1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

64

Ho. 113. Cup- Cakes. Take 3 cups sugar, 1 cup butter, 2 teaspoonfuls soda, 3 eggs, 5 cups flour, — all beaten together with as much spice as you please.

No. 114.

Ginger-Cakes. Take 1 quart molasses, J pint thick milk, f pound fresh lard or butter, 1 cent's worth pearlash, 1 cent's worth saleratus, 1 cent's worth anniseed, 1 teacup- ful ginger. Thicken with flour. Mix and bake. No. 115. How to jyreserve Milk for any length of time. This process, invented by a Russian chemist named Kirkofl:', consists in evaporating new milk by a very gentle Are, and very slowlj^ until it is reduced to a dry powder. This powder is to be kept in bottles carefully stopped. When it is to be empioyed, it is only necessary to dissolve the powder in a guflicient quantity of water. According to Mr. Kirkofl', the milk does not lose by this process any of its peculiar flavour.

No. 116. To make Custards icilhout Eggs.

Take 1 quart new milk, 4 tablespoonfuls flour, 2 tablespoon fuls sugar, season with nutmeg or cinna- mon, and add salt to your taste. The milk should