Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions by Mary A. Wilson
page 80 of 788 (10%)
page 80 of 788 (10%)
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Six tablespoons of shortening,
Two and one-half cups of flour, Five teaspoonfuls of baking powder, One cup of water. Beat hard and thoroughly mix and then bake one-half of this mixture in well-greased custard cups for cottage pudding. To the balance of the mixture add a choice of any of the following: One-half cup cocoanut or One-half cup of finely chopped nuts, One-half cup of finely chopped raisins, One-half cup of currants, candied orange peel or lemon peel, One-half cup of finely chopped figs, dates or evaporated apricots. Pour into well-greased and floured loaf-shaped pan and bake in moderate oven for thirty minutes. Cool and ice with water icing. FONDANT ICING Place in saucepan Two and one-half cups of sugar, One-quarter cup white corn syrup, One-half cup water. Stir to dissolve sugar, bring to boil, cook until it forms soft ball when tried in cold water, or 240 degrees Fahrenheit in candy thermometer. Remove from the fire, pour on large well-greased meat |
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