Edgar N. Blake.

Practical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. online

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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 5 of 8)
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other, put a plate with a weight on top the slices. Let
them rest for an hour, then remove weight and plate.
Add one tablespoonful water, half tablespoonful salt
and half a teaspoonful pepper to an egg. Beat well
then dip the slices of eggplant in egg then in dried
bread crumbs. Spread on dish for twenty or more
minutes. Fry till brown, (in deep fat.) — Mrs. iienry

Colli Slcxw.— To one half gallon well sliced cab-
bage, take one well beaten egg, one-half teaspoonful
Salt, one teapoonful of sugar, lump of butter the size
of a walnut Pat all into one pint of vinegar, not tj
sti'o.i/, aii let con3 to a boil; then add the cabbage,
stirring all the time, till thoroughly heated. Let cool
before using. More vinegar and sugar may be added
to suit the tast. — Mrs <:. w. Wi.ite.

l>oLilo('.ft and Clietisc— Six Irish potatoes
boiled uutil mealy. Wash them as smooth as possible,
adding two tablespoonsful of butter, salt and pepper
t ) taste. Enough of hot milk to make them quite soft.
Beat into this one-half cupiul grated cheese. Put in
baking dish and grate a thin layer of cheese over the
top. Set in the oven until the cheese toasts and serve

at once. — Mr.s. tdcjer N. BiaLo


!^tewe<:l Green Beans.-One heaping table-
spoonful lard in a good sized stew kettle, add a level
teaspoonful flour and let brown add beans and let fry
twenty or twenty-five minutes longer, cover with hot
water and season with black pepper and salt. Cook

about an hour or until tender. — Mrs. Laura Houston.

A Good Way to Use Cold Mashed Po=

tatoes — Two cups mashed potatoes, one-half cup
milk, butter size of a walnut, two eggs, well beaten
and two tablespoonsful flour. Beat the mixture until
light, put in a baking dish, and bake a golden brown.

— iMr.H. W.D . Townsend, Gillette, Wyo.

Baked Tomatoes.— Take one dozen ripe to-
matoes, cut out the stem end; with a teaspoon take out
the meat, being careful not to break the tomato. Chop
one cup of cabbage and one medium sized onion fine;
add one-half cup bread crumbs to the tomato, mix all
together. Season with butter, salt and pepper. Set the
tomatoes in a pan, the size, to hold without falling apart;
fill with the mixture, bake one hour in a moderate oven.
Garnish with Darsley or mayonnaise dressing. — Mrs. a.

E Blake, OiMeffe, Wyo.

Escalloped Onions.— Slice onions, put in a
pan with salt, pappar and butter. Cover with hot wa-
ter and bake an hour or until tender. — Mrs, l. >\j. Webb

<]oiUiiibu'i, (>.

Green l>eppers and Tomatoes.— Equal

parts of the inside of the green peppers and fresh to-
matoes. Or enough of the tomatoes to fill the pepper
shells. Season with celery salt and mix with mayon-
naise dressing. Serve Cold. — Mrs. Ka^ar w. Biake.

iVIciccaroni arsd Tomato Sauce.— Put

maccaroni into boiling water, (salted,) and boil twenty
minutes. Do not cover. Drain into a colander, dash
some cold v/ater onto it and let it drain, then put it into
a hot dish and pour the following tomato sauce over it.


Sauce. — One quart can of tomatoes, put into a
stew pan, adding one slice of onion and two cloves and
a little pepper and salt. Boil about twenty minutes,
then stra'n through a cola'ider. Melt in another pan
a heaping tablespoonful of but.er, sprinkle in a table-
spoonful flour (take pan from fire as soon as butter
melts, ) stir smooth and then stir in the strained toma-
toes, put back on the fire and let come to boil. — m rs.

Se.ott S, Wallerhouse.

Baktid Ciibbage with GraJed Cheese.—

Boil a firm white cabbage for fifteen minutes in salted
water. Then change the water for more boiling water
and boil until tender, cool and chop fine. Butter a bak-
iuT dish and put in the chopped cabbage. Make a sauce
by putting one tablespoonful butter in a pan and when
it bubbles up well add one tablespoonful flour; add half
a pint of stock and half pint boiling water. Mix well
with it four tablespoonsf ul grated cheese. Season with
salt and pepper. Stir until smooth. Pour this over
the cabbage, sprinkle rolled crackers over it with lumps
of butter and place in a hot oven for ten minutes. —

Mrs II. B tie.n-ilev.

