. 2 teaspoonfuls of cream of tartar, sifted with the flour. Cream the butter with one cup of the sugar, beat the ... From Housekeeping in Old Virginia, 1879, page 366. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cookies |
One cupful of butter, two of sugar, of a teaspoonful of saleratus, in four of milk; one egg, flavor to taste. Roll and bake like seed cakes. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 334. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cookies |
or require a moderately quick; molasses careful watching, in a moderately quick oven, as they scorch easily. If your cake browns as soon as you put it in the oven, the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 495. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cookies |
i teaspoon ful of bakingy<z nutmeg, grated Sufficient flour to make a YZ cup of butter Beat the butter to a cream; add the sugar and beat again. Beat the eggs all ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 511. | |
| The Woman Suffrage Cook Book (1886) | Cookies |
One cupful sour rich cream, one cupful white sugar, one* half teaspoonfill soda, flour enough for a soft dough—only enough to roll out easily; salt and nutmeg if desired. From The Woman Suffrage Cook Book, 1886, page 94. | |
| The White House Cook Book (1887) | Cookies |
ONE cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated nutmeg and five cups of sifted flour, in which there has been sifted with it two ... From The White House Cook Book, 1887, page 345. | |
| Bohemian-American Cook Book (1915) | Cookies |
Perníkové iacícky. one cup of of sugar, one cup of molasses, one cup of sour cream, two one teaspoon fennel one teaspoon of ginger, half a teaspoon of caraway seed, half ... From Bohemian-American Cook Book, 1915, page 271. | |
| Aunt Sammy's Radio Recipes (1927) | Cookies |
Potato soup. Bacon and fried apples. Cornmeal muffins. Vegetable salad. Swiss steak. Baked sweet potatoes, or hot riced potatoes. Spinach, kale, or other green ... From Aunt Sammy's Radio Recipes, 1927, page 9. | |
| Common Sense in the Household (1871) | Cookies, Etc |
Mrs. B.'s Cookies. *^ 6 eggs, whites and yolks separately. Flour to make batter just stiflF enough to be moulded ith well-floured hands. Flavor with lemon. Make into ... From Common Sense in the Household, 1871, page 334. | |
| The New England Cook Book (1905) | Cookies.—One |
of butter, two of sugar, two cupfuls of prepared or two eggs, flour enough to make a stiff batter, and one teaspoonful of soda; drop on buttered paper in pans. ... From The New England Cook Book, 1905, page 228. | |
| The Woman Suffrage Cook Book (1886) | Cora Scott Pond |
Veal Loaf, or Frlgadelle, Three pounds of nice lean veal, one-quarter pound of fat salt pork, chop them very fine, add a teacup of pounded cracker and one egg thoroughly ... From The Woman Suffrage Cook Book, 1886, page 47. | |
| Common Sense in the Household (1871) | Coriander Cookies |
»{< 1 cup " loppered " milk or cream. 7 cups flour, or just enough to stiffen into arollahle paste. 2 tablespoonfuls coriander seed (ground or beaten). " soda, dissolved ... From Common Sense in the Household, 1871, page 336. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cracker |
Pie* Twelve small crackers, well rolled, Half cupful hot water, Two cupsful hard cider, Half pound raisins, One teaspoonful cloves, Two dessertspoonsful Two ... From Mrs. Owen's Illinois Cook Book, 1871, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Cracker Custard Pudding |
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover, with meringue made of whites two eggs, one-fourth cup ... From The Boston Cooking-School Cook Book, 1896, page 461. | |
| The Picayune Creole Cook Book (1901) | Cracker Dust for Filling |
Prepare six Quenelles, either Chicken or Godiveau (see recipe) and place in a saucepan. Season with a little salt and pepper. Add the mushrooms and the truffies all cut ... From The Picayune Creole Cook Book, 1901, page 247. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cracker Fruit Pudding |
Six crackers, powdered fine, One quart boiling milk, One tablespoonful flour, One cupful brown sugar, Eaisins and spices to taste. To be eaten with sauce. From Mrs. Owen's Illinois Cook Book, 1871, page 279. | |
| Gulf City Cook Book (1878) | Cracker Fruit-pudding |
Mix six crackers pounded fine with one quart of boiling add one one tea-cup brown sugar, six eggs well beaten, half pound of raisins and currants each. in a moderate From Gulf City Cook Book, 1878, page 184. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cracker Gruel |
4 tablesp. powdered cracker. 1 cup milk. 1 cup boiling water. 3g teaspoonful salt. Boil up once and serve. From Mrs. Lincoln's Boston Cook Book, 1884, page 431. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cracker Gruel |
2 tablespoons cracker crumbs Mix crumbs and milk and cook in double boiler twenty-; add salt and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 375. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cracker Mince Pies |
Break four large soda crackers into one and a half pints boiling waterOne cupful and a half of butter, Two cupsful and a half of sugar, Two cupsful of raisins, cut fine, ... From Mrs. Owen's Illinois Cook Book, 1871, page 168. | |
| The White House Cook Book (1887) | Cracker Panada |
BREAK in pieces three or four hard crackers that are baked quite brown, and let them boil fifteen minutes in one quart of water; then remove from the fire, let them ... From The White House Cook Book, 1887, page 559. | |
| Common Sense in the Household (1871) | Cracker Pudding |
»J* 1 cup powdered cracker •J teaspoonful soda—dissolved in boiling water. 17* Heat the milk slightly, and pouring it over the cracker let them stand together fifteen ... From Common Sense in the Household, 1871, page 393. | |
| Housekeeping in Old Virginia (1879) | Cracker Pudding |
Put into a deep dish six or eight large soda crackers. Add a large lump of butter and a teacup of sugar. Grate the rind of RICE PUDDING. 893 two lemons and squeeze the ... From Housekeeping in Old Virginia, 1879, page 400. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cracker Pudding |
A cup of milk, one tablespoon of cracker crumbs, yolk of one egg. Bake and make a meringue of the white and a generous tablespoon of sugar. Flavor with vanilla and serve ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 192. | |
| Mrs. Owen's Illinois Cook Book (1871) | Crackers |
One cupful and a half of butter, Two cupsful and a half of sugar. Three tablespoonsful rose water, One tablespoonful cinnamon. Roll thin, and bake. Three cupsful of ... From Mrs. Owen's Illinois Cook Book, 1871, page 154. | |
| Gulf City Cook Book (1878) | Crackers |
Rub eight ounces of butter into two pounds of flour, one tea-spoonful of salt, two of soda, and milk enough to make a stiff dough; beat it with a rolling-pin until it ... From Gulf City Cook Book, 1878, page 123. | |
| The White House Cook Book (1887) | Crackers |
SIFT into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten and one ... From The White House Cook Book, 1887, page 300. | |
| The Picayune Creole Cook Book (1901) | Crackers |
2 Dozen Anchovies. 1 Ounce of Anchovy Butter. Cut the Anchovies into halves. Butter one side of six crackers with the/Anchovy butter; lay on this four Anchovies sliced ... From The Picayune Creole Cook Book, 1901, page 201. | |
| Rumford Complete Cook Book (1908) | Crackers |
Mix the cheese, mustard, salt and pepper; add the oil, beat until creamy and then mix in the vinegar and on hot, toasted crackers, or on ordinary crackers or toast, and ... From Rumford Complete Cook Book, 1908, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Cream Cookies |
y^ cup butter 2 teaspoons baking powder 2 eggs 2 teaspoons yellow ginger )^ cup thin cream Flour to roll Mix and bake i^ame as Vanilla Wafers. From The Boston Cooking-School Cook Book, 1896, page 563. | |
| The Woman Suffrage Cook Book (1886) | Cream Cookies/ |
Two cupfuls of sugar, one cupful of butter, one-half cup ful of sour cream, one level teaspoonful of soda dissolved in a little hot water, enough flour to roll out as soft as possible. From The Woman Suffrage Cook Book, 1886, page 94. | |
| The Boston Cooking-School Cook Book (1896) | Creole Kisses |
% lb. Jordan almonds Whites 4 eggs 3.^ cup boiling water V/^ cups powdered sugar 1^ cup sugar % teaspoon vanilla Blanch almonds, finely shred one-half of them, and dry ... From The Boston Cooking-School Cook Book, 1896, page 557. | |
| The White House Cook Book (1887) | CRISP COOKIES. |
ONE cup of butter, two cups of sugar, three eggs well beaten, a teaspoonful of soda and two of cream of tartar, spoonful of milk, one teaspoonful of nutmeg and one of ... From The White House Cook Book, 1887, page 346. | |
| The Boston Cooking-School Cook Book (1896) | Crisp Crackers |
Split common crackers and spread thinly with butter, allowing one-fourth teaspoon butter to each half cracker; put in pan and bake until delicately browned. From The Boston Cooking-School Cook Book, 1896, page 187. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Crisp Crackers |
Split common crackers and spread with butter, to onehalf cracker. Place in pan and bake in a moderate oven until delicately browned. From Catering for Special Occasions, with Menus and Recipes, 1911, page 93. | |
| Foods That Will Win the War and How to Cook Them (1918) | Crisp Ginger Cookies |
1 cup of molasses 1 tablespoon ginger 2 tablespoons of fat 4 teaspoon cloves 1 teaspoon soda and 1 teaspoon water (hot) 1 cup of flour About 8 cups flour Heat molasses ... From Foods That Will Win the War and How to Cook Them, 1918, page 76. | |
| Common Sense in the Household (1871) | Dokchester Cracker Plum Pudding |
2 quarts milk. 6 Boston crackers—split and buttered. Nutmeg, cloves, and cinnamon to taste. 1 teaspoonful of 1 lb. raisins, seeded and cut in two. Make a custard milk, ... From Common Sense in the Household, 1871, page 394. | |
| The Jewish Manual (1846) | Drop Cakes |
Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a ... From The Jewish Manual, 1846, page 183. | |
| The Woman Suffrage Cook Book (1886) | Drop Cakes |
• One-half cupful butter and two cupfuls sugar beaten to gether, three eggs, one cupful milk, one teaspoonful soda, and two of m of tartar rather scant, two and ... From The Woman Suffrage Cook Book, 1886, page 99. | |
| Rumford Complete Cook Book (1908) | Dropped Cookies |
U cup currants. y2 cup molasses. 1 teaspoon ground cinnamon. K teaspoon ground cloves. Beat the butter and sugar to a cream; add the wellthe molasses and currants and, ... From Rumford Complete Cook Book, 1908, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Dropped Hermit Cookies |
One cup of butter, one and one-half cups of brown sugar, one cup of raisins chopped fine, one cup of English wal¬ nuts chopped fine, one and one-third cups of flour, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 70. | |
| Mrs. Owen's Illinois Cook Book (1871) | E. Goodell |
Three pounds and a quarter of raw fourths of a pound of salt pork, chopped very fine; one teaspoon black pepper; a little sweet marjoram, rubbed fine; four soda ... From Mrs. Owen's Illinois Cook Book, 1871, page 81. | |
| The Kansas Home Cook-Book (1874) | E. Jones |
