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Wisconsin cookbook, 1900-1920
Page 153
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Cracker Jack 3 T. mollasses 1 T. butter 1/2 c. sugar 1/3 c. water 1/4 tsp. salt Boil until brittle when tried in cold water, stir into corn or puffed wheat or rice add peanuts. Milk Toffee. 2 C. B. sugar 1/4 # butter 1 c. condensed milk 6 drops vanilla melt butter in sauce pan and when it bubbles, stir in sugar slowly with wooden spoon. add milk stirring constantly boil quickly for 5 min add vanilla and remove from fire pour into well buttered pan and before quite cool smack off in squares with knife, if desired. squares may be wraped in wax paper.
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Cracker Jack 3 T. mollasses 1 T. butter 1/2 c. sugar 1/3 c. water 1/4 tsp. salt Boil until brittle when tried in cold water, stir into corn or puffed wheat or rice add peanuts. Milk Toffee. 2 C. B. sugar 1/4 # butter 1 c. condensed milk 6 drops vanilla melt butter in sauce pan and when it bubbles, stir in sugar slowly with wooden spoon. add milk stirring constantly boil quickly for 5 min add vanilla and remove from fire pour into well buttered pan and before quite cool smack off in squares with knife, if desired. squares may be wraped in wax paper.
Szathmary Culinary Manuscripts and Cookbooks
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