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The 1918 Fanny Farmer Cookbook
butter
2
1/4 cups flour
/3 cup sugar
1/2 teaspoons baking
powder
2
1
4
egg
2
1/2 squares
unsweetened
chocolate
1
cup milk
1
/4 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking
powder and salt, and add alternately with milk to first mixture, then add chocolate, melted.
Turn
into a buttered mould. Cover, and steam two hours. Serve with
4
0
Cream Sauce
/4 cup butter
1
1
1
/2 teaspoon vanilla
cup powdered
sugar
1
/4 cup heavy
cream
Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff.
4
1
Swiss Pudding
/2 cup butter
Grated rind one lemon
/8 cup flour
eggs
cups milk
/3 cup powdered sugar
1
7
2
5
1
Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and
cook
five minutes in double boiler. Beat yolks of eggs until thick and lemon−colored, add sugar
gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff.
Turn
into buttered mould, cover, and steam one and one−fourth hours; while steaming, be sure
water
surrounds mould to half its depth, and never reaches a lower temperature than the
boiling−point.
Chapter XXIII − HOT PUDDINGS
457
Page
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