For two pies, use three-fourths cup of molasses, one of brown sugar, one of hot water, half one of vinegar, half one of butter, two soda or three butter crackers rolled, ... From The Kansas Home Cook-Book, 1874, page 188. | |
| The Dixie Cook-Book (1883) | Eaaurss Cookies |
Two cups sugar, one of milk, one of butter, half tea-spoon nutmeg, half tea-spoon soda, flour to make thick enough to roll. 98 COOKIES AND JUMBLES. From The Dixie Cook-Book, 1883, page 101. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eco Crackers |
Six eggs, twelve table-spoons of sweet milk, six table-spoons of butter, one half tea-spoon of soda; mold with flour half an hour and roll thin.— Mrs. J. 8. Robinson. From Buckeye Cookery and Practical Housekeeping, 1877, page 33. | |
| The Dixie Cook-Book (1883) | Eeo Puant |
Peel and cut in-slices the purple kind, sprinkle with salt and ‘pepper, and let drain on a tipped plate for three-quarters of an hour; make a light batter with one egg, ... From The Dixie Cook-Book, 1883, page 336. | |
| Buckeye Cookery and Practical Housekeeping (1877) | England speciality.— Gov. Safford, Arizona |
Eao-P.ant. Peel and cut in slices the purple kind, sprinkle with salt and pepper, and let drain on a tipped plate for three-quarters of an hour; make a light batter with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 291. | |
| The Boston Cooking-School Cook Book (1896) | English Rolled "Wafers I |
j^ cup molasses 1 cup flour (scant) ^ cup butter % cup sugar 1 tablespoon ginger Heat molasses to boiling-point, add butter, then slowly, stirring constantly, flour ... From The Boston Cooking-School Cook Book, 1896, page 572. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Excertent Ginerr Cookies |
Put one teaspoon saleratus in a tea-cup, pour on it three tablespoons boiling water, add four tablespoons melted shortening, filk cup with molasses, and add salt and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 85. | |
| The National Cookery Book (1876) | F'ricadilloes |
Mix equal quantities of cold beef, chopped, and mashed pota es, with a small oni n, minced, two or thre or’ und cloves, pepper and salt. Moisten it with an egg and make ... From The National Cookery Book, 1876, page 71. | |
| The Boston Cooking-School Cook Book (1896) | Fancy Cakes and Confections |
ALMOND paste for making macaroons and small fancy cakes may be bought of dealers who keep confectioners' supplies, although sometimes a resident baker or confectioner ... From The Boston Cooking-School Cook Book, 1896, page 615. | |
| The White House Cook Book (1887) | Favorite Cookies |
ONE cup of butter, one and a half cups of sugar, one-half cup of sour milk, one level teaspoonful of soda, a teaspoonful of grated nutmeg. Flour enougn to roll; make ... From The White House Cook Book, 1887, page 345. | |
| The Cook's Own Book (1832) | Filbert Macaroons |
a pound of filberts, and put a quarter of them into a preserving-pan (immediately after you them from the shells,) over a moderate fire; continually with a silver spoon, ... From The Cook's Own Book, 1832, page 326. | |
| The Dixie Cook-Book (1883) | Frenca CRACKERS |
One and « half pounds each of flour and sugar, three-fourths pound butter, whites of five eggs; before cooking wash over with egg and dip in sugar. From The Dixie Cook-Book, 1883, page 49. | |
| The White House Cook Book (1887) | French Crackers |
Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonf ul of soda; mold with flour, pounding and working half an hour; roll it ... From The White House Cook Book, 1887, page 301. | |
| Gulf City Cook Book (1878) | Fried Beefsteak.—no |
If the steak is not very young and tender, beat it slightly. Beat the yelks of two eggs, seasoned with salt and pepper; dip the steak in the egg. and then sprinkle over ... From Gulf City Cook Book, 1878, page 45. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Drop Cakes |
The fat for fried cakes should be clean, new fat, half lard and half clarified beef drippin~ § By new fat is. meant fat that has not been used for ».. or fish, or become ... From Mrs. Lincoln's Boston Cook Book, 1884, page 126. | |
| The Boston Cooking-School Cook Book (1896) | Fried Drop Cakes |
11^ cups flour }4 cup sugar 2}^ teaspoons baking powder j^ cup milk }£ teaspoon salt 1 egg 1 teaspoon melted butter Beat egg until light; add milk, dry ingredients mixed ... From The Boston Cooking-School Cook Book, 1896, page 119. | |
| Camp Cookery (1910) | Fried.—Fry |
and give them a dash of red are if wiped of oil, dipped into whipped egg, sprinkled thickly cracker crumbs, and on buttered Desiccated Egg.—The baker's egg mentioned in ... From Camp Cookery, 1910, page 117. | |
| The Woman Suffrage Cook Book (1886) | Fruit Cookies |
One and one-half cupfuls sugar, one-half cupful butter, five tablespoonfols milk, one teaspoonful soda, spice of ail kinds, one cupful currants or raisins,. chopped, ... From The Woman Suffrage Cook Book, 1886, page 94. | |
| The White House Cook Book (1887) | Fruit Cookies |
ONE cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonf uls of baking powder, a teaspoonful of grated nutmeg, three ... From The White House Cook Book, 1887, page 345. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Wonder Cakes |
1 doz. salted wafers 1 egg white 4 cup chopped dates Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown. From Foods That Will Win the War and How to Cook Them, 1918, page 77. | |
| The Appledore Cook Book (1872) | FumpJein Fies |
-Pare and cut the pumpkin into' small pieces; wash an(^ put into the kettle with one quart of water; boil six hours, stirring often to prevent burning; then run it ... From The Appledore Cook Book, 1872, page 116. | |
| The Picayune Creole Cook Book (1901) | Gaufres Francaiscs |
8 Ounces of Sifted Sugar. 1% Cups of Cream. 1 Tablespoonful of Vanilla Sugar. cream and add to the flour, milk, salt and sugar. Work all together very light in a bowl, ... From The Picayune Creole Cook Book, 1901, page 316. | |
| The White House Cook Book (1887) | Geneva Wafers |
Two EGGS, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin and stir to them the butter, which ... From The White House Cook Book, 1887, page 452. | |
| The Boston Cooking-School Cook Book (1896) | German Chocolate Cookies |
2 eggs Grated rind ^ lemon 1 cup brown sugar 1)^ cups almonds, blanched 2 bars German chocolate and chopped ^ teaspoon cinnamon 1 cup flour % teaspoon salt 1 teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 569. | |
| Rumford Complete Cook Book (1908) | German Macaroons |
Yj pound brown sugar. y2 pound ground almonds. Juice of half a lemon. Wafer paper. Put the whites of eggs in a bowl, and stir in the sugar slowly; strain and add the ... From Rumford Complete Cook Book, 1908, page 188. | |
| Chinese-Japanese Cook Book (1914) | Giblet Paste |
Boil giblets until they are in shreds. Crush through sieve, then add the juice of an onion and lemon juice. Whip lightly with the hard-boiled yolk of eggs. on crackers, ... From Chinese-Japanese Cook Book, 1914, page 108. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ginger Cookies |
One cupful each of butter, sugar and molasses, one tablespoonful each of ginger and cinnamon, and two of in three tablespoonsful of hot water. Bake quickly. DOUGHNUTS, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 215. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Ginger Cookies |
One teacup of molasses, one-half teacup of sugar, one tablespoonful of butter, one tablespoonful of lard, one of flour, two tablespoonfuls of ginger, one teaspoonful of ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 38. | |
| The Creole Cookery Book (1885) | Ginger Cookies |
One teacup of sugar, 1 egg, 1 spoonful soda, 1 spoonful ginger, 1 spoonful vinegar; mix all with 7 cups of flour. From The Creole Cookery Book, 1885, page 159. | |
| The White House Cook Book (1887) | Ginger Cookies |
ONE cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda dissolved in boiling water, mix like ... From The White House Cook Book, 1887, page 339. | |
| Aunt Babette's Cook Book (1889) | Ginger Cookies |
Take one cupful of sugar, two of molasses, one of butter; one teaspoonful of soda, dissolved in a cup of boiling water; one tablespoonf ul of ginger, and flour enough to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 399. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Ginger Snaps |
One cup of butter, 1 of su- ! gar, 1 of molasses, 4 cup of ginger, teaspoon. soda, mix stiff. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Ginger Snaps |
Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea cup of molasses, and a table spoonful of ginger. Dissolve a tea spoonful of saleralus, in half a ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 66. | |
| The Appledore Cook Book (1872) | Ginger Snaps |
One cup of molasses, one of butter, one of sugar, one tablespoonful of ginger, and two eggs. Put the molasses and butter in a tin pan, and set on the; when ft boils up, ... From The Appledore Cook Book, 1872, page 98. | |
| Housekeeping in Old Virginia (1879) | Ginger Snaps |
1 pint of molasses. 1 teacup brown sugar. 1 teacup of butter and lard mixed. Beit the molasses till it looks light, then put it in the sugar; next pour in the hot butter ... From Housekeeping in Old Virginia, 1879, page 371. | |
| Housekeeping in Old Virginia (1879) | Ginger Snaps |
1 teaspoonful soda, in 1 pint boiling molasses. Stir and let it cool: add sifted flour enough to make a dough j roll thin and bake. — Mrs. S. B. From Housekeeping in Old Virginia, 1879, page 372. | |
| La Cuisine Creole (1885) | Ginger Snaps |
One cup of butter and lard mixed, one cup of sugar, one cup of molasses, half a cup of water, one table¬ spoonful of ginger, one teaspoonful of soda in hot water, flour ... From La Cuisine Creole, 1885, page 156. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ginger Snaps |
2 pounds of flour i large tablespoonful of ginger i pint of molasses ^ pound jof brown sugar y2 pound of butter or lard Rub the butter or lard thoroughly into the flour, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 514. | |
| The Woman Suffrage Cook Book (1886) | Ginger Snaps |
Put into a large cm one teaspooaful of soda, two table spoonfuls hot water and three tablespoonfuls melted but ter. Fill the cup with molasses, add ginger; mix hard, ... From The Woman Suffrage Cook Book, 1886, page 102. | |
| The Woman Suffrage Cook Book (1886) | Ginger Snaps |
One cup butter, one cup sugar, one cup molasses, twothirds cup water, one heaping teaspoonful soda, one tea spoonful ginger, and a plenty of flour. Roll very thin. Mix ... From The Woman Suffrage Cook Book, 1886, page 103. | |
| The White House Cook Book (1887) | Ginger Snaps |
ONE cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and ... From The White House Cook Book, 1887, page 339. | |
| The Boston Cooking-School Cook Book (1896) | Ginger Snaps |
1 cup molasses }4 teaspoon soda }^ cup shortening 1 tablespoon ginger 33=^ cups flour 1}^ teaspoons salt Heat molasses to boiling-point and pour over shortening. Add dry ... From The Boston Cooking-School Cook Book, 1896, page 561. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ginger Snaps |
J to J cup butter, suet, or J teaspoon soda chicken fat 1 tablespoon ginger Boil shortening and molasses two minutes. Add remaining ingredients, mixed and sifted.; over ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 304. | |
| Cottolene, the New Shortening (c. 1890) | Ginger Snaps |
