There were a number of these free booklets that came with appliances or in the mail that appear unused, but this one had some stains, some turned down pages, and some notes in it.
Page 40--"Frosting and filling"--is creased and covered with stains. It looks like an electric mixer spewed batter everywhere.
Laplander Frosting
2 whole eggs, or 4 egg yolks
3 tbsp butter or margarine
4 1/2 tbsp cream
1 1/2 cups sugar
3 squares bitter chocolate
Beat eggs until light. Add other ingredients, then cook in saucepan on "High" until mixture boils, stirring and scraping bottom of bowl constantly. Let oil about 2 minutes, stirring briskly because mixture scorches easily. Remove from unit, then pour into electric mixing bowl or beat with spoon. Beat the mixture until cool and thick enough to spread. For a large cake, double the recipe.
White Icing
1 1/2 cups sugar
1/2 cup egg whites
1/2 cup water
3 tbsp sugar
1 tsp white corn syrup
1 tsp vanilla
Boil sugar (1 1/2 cups), water, and corn syrup until it spins a thread. This requires about 10 minutes on "high" heat. Meanwhile, beat the egg whites stiff and almost dry. Add the 3 tbsp sugar to egg whites, then beat egg whites until sugar is all blended. An electric mixer or Dover egg beater should be used. Pour syrup over egg whites, allowing only a thin, thread-like stream to run into egg whites. Be sure to add syrup as soon as it is removed from the range. Continue beating until icing holds a point. Add vanilla.
Mile High Icing
1 cup white corn syrup or 2 egg whites
1 glass, tart red jelly
2 tsp vanilla
Into a large mixing bowl of an electric mixer, place wites of eggs, and orn syrup or jelly. Start beating on "Low" speed, then increase to "High" speed. If electric mixer is not available, use a Dover egg beater. To this amount of icing, add 2 tsp vanilla. When mixture will hold its shape, spread on cake. Never put cake with Mile High Icing under cover. Icing will collapse.
Cream Puff Filling
2/3 cup sugar
1/4 cup cold milk
5 tbsp enriched all-purpose flour
3 egg yolks
1 1/2 cup scalded milk
1/8 tsp salt
1/2 tsp vanilla
3 egg whites
Mix sugar, flour and salt together with cold milk. To this, add well-beaten egg yolks. Pour slowly into scalded milk. [To scald milk, place saucepan on unit and turn control to "high" heat for about 3 minutes.] Turn to "Medium" and cook, stirring while cooking, until mixture is thick. Add flavoring. Cool. Fold in stiffly-beaten egg whites. For chocolate filling, stir in one square melted chocolate while mixture is cooking.
On page 45--Pastry--there are also some dried something of some sort, along with some notes.
Plain Pastry Westinghouse
2 cups enriched all-purpose flour
10 tbsp lard or shortening
3/4 tsp salt
6-8 tbsp cold water
Sift flour once before measuring, then sift again with salt. Cut in lard leaving pieces of fat as large as peas. Add the water all at once, then mix with a fork, cutting through the mixture with each stroke. When all gathers together so that the bowl is left clean, dough may be chilled or rolled out at once. Chilling before rolling gives a more flaky pie crust. Roll out pastry using flour generously on board and rolling pin. Do not stretch pastry after it has been rolled and is ready to place in pie pan. Roll it on the rolling pin, then unroll it on the pie pan. Recipe will make tow 9-inch shells or one double-crust 9-inch pie.
Mammy has written below this: "10 cups of flour, 2 3/4 lard"
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