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Wisconsin cookbook, 1900-1920
Page 19
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1/2 tesp. butter Boil till ball form in cold water Orange Filling 1/2 cup sugar 1 eggs 1 tablespoon flour 1 tesp. butter juice of 1 orange 1 tesp. lemon juice cook 10 min. 2 egg Brown Stone Frosting 1 1/2 cups P. sugar 1/4 cup butter 1 tablespoon milk or cream 1 tesp vanilla beat hard Icing 1 unbeaten egg white 1 1/4 cup powder sugar 1 tesp butter 1 tablespoon thin cream 1 1/2 square choc. (1 1/2 oz.) Filling 2 1/2 squares choc (2 1/2 oz) 3 tablespoon cream 1 egg yoke 3/4 cup powder sugar 1 tablespoon corn starch 1/8 tesp salt. 1 tesp vanilla melt choc in double boiler add cream egg yogg mix in sugar gradually add corn starch which has been mixed with cold water and cook stirring constantly until smooth and thick add vanilla & salt spread thick between layers
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1/2 tesp. butter Boil till ball form in cold water Orange Filling 1/2 cup sugar 1 eggs 1 tablespoon flour 1 tesp. butter juice of 1 orange 1 tesp. lemon juice cook 10 min. 2 egg Brown Stone Frosting 1 1/2 cups P. sugar 1/4 cup butter 1 tablespoon milk or cream 1 tesp vanilla beat hard Icing 1 unbeaten egg white 1 1/4 cup powder sugar 1 tesp butter 1 tablespoon thin cream 1 1/2 square choc. (1 1/2 oz.) Filling 2 1/2 squares choc (2 1/2 oz) 3 tablespoon cream 1 egg yoke 3/4 cup powder sugar 1 tablespoon corn starch 1/8 tesp salt. 1 tesp vanilla melt choc in double boiler add cream egg yogg mix in sugar gradually add corn starch which has been mixed with cold water and cook stirring constantly until smooth and thick add vanilla & salt spread thick between layers
Szathmary Culinary Manuscripts and Cookbooks
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