One-half cup Cottolene, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls baking powder, adding a litfle salt and enough flour to make it ... From Cottolene, the New Shortening, c. 1890, page 17. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Ginger Snaps. |
1 cup molasses. | 1 teaspoonful soda. 1 cup sugar. 1¢ cup softened butter. 1 tablespoonful ginger. Flour to roll out very thin. Heat the molasses, pour it over the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 406. | |
| Aunt Babette's Cook Book (1889) | Ginger Wafers |
Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoonfuls of soda, one tablespoonful of ginger, and flour enough to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 408. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Ginger Wafers |
Stir half a cup of butter to a cream. Add gradually one cup of pulverized sugar and one tablespoon of ginger. Add half a cup of cold water and two cups of sifted flour. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 76. | |
| Common Sense in the Household (1871) | Ginger-Snaps |
{2Vo. 2). *^ 1 large cup butter and lard mixed. 1 coflee-cup sugar. 1 Clip molasses. |- " 1 tablespoonful ginger. " " Flour for pretty stiff dough. out rather thinner ... From Common Sense in the Household, 1871, page 337. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ginger-snaps |
Two cups molasses, one of lard, one tablespoon soda, one of ginger, flour to roll stiff.—Jfiss Mary Gallagher. From Buckeye Cookery and Practical Housekeeping, 1877, page 86. | |
| The Dixie Cook-Book (1883) | Ginger-snaps |
Two cups molasses, one of lard, one table-spoon soda, one of ginger, flour to roll stiff—3fiss Mary Gallagher. From The Dixie Cook-Book, 1883, page 105. | |
| The Dixie Cook-Book (1883) | Ginger-snaps |
_ One pound and six ounces flour, four of sugar, eight of butter, six of preserved orange peel, half pint of molasses, one tea-spoon soda dissolved in two table-spoons ... From The Dixie Cook-Book, 1883, page 105. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Gluten Wafers |
Half a cup of sweet cream and one saltspoonful of salt. Stir in gluten enough to make a stiff dough. Knead and roll out very thin. Cut into rounds, and bake a delicate ... From Mrs. Lincoln's Boston Cook Book, 1884, page 121. | |
| The Corn Cook Book (1918) | Gnocchi au Gratin |
or 1 cup 14 cup cracker crumbs 1 cup milk 3 tablespoons melted butter V/j tablespoons (about 1^ Few grains cayenne Scald milk in double boiler, add butter and and sift ... From The Corn Cook Book, 1918, page 33. | |
| Larkin Housewives' Cook Book (1915) | Graham Cookies |
One egg, one cup brown sugar, one cup sour milk, one tablespoon molasses, four tablespoons shortening, one teaspoon each soda and cinnamon, two cups graham flour, one cup raisins. From Larkin Housewives' Cook Book, 1915, page 85. | |
| The Woman Suffrage Cook Book (1886) | Graham Crackers |
Take one part cream to. four parts milk, mix with flour, ns soft as can be handled, knead twenty minutes, roll very thin; cut square or round and bake quickly twenty ... From The Woman Suffrage Cook Book, 1886, page 104. | |
| The Appledore Cook Book (1872) | Graham Drop Cakes |
Graham drop cakes are made the same as rye, with the addition of half a cup of sugar. « Muff,ns. One quart of milk, one cup of yeast, nine cups of flour, butter the size ... From The Appledore Cook Book, 1872, page 89. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Graham Wafers |
1 saltspoonful salt. Cold water enough to make a stiff dough. 1 pint white flour. 1 pint Graham flour. X cup butter. Roll out very thin, cut in squares, and bake quickly. From Mrs. Lincoln's Boston Cook Book, 1884, page 120. | |
| The Picayune Creole Cook Book (1901) | Ground Cinnamon |
1 Teaspoonful of Cinnamon Extract. cinnamon to a cream. Add the chocolate, and mix well. Then add the flour, alternating with the whites of the eggs, beaten to a stiff ... From The Picayune Creole Cook Book, 1901, page 315. | |
| The Woman Suffrage Cook Book (1886) | Harriet H. Robinson |
Thanksgiving Plum Pud g. Fifteen crackers, five eggs, one pound raisins, two and one-half cups of sugar, four sweet apples, one cup of suet, two quarts sweet milk, salt ... From The Woman Suffrage Cook Book, 1886, page 78. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Harvard Wafers |
y2 cup butter 1 egg 1 egg Chopped almonds 2 cups flour 1 tablespoon sugar 2 tablespoons milk % teaspoon cinnamon the gradually, and egg well beaten and milk; then add ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 67. | |
| Manual for Army Cooks (1896) | Heat the |
milk slightly and pour over the cracker and soak for ten or fifteen minutes; then stir in the beaten yolks and melted butter. Finally stir in quickly the beaten whites, ... From Manual for Army Cooks, 1896, page 181. | |
| Aunt Babette's Cook Book (1889) | Hickoey Nut Macaroons |
Take one cupful of pulverized sugar and one Cupful of finely-pounded hickory nut meats, the unbeaten whites of two eggs, two heaping teaspponfuls of flour, and one scant ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 414. | |
| Aunt Babette's Cook Book (1889) | Hickory Nut Macaroons |
Take meat of hickory nuts, pound fine and add mixed ground spices and nutmeg. Take whites of three eggs, beat in gradually one pound of confectioner's sugar, work the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 407. | |
| The Dixie Cook-Book (1883) | Hickxory-nut Macaroons |
Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg; make frosting as for cakes, stir meats and spices in, putting in enough to make it ... From The Dixie Cook-Book, 1883, page 121. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hicxory-Nut Macaroons |
Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg; make frosting as for cakes, stir meats and spices in, putting in enough to make it ... From Buckeye Cookery and Practical Housekeeping, 1877, page 100. | |
| The Creole Cookery Book (1885) | Home Made Crackers |
Take a lump of light bread dough; roll it out; spread it with butter; dredge a little flour over it; roll it up and pound it well; roll out very thin; cut in small cakes and bake quickly. « From The Creole Cookery Book, 1885, page 128. | |
| The National Cookery Book (1876) | Hominy Drop CAKEs |
[wo cupfuls of hominy and one cupful of Indian meal, mixed with milk enough to make it the thickness of batter. Sour milk with a teaspoonful of saleratus in it is better ... From The National Cookery Book, 1876, page 193. | |
| The Dixie Cook-Book (1883) | Hore, Ginger-snaps |
One gallon molasses, two pounds brown sugar, one quart melted butter, half cup each ground cloves, mace, cinnamon and ginger, one cup soda.—Mrs. Hattie Clemmons. ... From The Dixie Cook-Book, 1883, page 105. | |
| The White House Cook Book (1887) | Huckleberries with Crackers and Cream |
PICK over carefully one quart of blueberries and keep them on ice until wanted. Put into each bowl, for each guest, two soda crackers, broken in not too small pieces; ... From The White House Cook Book, 1887, page 456. | |
| Housekeeping in Old Virginia (1879) | HuNTsviLLE Crackers |
Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the ... From Housekeeping in Old Virginia, 1879, page 52. | |
| The International Cook Book (1906) | I Too. Glace, Mogador |
Prepare a vanilla ice cream exactly the same as No. 42. Pour in two tablespoons rum, adding two ounces candied cherries and two ounces chopped marrons. Mix well together ... From The International Cook Book, 1906, page 336. | |
| The Boston Cooking-School Cook Book (1896) | Imperial Cookies |
2 eggs % teaspoon lemon extract 1 tablespoon milk % teaspoon grated nutmeg Mix and bake same as Vanilla Wafers. From The Boston Cooking-School Cook Book, 1896, page 564. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Jackson Snaps |
i cup of water 1 egg Juice and rind of a lemon Beat the butter to a cream, add the sugar gradually; add the egg and water; again, then add the; roll out, cut with a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 514. | |
| Larkin Housewives' Cook Book (1915) | Jelly Cookies |
One-half cup butter, one cup sugar, one egg, one-fourth cup sour milk, one-half teaspoon soda. Add flour enough to out Cut in two layers. Use doughnut-cutter for top ... From Larkin Housewives' Cook Book, 1915, page 85. | |
| The White House Cook Book (1887) | Jelly Kisses |
KISSES, to be served for dessert at a large dinner, with other suitable confectionery, may be varied in this way: Having made the kisses, heap them in the shape of half ... From The White House Cook Book, 1887, page 408. | |
| Common Sense in the Household (1871) | Kice-Flour Cookies |
|- lb. ground rice. "I" " flour, dried and sifted. '* powdered sugar. I " Juice and half the grated rind of a lemon. 1 tablespoonful orange-flower water. Beat yolks and ... From Common Sense in the Household, 1871, page 336. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Kiss Wafers |
Half a pint of blanched bitter almonds, one heaping cupful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two of corn-starch. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 315. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Kisses |
One pound of the best loaf sugar; powdered and sifted. The whites of four eggs. Twelve drops of essence of lemon. A tea-cup of currant jelly. Beat the whites of four ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 72. | |
| The Cook's Own Book (1832) | Kisses |
(1) Put the whites of ei-ht and two of orange-flower water, into a China basin, and whisk they become a firm froth, then add half a IHiiiiid of sifted sugar, stir it in ... From The Cook's Own Book, 1832, page 151. | |
| The Good Housekeeper (1841) | Kisses |
Beat the whites of four eggs till they standalone. Then beat in, gradually, a pound of finely powdered sugar, a teaspoonful at a time. Add eight drops of the essence of ... From The Good Housekeeper, 1841, page 100. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Kisses |
of four beaten very light; mix with the froth enough fine sifted sugar to make it very stiff; drop on paper in drops half the you want the cakes, and bake in a very slow ... From Mrs. Porter's New Southern Cookery Book, 1871, page 249. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Kisses |
Beat the whites of six to a stiff froth. They should be beaten until so light and dry that they begin to fly off of - the beater. in a cupful of powdered sugar, gently ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 315. | |
| The Creole Cookery Book (1885) | Kisses |
Take the whites of eggs; beat them very light, and mix with them enough sifted sugar tomake them very stiff; then drop them on white paper 4 the size you want them; let ... From The Creole Cookery Book, 1885, page 185. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Kisses |
Whites of six eggs 12 ounces of powdered sugar i tablespoonful of vanilla-sugar Beat the whites with a wire egg-whip until frothy, then add the sugar, beating ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 516. | |
| Bohemian-American Cook Book (1915) | Kisses |
Španlský sníh. add one of powdered sugar and Drop on a buttered pan by teaspoonsful and bake very slowly, or rather dry in a slow oven. 862. LADY FINGERS. From Bohemian-American Cook Book, 1915, page 274. | |
| Mrs. Hale's New Cook Book (1857) | Kisses .—Beat |
