Favorite Dishes
C >>
Carrie V. Shuman >> Favorite Dishes
Pages:
1 |
2 |
3 |
4 |
5 |
6 |
7 | 8 |
9 |
10
NUT CAKE.
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One and one-half cup sugar; one-half cup butter; whites of six eggs,
beaten stiff; one-half cup milk; one and two-thirds cup flour; one-
third cup corn starch; one teaspoon baking powder; one and one-half
pound English walnuts, chopped fine and floured. Bake slowly in
moderate oven.
PECAN CAKE.
From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.
One cup of butter; two and a half cups of flour; two cups of sugar;
one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls
baking powder. Beat together butter and sugar; add a little of the
beaten egg; then put in a cup of flour, then some milk, then again
flour and milk; put all the milk in with the second cup of flour; then
add the rest of the egg.
_Icing to fill and put over top of Pecan Cake_--Whites of six
eggs, beaten stiff with powdered sugar; one small can of grated
pineapple and two cups of pecans, chopped fine. The nuts should soak
awhile in the pineapple before mixing them into the egg and sugar. Put
whole pecan kernels over the top of the cake while the icing is still
soft.
CAKE MADE WITH CREAM.
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
Break two eggs in a cup and fill with cream, and one cup sugar, one
teaspoonful cream tartar, one-half teaspoonful soda and one and one-
half cup of flour, with a little salt.
CREAM FROSTING.
From MRS. MARY PAYTON, of Oregon, Lady Manager.
One cup of sweet thick cream, sweetened and flavored with vanilla. Cut
a loaf of cake in two and spread the frosting between and on top. This
tastes like Charlotte Russe.
ALMOND ICING.
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
Whites of four eggs; one pound of sweet almonds; one pound powdered
sugar; a little rose water. Blanch the almonds by pouring boiling
water over them and stripping off the skins. When dry, pound them to a
paste, a few at a time, in a mortar, moistening with rose water as you
go on. When beaten fine and smooth, beat gradually into icing. Put on
the cake very thick and when nearly dry cover with plain icing.
SOFT GINGERBREAD.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One teacup sweet milk, one teacup brown sugar, one teacup butter or
mixed butter and lard, one teacup molasses, one tablespoonful ginger,
one tablespoonful cinnamon, four cups flour, two eggs, one pound of
raisins, well floured before being put in, two teaspoonfuls baking
powder.
COLUMBIAN GINGER CAKE.
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
One cup molasses, one cup sugar, one-half cup water, one-half cup
lard, one teaspoonful soda, season with ginger or cinnamon, put flour
in until stiff enough to roll out thin and cut into small cakes.
GINGERBREAD
From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
One-half cup of molasses, one-half cup of sugar, one-half cup of
butter, one-half cup of sour milk, one and one-half cup of flour, two
small eggs, one-half teaspoon of soda, teaspoonful of cinnamon,
ginger, and one-half teaspoon of cloves, a little nutmeg.
SOFT GINGERBREAD.
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
One cupful of molasses, one of butter, one of sugar, one of sour
cream, one tablespoonful of ginger, three eggs, one dessertspoonful of
soda, ground spice according to taste, and one quart of sifted flour.
Mix the butter and sugar to a cream, then add the other ingredients.
LOAF GINGER CAKE.
From MRS. A. K. DELANEY, of Alaska, Lady Manager.
Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard
or butter, one-half cup milk, three cups flour, one tablespoon ginger,
one teaspoonful cinnamon, one-half tablespoonful soda dissolved in
boiling water, stir in quickly and put in the oven at once.
COOKIES
HERMITS OR FRUIT COOKIES.
From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
_I take pleasure in sending you the enclosed recipes. I thought if
anyone should send you a recipe for Cookies it ought to be myself. I
anticipate spending many pleasant hours in the hereafter trying the
recipes of our well known Lady Managers. With best wishes, believe me
always, Most cordially yours._
Three eggs, one and one-half cup sugar, one cup butter, one large cup
of raisins stoned and chopped, one teaspoon soda; one teaspoon cloves,
one teaspoon allspice, one teaspoon cinnamon, flour enough to roll.
COOKIES.
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
Three eggs, two cups of sugar, one cup of butter, one cup of sweet
milk, two teaspoons baking powder mix soft, roll thin, bake in a quick
oven.
"CORINITA" COOKIES.
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One cup sugar, one-fourth cup butter, three eggs well beaten together,
one cup milk, two teaspoonfuls baking powder well sifted in two cups
flour.
