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 1906 COOKBOOKCAKES & COOKIES pg 2 >  Frosted Creams #1 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1 cup of sugar, 1 cup of butter and lard, mixed to a cream, 1 cup of molasses, 1 cup of cold water, 1 teaspoonful of soda and 1 tablespoonful of ginger. Mix soft and roll. Bake on under side of dripping pan. Ice while warm with the following: Take 2 cups of granulated sugar, dampen with water and boil until it threads. Pour it over the whites of 2 eggs well beaten. Cut the creams into squares with a sharp knife.

Sister Lizsie Chamberlin, Yale, