Dissolve 1 Cake Fleschman yeast with 1 cup of warm water, iron spook of lard, and salt. . 1/2 cup sug.
Enough flour to make a sponge. Let rise overnight. In the morning, add enough flour to make a dough.
Keep in a cool place and ??ed as needed--
The corner of page 53 was folded down. I don't know if she even made any of these, but here's the page:
Filling for Lemon Pies
Juice of 2 lemons
2 cups of sugar
2 cups boiling water
3 tablespoonful flour
1 tablespoonful butter
Yolks of 4 eggs, well beaten
Boil all together until very thick. Fill the cooked crusts, and use the whites for meringue on top.
Cocoanut Filling for Pies
1/2 cup butter
2 cups of sugar
Yolks of 5 eggs
1 cup milk
1 tablespoonful flour
1 cup grated cocoanut
Flavor with vanilla and cook until thick. When cold, fill the cooked pie crusts and cover with meringue; put into the oven to brown.
The corner of page 59 was also folded down. So here's what was there:
Fillings For Cakes
Plain Caramel
2 cups of sugar
3/4 cups of maple syrup
cream to wet thoroughly
1 Tablespoonful butter
Put sugar, syrup, and cream on, and when it boils add the butter. Boil it until very thick. Add one teaspoonful of vanilla, take from the fire, and beat until it begins to sugar. Then pour over the cake.
Chocolate Caramel
Same as above, only before it begins to boil add one-fourth cake of Baker's chocolate.
Ice Cream Filling
3 cups sugar
1 cup water
3 eggs, whites beaten stiff
1 teaspoonful vanilla
Boil sugar and water to a candy, pour slowly over the beaten whites of three eggs, flavor with vanilla, beat until it begins to cream, and pour over the cake.
Hand-written on pg 60
Chocolate Icing
4 cups sugar
1 1/2 cups water
1/4 lb melted chocolate
1 teaspoon vanilla
8 egg yolks
Boil sugar and water until shreds.
Pour over melted chocolate and beaten yolks
Cook and beat until thickens.
The following are all hand-written in the ending pages of the book:
Molasses
1 pt.(?) Molasses
1 teacup of Sugar
1 teacup of Buttermilk
Lump Butter
1 rounding teaspoon of Soda
Nutmeg
Gold Cake
1/2 cup butter
1 1/2 cup sugar
3 cups flour
2 teaspoons baking powd.
yolks of 6 eggs
White Cream Cake
4 cups flour
1 cup butter
3 cups sug
2 teaspoons B.P.
Whites 10 eggs
Cream Tapioca Pudding
Soak three Tablespoonfuls of tapioca in water over night. Put the tapioca into a quart of boiling milk and boil half an hour. Beat the yolks of four eggs with a cup of sugar. Add three tablespoonfuls of prepared coconut. Stir in and boil then minutes longer. Pour into a pudding dish. Beat the whites of the four eggs to a stiff froth, stir in three tablespoonfuls of sugar, put this over the top and sprinkle coconut over the top and brown for five minutes.
Pineapple Filling
Yolks of 8 eggs
1 1/2 cups sugar
1/2 to 2/3 cups butter
1 can grated pineapple
Cook eggs, butter, sugar, and pineapple together until thick, stirring constantly.
Then stir in 1 box coconut, reserving of the to sprinkle on the tops and sides.
Jam Cake
1 cup butter
1 cup sugar
1/2 cup sour milk
3 cup flour
1 cup blackberry jam
3 eggs
1 teaspoon cinnamon
t allspice
nutmeg to taste
teaspoon of soda
fill with ?aron??l
Zelma's Recipe
Marshmallow Paste
3/4 cup sugar
1/4 cup milk
1/3 cup marshmallow
2 teaspoons hot water
1/2 teaspoons vanilla
Boil the sugar and milk together, melt the marshmallows and add the water. Combine the two mixtures. Add teh vanilla and beat until stiff enough to spread.
Zelma's Snow Cake
1/4 cup butter
1 cup sugar
2 egg whites
1/2 cup milk
1 2/3 cup flour
1 1/2 level teaspoon baking P.
1/2 teaspoon vanilla
Cream the butter, add gradually the sugar and the vanilla. Beat the egg whites thoroughly and add to the 1st mixture alternately with the milk. Bake in a moderate oven 45 minutes.