Baked Parsnips.— Parboil until nearly done,
then put into a dripping pan with a roast of either beef
or pork and finish cooking. Sweet potatoes are deli-
cious, cooked in the same manner. —Mary liookt^, Jer-
seyville, Hi.

Boston Baked Beans.-One pint of beans
soaked over night. One-half teaspoonful salt, one-
fourth teaspoonful soda, one-fourth teaspoonful dry
mustard, two tablespoonsful molasses, A good sized
piece of pickled pork. Bake three hours. — Mrs. i>. b.

B«i.ty, ;>t. LouJft, iMo,

Green Peppers.-Use peppers of uniform
size, cut a piece off the stem end, or cut them in two
lengthwise and remove the seeds and partitions. Put
then in boiling water for five minutes to parboil; fill
each one with a stuffing made of equal parts of soften-


ed bread crumbs and minced meat, cold chicken or veal
well seasoned with salt, butter and a few drops of onion
juice. Place them in a baking dish with water, or stock
is better, half an inch deep, and bake in a moderate
oven for half an hour. Remove them carefully to an-
other dish and serve hot. They may be served v/ith a

brown sauce. — Mrs. Edgar H. i3Iake,

Potato Puffers.— One-half pint cold mashed
potatoes; one egg, one-half cupful flour, one- half tea-
spoonful baking powder. Pinch of salt. Mix into soft
dough and roll into small fingers. Fry like doughnuts.

—Mrs. H. N. Wyeoff, Jerseyville, III.

Mock Oysters.— Three grated parsnips, three
eg'^s, one teaspoonf ul of salt, one teacupful sweet cream,
three tablespoonsful of flour (or perhaps a little more,)

cook as oyster cakes.— Mrs. Ellen PauUin.

Stuffed Potatoes.- Bake medium sized po-
tatoes until done. Cut potatoes in halves, scrape out
contents and mash, as for mashed potatoes. Fill each
half and place in oven until browned. — Miss Elizabeth

MeNeal, Gufhrie, Okla.

Creamed Potatoes.-Cut boiled irlsh pota-
tatoes into dice; make a thick cream sauce, salt and
pepper potatoes to taste and the cream over them.

Serve hot. — Mrs. Cline.

Creamed A«.paragus.— Lay the asparagus
tied in bunches in a stewpan of boiling water, salted;
boil one-half hour. Make a cream sauce of the liquor
by adding an equal quantity of cream and thicken with
flour as for cream sauce. Salt and pepper to taste.
Place the asparagus (use only the tender pieces) on
pieces of buttered toast or rosette wafers and pour the
sauce over them. Garnish with the yolks of hard boiled
eggs run through a ricer. Celery cut in suitable lengths
may be cooked in the same way.— Mrs. J. it. Wallace.


Creams of vegetables are, of course, suitable len-
ten soups, and all are made in about the same way. In-
to a quart of boiling milk stir a cupful of the vegetable
puree— that is, the vegetable boiled and pressed through
a sieve; rub a tablespoonful each of butter and flour to-
gether in another sauce pan over the fire and dilute
slowly with the first mixture. Now, if this is a cream
of cauliflower, add also a cupful of the flowerets broken
very small; if of celery, a few spoonsful of the inner
stalks boiled soft and diced; if of carrot, some tiny,
long shreds of boiled carrot and stars cut out of slices

of the carrot. — Mi-s. Edgar N. Blake.


Eg^and l^iccOmelel, Bakec!.— One cup

cold boiled rice, mashed to a paste with an equal qu-intity
of milk. Season with pepper and salt, butter the size
of an e'^g, (melted.) Three eggs beaten seperately.
Stir all together. Bake in a buttered dish.— Mrs. n. d

Bull, Jerseyville, III.

