Manuscript Cookbook 211

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"Cheese Muff"

1 c. scalded milk 1 c. soft bread crumbs 1/4 lb. cheese cut in small pieces. 1 tbsp butter, 1/2 tsp salt 3 eggs - (beaten separately)

"Cheese Souffle" Mrs S

1 cup gr cheese 3 eggs - 4 slices buttered bread 2 cups sweet milk 1 teaspoon salt 1/4 " " mustard.

Last edit almost 2 years ago by Kansas State University Libraries
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Salmon Loaf and Cream Peas

1/2 lb tbsps melted butter 2 egg yolks 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. scalded milk 1 tbsp lemon juice 1 tsp. chopped parsley 1/2 cup soft crumbs 2 stiffly beaten egg whites

Creamed Peas

1 cup fresh peas 2 cups milk 4 tbsps flour 4 tbsp butter 1 tsp salt Pepper

Last edit almost 2 years ago by Kansas State University Libraries
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Watermelons Pickle (Mrs Bowman)

Peal and cut in small pieces; cover with cold water, add 1 tablespoon powdered alum + let stand all day and night Next morning wash off w[a?]ll and cover with water (hot or cold) and cook 1 hr: then add about 1 lb of sugar [As?] each lb of melon, six sticks of cinnamon + good tablespoon whole cloves (tied in a bag if preferred) Let cure slowly 5 or six hours. Then add 1 pt of vinegar (diluted) - put in jars + seal.

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1925 Sweet Pickle (Mrs. Lawson) (cucumber)

1 gallon cucumbers (small) 1/2 cup salt with enough boiling water to cover cucumbers - Let stand 3 days.

Repeat this 3 times - The 9th day - Soak them for 3 days more in the following: 1/2 vinegar + 1/2 water + 2/3 teaspoon of powdered Alum - boiling.

Make a syrup of 2 1/2 cups of sugr and 2 1/2 cup water also whole cloves + cinnamon tied in small bag. Let come to a boil (hard) Pack pickles in heated jars and pour syrup over. Seal.

(Good)

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Fudge

3 cups sugar 1 1/2 1 " cream 1/2 1 " nuts 1/2 1 ts vanilla 1/2 2 tablespoon cocoa 1

(Filling for Cookies.)

1 cup chopped raisins 1/2 cup sugar 1 teaspoon flour 1/2 cup water

Mrs Bowman

Last edit almost 2 years ago by Kansas State University Libraries
Displaying pages 36 - 40 of 66 in total