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Chicago cookbook, 1930s?
Page 46
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Cookies 2 cups Brown sugar 2 eggs beat yolks and whites separately 1/2 teaspoon cream tartar in flour 1/2 teaspoon soda in flour 3 large table spoon of lard and butter, (one of butter 2 of lard) 3 cups flour sifted Knead then divide in loaves. Form in long rolls. Set away in a cool place until next day Slice into cookies and bake 2 hrs in moderate oven. Do not put close together Butter Frosting 1 cup powdered sugar 1 1/2 table spoon Butter melted enough cream to make thick paste, beat until creamy if too thin add sugar
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Cookies 2 cups Brown sugar 2 eggs beat yolks and whites separately 1/2 teaspoon cream tartar in flour 1/2 teaspoon soda in flour 3 large table spoon of lard and butter, (one of butter 2 of lard) 3 cups flour sifted Knead then divide in loaves. Form in long rolls. Set away in a cool place until next day Slice into cookies and bake 2 hrs in moderate oven. Do not put close together Butter Frosting 1 cup powdered sugar 1 1/2 table spoon Butter melted enough cream to make thick paste, beat until creamy if too thin add sugar
Szathmary Culinary Manuscripts and Cookbooks
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