the whites of 4 they stand alone. Then beat in, gradually, a pound of linely-powrlered sugar, a tea-spoonful at a time. Add 8 drops of the essence of lemon, and beat the ... From Mrs. Hale's New Cook Book, 1857, page 401. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Kisses, or Cream Méringues |
Beat the whites of three eggs stiff and flaky; add three quarters of a cup of powdered sugar, sifting and cutting it in lightly. Drop by spoonfuls on paper placed on ... From Mrs. Lincoln's Boston Cook Book, 1884, page 407. | |
| La Cuisine Creole (1885) | Kisses, or Sugar Drops |
Rub to a cream half a cup of butter, with one cup of sugar. Add three well-beaten eggs, half a pound of sifted flour, and half a grated nutmeg. Drop this mix¬ ture on ... From La Cuisine Creole, 1885, page 251. | |
| The Cook's Own Book (1832) | L Pets |
Put into a pan, two ounces of sifted flour, four of powder-sugar, of hitter macaroons, and a spoonful of oranuc-tlowers; up all articles, and mix with them the yolks ... From The Cook's Own Book, 1832, page 179. | |
| The Picayune Creole Cook Book (1901) | La Grande et la Petite Perle |
Let the sugar boil a little longer. If you find that on drawing it out to a thread it snaps quickly, and also that while boiling it has bubbles almost like large pearls ... From The Picayune Creole Cook Book, 1901, page 356. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lady Fingers |
Are mixed in the same manner and same ingredients as the best sponge cake. the mixture is finished, form the cakes by shaping the a teaspoon upon sheets of white paper ... From Mrs. Porter's New Southern Cookery Book, 1871, page 239. | |
| La Cuisine Creole (1885) | Lady Fingers |
Four, eggs, half a pound of sugar, half a pound of flour. Flavor to taste. Drop by teaspoonfuls, and bake quickly. From La Cuisine Creole, 1885, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lady Fingers |
Make Sponge Cake batter, turn it into a pastry-bag with a No. i tube in the end, and squeeze it out the shape of lady Dredge with powdered sugar, and put in a very ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 517. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lady Fingers |
grated rind 1 lemon powdered sugar until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 293. | |
| Rumford Complete Cook Book (1908) | Lady Fingers |
}/$ cup pastry flour. yi cup powdered sugar. X teaspoon vanilla extract. Beat the whites of the eggs till very stiff, adding the sugar gradually. Then add the ... From Rumford Complete Cook Book, 1908, page 168. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Lady Fingers |
yi cup flour x/i cup powdered sugar of eggs stiff and dry, add and add yolks of eggs beaten until thick and lemoncolored, and flavoring. From Catering for Special Occasions, with Menus and Recipes, 1911, page 59. | |
| Larkin Housewives' Cook Book (1915) | Larkin Cracker Meal |
Dot thickly with butter and bake in a quick oven twenty-five minutes. Four tablespoons of grated cheese added to the sauce improves the flavor for some people. From Larkin Housewives' Cook Book, 1915, page 17. | |
| The Picayune Creole Cook Book (1901) | Le Caseé |
Continue boiling, and dip the finger after a few moments in iced water and then in the boiling sugar, and instantly in the water again. The proper degree is reached when ... From The Picayune Creole Cook Book, 1901, page 356. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Canpy |
Take a pound loaf-sugar and a large cup water, and after cooking over a slow fire half an hour, clear with a little hot vinegar, take off the scum as it rises, testing ... From Buckeye Cookery and Practical Housekeeping, 1877, page 100. | |
| The Dixie Cook-Book (1883) | Lemon Canpy |
Take a pound loaf-eugar and a large cup water, and after cooking over a slow fire half an hour, clear with a little hot vinegar, take of the scum as it rises, testing by ... From The Dixie Cook-Book, 1883, page 121. | |
| The White House Cook Book (1887) | Lemon Cookies |
FOUR cups of sifted flour, or enough for a stiff dough, one teacupful of butter, two cups of sugar, the juice of one lemon and the grated pee! from the outside, three ... From The White House Cook Book, 1887, page 346. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Cusrarp |
One pound sugar, quarter pound butter, four eggs, cup sweet milk, two crackers, two lemons; beat butter and sugar together until light, add eggs beaten light, next ... From Buckeye Cookery and Practical Housekeeping, 1877, page 94. | |
| Cottolene, the New Shortening (c. 1890) | Lemon or Vanilla Cookies |
2 cups sugar—1 cup Cottolene—3{ cup sweet milk—2 ggs cups of flour—2 teaspoonfuls of baking powder and a little salt, which must be sifted into the flour. Mix all ... From Cottolene, the New Shortening, c. 1890, page 10. | |
| The Kansas Home Cook-Book (1874) | Lemon Snaps |
S. Beers, Rossville, One cup two-thirds cup of butter, two half teaspoon of soda dissolved in two teaspoons hot water, one teaspoon lemon, stiff enough to roll thin. From The Kansas Home Cook-Book, 1874, page 165. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Snaps |
A large cup sugar, two-thirds cup butter, half tea-spoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—Mrs. E. L. C., ... From Buckeye Cookery and Practical Housekeeping, 1877, page 82. | |
| The Cook's Own Book (1832) | Lemon Sweetmeats |
a pound of marchpane paste, and mix as many yolks of eggs as will enable you to spread the knife; add to it a sufficient quantity of grated to impart the The being well ... From The Cook's Own Book, 1832, page 329. | |
| The Cook's Own Book (1832) | Lemon Wafers |
Squeeze the juice of six; pound and sift some double-refined sugar, and mix | the; put the white of one egg it, and mix the spoon, to make it of a good; lake some sheets ... From The Cook's Own Book, 1832, page 330. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lemon Wafers |
Juice and rind of two lemons *2 pound of powdered sugar to a stiff batter Beat the butter to a cream; add the sugar gradually. the eggs, without separating, until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 513. | |
| The Woman Suffrage Cook Book (1886) | Lep Cookies |
One gallon molasses, two pounds lard, one pound citron, one.teacupful each of cinnamon and spice, one-half teacup ful cloves, four or six nutmegs, two pounds picked ... From The Woman Suffrage Cook Book, 1886, page 94. | |
| La Cuisine Creole (1885) | Little Drop Cakes |
Half a pound of sugar, four eggs, half a pound of flour; quarter of a pound of butter. From La Cuisine Creole, 1885, page 170. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Lord Baltimore Fillixc |
Beat ice cream frosting without flavoring until cold and add one-half cup rolled dry macaroons, one-fourth cup each chopped almonds and pecans, twelve cherries cut in ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 53. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lou's Ginger Snaps |
One cupful lard, Half cupful sugar, One teaspoonful soda dissolved*!! warm water, Cinnamon and ginger to taste. Mix them stiff, pound them, roll thirT, and bake From Mrs. Owen's Illinois Cook Book, 1871, page 228. | |
| La Cuisine Creole (1885) | Louisiana Orange Flower Macaroons |
Take a coffee cup of the freshly gathered petals of the orange, cut them with a pair of scissors into two pounds of dry, sifted white sugar; this keeps their color ... From La Cuisine Creole, 1885, page 247. | |
| Aunt Babette's Cook Book (1889) | Macaeoon Cookies |
Blanch half a pound of almonds, cut them into three parts lenghtwise, set a spider over the fire and throw in a liberal handful of sugar. Slightly brown the almonds in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 542. | |
| The Picayune Creole Cook Book (1901) | Macarons au Chocolat |
12 Ounces of Ground Almonds. 1% Pounds of Sifted White Sugar. 4 Ounces of Grated French Chocolate. 1 Tablespoonful of Vanilla Sugar. Mix all the ingredients together in ... From The Picayune Creole Cook Book, 1901, page 312. | |
| The Creole Cookery Book (1885) | Macaroon Cream |
Pare the rind very thin from 4 fresh lemons; squeeze the juice and strain it; pour them both into 1 quart of water; sweeten to. your taste; add the whites of 6 eggs ... From The Creole Cookery Book, 1885, page 183. | |
| The Boston Cooking-School Cook Book (1896) | Macaroon Cream |
^ box gelatine or Yolks 3 eggs 1 tablespoon granulated )^ cup sugar gelatine 3^ teaspoon salt ^ cup cold water % cup pounded macaroons 2 cups scalded milk 1 teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 494. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Macaroon Cream |
Soak one tablespoon of granulated gelatine in one-fourth cup of cold water. Make a custard of two cups of scalded milk, yolks of three eggs, one-third cup of sugar, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 102. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Macaroon Cream |
}4 tablespoon granulated 73 cup rolled macaroons 3 tablespoons cold water Y cup scalded cream 1 pint thin cream Yi, cup powdered sugar Soak gelatine in water and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 134. | |
| Dainty Desserts for Dainty People (c. 1910s) | Macaroon Cream |
I cup pounded macaroons. Make a custard of egg yolks, sugar, salt, and milk. Add soaked gelatine to hot custard, and when nearly cool, add whites of beaten macaroons and ... From Dainty Desserts for Dainty People, c. 1910s, page 16. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaroon Ice Cream |
Make a cream as for except omit the second cupful of sugar and the on^ dozen and a half macaroons in the Let them then roll them into fine crumbs. Add these and three ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 299. | |
| The Boston Cooking-School Cook Book (1896) | Macaroon Ice Cream |
1 quart cream % cup sugar 1 cup macaroons 1 tablespoon vanilla Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze. From The Boston Cooking-School Cook Book, 1896, page 519. | |
| The International Cook Book (1906) | Macaroon Ice Cream |
916. VEAL BROTH AUX RACINES Cut into small dice pieces one medium red carrot, one white turnip, two leeks, two branches white celery, one medium, white onion, two ounces ... From The International Cook Book, 1906, page 281. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Macaroon Ice Cream |
Add one cup dried and pounded macaroons to French or Philadelphia Ice Cream; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla. From Lowney's Cook Book, Illustrated in Colors, 1907, page 324. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Macaroon Ice Cream |
1 quart cream 1 cup macaroons % cup simar Dry, pound, and measure macaroons; add to add and using three parts finely crushed ice to one part rock salt. From Catering for Special Occasions, with Menus and Recipes, 1911, page 249. | |
| Gulf City Cook Book (1878) | Macaroon Ice-cream |
Make a custard of one quart of milk, four eggs, and sweeten to your taste. When cool, add a quart of cream, sweetened and whipped light. Stir in two dozen macaroons, ... From Gulf City Cook Book, 1878, page 190. | |
| La Cuisine Creole (1885) | Macaroon Pudding Iced |
Line a mould with macaroons, as described for Iced Cabinet Pudding. Fill the mould with dried cherries, seedless raisins and macaroons, in layers; then pour a little ... From La Cuisine Creole, 1885, page 183. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Macaroon, Almond, Walnut, Cocoanut, or Brown |