Baked Omelet.— To the beaten yolks of five
egg3, add one-half cupful milk; season with salt and
pepijer. Beat the whites until stiff. Mix quickly with
the yolks and milk. Turn into a buttered dish and bake.
This same recipe may be used for a fried omelet, cook
only until creamy then fold. — a. r-,. u :s d ..fy, St. Louis


Plain Omelr.t — F^ur eggs, five tablespoonsful
cold water, one tab'espoonful corn starch, salt and pep-
per to taste. Beat the whites of the eggs to a stiff
froth. Add the w i ter, salt and pepper to yolks and
beat till very light. Fold in lightly, the beaten whites.
Put in a hot spider, one-half tablespoonful butter. Pour
in the mixture and cover closely until thoroughly set,
raising with a knife at intervals, to keep from burning.
Fold in half and serve very hot in a covered dish. —

Mrs. C. K. Luce.

i orn ai'.d E^i§ OmeJcl", r>aked.— Scald
one pint of milk and pour over one cupful bread crumbs
and stir. Take six egTS and beat seperately. Add the
yolks to the bread crumbs and milk. Take one cupful
of canned corn and one-half teaspoonful of baking pow-
der and stir into the mixture. I3eat the whites to a
froth and add last. Heat the baking dish, butter it,
pour in the mixture and bake. — -'Srs Car.kio B rruui^ii,

Bloomington, III.

E,^§ Omelet with Ton^a'o Saif< e,-Four
eggs beaten seperately and seasoned. Add two table-


spoonsful of water to the yolks; also a good sized
lump of butter, and stir eggs together and pour into a
hot, well buttered frying pan. When done roll up and
pour over it the following sauce. Juice of scant cup of
tomatoes, one-half teaspoonful of ground onion, (if hked-)
Thicken the tomatoes with corn starch to make a nice
smooth sauce— but not too thick. Cook and stir until
done. Pour over the omelet. — Mrs. Luther n. Patton.

Shirrt'.d E§^S.— About 6 eggs, whites beaten
stiff and then take yolks of eggs beaten, put in double
boiler and season with butter size of walnut and salt
and pepper. Good for sick people. — Mrs. L. L, snne.

A delicious variation tj your omelets can be had
by a cheese flavor, vv^hich can be added just before serv-
ing. Grate the desired quantity over the omelet just
before folding.

ScrambUuf E^C^S.-A common fault in
scrambling eggs is that they are cooked so hard that
they are tough and indigestible. If a tablespoonful of
m'ik or water for each egg, and the mixture only cooked
until creamy, stirring meanwhile, the result will be a
dish both appetizing and wholesome. Serve with but-
tered toast. Garnished with a sprinkling of fried or
boiled ha n ( Run through a meat chopper) makes a

nice variation. — Mrs. Ed^ar N. BIak«,

hL^% lielisi^.— Use number of eggs sufficient
for the people you are to serve. For each egg allow
one tablespoonful dry bread crumbs and two talbespoons-
ful rich m.iik. Pour milk over crumbs and when they
are soft, add the eggs, not beaten; then with a silver
fork mix lightly. Have frying pan ready with hot but-
ter, just enough to keep eggs from sticking; pour the
mixture in and fry until eggs are set. Stir with fork
as in scrambled eggs. If you like, the eggs may be
beaten before adding to the crumbs then fry like an

omelet. — Mrs l^d*,a«' ^- RFako.


Baked E^^s with Cheese.-piaceoneegg,
being careful not to break the yolk, in each ramekin or
tea CUD, set them in oven in a pan of hot water Grate
over the top of each egg a little cheese, bake long
enough t ) coc k egg to suit staste. Serve hot, A more
dainty dish is made by beating the whites to a stiff
froth and placing yolk in center on top of a mound
of the beaen white. If desired the latter style
may be bak3d in bak'ngdish: place each yolk so it
cm be served nice'y without touch ing Ih ^ next.
An attractive di-h can be made o it of the latter
by arranging cheese straws in dishes to resemble a nest

- Mrs Edger N. Blake.


Cheese dishes may be served at lunch, dinner or
tea; excellent served with salad.

Cheese Straws.— One cupful grated cheese,
one c ipfal fl)ar, one-half spoonful salt and red pepper
to taste, butter size of an egg and enough cold water to
mix. It takes very little water. Mix butter and flour
first, cheese next, water last. Roll thin, cut in str.ps

and bake.— Mrs. E. E. Coffey

Cheese Straws.-Mix one cup flour, one
tablespoonful butter, one teaspoonful salt, add one cup-
ful grated cheese, and milk enough to roll out thin and
smooth. Cut in strips and bake. — ajj.-,-. Sarah w, Terrei

^all Lakti Citv, Urah.

