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M. J. Delaney cookbook, 1933
Page 28
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fire. Add lemon juice, orange juice and salt. Cool, stirring occasionally as mixture thickens. Scald, then thoroughly chill evaporated milk. Whip with a Dover egg beater. Fold into gelatin mixture as it begins to set. Pour into glasses or mold. Chill. [[underlined]] Nectar Muffins [[/underlined]] 2 3/4 cups flour 6 teaspoons bak powder 1 1/2 teaspoon salt 1 tablespoon sugar 4 tablespoons shortening 1 cup Sun-Maid Nectars Seedless Raisins 1 cup milk 3 eggs Sift flour, baking powder, salt and sugar together. Work shortening into dry ingredients. Add raisins and
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fire. Add lemon juice, orange juice and salt. Cool, stirring occasionally as mixture thickens. Scald, then thoroughly chill evaporated milk. Whip with a Dover egg beater. Fold into gelatin mixture as it begins to set. Pour into glasses or mold. Chill. [[underlined]] Nectar Muffins [[/underlined]] 2 3/4 cups flour 6 teaspoons bak powder 1 1/2 teaspoon salt 1 tablespoon sugar 4 tablespoons shortening 1 cup Sun-Maid Nectars Seedless Raisins 1 cup milk 3 eggs Sift flour, baking powder, salt and sugar together. Work shortening into dry ingredients. Add raisins and
Szathmary Culinary Manuscripts and Cookbooks
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