Bread Ice-Cream may be made by adding one pint of either of the above ingredients to any receipt for icecream. Crumble the macaroons and cocoanut cakes, and brown them ... From Mrs. Lincoln's Boston Cook Book, 1884, page 391. | |
| Gulf City Cook Book (1878) | Macaroon-pudding |
Butter a deep pudding-dish, and it with alternate layers of macaroons and preserves; pour over white wine the whole is perfectly saturated add a rich made of a pint of ... From Gulf City Cook Book, 1878, page 184. | |
| The Cook's Own Book (1832) | Macaroons |
Take a pound ofsweet almonds blanched, and nicely pounded, add a little rose-water to pi-event their oiling; add a pound of sifted sugar, then whisk the whites to a ... From The Cook's Own Book, 1832, page 159. | |
| The Good Housekeeper (1841) | Macaroons |
Beat toa froth the whites of eight eggs, then add two pounds of finely pounded and sifted loaf sugar, one pound of blanched sweet almonds, which must be pounded to a ... From The Good Housekeeper, 1841, page 99. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Macaroons |
Blanch four ounces of almonds, and beat them up with four spoonsful of orange-flower water; whisk the whites of four eggs to a froth; then mix it, and a pound of sugar ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 134. | |
| Mrs. Owen's Illinois Cook Book (1871) | Macaroons |
Blanch four ounces of almonds, and pound; whisk the whites of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds, to a and laying a sheet ... From Mrs. Owen's Illinois Cook Book, 1871, page 195. | |
| Housekeeping in Old Virginia (1879) | Macaroons |
Blanch and pound one pound of sweet almonds with a little rose water; whip the whites of seven eggs to a froth; add one, pound sugar; beat some time. Add the almonds; ... From Housekeeping in Old Virginia, 1879, page 364. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Macaroons |
Half a pound of almonds, blanched, dried, and pounded to a paste, with one teaspoonful of rose water. Beat together the whites of three eggs, and half a cup of powdered ... From Mrs. Lincoln's Boston Cook Book, 1884, page 408. | |
| The Creole Cookery Book (1885) | Macaroons |
- Take 2 ounces of blanched almonds or peach kernels, the latter must, be thrown in cold water to take off the bitter taste, then drained and pounded in a mortar till ... From The Creole Cookery Book, 1885, page 159. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Macaroons |
1 cup almond paste \ teaspoon almond extract* Mix almond paste and sugar until meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 302. | |
| Rumford Complete Cook Book (1908) | Macaroons |
yi pound almond paste. ^ cup powdered sugar. Whites of 4 large eggs. Break up the almond paste with a fork, add the powdered sugar and mix till the paste is pulverized. ... From Rumford Complete Cook Book, 1908, page 187. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Macaroons |
yi lb. almond paste Y% lb. powdered sugar Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work is perfectly smooth. From Catering for Special Occasions, with Menus and Recipes, 1911, page 40. | |
| The Southern Cookbook (1912) | Macaroons |
Blanch four of almonds, and pound with spoonfuls of orange-flower water, whisk the white of four eggs to a froth, then mix it, and a pound of sugar the almonds to paste, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. | |
| Aunt Sammy's Radio Recipes (1927) | Macaroons |
2 egg whites. 2 cups of a flaked toasted breakfast food. 1 cup shredded coconut. Almond flavoring. Beat the egg whites with the salt until stiff. Add the sugar and beat thoroughly. From Aunt Sammy's Radio Recipes, 1927, page 77. | |
| Dainty Desserts for Dainty People (c. 1910s) | Macaroons |
f cup boiling water. Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, and as soon as dissolved, set bowl containing mixture in pan of ice ... From Dainty Desserts for Dainty People, c. 1910s, page 18. | |
| Rumford Complete Cook Book (1908) | Maple Kisses |
2 cups maple sugar. X cup water. 1 cup shelled pecan nuts. the and a dropped in water forms a ball; add the nuts, stir till the mixture begins to cool and thicken, and ... From Rumford Complete Cook Book, 1908, page 227. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Maple Sugar Cookies |
One cup of sugar, one cup of crushed maple sugar, one cup of butter, two well beaten eggs, two tablespoons of water, two teaspoons of baking powder, and flour enough to ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 74. | |
| The Boston Cooking-School Cook Book (1896) | Meringues Glacees, or Kisses |
Whites 4 eggs 1)4 cups powdered sugar or y^ teaspoon vanilla 1 cup fine granulated Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until ... From The Boston Cooking-School Cook Book, 1896, page 556. | |
| The White House Cook Book (1887) | Meringues or Kisses |
A COFFEECUPFUL of fine white sugar, the whites of six eggs; whisk the whites of the eggs to a stiff froth and with a wooden spoon stir in quickly the pounded sugar; and ... From The White House Cook Book, 1887, page 407. | |
| The Cook's Own Book (1832) | Mix a |
liandf.il of flour, with tlir.iwhole ci;^s,and the yolks of six, lour pounded macaroons, gome dried orange-Hi meis, browned in sugar, a candietl lemon-peel chop|x'd a ... From The Cook's Own Book, 1832, page 103. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mock Macaroons |
i cup brown sugar i cup pecan nut meats Beat white of egg light, using a Dover egg-beater, and add Cut and in the nuts finely chopped and sprinkled with from tip of ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 126. | |
| The Boston Cooking-School Cook Book (1896) | Mock Mince Fie |
4 common crackers, rolled 1 cup raisins, seeded and \% cups sugar chopped 1 cup molasses 3^ cup butter y^ cup lemon juice or vinegar 2 eggs well beaten From The Boston Cooking-School Cook Book, 1896, page 546. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mock Mince-Prm |
Twelve crackers rolled fine, one cup hot water, half cup vinegar, one cup molasses, one of sugar, one of currants, one of raisins, spice to taste; measure with a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 194. | |
| The Appledore Cook Book (1872) | Molasses Cookies |
:. One cup of molasses, one of brown sugar, one of lard, one half of boiling water, one spoonful of ginger, one of saleratus, one of salt, and flour enough to roll. Beat ... From The Appledore Cook Book, 1872, page 99. | |
| The Woman Suffrage Cook Book (1886) | Molasses Cookies |
One egg, one cup molasses, one-half cup of sugar, one teaspoonful each of salt, soda and ginger 5 flour enough to roll easily. This receipt calls for neither milk or ... From The Woman Suffrage Cook Book, 1886, page 95. | |
| Aunt Babette's Cook Book (1889) | Molasses Cookies |
Take one cup of white sugar, one cup of molasses, one cup of butter, one teaspoonful of soda dissolved -in a little milk, two tablespoonfuls of ginger and a little ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 410. | |
| The Boston Cooking-School Cook Book (1896) | Molasses Cookies |
1 cup molasses 1 tablespoon ginger )4 cup shortening, butter 1 tablespoon soda and lard mixed 2 tablespoons warm milk 23^ cups bread flour 1 teaspoon salt Heat molasses ... From The Boston Cooking-School Cook Book, 1896, page 561. | |
| Aunt Babette's Cook Book (1889) | Mothee's Delicious Cookies |
Take ten boiled eggs and two raw ones, one pound of best butter, half a pound of almonds, one lemon, some cinnamon, one wineglass of brandy, one pound of pulverized ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 397. | |
| Presbyterian Cook Book (1873) | Mrs. A. C. Clark |
Two pounds of porksteak; three pounds of veal, chopped fine; ten crackers, rolled; one tablespoonful of thyme, summer savory or parsley; six; Mix thoroughly. Bake one ... From Presbyterian Cook Book, 1873, page 35. | |
| The Kansas Home Cook-Book (1874) | Mrs. A. N. Schuster, St. Joseph, Mo |
Two half the liquor; season with a little pepper; mace one cup, fine cracker crumbs and bits of butter; bake in pie lined with paste; the paste rich, the dish full, the crust baked done. From The Kansas Home Cook-Book, 1874, page 60. | |
| The Kansas Home Cook-Book (1874) | Mrs. C. H. Crane, Osawattomie |
One popped pounded crackers, one egg, salt and sugar to; the in oije Bake three-fourths of an hour. From The Kansas Home Cook-Book, 1874, page 218. | |
| Presbyterian Cook Book (1873) | Mrs. D. W. S |
To one pound of cooked beef chopped fine, take seven crackers (rolled). Fir$t cook the meat in a little water a few minutes, seasoning with salt and pepper stir into the ... From Presbyterian Cook Book, 1873, page 40. | |
| The Kansas Home Cook-Book (1874) | Mrs. G. A. Eddy |
One of half box of heated in farina is dissolved; this mixture is cooling whip one quart of cream and mix with the above; add one teacup sugar, one teaspoon vanilla; ... From The Kansas Home Cook-Book, 1874, page 225. | |
| The Kansas Home Cook-Book (1874) | Mrs. Has |
Clark, Ft. one cracker rolled fine, scald thoroughly and add a little cream and dry in clear water, a little cream and sugar added, or rice water seasoned the same way. ... From The Kansas Home Cook-Book, 1874, page 267. | |
| Presbyterian Cook Book (1873) | Mrs. Henry Stoddard |
One and one half pints of cream; four ounces of macaroons; six ounces of white sugar; the yellow rind of one orange, grated, and the juice of two. If oranges can not be ... From Presbyterian Cook Book, 1873, page 96. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Jessie F. A* Banks |
Scallope button. Put into a deep dish a layer of cracker crumbs, a layer of sliced mutton, a layer of stewed tomato, a layer of cracker crumbs, a layer of macaroni, a ... From The Woman Suffrage Cook Book, 1886, page 51. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Jessie F. A. Banks |
Molasses Cookies. t. Put into a large coffee-cup one teaspoonful of soda, two tablespoonfuls of hot waiter and three tablespoonfuls of ' Fill the cup with molasses, add ... From The Woman Suffrage Cook Book, 1886, page 94. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. John W. Pepper, Philadelphia |
^ pound of lady fingers i tumbler of strawberry jelly 8 tablespoonfuls of powdered Juice of half a lemon Split the lady fingers and spread the side with dip the crust ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 421. | |
| The Kansas Home Cook-Book (1874) | Mrs. L. T. S |
One cup of water, one cup of sugar, one lemon, six small crackers, rolled, three eggs. From The Kansas Home Cook-Book, 1874, page 185. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. A. Da Lee, Lawrence |
One cup cracker crumbs, soaked in one cup water, one cup vinegar, one cup one cup molasses, one cup raisins, stoned, one cup currants, one teaspoon cloves, one teaspoon ... From The Kansas Home Cook-Book, 1874, page 177. | |
| The Woman Suffrage Cook Book (1886) | New Bedford Cookies |
Two cups of sugar,.one cup of sour milk with half a teaspoonful of soda dissolved in it, one cup of butter. Flour to roll not too stiff, and bake quickly. From The Woman Suffrage Cook Book, 1886, page 95. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | New England Thanksgiving |
