Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 29a
More information
digital collection
archival collection guide
transcription tips
Sauce. 1 cup powd Sugar 1/2 " butter 1/4 " rich milk or cream Vanilla. Cream butter beat sugar in until smooth add milk little at a time until all taken up. Add flavoring last then set into dish of hot water, beat until creamy, serve at once QUEEN FRITTERS Put one-half cup of hot water in a saucepan and add one large tablespoon of butter. When boiling, add one-half cup of flour all at once and beat rapidly until the dough leaves the sides of the pan. Remove from the fire, cool a litttle, beat in one whole egg, then add a second egg and beat until very smooth. Drop by small spoonfuls into smoking hot fat and cook until brown and puffed. Drain, make an opening in each, fill with strawberry preserves, sprinkle with powdered sugar and serve. Peach Tapioca. - Soak half a cupful of tapioca over night in plenty of cold water. In the morning cook until it is transparent. Butter a pudding dish, cover the bottom with a layer of sliced peaches sprinkled lightly with sugar. Now pour over the tapioca, which has been sweetened with a cup of sugar, grate in a little nutmeg and bake slowly until the peaches are done. Serve cold with whipped cream.
Saving...
prev
next
Sauce. 1 cup powd Sugar 1/2 " butter 1/4 " rich milk or cream Vanilla. Cream butter beat sugar in until smooth add milk little at a time until all taken up. Add flavoring last then set into dish of hot water, beat until creamy, serve at once QUEEN FRITTERS Put one-half cup of hot water in a saucepan and add one large tablespoon of butter. When boiling, add one-half cup of flour all at once and beat rapidly until the dough leaves the sides of the pan. Remove from the fire, cool a litttle, beat in one whole egg, then add a second egg and beat until very smooth. Drop by small spoonfuls into smoking hot fat and cook until brown and puffed. Drain, make an opening in each, fill with strawberry preserves, sprinkle with powdered sugar and serve. Peach Tapioca. - Soak half a cupful of tapioca over night in plenty of cold water. In the morning cook until it is transparent. Butter a pudding dish, cover the bottom with a layer of sliced peaches sprinkled lightly with sugar. Now pour over the tapioca, which has been sweetened with a cup of sugar, grate in a little nutmeg and bake slowly until the peaches are done. Serve cold with whipped cream.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