(^hc-eseSouffe. -Place in a buttered baking
dish several slices of stale bread. Beat very I'ghtly
three eggs, add one and one-half cups.ul sweet milk,
salt and pepper to taste. Pour over the bread and
sprinkle over the top one-half cupful of grated cheese.
Bake one-half hour or until thoroughly set. Use me-
dium oven and serve very hot. — Mrs. c. k. Luce.

( heese Souffle.— Two tablespoonsful butter
one heaping of flour, two cupsful of milk, one half cup-
ful grated cheese, three eggs, one-half teaspoonful salt.
Put butter, flour, milk, cheese and yolks of eggs well
beaten, and salt in the same pan. After it begins to
boil, cook two minutes. Set aside to cool. When cool
add whites of eggs beaten to stiff froth; turn in butter-
ed pan and bake so the whites are cooked. Serve the
moment it comes out of the oven. The dish should hold

a quart. — Mrs. Sussin Seardsleo Jackson, Upper Alton, III.

Cheese Ba^ls. — One and one-half cupsful grat-
ed cheese, one tablespoonful flour, one-fourth teaspoon-
ful salt and mustard and red pepper, the whites of three
well beaten eggs. Shape into balls, roll in cracker
crumbs and cook in hot lard. — Mr*. . . l>. Baysin§ef


Cheese Straws.— Roll puff paste thin,
sprinkle with grated cheese, fold, roll out and sprinkle
again and repeat the process. Roll in rectangular shape
one-eighth of an inch thick. Place it on a baking pan
and with a pastry cutter dipped in hot water, cut in-
to strips four or five inches long and less than a quar-
ter of an inch wide. Bake in a moderate oven.— Mr*.

A. M Appe'g-f.

Deviled Cheese.— Two pounds cream cheese
grated, five ounces butter, melted, two tablespoonsful
mustard, two tablespoonsful Worcestershire sauce, one-
half teaspoonful sugar; cayenne pepper and salt to taste.
Mix smooth and put in jars until ready to use. — Mrs. a.


Cheese Balls.— Make smear case; form into
balls about the size of large walnut, and place each ball
on a square salted wafer,|buttered.— Mr». uaiph workman.



Steward Pie.— Two cupsful sugar; one-half
cup butter; one cupful milk; four eggs; melt the butter.
The above will make two pies. — Mrs. .|. m. workman.

Joe Pie. — One teacupf ul sugar; one tablespoonful
butter; one tablespoonful flour; one teacupful sweet
milk; one egg. Whip them seperately and bake with a

lower crust. — Mrs. Lena Mewins, Texline, Texas.

Molasses Custard Pie.— One cupful molas-
ses; one tablespoonful sugar; two eggs; butter size of
walnut. Cook this to a thick syrup. Cook the crust
first and pour the above in and brown a golden brown.

— Mrs- Alice Taylor, Forest City, Ark.

( hocolate Pie.— Two tablespoonsful chocolate;
one pint boiling water; yolks of two eggs; two table-
spoonsful corn starch; six tablespoDnsfal sugar; beat
whites of eggs to a stiff froth; sweeten and put on top
and brown in the oven. — Mrs. j. m. Workman.

< hocolate Pie.-One cupful milk; two table-
spoonsful grated chocolate; three-fourths cupful sugar;
add yolks of three eggs; heat milk and chocolate togeth-
er; add sugar and yolks beaten to a cream; flavor and
bake with an under crust. Whip the v/hites and spread

on top and brown. — Mrs. I> .». Lowry.

Qreen Tomato Pie.— slice green tomatoes
sufficient to fill lower crust; half teacupful sugar; tea-
spoonful butter; tablespoDnful vinegar; flavor with nut-
meg; bake with two crusts in moderate oven. — Mrs. a.

E. Blake, (jil:tH»-.. W>o..

Mock Cherry Pie,-One large cupful cran-
berries; three-fourths cupful seeded raisins chopped to-
gether; place on the stove with one cupful boiling water;
one and one-half cupsful sugar; one-half teaspoonful
vanilla; add a little salt and stir in ione tablespoonful


corn starch dissolved in a little water. Cook until thick.
Bake with two crusts or with the lattice strips of crust

across the top. — Mrs. E. i^. Linn.

Lemon l^ie.— Grate the rind of one lemon; peel
and grate the pulp; add one cup of sugar; beat three
eggs and stir all together; bake with two crusts. This

makes one pie. — Mrs. j<»seph iluntei-.