COOKIES.
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
Beat to a cream one cup of butter, two and one-half cups of sugar and
the yolks of two eggs. Add a cup of sour cream, into which has been
dissolved a small teaspoonful of soda; beat the whites of four eggs to
a stiff froth; add to the butter and sugar; flavor to taste; use as
little flour as possible to make of consistency to roll thin; sprinkle
with sugar; flour the cutter to keep dough from sticking; bake in a
quick oven.
GINGER COOKIES.
From MRS. CLARA L. MCADOW, of Montana, Lady Manager.
Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one
tablespoon soda, one tablespoon ginger. Well beaten. Mix very soft.
Roll _thick._ Bake in a quick oven.
GINGER SNAPS.
From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
One cup of lard, one cup of molasses, one cup of sugar, one
teaspoonful of ginger, one teaspoonful of soda, dissolved in a little
water. Boil the sugar, molasses and lard three minutes, let cool, then
add the other ingredients and flour to make very stiff. Bake in a hot
oven.
FRENCH JUMBLES.
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
One and one-half pounds of flour, one pound of granulated sugar,
three-quarters of a pound of butter, three eggs, one teaspoonful of
baking soda, dissolved in half a cup of milk. Season with lemon and
grated nutmeg to taste. Roll with your hand in granulated sugar. Make
in small rings and bake on tin sheets in a quick oven. The dough
should be soft as it can be handled.
SAND TARTS.
From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.
To three-quarters of a pound of butter, well creamed, add one pound of
sugar and three eggs, reserving the white of one; stir in one pound of
flour. Roll out thin and spread on the white of egg; sprinkle with
cinnamon and sugar, and cut in squares. Have a half-pound of blanched
and quartered almonds and place on the squares. Bake quickly.
LADY FINGERS.
From MRS. M. D. OWINGS, of Washington, Lady Manager.
Mix into a half pound of confectioner's sugar the yolks of six eggs.
Work this mixture with a spoon until very light and frothy; then mix
into it the whites of six eggs that have been beaten stiff, adding at
the same time a quarter of a pound of flour, dried and sifted. Place
this batter into a meringue bag, and squeeze it through in strips two
and one-half inches long, sprinkle over some fine sugar and bake in a
moderate oven twelve to fifteen minutes.
DESSERTS CREAMS JELLIES CUSTARDS
PINEAPPLE SPONGE
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.
Soak one-half package gelatine in one-half cup water for two hours; to
a pint and a half can of pineapple add one cup of sugar and one cup of
water; simmer fifteen minutes; add the gelatine and allow to remain
over the fire until the gelatine is all melted; pour into a _tin_
basin and place in ice water; when thoroughly cold and beginning to
thicken add the juice of one lemon and the stiffly beaten whites of
four eggs; beat until it will just pour, then turn into a mould and
set in a cool place to harden. Serve next day with whipped cream,
sweetened with powdered sugar and flavored with a few drops of
vanilla.
PINEAPPLE SOUFFLÉ.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Three ounces pineapple, cut in discs; three ounces sifted flour; three
ounces sugar; two ounces butter; one-half pint of milk; yolks of three
eggs; whites of four eggs. Melt butter in a stew pan, add the flour
and milk and cook well; add the sugar and pineapple; add the yolks of
eggs, one by one, and stir well; then add the whites of eggs whipped
to a stiff froth; stir these in lightly; pour into a well-greased
soufflée tin; steam one hour over water that just simmers, not
boiling. Serve with this sauce: Reduce one glass pineapple syrup about
one-half; add one ounce cube sugar and one glass sherry; color with
cochineal and pour around the pudding.
PEACH SPONGE.
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, one scant cupful of sugar, one and a half cupful of
water; soak the gelatine for two hours in half a cupful of the water;
boil the cupful of the water and sugar fifteen minutes, mash the
peaches fine, rub through a sieve and put in the syrup, cook five
minutes, stirring all the time; place the sauce pan in another of
boiling water and add the gelatine; stir for five or eight minutes to
dissolve the gelatine; then place the sauce pan in a dish of ice water
and beat the syrup until it begins to cool; add the whites of the eggs
and beat until the mixture begins to harden; pour into a mould and set
away to harden; serve with cream and sugar.
