Manuscript Cookbook 027

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(Front cover)

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Hilma Anderson

502 Vattier St

Manhattan Kansas,

UNIVERSITY COVERS ___________________

Art Cloth Binding. Half Russia Binding. OPEN END. OPEN END. NO. SIZE NO. SIZE 3780 6 1/8 X 3 7/8 3790 6 1/8 X 3 7/8 3781 7 1/2 X 4 7/8 3791 7 1/2 X 4 7/8 3783 8 3/4 X 5 3/4 3793 8 3/4 X 5 3/4 3785 9 3/4 X 7 7/8 3795 9 3/4 X 7 7/8 3787 8 3/4 X 4 3/4 3797 8 3/4 X 4 3/4 3789 10 3/4 X 8 3/8 3799 10 3/4 X 8 3/8 __________________ ___________________ OPEN SIDE. OPEN SIDE. NO. SIZE NO. SIZE 3782 6 1/2 X 8 5/8 3792 6 1/2 X 8 5/8 3784 7 7/8 X 9 3/4 3794 7 7/8 X 9 3/4 3786 8 1/2 X 10 3/4 3796 8 1/2 X 10 3/4

Sole Manufactueres for the Patentee National Blank Book Co. Holyoke, Mass.

52 Duane St., New York City.

Last edit over 1 year ago by Kansas State University Libraries
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Cooking Recipes

Peanut Brittle ½ cup granulated sugar ½ cup water ½ cup chopped peanuts Add water to sugar stir until its dissolved Remove spoon + boil rapidly Observe and record changing temperature of the boiling point Boil until 192 degree C when it will be a golden brown liquid Add peanuts mix thoroughly pour into the bottom of the tin pan and press into shape with knives cut into bars immediately

Hoar Hound [Horehound] Candy One tablespoon of pressed Hoar Hound ½ cup boiling water ½ cup sugar Pour water on Hoar Hound Let stand one minute Strain through a fine cloth Add sugar to strain Hoar Hound water Boil to 192 degree C pour out

Last edit 3 months ago by Stittches
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and cut in square while soft

Different stages of sugar cookery Thread 101 degree C [celsius] & 215 degree F 2nd Soft Ball 114 CG [centigrade] 238 F Take a cup of cold water Take a mixture of it at the end of a spoon drop it into the cold water feel of it With your fingers make it cling together if soft it is at soft stage

Hard Ball Stage 120 C + 248 F Test it in water when you can put your fingers in it you can roll it up Next stage is called small crack 143 [degree symbol] C and 310 [degree symbol] F [Fahrenheit] Test by putting in water it will become brittle Hard Crack 310 [degree symbol] F and 154 C

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Caramel Stage 176 C and 350 [degree symbol] F You can test it by it color Chocolate Fudge ½ cup sugar ¼ cup of milk ½ square chocolate One tablespoon of Butter ½ teaspoon vanilla Mix sugar milk and chocolate and stir until chocolate is melted Boiled until 115 [degree symbol] C Which is soft ball stage Add butter remove from fire Add vanilla Beat until thick and creamy and pour into buttered pans. Cut into squares while soft Boiled potatoes One potato boiling water to cover it ¼ teasp salt to each cup Wash, pare and remove eyes and rinse potato

Last edit over 1 year ago by Stittches
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