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Desserts. Part 3 |
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Free Books / Cooking / Recipes From Here And There / | |
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Desserts. Part 3 |
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This section is from the book "Recipes From Here And There", by The Thirty Group Bethany Union Church.
Cream one-half pound unsalted butter twenty minutes. Add one cup sugar. Beat five minutes. Add four eggs, beating five minutes after each addition. Add juice two lemons, rind one lemon. Alternate two and one-half dozen lady fingers with mixture. Allow to stand in refrigerator five hours or longer. Serve with whipped cream.
Mrs. Frank S. Musser.
Drain one small can pineapple and cut small. Add ten cents worth marshmallows, one-half pint cream whipped, one tablespoon confectioners sugar. Set in refrigerator two or three hours. Mary Boynton.
Mix well one cup rolled graham crackers, one cup each finely cut dates and nuts, one-half pint whipped cream to which pinch salt and two tablespoons vanilla have been added. Form in roll. Place in ice box over night. Slice. Serve with whipped cream. Edith L. Van VALKENBURGH.
Melt one-half cup butter and one cup brown sugar together in cake pan. Place one can apricots face down in this syrup. Beat well two egg yolks. Add one cup sugar. Beat. Add one-third cup water, one cup pastry flour sifted with one teaspoon baking powder, pinch salt, one teaspoon vanilla. Fold in two stiffly beaten egg whites. Pour over apricots. Bake in moderate oven one-half hour or more.
Mrs. O. F. Dahlstrom.
In an aluminum pan about nine by twelve inches, melt one-quarter pound butter and one cup brown sugar. Spread with one cup chopped walnut meats. Add one can crushed pineapple. Pour over this, sponge cake made of three eggs, one cup sugar, three-quarters cup flour, one teaspoon baking powder, vanilla. Bake one hour at 325°. Turn out upside down at once on flat plate. Serve with whipped cream. Makes twelve portions. Helen M. Brown.
Cream scant one-half cup butter. Add one cup sugar, two eggs, one cup milk, twenty-four graham crackers ground fine, two teaspoons baking powder, one teaspoon vanilla, one-half cup nut meats ground fine. Bake in layers in moderate oven twenty-five minutes. Filling - Thicken one small can crushed pineapple with cornstarch. Add one-half cup sugar. Serve with whipped cream. Helen M. Hare.
While one cup hot water and one-half cup butter are boiling, stir in one cup sifted flour. Remove from heat. Mix thoroughly. Cool. Stir in separately four unbeaten eggs. Mix well. Drop on greased pan. Bake in moderate oven thirty minutes. Mrs. S. Heidenrich.
To five beaten egg yolks add gradually one cup sugar, three tablespoons cocoa, five egg whites stiffly beaten with a little salt. Pour into shallow pan lined with greased paper. Bake twenty minutes in moderate oven (avoid baking hard). Turn out on bread board. Remove paper. Spread with one bottle whipped cream. Roll like jelly roll. Slice. Serve with following sauce.
Boil one cup sugar, two tablespoons cocoa, one tablespoon flour, piece butter, one cup water until quite thick.
Mrs. A. P. Heinze.
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