Y2 cup melted butter 1% cups rolled crackers 1 cup molasses yi grated nutmeg y 2 teaspoon cinnamon 1 54 cups raisins Pour milk crackers and cool; add nutmeg, cinnamon, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 188. | |
| Mrs. Porter's New Southern Cookery Book (1871) | New Year's Crackers |
Mix with some fine sifted flour a pinch of and make it into a smooth paste with some thin From Mrs. Porter's New Southern Cookery Book, 1871, page 194. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | New Year’s Cookies |
Three quarters of a pound of butter, and a pound of sugar beat toa cream. Add three eggs, one teacup of sour milk, one tea-spoonful of saleratus, half a cup of carraway ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 133. | |
| La Cuisine Creole (1885) | Nice Drop Cakes |
One-half pound sugar, one-quarter pound of butter creamed together, four well beaten eggs, one-half pound of currants, a spoonful of brandy, grated nutmeg or lemon peel, ... From La Cuisine Creole, 1885, page 169. | |
| The Boston Cooking-School Cook Book (1896) | Nut Cookies |
1 cup brown sugar 6 tablespoons flour 1 cup chopped nut meats Few grains salt Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of ... From The Boston Cooking-School Cook Book, 1896, page 568. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Nut Cookies |
1 cup chopped nut meats Mix like Sugar Cookies. Add nuts; drop from a teaspoon on to buttered sheet. Decorate with halves of nuts. Bake in quick oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 294. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Nut Ginger Cookies |
1 cup molasses y* cup shortening, melted ( 4 teaspoons soda 2 teaspoons ginger 1 cup sour milk Nut meats Add soda to molasses and add shortening, ginger, and From Catering for Special Occasions, with Menus and Recipes, 1911, page 165. | |
| The Boston Cooking-School Cook Book (1896) | Nut Macaroons |
White 1 Qgg 1 cup pecan nut meats 1 cup brown sugar ^ teaspoon salt Beat white of egg until stiff and add gradually, while beating constantly, sugar. Fold in nut meats, ... From The Boston Cooking-School Cook Book, 1896, page 575. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Nut Wafers |
1 egg '. ( cup pecan nut meats ) yi tablespoon cinnamon y'i, tablespoon cloves ]4, tablespoon nutmeg Grated rind yi lemon 2 tablespoons brandy 2 cups flour the butter, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 143. | |
| Aunt Babette's Cook Book (1889) | Oaedamom Cookies |
(No. 2.) Boil six eggs hard. When cold shell and grate the yelks (reserve the whites for salads or to garnish vegetables ), add halta pound of sugar, the grated peel of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 402. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Oat Wafers |
1 egg - I tablespoon melted 'j teaspoon salt } 4 cup rolled oats '+ cup raisins, seeded and cut in pieces X teaspoon vanilla Beat egg until light, add sugar gradually, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 83. | |
| The Boston Cooking-School Cook Book (1896) | Oatmeal Cookies |
1 egg }i cup fine oatmeal ^ cup thin cream 2 teaspoons baking powder Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, ... From The Boston Cooking-School Cook Book, 1896, page 563. | |
| Aunt Sammy's Radio Recipes (1927) | Oatmeal Drop Cookies |
H cup fat. 1 cup raisins. 14 cup chopped nut meats. teaspoon soda dissolved in 1 teaspoon water. cups fine oatmeal. IH cups flour. 1 egg. H teaspoon salt. 2 teaspoons ... From Aunt Sammy's Radio Recipes, 1927, page 77. | |
| Rumford Complete Cook Book (1908) | Oatmeal Macaroons |
2% cups rolled oats. 1 cup granulated sugar. " Soften the butter slightly, add the sugar, then the eggs, next the oats, baking powder and salt mixed together. Drop by ... From Rumford Complete Cook Book, 1908, page 188. | |
| War Economy in Food (1917) | Oatmeal Macaroons |
fat. f cup corn sugar. egg. 1% oatmeal. 1/4 ^4 teaspoon baking powder. li;4 teaspoons almond extract if desired. Combine the melted fat and the sugar and sirup, add the ... From War Economy in Food, 1917, page 30. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oatmeal Wafers |
^ cup fine oatmeal ^ cup rolled oats \ cup hot milk Mix butter and milk; when cool, add ingredients. Roll very thin, shape in squares, and bake in a slow oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 380. | |
| The Kansas Home Cook-Book (1874) | One and |
one-half pounds stoned chopped fine, one and one-half pounds currants washed and dried, quarter pound of cut fine, one and one-half pounds of" beef suet chopped fine, ... From The Kansas Home Cook-Book, 1874, page 192. | |
| Mrs. Lincoln's Boston Cook Book (1884) | One-Two-Three-Four Cookies. |
1 cup butter. 1 teaspoonful cream of tartar. 2 cups sugar. 4g teaspoonful salt. 3 cups flour. 1 teaspoonful spice, or 4 eggs. 2 tablesp. carraway seed, or 46 teaspoonful ... From Mrs. Lincoln's Boston Cook Book, 1884, page 404. | |
| Aunt Sammy's Radio Recipes (1927) | Orange Drop Cookies |
H teaspoon salt. 4 tablespoons orange juice. 2 tablespoons grated orange rind. the grated rind of the orange and the Gradually beat in the sugar, the beaten eggs and the ... From Aunt Sammy's Radio Recipes, 1927, page 77. | |
| The Creole Cookery Book (1885) | Orange Wafers |
Take the best oranges, cut them in half, and take out the seeds and juice; boil them in 3 or 4 waters (always hot) until they are tender, and then beat them to pulp in a ... From The Creole Cookery Book, 1885, page 214. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Orange-flower Macaroons |
Two pounds of powdered loaf sugar, whites of seven eggs, two ounces of orange blossoms; treat and bake as preceding. From Mrs. Porter's New Southern Cookery Book, 1871, page 268. | |
| Common Sense in the Household (1871) | Panada. *J« |
6 Boston crackers, split. A good pinch of salt, and a little nutmeg. Enough boiling water to cover them well. Split the crackers, and pile in a bowl in layers, salt and ... From Common Sense in the Household, 1871, page 515. | |
| The New England Cook Book (1905) | Panada.—Six |
Boston crackers, split; two spoonfuls of white sugar, a good pinch of salt, and a nutmeg; enough boiling water to cover them well. From The New England Cook Book, 1905, page 322. | |
| The Appledore Cook Book (1872) | Pare and |
slice six tomatoes; put a layer into a deep pudding dish, then put in a layer of slices of cold mutton, and drfedge in flour, salt, pepper. Have the last layer tomatoes, ... From The Appledore Cook Book, 1872, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pat& De Veau |
Three and a half pounds leg of veal, fat and lean chopped fine, six or eight small crackers rolled fine, two eggs, piece of butter size of an egg, one tablespoon salt, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 182. | |
| The Boston Cooking-School Cook Book (1896) | Peanut Cookies |
2 tablespoons butter l^ teaspoon salt >^ cup sugar %, cup flour 1 Qgg 2 teaspoons milk 1 teaspoon baking powder % c^P finely chopped peanuts % teaspoon lemon juice Cream ... From The Boston Cooking-School Cook Book, 1896, page 568. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Peanut Cookies |
1 egg 3^ c chopped peanuts Flour to make stiff batter Mix Drop from teaspoon. Makes 24 cookies. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. | |
| Aunt Babette's Cook Book (1889) | Pineapple Ckeam |
Line a deep fruit dish with lady fingers or macaroons; then fill up the dish with a grated pineapple and sweeten to taste (canned pineapple is equal to fresh for this ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 317. | |
| The Picayune Creole Cook Book (1901) | Pistachio Macaroons |
Macarons auz Pistaches 4 Ounces of Bitter Almonds, 6 Ounces of Shredded Pistachio Kernels or Peanuts, 12 Ounces of Sifted Sugar. 1 Tablespoonful of Vanilla Sugar. Blanch ... From The Picayune Creole Cook Book, 1901, page 313. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Plain Cookies. Richer Cookies |
4g cup butter. 44 cup butter. 1 cup sugar. 1 cup sugar. 14 cup milk. 1 tablespoonful milk. 1 egg. 2 eggs. 2 even teasp. baking-powder. |1 heaping teasp. baking-powder. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 403. | |
| The Boston Cooking-School Cook Book (1896) | Plombifere Glac^ |
Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron glace broken in pieces, arrange lady fingers at equal distances, and allow ... From The Boston Cooking-School Cook Book, 1896, page 529. | |
| Aunt Babette's Cook Book (1889) | Poppy Seed Cookies |
Take an equal quantity of flour, sugar and butter, and mix it well by rubbing with the hollow of the hands until small grains are formed. Then add a cupful of poppy ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 405. | |
| Manual for Army Cooks (1896) | Pour in a |
quart of milk and add two crackers rolled fine and two ounces of butter. Let it boil and serve. From Manual for Army Cooks, 1896, page 69. | |
| Boston School Kitchen Text-Book (1887) | Prepare the |
crackers with the cheese, put them in a shallow earthen dish, add ^ of milk to each whole cracker. Bake until brown, or until the milk is absorbed, The pepper may be ... From Boston School Kitchen Text-Book, 1887, page 61. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Prum Puppine |
Beat together half cup sugar, two eggs and one tea-spoon butter, add three pints sweet milk, a little salt, six crackers rolled fine, one cup raisins, and half sheet ... From Buckeye Cookery and Practical Housekeeping, 1877, page 210. | |
| Larkin Housewives' Cook Book (1915) | Put a |
layer of meat in a baking dish, and over it a layer of tomatoes, then a layer of cracker-crumbs, next a layer of meat and so on until dish is filled. Bake about thirty minutes. From Larkin Housewives' Cook Book, 1915, page 29. | |
| Mrs. Beeton's Book of Household Management (1861) | Raspberry Souffle |
2203.— JAPANESE PLOMBIERE. (Fr.— Glace Plombiere a la Japonaise.) Ingredients. — 8 yolks of eggs, i oz. of sugar, 4 ozs. of ground almonds, | a pint of cream, i£ pints ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Rich Cookies |
% cup butter ^ cup flour y^ cup sugar ^ teaspoon vanilla 1 Qig'g well beaten Raisins, nuts, or citron Cream the butter, add sugar gradually, Q^^'g, flour, and vanilla. ... From The Boston Cooking-School Cook Book, 1896, page 564. | |
| The Boston Cooking-School Cook Book (1896) | Rolled "Wafers |
yi cup butter i^ cup milk 1^ cup powdered sugar % cup bread flour Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very ... From The Boston Cooking-School Cook Book, 1896, page 572. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Rolled Wafers |
l/i cup butter 7/% cup bread flour yi cup powdered sugar ]4, teaspoon almond extract Yt teaspoon vanilla Leaf green Chopped pistachio nuts the gradually, and milk drop ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 97. | |
| The Kansas Home Cook-Book (1874) | Roscoe, Osawattomie |
six tomatoes, and slice them, drop them in one pint of boiling water, and let them boil ten minutes; then add one one quart sweet three rolled crackers, with butter, ... From The Kansas Home Cook-Book, 1874, page 47. | |
| Mrs. Owen's Illinois Cook Book (1871) | Rye Drop Cakes |
One pint sour milk or buttermilk, One scant teaspoonful soda, Meal to make a batter that will a little, but not run. Drop with a spoon into round tins, and bake fifteen minutes. From Mrs. Owen's Illinois Cook Book, 1871, page 147. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rye Drop Cakes |
