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Helen R. Rohm cookbook, 1930-1940
Page 7
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Salvation Army Doughnut. 5 cups of flour 2 cups of sugar 5 teaspoons of baking powder 1 teaspoon of salt 2 eggs 1 3/4 cups of milk 1 tablespoon of lard French Cake. 1 cupfuls of sugar creamed with little more than 1/2 cup of butter 1 cupful milk Whites 5 eggs beaten stiff and [stewed in last?] 2 teaspoonfuls of B. power 3 cupfuls of flour To make a fine grained cake use 1 cupful of corn starch and 2 cupful of flour. Flavor to taste.
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Salvation Army Doughnut. 5 cups of flour 2 cups of sugar 5 teaspoons of baking powder 1 teaspoon of salt 2 eggs 1 3/4 cups of milk 1 tablespoon of lard French Cake. 1 cupfuls of sugar creamed with little more than 1/2 cup of butter 1 cupful milk Whites 5 eggs beaten stiff and [stewed in last?] 2 teaspoonfuls of B. power 3 cupfuls of flour To make a fine grained cake use 1 cupful of corn starch and 2 cupful of flour. Flavor to taste.
Szathmary Culinary Manuscripts and Cookbooks
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