. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. three-fourths of a cup will be out lightly into a -trip one-half inch thick, spreadwith a very thin layer of softened peanut butter. Rollup like a jelly roll and cut in half-inch slier-. Put themon a buttered cookie sheet or biscuit tin so they willnot touch. Hake in a hot oven twenty minutes. Cream Rye Gems < hie cupful of cre:im. two cupfuls of sour milk orbuttermilk, one-half cupful of sugar, one well beaten egg,one-half teaspoonful of salt, one teaspoonful of to a -till
. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. three-fourths of a cup will be out lightly into a -trip one-half inch thick, spreadwith a very thin layer of softened peanut butter. Rollup like a jelly roll and cut in half-inch slier-. Put themon a buttered cookie sheet or biscuit tin so they willnot touch. Hake in a hot oven twenty minutes. Cream Rye Gems < hie cupful of cre:im. two cupfuls of sour milk orbuttermilk, one-half cupful of sugar, one well beaten egg,one-half teaspoonful of salt, one teaspoonful of to a -till batter with one part of white flour totwo parts of rye. If -our cream i- used, add another halfteaspoonful of soda. Hake in gem pans in a quick oven. Sour Cream Biscuit One cupful of sour cream, one-half cupful of -ourmilk, two teaspoonfuls of soda, one-half teaspoonful ofsalt, and flour to make a soft dough; about one as little as possible, roll thin, and bake in a hotoven from twelve to fifteen minutes. Note: If there isany doubt about the state of sourness of the milk and. Peanut Butter Pimvheels in Process of and Cutting the Dough.
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914