To one pint of sour buttermilk add two eggs, a small teaspoonful of soda, a little salt and rye meal sufficient to make a batter that will spread a little, but not run. From Mrs. Porter's New Southern Cookery Book, 1871, page 193. | |
| The Boston Cooking-School Cook Book (1896) | Rye Drop Cakes |
^ cup rye meal K teaspoon salt ^ cup flour 2 tablespoons molasses legg Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes. From The Boston Cooking-School Cook Book, 1896, page 119. | |
| Rumford Complete Cook Book (1908) | Rye Drop Cakes |
1 cup rye flour. \y2 teaspoons Rumford ^ cup white flour. 1 egg. Sift all dry ingredients together and make a rather thick batter with the egg and milk. Dip a spoon into ... From Rumford Complete Cook Book, 1908, page 187. | |
| Ryzon Baking Book (1916) | Ryzon Christmas Cookies |
yi cupful {,% pound) butter. ]4 cupful (X pound) sugar. X level teaspoonful salt. 1 lemon rind grated. (2 ounces) ground almonds. level tablespoonfuls caraway seeds. yi ... From Ryzon Baking Book, 1916, page 52. | |
| Ryzon Baking Book (1916) | Ryzon Fancy Cookies for Tea |
i/i, yi cupful iyi pound) sugar. small eggs. ^^ teaspoonful almond extract. yi cupfid (2 ounces) ground almonds. Hard White Icing: egg white. I y^ level cupfuls {}41h.) ... From Ryzon Baking Book, 1916, page 50. | |
| Ryzon Baking Book (1916) | Ryzon Fig Cookies |
cupful {}^ pound) butter. level cupfuls (l pound) sugar. teaspoonful rose extract. 5}4 level cupfuls (i pound 6 ounces) flour. pound figs. level teaspoonfuls grated ... From Ryzon Baking Book, 1916, page 50. | |
| Ryzon Baking Book (1916) | Ryzon Pentecost Cookies |
yi cupful {yi pound) butter. yi cupful {yi pound) sugar. egg and I egg white. teaspoonful almond extract. Powdered sugar. Candied citron peel. Beat butter and sugar to a ... From Ryzon Baking Book, 1916, page 51. | |
| Ryzon Baking Book (1916) | Ryzon Shortbread Cookies |
cupful {yi pound) butter. yi cupful {yi pound) sugar. tablespoonful cream. teaspoonful grated lemon rind. Cream butter, add sugar and cream, and beat well together, add ... From Ryzon Baking Book, 1916, page 51. | |
| Ryzon Baking Book (1916) | Ryzon Spice Cookies |
level cupfuls (i pound) sugar. letnon. K' level teaspoonful powdered cloves. X level teaspoonful powdered cinnamon. and for fifteen ^minutes, add grated rind and ... From Ryzon Baking Book, 1916, page 49. | |
| Ryzon Baking Book (1916) | Ryzon Sugar Cookies |
cupful (yi pound) butter (scant). tablespoonful water. Enough flour to make a dough and roll out thin on board. a wooden spoon. eggs -until very light, add to creamed ... From Ryzon Baking Book, 1916, page 49. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sand Cookies |
1 egg 2 teaspoons cinnamon mixed with \ cup blanched almonds Mix as sugar cookies; shape with doughnut cutter; brush with water or white of egg; sprinkle with cinnamon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 294. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Scotch Snaps |
OxE pound of brown sugar, one pound of flour, of butter, two eggs, cinnamon; very thin and cut into shapes to suit, to bake. From Mrs. Porter's New Southern Cookery Book, 1871, page 266. | |
| Aunt Sammy's Radio Recipes (1927) | Scotch Wafers |
2 cups rolled oats. 1 cup wheat flour. M cup milk. Mix the dry ingredients in a bov/1, add the fat, and mix together thoroughly. Add enough milk to make a dough ... From Aunt Sammy's Radio Recipes, 1927, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Scotoli "Wafers |
1 cup fine oatmeal 1 teaspoon salt 1 cup Rolled Oats % teaspoon soda 2 cups flour 1^ cup butter or lard 3^ cup sugar y^ cup hot water Mix first six ingredients. Melt ... From The Boston Cooking-School Cook Book, 1896, page 562. | |
| Rumford Complete Cook Book (1908) | Seed Cookies |
2 tablespoons caraway seeds. Cream the butter and sugar together; add the wellbeaten eggs and water. together and add the salt and baking powder, and then the seeds. ... From Rumford Complete Cook Book, 1908, page 182. | |
| The National Cookery Book (1876) | SeuasH Pupprn BAKED wiTHouT CRUST |
To four cupfuls of warmed milk add three of crushed crackers, two of boiled squash, one of sugar, a little salt, and spice to taste, ginger or nutmeg, lemon and rose ... From The National Cookery Book, 1876, page 223. | |
| The National Cookery Book (1876) | Shellbark Macaroons |
eight in flour, and the rind and juice of one len n heets of clean white paper, and on each cak« sprinkle a little powdered white sugar. one of peach water, and some ... From The National Cookery Book, 1876, page 276. | |
| Mrs. Owen's Illinois Cook Book (1871) | Snaps |
Two teacupsful brown sugar, Two teacupsful best sugar house molasses, Work in flour enough to make it stiff, and in thin cakes. Bake to a nice brown. The yelks, after ... From Mrs. Owen's Illinois Cook Book, 1871, page 192. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soda Cracker |
iPie. Take four soda crackers, put them side by side in a plate and pour boiling water over them, and remain are Make a nice crust, line pie pan, and then pour offthe ... From Mrs. Owen's Illinois Cook Book, 1871, page 164. | |
| Housekeeping in Old Virginia (1879) | Soda Crackers |
1 tablespoonful of lard and butter mixed. 1 egg; a little salt. 1 teaspoonful of soda, sifted into the flour. 44 HUNTSVILLE CEACKEES — NUN's PUFFS. Make a stiff paste ... From Housekeeping in Old Virginia, 1879, page 51. | |
| Larkin Housewives' Cook Book (1915) | Soda Crackers |
Cook one-half cup of Larkin Rice in boiling water for ten or fifteen minutes, add pepper, salt, meat and one egg. Mix very thoroughly together and bake in covered ... From Larkin Housewives' Cook Book, 1915, page 21. | |
| Foods That Will Win the War and How to Cook Them (1918) | Soft Cinnamon Cookies |
- 3 teaspoon ginger 3 cup boiling water 2 tablespoons cinnamon 4 teaspoon of cloves Mix molasses, fat, and boiling water. Add the liquid. Add enough more flour (about ... From Foods That Will Win the War and How to Cook Them, 1918, page 76. | |
| Boston School Kitchen Text-Book (1887) | Soft Molasses Cookies |
y^ c. molasses. }i tsp. ^ tbsp. ginger. ]4. tsp. soda. 1 tbsp. warm water. Yc. dripping, softenedFlour to mix soft enough to be rolled. PtoU out yi inch thick, cut with ... From Boston School Kitchen Text-Book, 1887, page 181. | |
| The Boston Cooking-School Cook Book (1896) | Soft Molasses Cookies |
1 cup molasses % cup shortening, melted 1^ teaspoons soda 2 teaspoons ginger 1 cup sour milk 1 teaspoon salt Add soda to molasses and beat thoroughly; add milk, ... From The Boston Cooking-School Cook Book, 1896, page 562. | |
| Larkin Housewives' Cook Book (1915) | Soft Molasses Cookies |
Cream one and one-half cups brown sugar and one cup lard. Add two eggs and one cup molasses, beat well. Sift together five cups bread flour, one teaspoon soda, one ... From Larkin Housewives' Cook Book, 1915, page 85. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Soft Molasses Cookies. |
1 cup molasses. 1 tablespoonful ginger. 1 teaspoonful soda. 2 tablesp. warm water or milk. 46 cup butter, softened Flour to mix soft. Mix in the order ‘given, dissolving ... From Mrs. Lincoln's Boston Cook Book, 1884, page 407. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Souffled Crackers |
Split common crackers and soak in ice-water, to in baking pan, and drop one-third teaspoon butter in centre of in a hot puffed and the time required being about forty minutes. \CM From Catering for Special Occasions, with Menus and Recipes, 1911, page 120. | |
| The Boston Cooking-School Cook Book (1896) | Sou£Eled Crackers |
Split common crackers, and soak in ice water, to cover^ eight minutes. Dot over with butter, and bake in a hot oven until puffed and browned, the time required being ... From The Boston Cooking-School Cook Book, 1896, page 187. | |
| The Boston Cooking-School Cook Book (1896) | Spice Cookies |
% cup molasses 2 cups flour % cup sugar % teaspoon soda \% tablespoons lard % teaspoon clove 1 tablespoon milk % teaspoon cinnamon ^ teaspoon nutmeg Heat molasses to ... From The Boston Cooking-School Cook Book, 1896, page 562. | |
| Larkin Housewives' Cook Book (1915) | Spice Cookies |
One cup molasses, one-half cup sugar, one-half cup each lard and four cups flour, one teaspoon each ginger, soda and drmamon, one-half teaspoon nutmeg, two eggs. From Larkin Housewives' Cook Book, 1915, page 85. | |
| Aunt Babette's Cook Book (1889) | Spice Wafers |
Take one pound of floiir, one pound of sugar, seven eggs, the grated peel of a lemon, a piece of citron, also grated, a tablespoonful of ground cinnamon, a teaspoonful ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 402. | |
| The Woman Suffrage Cook Book (1886) | Spiced Cookies |
One cup of sugar, two cups of molasses, two-thirds of a cup of buttei, one cup of milk, one teaspoonful of soda, one small teaspoonful 01 cloves, and one small ... From The Woman Suffrage Cook Book, 1886, page 95. | |
| The New England Cook Book (1905) | Split the |
crackers, and pile in a bowl in layers, salt and sugar scattered among them. Cover with boiling water and set on the hearth, with a close top over the bowl, for at least ... From The New England Cook Book, 1905, page 322. | |
| The New England Cook Book (1905) | Strain and |
press, first through a colander, then through a coarse cloth. Salt to taste, and pepper if you think best; return to the fire, and simmer five minutes longer. Skim when ... From The New England Cook Book, 1905, page 320. | |
| Aunt Babette's Cook Book (1889) | Strawberry Ijessert |
Line a dish with macaroons, wet them with wine, put over this a box or quart of straw^ berries, and sugar them well. Now beat the yelks of eight eggs with two small cups ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 547. | |
| The Woman Suffrage Cook Book (1886) | Sugar Cookies |
One egg, one cup of sugar, half a cup (scant) of butter, half a cup of milk, nutmeg to taste, two teaspoonfuls of ci earn of tartar, one of soda. Make soft dough as can ... From The Woman Suffrage Cook Book, 1886, page 95. | |
| The Woman Suffrage Cook Book (1886) | Sugar Cookies |
Two eggs, one cup sugar, two-thirds cup of butter and lard, one teaspoonful cream-tartar, one scant teaspoonful soda, two tablespoonfuls cold water. Flavor with lemon; ... From The Woman Suffrage Cook Book, 1886, page 96. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sugar Cookies |
1 tablespoon milk add baking powder, and salt, milk, and whites beaten to a stiff froth, and enough more flour to make of consistency to Cut off a small piece of dough, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 294. | |
| Housekeeping in Old Virginia (1879) | Sugar Kisses |
Whisk the whites of four eggs to a stilff froth and stir in half a pound sifted white sugar. Flavor as you like. Lay it when stiff in heaps the size of a small egg, on ... From Housekeeping in Old Virginia, 1879, page 466. | |
| La Cuisine Creole (1885) | Sugar Kisses |
Beat the whites of three eggs to a froth, then stir in powdered white sugar, a little at a time, till you have formed a very thick batter. Add two or three drops of ... From La Cuisine Creole, 1885, page 251. | |
| Gulf City Cook Book (1878) | Sugar-kisses |
