SPONGE CAKE. MRS. T. H. LINSLEY.
One cup of sugar, one cup of flour, three eggs. Beat altogether
fifteen minutes; add one-half cup of milk, and one teaspoonful of
baking powder.
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SPONGE BREAD PUDDING
Place 1-3/4 cups of soft stale (either white or graham) bread crumbs in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover with a plate and allow it to stand about thirty minutes, then add yolks of 2 eggs, 1/2 teaspoonful of salt, 1 tablespoon... SPONGE CAKE
Weigh any number of eggs, take the same weight of sugar and one-half the weight of flour; the grated rind and juice of one lemon to five eggs. For mixing this cake, see the directions given in "To Bake Cakes"; the mixture should be very light and spongy, ... SPONGE CAKE
1/2 cup butter 1 cup sugar 2 eggs 2/3 cup milk 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. ... SPONGE CAKE
One pound of flour sifted. One pound of fresh butter. One pound of powdered white sugar. Twelve eggs. Two pounds of the best raisins. Two pounds of currants. Two table-spoonfuls of mixed spice, mace and cinnamon. Two nutmegs powdered. A ... SPONGE CAKE
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager. Three teacupfuls of pulverized sugar; one of butter; three tablespoonfuls of flour; one teacupful of boiling water. Beat butter, sugar and flour together thoroughly; stir into the boiling w... SPONGE CAKE
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager. _The recipe I send for Sponge Cake was one constantly in use twenty- five years ago, when this picture was taken, and so might well be used in connection with that recipe, which is the only ... SPONGE CAKE
From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager. Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two cups of flour and a little salt. Flavor to taste. ... SPONGE CAKE II
6 eggs 1 cup granulated sugar Rind of half a lemon 2 tablespoons lemon juice 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/2 teaspoon salt Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, l... SPONGE CAKE, No. 1
Take eight eggs, one pound of granulated sugar, grated rind of a lemon, and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind together until very light, to about the thickness of a custard, then add the meal, stirring it in without much... SPONGE CAKE, No. 2
Take eight eggs, one and one-half cups of granulated sugar, one cup of mixed matzoth-meal and potato flour and flavoring to taste. Beat the yolks of the eggs and the sugar together until very light. Then add the flavoring, matzoth-meal and potato flour an... SPONGE CAKE. MRS. HARRY TRUE.
One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder. ... SPONGE CAKE. MRS. P. O. SHARPLESS.
Four eggs, one and a third cups of sugar, three tablespoonfuls of water, and two cups of flour, through which has been sifted two small teaspoonfuls of baking powder. Flavor with lemon extract. The best cooks buy millinery goods of Jennie Thomas. ... SPONGE CAKE. MRS. T. H. LINSLEY.
One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one teaspoonful of baking powder. ... SPONGE CAKE. MRS. W. H. ECKHART.
The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs. Bake in a quick oven, but not too hot. ... SPONGE CAKES.
Mix six eggs, half the whites, half a pound of lump sugar, half a pound of flour, and a quarter of a pint of water, which should be strongly flavoured by lemon peel having been in it for some hours; the sugar and water should boil up together, and poured ... Sponge Corn Cake
2 eggs 1 cupful of thick sour milk 1 level teaspoonful of baking soda 2 cupfuls of corn meal 3/4 cupful of white flour 2 cupfuls of sweet milk 3 level teaspoonfuls of baking powder Beat the eggs until very light, without separating. Moisten the soda in tw... SPONGE DUMPLINGS
Separate three eggs, beat the yolks, and add one cup of soup stock, one-fourth teaspoon of salt, then add the beaten whites. Pour into a greased cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings wit... SPONGE ROLL
3 tablespoonsful Flour--1/2d. 3 tablespoonsful Sugar--1d. 3 Eggs--3d. 2 teaspoonsful Baking Powder--1d. 3 teaspoonsful Jam--1 1/2d. Total Cost--7d. Time--10 Minutes. Beat the eggs and sugar together for five minutes, mix the flour and baking... Spots And Stains As In Direction No Silk Garments Should Have The
spots extracted before being-washed--use hard soap for all colors but yellow, for which soft soap is the best. Put the soap into hot water, beat it till it is perfectly dissolved, then add sufficient cold water to make it just lukewarm. Put in the sil... SQUAB EN CASSEROLE
Take fowl and brown in a skillet the desired color, then add to this enough water (or soup stock preferred), put it in casserole and add vegetables; add first those that require longest cooking. Use mushrooms, carrots, small potatoes and peas. If you like... SQUABS, OR NEST PIGEONS
Pick, singe, draw, clean and season them well inside and out, with salt mixed with a little ginger and pepper, and then stuff them with well-seasoned bread dressing. Pack them closely in a deep stew-pan and cover with flakes of goose fat, minced parsley a... SQUASH FRITTERS
Two cups of boiled squash, half a cup of flour, one teaspoon of baking-powder, one egg and two tablespoons of milk. It is assumed that the squash has been prepared as a vegetable, with seasoning and a little butter, and what is here used is a cold, left o... SQUASH SALAD (TURKISH STYLE)
Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oi... STAFFIN.
This is composed of the fruit, &c., prepared as above, but the dish is lined with the paste, and the fruit laid in alternate layers with paste till the dish is filled; the paste must form the top layer, clarified sugar is poured over before it is put into...