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corn starch,
1/2 cup, milk, 1/2 cup; butter, 1/2 cup; whites of 3 eggs; cream of tartar, 2 tea-spoonfuls; soda, 1/2 tea-spoonful. Directions—Make same as the first, above, except the cream of tartar goes into the flour, and the soda to be dissolved in the milk.
Corn Starch. Cake. —May Millbank, of Barnhart's Mills, Pa., vouches for the following: One-half cup of butter, 1 cup pulverized sugar, 1/2 cup of milk, 1/2 cup of corn starch, 1 cup of flour, 1/2 tea-spoonful of soda, whites of 2 eggs. Directions—Make the same as the first.
Ginger Snaps. —Brown sugar, 1 lb. (see table of number of cups to the pound); butter, 1 lb.; New Orleans molasses, 1 qt.; Babbitt's saleratus, 1 oz.; cloves, 2 ozs.; ginger, 1 oz.; cinnamon, 2 ozs. Directions—Cream sugar, butter and molasses; dissolve the saleratus in a very little hot water, and stir in, then the spices, of course, all ground; then sift in winter wheat flour, to make a stiff, very stiff, batter; no water, excepting the least possible to dissolve the saleratus. Remarks.
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