. American cookery . tra sweetening. Arrangethis mixture in sherbet glasses and placeon each a spoonful of whipped with a cherry and a half Englishwalnut, or with chopped nuts if with Peanut Cookies 1 tablespoonful butter 2 tablespoonfuls sugar 1 egg 2 tablespoonfuls milk^ cup of flour \ teaspoonful baking powder\ teaspoonful salt\ cup chopped pea-nuts Mix and drop by teaspoonfuls on a tinsheet, not putting them too near to-gether. Put a half-nut on each 12-15 minutes. Chocolate Fudge Cake Beat half a cup of butter to a cream;gradually beat in one cup
. American cookery . tra sweetening. Arrangethis mixture in sherbet glasses and placeon each a spoonful of whipped with a cherry and a half Englishwalnut, or with chopped nuts if with Peanut Cookies 1 tablespoonful butter 2 tablespoonfuls sugar 1 egg 2 tablespoonfuls milk^ cup of flour \ teaspoonful baking powder\ teaspoonful salt\ cup chopped pea-nuts Mix and drop by teaspoonfuls on a tinsheet, not putting them too near to-gether. Put a half-nut on each 12-15 minutes. Chocolate Fudge Cake Beat half a cup of butter to a cream;gradually beat in one cup of sugar, thentwo squares of chocolate, grated, theyolks of two eggs, beaten light, one cupof sifted flour less two tablespoonfuls,one teaspoonful of vanilla, the whites oftwo eggs, beaten dry, and one cup ofpecan nut meats. Bake in a pan linedwith a buttered paper. The pan shouldbe 9J by 5| inches, or its the cake in cubes. The cubesshould be the size of caramels. The cakemay be cut when hot or CHOCOLATE FUDGE CAKE SEASONABLE-AND-TESTED RECIPES 521 Orange Sweetbreads Let one pair of sweetbreads simmergently, covered with boiling water, fortwenty minutes; with a slice of lemon orone of onion, and one-half teaspoonfulof salt. When parboiled blanch byplunging into cold water, then take offmembranes. Cut sweetbreads into slices,and saute in hot fat in pan until lightlybrowned. Add to pan the followingsauce: One tablespoonful of butterblended with one tablespoonful of flour,this added to one cup of good stock,veal, chicken, beef, or extract of beef, andcooked with careful stirring until with one teaspoonful of scrapedonion, a speck of red pepper, the juiceand grated yellow rind of one-halforange, and one teaspoonful of lemonjuice. Remove sweetbreads to servingdish, and pour the sauce over them. ^ Orange Souffle To the whites of three eggs add a smallpinch of salt, and beat until stiff. Whenstiff, beat in gradually three tablespoon-fuls of sugar.
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
