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Wisconsin cookbook, 1900-1920
Page 34
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1 cup raisins 1 cup chopped coconut 1 cup currants 1/2 cup sugar 1 cup chopped C. walnuts 2 egg whites Raisin & fruit salad 2 cups raisins 4 bananas cut in dice juice of lemon 5 oranges 1 grapefruit Mayonnaise dressing lettuce leaves 1 3/4 cup cornmeal 1/4 cup white flour 4 tesp. R. B. powder 1 tablespoon sugar if desired 1 tesp. salt 1/2 cup milk 2 tablespoon shortening Boiled Dressing 1/4 tsp. salt 1 1/2 tabl. sugar 1 tsp. mustard Cayenne pepper 3/4 cup milk 1 1/2 tbl. flour 2 egg yolks 1 1/2 tbl. melted butter 1/4 cup vinegar mix dry ingredients add egg yolks beaten slightly, butter, milk and vinegar very slowly cook in Alladdin double boiler until it thickens, strain, and cool. Whipped cream may be added if desired
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1 cup raisins 1 cup chopped coconut 1 cup currants 1/2 cup sugar 1 cup chopped C. walnuts 2 egg whites Raisin & fruit salad 2 cups raisins 4 bananas cut in dice juice of lemon 5 oranges 1 grapefruit Mayonnaise dressing lettuce leaves 1 3/4 cup cornmeal 1/4 cup white flour 4 tesp. R. B. powder 1 tablespoon sugar if desired 1 tesp. salt 1/2 cup milk 2 tablespoon shortening Boiled Dressing 1/4 tsp. salt 1 1/2 tabl. sugar 1 tsp. mustard Cayenne pepper 3/4 cup milk 1 1/2 tbl. flour 2 egg yolks 1 1/2 tbl. melted butter 1/4 cup vinegar mix dry ingredients add egg yolks beaten slightly, butter, milk and vinegar very slowly cook in Alladdin double boiler until it thickens, strain, and cool. Whipped cream may be added if desired
Szathmary Culinary Manuscripts and Cookbooks
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