A collection of tried receipts contributed by various Charlestown house-keepers and published in behalf of the Woman's Auxiliary to the Charlestown ( Mass.) Branch of the Boston . 15minutes and pour in mould. Delicious Filling for Layer Cake. One cup raisins, stoned, chopped fine and stirred into boiling frostingwhen partly cooled. Apple Jelly for Cake. Grate 1 large or 2 smallapples, the rind and juice of 1 lemon, 1 cup sugar. Beat 3minutes. Filling for Cake. Make a boiled frosting as above,mix with it ^ cup chopped raisins, ^ cup chopped walnuts, 1tablespoon cocoanut. 1 tablespoon va
A collection of tried receipts contributed by various Charlestown house-keepers and published in behalf of the Woman's Auxiliary to the Charlestown ( Mass.) Branch of the Boston . 15minutes and pour in mould. Delicious Filling for Layer Cake. One cup raisins, stoned, chopped fine and stirred into boiling frostingwhen partly cooled. Apple Jelly for Cake. Grate 1 large or 2 smallapples, the rind and juice of 1 lemon, 1 cup sugar. Beat 3minutes. Filling for Cake. Make a boiled frosting as above,mix with it ^ cup chopped raisins, ^ cup chopped walnuts, 1tablespoon cocoanut. 1 tablespoon vanilla (less if strong)Use with any cake. Mrs. C. R. Clark. Fig Filling. Eight figs and J cup raisins, choppedvery fine; beat the whites of 1 egg with 8 tablespoons ofsugar; stir figs and raisins in, then add about ^ as muchchocolate as for a large chocolate cake. Pudding Sauce. One tablespoon butter, 1 eventablespoon flour, 1 cup hot milk, 1 egg, 1^ cup powderedsugar, 2 tablespoons lemon juice or fruit syrup. Melt thebutter, stir in the flour, add the hot milk gradually. Beatthe egg, add the sugar, stir this into the thickened 1 minute, add fiavoriug. Mrs. L. S. Marshalls Saratoga* Potato Chips, m Cream Sherbets and Fancy Dishes. Chocolatt* Sherbet. Three cups brown sugar, f cupmilk, butter size of egg; boil together until it begins to sugararound the edge, about 10 minute::. Then put in 2 squaresof Bikers chojolate, stir until melted, take otf and beat in ateispoon of vanilla. Pour in heited pan. Oraiij?e Mariiialade with Crabapple Sauce. Boil Crabapple and strain them the same as for jelly. To 1quart of juice add 2 large oranges sliced very thin, with seedsremoved, juice of A- lemon, boil 20 minutes hard, then add asmuch sugar as you have juice, boil until it thickens the sameas for jelly. Oyster Toast. Wash six large oysters, dry on a toweldip in melted butter and seasoned cracker crumbs, broil overa clear fire until the juice flows, place the oysters on s
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectc, booksubjectcookery