Lemon Pie.— Grated rind and juice of one
lemon; yolks of two eggs, beaten, one cupful white
sugar, one-half cupful of milk, one-half cupful of water,
two tablespoonsful of melted butter, or all milk and no
butter, two tablespoonsful of flour. Mix flour and
sugar dry. Bake in one cru-t, when done beat whites
to a stiff froth; add one teaspoonf ul of white sugar; and
spread over top. Set in oven and brown lightly.—

Mr». N. K. Beardslce.

Buttor Milk Pie.-One and one-half cupsful
butter-milk; one-half cupful su"-ar; two eggs; one table-
spoonful each of butter and flour, rubbed smoothly to-
gether; one-half teaspoonful lemon extract; mix all in-
gredients except whites ot eggs and bake with one crust
Cover with meringue made with the white of the eggs,
and two tablespoonsful sugar, browning hghtly in the

oven. — Mary K. Munter.

Chess Pio. -One-half cupful butter; one-half
cupful sugar; one-half cupful water; three eggs well
beaten, one teaspoonful cinnamon; one teaspoonful all-
spice; one teaspoonful vanilla. Bake in a crust and

frost — Mrs Joel W. Taylor, Knid. Okia,

Sliced Sweet Potato Pie.— Use cold boiled
sweet potatoes, sliced one-fourth inch thick; put two
layers in lower crust; one tablespoonful butter; one third
cup sugar; flavor with nutmeg. Put water enough to
cover the potato. Bake with top crust in moderate

oven. — Mrs. A, E. Blake, Gillette, Wyo.


Cream Puffs.-One-half cupful butter melted
in one cupf al hot water; when boiling, stir in one cup-
ful flour; set to cool; then stir in three eg-gs, one at a
tim9 without baating. Drop on hot tins and bake twenty
or thirty minutes.

FiLLiN<5— B eat together three tablespoonsf ul
flour; one egg and half a teacupful sugar, and stir in a
half pint milk while boiling and flavor.— .M i s s Lenora


Cream Puffs.-Put me cup water and butter
size of an egg on the stove, vAien boiling, stir in a cup-
ful of flour, and cook until it leaves side of pan; add a
h'ttle salt and pinch of baking powder, and stir until
cpld; then add four or five unbeaten eggs one at a
time. Drop in teaspoonsful an inch or more apart, and
bike forty minutes in a slow oven. Fill with whipped

cream or custard. — Mary K. tlun^er.

Creani Pie.— Place crust in pans, pick well with
a fork and bake until done; yolks of four eggs, one and
one-half pints of milk; one cup of sugar; three table-
spoonsful flour; mix flour dry with the sugar, butter
size of an egg, fl.avor to suit taste; boil in double boiler
until thick, put in crusts spread over the top. the v/ell
beaten whites; place in oven to brown lightly. This

recipe makes two pies.— Mrs. N. K. Beardslee.

Children's Fruit Pie.— Use a pudding dish
of crockery or enamel ware and place in the center a
teac;p (without a handle) upside down. If you use
peaches, peel and cut them in small pieces, filling up the
dish all around the cup. Sweeten with sugar according
to the tartness of the fruit. Add a few spoonsful of
water and a dredging of flour. When you use apples,
cut them up fine and heap up the dish until a little above
the cup. Svv'eeten and add some snice, either nutmeg
or cinnamon, and put little pieces of butter all about the
top and a little water. Cover the entire top of the dish
with flake pie crast and cut slits at intervals in the
crust. Do not remove the cup until the pie is served at


the table, when ycu can ir.sert the blade cf a-knife un-
der the edere of the cup, which will allcw the air tc- go
in and release the juice, of which you will find you have
a cupful, and the fruit will be deliciously steamed.
This kind of a pie will not harm the digestion of anyone.
This pie should be eaten cold. — Mrs. Rd^or n. bi ke.

Amber Pre.— One cupful jam; one cupful sour
cream, two-thirJs capfal of sugar, two table-
spoonsful flour mixed with the sugar, yolks
four eggs, and vanilla to taste. Use one crust
and bake in slow oven. Whip whites of eggs, with four
tablespoonsful sugar, spread on top of pie and brown.

This makes two pies. — Mrs. a. J. Miller, Morriionville.III.

Cream Pie. For One Pie.- One cupful
sugar, two tablespoonsful flour mixed with the sugar,
one cupfu'. cream, beaten whites of two eggs, vanilla,

bake in slow oven with lower crust. — Miss Oraee MiUer,
Morrisonville. III.

