Larkin housewives' cook book : good things to eat and how to prepare them: five hundred and forty-eight recipes ... by Larkin Co

Author:Larkin Co
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Buffalo : Larkin Co.
Published: 1917-03-25T05:00:00+00:00

Mrs. W. Waibel, Syracuse, N. Y.

Elggless Apple Sauce Ceike

Cream one-half cup butter or other shortening, add one cup brown sugar. Sift one and one-half cups flour with one teaspoon each of soda, salt, cinnamon, cloves and cocoa. Mix with one cup unsweetened apple sauce; bake in moderate oven forty-five minutes. One cup of raisins may be added to this.

Mrs. Harry Bunn, Schenectady, N. Y.

Spice Cake

Cream one cup lard, add one cup each of sugar, molasses and thick sour milk, four cups flour sifted three times with two teaspoons soda and one teaspoon each cinnamon and nutmeg. Add two teaspoons vinegar, bake in square pan in moderate oven thirty-five minutes. Ice with caramel or white frosting.

Mrs. J. E. Blake, Marble Rock, Iowa.

Rich Spice Cakes

Two cups brown sugar, one cup lard and butter mixed, three eggs, one cup sour milk. Sift three and one-half cups flour with one teaspoon each Larkin Salt, Soda, Cinnamon, Nutmeg, Allspice and Cloves. Add one pound chopped raisins and one-half pound walnut meats. Take a spoonful of the mixture, roll in sugar, place on pans one inch apart, raise twenty minutes and bake. This may be baked in a loaf and will keep moist for weeks. Wrap in waxed paper before putting away.

Mrs. Ida Fetterman, Punxsutawney, Pa.

French Pastry

Cut a sheet of sponge cake into small rounds; dip in chocolate frosting. While this is still moist lay split blanched almonds cut in halves around each little cake like daisy petals. In the center drop the daisy heart made of fondant, colored yellow. Or you may use white fondant and split almonds which have been delicately browned in the oven, making the marguerite heart of chocolate. j^^^. j^^^ ^^^^^^^ Rochester. N. Y.

CAKES AND FROSTINGS

Angel Food

Whites of eight eggs, one teaspoon cream of tartar, one cup sugar, three-fourths cup Larkin Pastry Flour, one-fourth teaspoon salt, three-fourths teaspoon vanilla. Beat egg whites until frothy, add cream of tartar and beat until they are stiff; add sugar gradually. Mix flour and salt and sift four times, fold into the eggs and sugar and add vanilla. Bake in an unbuttered tube pan forty to fifty minutes.

Mrs. Albert Carpenter, Gulderland, N. Y.

Cocoa Angel Cake

Beat whites of five eggs until foamy, add one-half teaspoon

cream of tartar and beat until dry. Sift together, one cup

sugar and one-fourth cup cocoa with one-half cup Larkin

Pastry Flour. Fold into eggs and flavor with one-half teaspoon

vanilla. Bake one-half hour in a tube pan. When cold cover

with a thin boiled icing. A,r t t-v t h*

*" Mrs. John Denker, Lakefield, Minn.

Cocoanut Macaroons

Beat the whites of three eggs until stiff, gradually add one-half pound Larkin Powdered Sugar (or one and one-fourth cups), one-half package Larkin Cocoanut, one-half teaspoon Larkin Almond Extract. Mix gently together, drop from a teaspoon about one inch apart on Larkin Waxed Paper. Bake in. a moderate oven about twenty minutes. When cool brush the under side of paper with water and remove cakes. This recipe makes three dozen delicious macaroons.

Mrs. G. a. Randall, Providence, R. I.

Marguerites

Beat the whites

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