The Golden rule cook book . turn in flour and cook over heat untilit adheres to the spoon and does not stick to the sides of the pan. Cool,then add eggs, unbeaten, one at a time; form into smooth rounds thesize of an egg, set two inches apart, and bake until browned in a mod-erate oven. Split the sides and drop in generous spoonfuls of marsh-mallow whipped cream, press together, frost and strew with GoldenRule Glace Cherries, shredded, or little candies. Serve within a few MARSHMALLOW WHIPPED CREAM 1 cup heavy whipping cream2 tablespoons Golden Rule Marsh- Y\ teaspoon any Golden Rule Kx- mallo
The Golden rule cook book . turn in flour and cook over heat untilit adheres to the spoon and does not stick to the sides of the pan. Cool,then add eggs, unbeaten, one at a time; form into smooth rounds thesize of an egg, set two inches apart, and bake until browned in a mod-erate oven. Split the sides and drop in generous spoonfuls of marsh-mallow whipped cream, press together, frost and strew with GoldenRule Glace Cherries, shredded, or little candies. Serve within a few MARSHMALLOW WHIPPED CREAM 1 cup heavy whipping cream2 tablespoons Golden Rule Marsh- Y\ teaspoon any Golden Rule Kx- mallow Creme tract desired Beat together until stiff enough to hold its shape. This is a delicioustilling for a sponge or cream cake or for eclairs, or can be used formetropolitans or other small cakes, or as sauce with puddings, short-cakes, etc. The marshmallow creme increases the bulk fully one-halfmore than when cream alone is used, besides acting as ;i stiffening agentto keep the cream from falling. It will stand for Cream Puffs decorated with Golden Rule Marshmallow Frosting and Candies 105 C^s>CQDIL=Zr^>T^,tT^n T§C^lL57TL=j1 MEMORANDA 106 MEMORANDA 107 aca?co^n=rri3^rB,ti^3 u^r^n-^r^B, Cookies and Little Cakes THE charm of cookies and little cakes lies in the exquisite dainti-ness. Of course, there are always those which are made for thechildren to eat between meals and which should be of suitable sizeto appease a hungry childs appetite. But with the exception of these,cookies and cakes should be small enough so that they can be eatenwithout being broken into bits, and if to serve as the accompanimentto afternoon tea or some other affair where extra plates and forks arcnot to be used, they should be dry enough so that they will not stick tothe fingers, nor soil the gloves. As a general rule all cooky mixtures that are to be rolled out shouldbe mixed a few hours before baking, the smallest amount of flour pos-sible being used to make them of the right consistenc
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1918