Aunt Merry's Jam Pie.-Five eggs, one cup-
ful of jam, one cupful butter, one cupful cream, one

cupful sugar. — Mrs. S. E. V. Miy.

Mock Lemon Pie.— One cupful sugar, yolks
of three eggs beaten well, one tablespoonful of vinegar,
take threee tablespoonsful flour and mix with cold
water enough to form a paste, then add hot water suf-
ficient to cook it. and add to custard mixture and stir
all well together. Flavor with lemon extract. Have
pie pan lined with rich pastry, pour in the custard and
bake in an oven not too hot. Then whip the whites add
sugar and place on top of pie and brown lightly.— m r».

J. L. Dickinson.

Raisin Pie.— One cupful seeded raisins, juice
of one lemon, one cupful cold water, one tablespoonful
Iflour. one cupful sugar, two tablespoonsful butter, stir

light J rti.d b^ke with two crusts.— Mrs. W. W. Slantil-


l^osctje Wafors.-One egs, ons-half salt
spoonful salt, one- half cupful milk, half cupful flour (a
little more if necessary) beat eggs slightly with the egg
and salt, add milk and flour a little at a time, beat until
smooth. This will make one and a half dozen rosettes.
If wanted to serve with fruit add half a teaspoonf ul of

sugar to the batter.— Mrs. Edgar N. Blake.



Bridfis Cake.— One cupful butter, one pound
sugar, one pound flour, whites of sixteen eggs, one-
half teaspoonful soda, one a'^d one-half . teaspoor.ful
cream of tartar, one teaspoonful of peach or almond
flavoring, sift flour and cream of tartar together cream
butter,^ and sugar, add flavoring, then soda dis-
solved in spoonful of vinegar or lemon juice. Add the
stiffly beaten whites, bake in moderate oven, — virs. u Ab-


Angel Pood —The whites of fifteen small or
thirteen large eggs, beaten continually with a wire boat-
er, till stiff. On3 and oni-half cups sugar sifted four
times. One cupful of floar sifted five times. One tea-
spoonful cream tartar, sifted through the flour, sift the
sugar in gradually then add extract, then add the flour
slowly. Dust in a little salt on whites of eggs before
beating. Bake forty minutes in a slow oven. — Mr* :. b.

Whife I oaf Cake.-Three- fourths cupful of
butter, one and one-half cupsful of sugar, well crean^ed,
one-half cupful of milk, two and one-half cupsful of
ol flour, sifted with two tf aspoonsful o baking powder,
the well beaten whites of eight eggs, flavor with vanilla

Frosting- Beat the whites of two eggs until
stiff, stir into this confectioner's sugar until of the right
consistency to spread. Flavor vvith vanilla. — ^^'-s. a. m.


Wh^te Layer Cak(^-Whites of eight eggs,
two cupsful sugar, one cupful butter, one cupful of milk,
three cupsful of flour, two tablespoonsful baking pow-
der, flavor to suit taste. Cream, butter and sugar
together thoroughly, then pour in milk, stirring lightly.
Pour in the beaten whites of eggs, also stirring lightly,
Flavor. Lastly, sift flour and baking powder too-ether
and sift into cake stirring well but lightly. Bake, in
greas?d tins with dry flour sprinkled over them, in a
moderate oven. — virs. wm. urifriih.Levton, ai<>,


ASmond <^ake.— Make three layers of good
white cake, flavored with ahnond extract, one pound of
almonds blanched and split into halves, one-half pound
of seeded raisins, spread icing, (use my bo^'led icing) on
lower layer, lay on a row of almonds, then a row of the
raisins split open, and so on until layer is covered.
Then spread more icing over the fruit to make the next
layer stick, proceed as above for the next layer. Ice
the top and put the aim >nds on it in even rows. Cut
with a very sharp knife. — Mrs. Ed^aris. tiiake.

See Cre un Cake With Lemon Filling.—

One-half cupful butter, one and one-half cupsf ul of sugar
two cupsful of flour, one-half cupful of milk, whites of
five eggs, two level teaspoonsful baking powder, one-

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Online LibraryEdgar N. BlakePractical and dainty recipes; luncheons and dinner giving in Woodward, Oklahoma. A useful and valuable book of recipes, all of which are tested and tried .. → online text (page 5 of 8)