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Chicago cookbook, 1930s?
Page 28
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Butter Scotch Sticks 2/3 cups shortening half Butter 2 " Brown sugar pack firmly 2 eggs 2 teaspoon of vanilla 1/2 " salt 2 " B.P. only 1 tea of Double acting 1 Cup nuts or coconut 1 " flour after sifting Melt shortening in Double boiler, add sugar, let cool. Adds eggs well beaten " flour sifted with salt & B. Powder, add rest of the ingredients & spread in 2 shallow pans. Bake at 350 - 20 minutes Cut while warm in strips
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Butter Scotch Sticks 2/3 cups shortening half Butter 2 " Brown sugar pack firmly 2 eggs 2 teaspoon of vanilla 1/2 " salt 2 " B.P. only 1 tea of Double acting 1 Cup nuts or coconut 1 " flour after sifting Melt shortening in Double boiler, add sugar, let cool. Adds eggs well beaten " flour sifted with salt & B. Powder, add rest of the ingredients & spread in 2 shallow pans. Bake at 350 - 20 minutes Cut while warm in strips
Szathmary Culinary Manuscripts and Cookbooks
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