The whites of four eggs whisked to a stiff froth, and stir in half a pound of sifted white sugar. stiff drop white paper, the shape and size desired, an inch apart. The ... From Gulf City Cook Book, 1878, page 150. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Surprise Souffle |
One pint of the juice of any kind of fruit, one-third of a package of gelatine, half a cupful of sugar (unless the fruit is very acid, in which case use a little more), ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 309. | |
| The Boston Cooking-School Cook Book (1896) | Swedish Wafers |
% cup butter 5 ozs. flour y^ cup sugar ^ teaspoon vanilla 2 eggs Shredded almonds Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Droo ... From The Boston Cooking-School Cook Book, 1896, page 570. | |
| Housekeeping in Old Virginia (1879) | Sweet Crackers |
1 cupful sour cream. Pounded cinnamon and grated nutmeg for flavoring. Sufficient flour for a soft dough. Roll thin and cut it with tin shapes, and bake quickly. — From Housekeeping in Old Virginia, 1879, page 361. | |
| Common Sense in the Household (1871) | Sweet Wafers |
G eggs. 1 pint flour. 2 oz. melted butter. 1|^ cup powdered sugar. 1 teaspoonful n\itmeg. Beat whites and yolks separately and very stiff, rub the sugar and butter ... From Common Sense in the Household, 1871, page 347. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sweet Wafers |
One teacup each of butter and sugar creamed together, one grated orange, four eggs, one tablespoonful of cinnamon. Add three pints of flour and make up stiff. Then roll ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 39. | |
| The Creole Cookery Book (1885) | Sweet Wafers |
Take 6 spoonfuls of white sugar, 6 of flour, 3 of butter, 6 eggs, and milk enough to make it into a thin batter. e From The Creole Cookery Book, 1885, page 121. | |
| The Creole Cookery Book (1885) | sweet Wafers |
Three tablespoons of flour to 1 egg, 1 spoonful of sugar, 4 spoonful of butter; beat well and cook in wafer irons; roll up with a fork, while warm. From The Creole Cookery Book, 1885, page 160. | |
| Gulf City Cook Book (1878) | Sweet Wafers.—no |
One egg, four table-spoonfuls of sugar, one table-spoonful of butter, four heaping of flour, made batter and dropped into the irons. If the butter does not furnish salt ... From Gulf City Cook Book, 1878, page 150. | |
| Gulf City Cook Book (1878) | Sweet Wafers.—no |
Three cups of flour, one cup of sugar, one cup one cup of rich cream, and a little nutmeg. From Gulf City Cook Book, 1878, page 150. | |
| The Kansas Home Cook-Book (1874) | Take the |
large square sweet cracker, thoroughly moisten taking care to retain its shape; serve with flavored with or A little jelly improves it very much. Mrs. E. H. T. When rice ... From The Kansas Home Cook-Book, 1874, page 223. | |
| Aunt Babette's Cook Book (1889) | The Queen of Plum Puddings |
One-half pound of cracker crumbs, one-half pound of finely-shaved suet, one-half pound of sugar, one-half pound of seeded and chopped raisins, one-half pound of candied ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 284. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Thick Molasses Cookies |
% c shortening 1 tbsp ginger 1 tbsp soda Barley flour to roll Mix and cut Y^ in. thick. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 22. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Thkee-quaetees |
of a of pulverized the of six one-fourth of a vanilla bean pounded very fine; whisk the whites until stiff and dry; add the sugar gradually, one at a after which in the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 275. | |
| Housekeeping in Old Virginia (1879) | To Fry Cucumbers |
Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and ... From Housekeeping in Old Virginia, 1879, page 254. | |
| Housekeeping in Old Virginia (1879) | To Fry Cymlings |
Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. ... From Housekeeping in Old Virginia, 1879, page 249. | |
| The Picayune Creole Cook Book (1901) | Transparent Icing to Garnish |
Prepare the drop cakes as directed in “Bouchées de Dames.” Place halves of peaches, preserved in syrup, over them (home-made preserves), and gloss over with Transparent ... From The Picayune Creole Cook Book, 1901, page 312. | |
| La Cuisine Creole (1885) | Trifles. Delicious |
Cover the bottom of a glass bowl, or dish, with lady fingers; break up, and put also half dozen macaroons; pour over them a cup of wine, or diluted extract, to moisten ... From La Cuisine Creole, 1885, page 180. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use rule for Lady Fingers |
Drop from a tablespoon in rounds the size of a silver dollar on sheet. Sprinkle with powdered sugar and bake as Lady Fingers. From Lowney's Cook Book, Illustrated in Colors, 1907, page 294. | |
| Aunt Babette's Cook Book (1889) | Vanilla Cookies |
Rub one cup of butter and two cups of sugar to a cream, add the yelks of four eggs and one whole one and one teaspoonful of soda dissolved in one tablespoonful of sweet ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 410. | |
| The Woman Suffrage Cook Book (1886) | Vanilla Wafers |
' One cupful sugar, two-thirds of a cupful of butter, four tablespoonfuls of milk, one of vanilla, one egg, one and a half teaspoonfuls of cream of-tartar, two-thirds of ... From The Woman Suffrage Cook Book, 1886, page 113. | |
| The Boston Cooking-School Cook Book (1896) | Vanilla Wafers |
^ cup butter and lard in ^ cup milk equal proportions 2 cups flour 1 t%'g %. teaspoon salt 2 teaspoons vanilla Cream the butter, add sugar, egg well beaten, milk, and ... From The Boston Cooking-School Cook Book, 1896, page 563. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Very Choice Wafers |
One pint of cream, half a pound of flour, half a pound of sugar; stir the cream into the flour by degrees until perfectly smooth; as many bitter almonds pounded to a as ... From Mrs. Porter's New Southern Cookery Book, 1871, page 271. | |
| The Appledore Cook Book (1872) | Vinegar Cookies |
Two cups of molasses, one of butter or lard, two eggs, two tablespoonfuls of vinegar; one of ginger, one of saleratus, and flour enough to roll. Roll about half an inch ... From The Appledore Cook Book, 1872, page 99. | |
| Directions for Cookery, in Its Various Branches (1837) | Wafer Cakes |
Mix together half a pound of powdered sugar, and a quarter of a pound of butter; and add to them six beaten eggs. beat the; it flour as will m^ke a stiff batter; a ... From Directions for Cookery, in Its Various Branches, 1837, page 359. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wafer Pudding |
^* ^ pint of flour Yolks of seven eggs Put the milk in a farina boiler, when boiling add the butter, dissolved, then quickly throw in the flour, and the for from the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 412. | |
| The Virginia House-Wife (1824) | Wafers |
Make a very thin batter with eggs, milk, butter, and powdered loaf sugar, to your taste; pour it into wafer-irors.’ them very’quick, without browniug; ro: m as you take them from the irons, From The Virginia House-Wife, 1824, page 189. | |
| Common Sense in the Household (1871) | Wafers |
i«J« 1 pound of flour. Mix with sweet milk into a stifl" dough, roll otit very thin, cut into round cakes, and again roll these as thin as they can be handled. Lift them ... From Common Sense in the Household, 1871, page 290. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wafers |
of of of a pound of butter, half a pound of flour, the white of one egg, half a teacupful of milk, saltspoonful of cinnamon; put the in the milk and warm it until the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 272. | |
| Gulf City Cook Book (1878) | Wafers |
Put in a quart of sifted flour, two cups of butter; wet this with a tumbler of water, into which a of salt has been; work very little; cut in and if two large after ... From Gulf City Cook Book, 1878, page 123. | |
| Housekeeping in Old Virginia (1879) | Wafers |
Yolk of one egg. 1 heaping tablespoonful lard. A little salt. Mix with milk, as stiff as you would for biscuit. Beat well with the biscuit beater, roll out thin and put ... From Housekeeping in Old Virginia, 1879, page 52. | |
| Housekeeping in Old Virginia (1879) | Wafers |
4 spoonfuls flour. 4 spoonfuls sugar. 4 spoonfuls cream. 1 spoonful butter. Orange peel, mace, and nutmeg. Prepare as for pound cake. Bake in wafer irons, rolling them, while hot. From Housekeeping in Old Virginia, 1879, page 370. | |
| The Creole Cookery Book (1885) | Wafers |
To 6 eggs add 1 Ib. of sugar, # Ib. of flour, 4 Ib. of butter, 2 winglasses of wine, and a grated nutmeg; bake in wafer irons. Lo From The Creole Cookery Book, 1885, page 146. | |
| The White House Cook Book (1887) | Wafers |
DISSOLVE four ounces of butter in half a teacup of milk; stir together four ounces of white sugar, eight ounces of sifted flour and the yolk of one egg, adding gradually ... From The White House Cook Book, 1887, page 340. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Wafers |
If cup flour Cream the butter and add other ingredients. on inverted tins. in quick oven, cut in squares, and roll. If this is done on top of the range, there will be ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 296. | |
| The Southern Cookbook (1912) | Wafers |
Dry the flour well which you intend to use, mix a pounded sugar, and finely pounded mace it, then make it into a thick batter with cream, butter the wafer irons, let ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 80. | |
| Mrs. Hale's New Cook Book (1857) | Wafers .—Take |
flour, dried and sifted, make it ^ smooth thin batter with very good milk, or a little cream and '; add about as much white wine as will make it for pancakes, sweeten ... From Mrs. Hale's New Cook Book, 1857, page 402. | |
| The Cook's Own Book (1832) | Wafers, German |
teen ounces of sifted flour, and half a pint of yeast, which make into a paste, with as much warm milk as will malic it run from the spoon freely, too clear; it into a ... From The Cook's Own Book, 1832, page 288. | |
| Housekeeping in Old Virginia (1879) | Water Crackers |
1 lb. of flour. 1 teaspoonful of salt and the same of soda. 1 tablespoonful of lard. Make up with sweet milk, beat well, roll thin, and bake quickly. From Housekeeping in Old Virginia, 1879, page 52. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wheat Flour Crackers |
OxE quart of flour, four ounces of butter or lard, half a teaspoonful of soda, the same of salt, sweet milk: rub the thorouo-hlv the and; dissolve the in the and enough ... From Mrs. Porter's New Southern Cookery Book, 1871, page 204. | |
| Aunt Babette's Cook Book (1889) | Whipped Cebam |
Whip the cream to a stiff froth in a syllabub churn. Lay the whipped cream on a hair sieve or napkin and when all is whipped sweeten and flavor to taste. Then line the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 306. | |
| The Boston Cooking-School Cook Book (1896) | Wintergreen "Wafers |
1 oz. gum tragacanth Confectioners* sugar 1 cup cold water Oil of wintergreen Soak gum tragacanth in water twenty-four hours and rub through a fine wire sieve; add ... From The Boston Cooking-School Cook Book, 1896, page 623. | |
| Housekeeping in Old Virginia (1879) | Yeal Loaf |
2 pounds chopped veal. \ pound chopped pork. 3 table spoonfuls powdered cracker. 1 tablespoonful sage. Salt to taste. 1 Qgg well beaten and mixed in the ingredients. ... From Housekeeping in Old Virginia, 1879, page 171. | |