HAMBURG CREAM.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Beat together the juice of two lemons, half pound of sifted sugar,
yolks of five eggs; put on the fire in a double boiler and let it come
to a boil; add quickly the whites of the eggs beaten stiff; stir all
well together; take immediately from the fire and serve cold in
glasses or in large dessert dish.
CHOCOLAT MOUSSÉ.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
dissolved in a little warm milk to a paste. Put milk on to boil and
stir in chocolate gradually. Set saucepan where it will cook slowly.
Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
gently until smooth and thick, stirring until done. Pour into glass
dish, or custard cups. To be eaten cold with sweetened whipped cream,
heaped upon it.
CHOCOLAT SOUFFLÉ.
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One pint milk, two tablespoons corn starch, one cup sugar, one square
grated chocolate, three eggs (yolks). Scald the milk and stir in the
corn starch wet in a little cold milk, add sugar to the chocolate and
dissolve in a little boiling water, stir into the milk und when cooked
add the beaten yolks of three eggs. Remove from the fire and flavor
with vanilla. When cold pour over the top one cup whipped cream, to
which has been added the beaten whites of three eggs.
CHOCOLAT MERINGUE.
From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.
One teacupful grated chocolate, one pint warm water. Boil together.
Then add one pint sweet milk and let come to a boil. Add two heaping
tablespoonfuls of corn starch, dissolved in none-half cup of milk,
sweeten to taste and when cool flavor with vanilla. Beat the whites of
two eggs and a pinch of pulverized sugar to a very light froth, and
pile on top.
BAVARIAN CREAM.
From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.
One-half box gelatine, one-half cup cold water, one pint cream, one
pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful
salt, one teaspoonful vanilla, one tablespoonful wine. Soak the
gelatine in cold water till soft. Chill and whip the cream till you
have three pints. Keep the whipped cream on ice, and boil the
remainder of the cream, adding enough milk to make a pint in all. Beat
the yolks of the eggs, and add the sugar and salt. Pour the boiling
milk on the eggs, and when well mixed put back in the double boiler
and cook about two minutes, or just enough to scald the egg. Stir
constantly, add the soaked gelatine, and strain at once into a pan set
in ice water. When cool, add the vanilla and wine. Stir until it
begins to harden, then stir in quickly the whipped cream, and when
nearly stiff enough to drop, pour into moulds wet in cold water.
_Chocolate Bavarian Cream_--Melt two sticks of sweetened
chocolate, and stir them into the custard before straining.
GELATINE CREAM.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
To a pint of cream add half a cupful of powdered sugar and a
teaspoonful vanilla extract; whip it to a stiff froth; dissolve a
quarter of a box of gelatine in two wine glasses of sherry heated, but
not allowed to boil; let this cool a little, then stir into the cream;
pour the whole in a mould and set it on the ice to stiffen.
NOB HILL PUDDING.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four
tablespoons of hot water; whip cream until thick, sweeten and flavor;
have isinglass warm enough to pour, but not too hot; stir in very fast
and put in mould to cool.
APPLE CHARLOTTE.
From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.
Mix one pint of stewed apples with one cup of sugar; the grilled rind
and juice of one lemon; soak one-third of a box of gelatine in one-
third of a cup of cold water twenty minutes; add one-third of a cup of
boiling water to dissolve the gelatine; when cool add it to the
apples; when beginning to stiffen add the beaten whites of three eggs;
pour into moulds lined with lady fingers; serve with soft custard
poured round the base of the charlotte.
CHARLOTTE DE RUSSE.
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
Lady Managers.
One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry
wine. Whip cream, first sweetening with a cup of pulverized sugar,
adding enough sherry to flavor and the yolk of one egg. Whip stiff the
two whites of the eggs. Dissolve gelatine in half a cup of milk. Line
glass dish with slices of sponge cake or lady fingers. Whip all the
ingredients together and pour in dish to congeal.
CHARLOTTE RUSSE.
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Whip one quart of rich cream to a stiff froth and drain well on a
sieve. To one scant pint of milk add eggs beaten very light. Make very
sweet and flavor with vanilla. Cook over hot water till it is a thick
custard. Soak one full ounce of Cox's gelatine in a _little_ cold
water; warm over hot water. When the custard is _very_ cold, beat
in lightly the gelatine and the whipped cream. Line the bottom of your
mould with buttered paper, the sides with sponge cake or lady fingers,
fastened together with the white of an egg. Fill with the cream and
put in a cold place, in the summer on the ice. To turn out, dip the
mold for a moment in _hot_ water.
CHARLOTTE RUSSE.
From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.
One-half box gelatine, put to soak in one-half pint of milk for an
hour. Take one-half pint of milk and yolks of two eggs and make a
custard, sweeten and flavor to taste; when thick enough, stir in the
gelatine until cool. Take one quart rich cream, flavored with wine;
sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl
with them. When the custard is cold, stir the cream in it, continuing
to stir until it begins to harden; then pour into bowl. If the cream
is not very rich, add the whites of two eggs.
CHARLOTTE RUSSE.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One quart of cream; sweeten and flavor with two wine-glasses of wine
and a half teaspoonful of vanilla. Whip with an egg whip until it
becomes very thick. Put one-third of a box of gelatine (Nelson's
preferred) to soak in one pint of water. When quite soft pour off the
water and dissolve by holding over the fire and stirring carefully;
when tepid pour into the cream. Let the mixture congeal partially and
pour into a mould that has been lined with lady fingers or sponge cake
cut into strips. Put into a cold place and turn out before serving.
STRAWBERRY BLANC MANGE.
From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady
Manager.
Crush slightly with a silver spoon a quart (measured without their
stalks) of fresh and finely flavored strawberries; strew over them
eight ounces of powdered sugar and let them stand three or four hours,
then turn them onto a fine hair sieve reversed, and rub them through
it. Melt over a gentle fire two ounces of best gelatine in a pint of
new milk and sweeten it with four ounces of sugar; strain it through a
fine muslin bag and then mix it with a pint and a quarter of sweet
thick cream; keep stirring until nearly or quite cold, then pour it
gradually on the strawberries, whisking briskly together. Last of all
add in small portions the strained juice of a fine large lemon. Mould
blanc mange and set in a very cold place for twelve hours or more
before serving. Strawberries, one quart; sugar, eight ounces;
gelatine, two ounces; new milk, one pint; sugar, four ounces; cream,
one and one-fourth pint; juice one lemon.
SNOW PUDDING.
From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
One-half package gelatine, three eggs, juice of one lemon, one pint of
milk, two cups sugar; soak the gelatine one hour in a teacup cold
water; to this add one pint of boiling water (at the end of hour);
stir until gelatine is thoroughly dissolved; add two-thirds of the
sugar and lemon juice; beat the whites of eggs to a stiff froth. When
the gelatine is quite cold, whip into the whites, a spoonful at a
time, for at least one hour; whip steadily, and when all is stiff,
pour into a mould previously wet with cold water; set in a cold place,
when sufficiently moulded turn into a glass dish. Make a custard of
the milk, eggs and remainder of the sugar, flavor with vanilla or
bitter almond and pour this around the base of mould before serving.
WINE OR GELATINE JELLY
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
To a box of Cox or Nelson's gelatine, put a pint of cold water, the
juice of three lemons and the rind of one: let it stand one hour, then
add three pints of boiling water, one and one-half pound white sugar,
one tumbler of Madeira or sherry wine; stir all the ingredients well
together and through a jelly bag.
FRUIT JELLY
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Cover one box of gelatine with a half pint of cold water and stand it
aside for thirty minutes, then pour over it one pint of boiling water,
add one pound of sugar, juice of three lemons and two oranges, strain.
Moisten a plain mould with cold water, put in the bottom a layer of
white grapes, pour in a little of the gelatine; stand on ice until the
gelatine congeals. Now put a layer of candied cherries, then a layer
of sliced bananas, a layer of orange pulp, another layer of bananas,
then a layer of chopped almonds, another layer of grapes and so
continue until the mould is full. Pour over this the remaining
quantity of gelatine, which must be perfectly cold but not stiff;
stand away to harden. If you use wine, the gelatine may be flavored
with wine omitting the orange and lemon.
A DAINTY DESSERT.
From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.
Take choice Seville oranges, remove carefully about one-third of the
orange, leaving a strip one-half inch wide to form a handle. From this
improvised orange basket carefully scoop all the pulp, leaving only
the empty shell. Fill this full of Charlotte Russe. This makes a
pretty dish.
TAMALES DE DULCE.
From SEÑORA DON MANUEL CHAVES, of New Mexico.
Para hacer tamales de dulce se descojo buen mais bianco y se hace
nistamal. Despues se lava muy bien de modo que no le quede nada cal y
se muele en el metate muy remolido. Despues se bate la masa en un
cajete bien batida y sepulsa en una puca de agua hasta el ver que esta
bien alsado. Cuando la masa se sube sobre el agua ya esta de punto. Se
le echa una poca de manteca y asucar y se eus pone adatro una poca de
canela molida y pasas y se enbuelven en ojas de mais, y se amarran y
ya estan listos para ser cosidos con vapor.
A CHEAP DESSERT.
From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.
Beat the whites of four eggs to a stiff froth; place them carefully in
a vessel containing a pint of boiling milk; let them remain until set,
then remove carefully to a plate. Beat the four yolks and a cup of
sugar until light; stir in half cup of sweet milk, pour slowly into
the boiling milk, stirring briskly all the while; continue stirring
and let it remain on the fire long enough to thicken, taking care that
it never boils or it will be unfit for use; flavor to suit the taste.
Place slices of any cake in dessert plates; pour the custard over
them, put a spoonful of the whites on each piece of cake and a drop of
jelly in the center of the whites.
BANANAS IN JELLY.
From MRS. GOVERNOR RICHARDS, of Montana, President State Board and
Lady Manager.
Make with boiling water one quart of strong lemonade, using only the
juice of the lemons; soak one-half box of gelatine in a small cup of
cold water; stir it into the boiling lemonade and set where it will
cool but not harden. Cut three bananas in length-wise halves and lay
them in a mould wet with cold water, cover with one-half the jelly and
put the mould on ice till jelly is set, then slice three more and pour
on remainder of jelly. Serve with cream or soft custard.
Almond Blanc Mange.
From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and
Lady Manager.
One quart of milk, one ounce of gelatine, three ounces almonds
blanched and pounded in a mortar with one tablespoon of rose water
added to prevent oiling; three-fourths cup sugar. Heat the milk to
boiling, having previously soaked the gelatine in a cup of it for an
hour, add gelatine when the milk is scalding hot, add the pounded
almond paste and stir all together ten minutes before putting in the
sugar. When the gelatine has dissolved remove the blanc mange from the
vessel of boiling water in which you have cooked it, and strain
through a thin muslin bag, pressing it well to get flavor of almonds--
there should be three or four bitter ones among them. Wet a mould with
cold water, put in the blanc mange and set in a cold place until firm.
FLOATING ISLAND.
From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
Break six eggs into a bowl, separating the whites from four with the
yolks and whites of two; make a boiled custard, say a quart of milk,
six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
wine. Beat the whites to a stiff froth, sweetening and flavoring them
a little also. Wet a large spoon, turn it around in the beaten eggs,
take out a piece of oblong shape, and poach it in boiling milk. When
the custard is cold, pour it into a glass dish and place the poached
whites on top.
BOILED CUSTARD.
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Let one quart of milk come to a boil with a piece of stick cinnamon in
it. Beat six eggs (leaving out the whites of three for the float) and
one half pint of sugar very light and pour the boiling milk into them.
Wash your kettle and return all to the stove and boil until as thick
as cream (be sure and do not boil until curdled), then act aside to
cool. Beat the whites of three eggs with three tablespoonfuls of
sugar, to which you add a little acid jelly as you beat; beat until
perfectly smooth and put on the top of your custard in spoonfuls.
SNOW BALLS.
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.
One cup white sugar, one cup thick cream, whites of five eggs, two
teaspoonfuls baking powder, flour to make a stiff batter; bake in
small custard cups.
LEMON CUSTARD.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One lemon (juice and grated rind), one cup sugar, yolks of two eggs,
one teaspoonful butter, one-half cup water, two teaspoonfuls
cornstarch, boil water and stir in above mixture.
_Icing for top_--Whites of two eggs, two tablespoonfuls of
pulverized sugar.
ICE CREAM
Fruit Cream.
From MRS. H. F. BROWN, of Minnesota, Lady Manager.
One quart of fruit (after being put through colander); one cup of cold
water--very sweet. Add the whites of three eggs (unbeaten). Put in a
freezer and freeze as ice cream, stirring continually.
CARAMEL ICE CREAM.
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Take one pint of brown sugar and _burn_ it; then add water,
making a dark brown fluid. This ought to make enough to flavor three
pints of cream. Have the cream very rich, more so than for ordinary
ice cream. Then color the cream with the caramel until it is a good
shade of brown--darker than coffee color. For this you must have your
caramel very black, as it is the quality and not the quantity of
caramel that will give the proper flavor; sweeten to taste.
Pages:
1 |
2 |
3 |
4 |
5 |
6 |
7 | 8 |
9 |
10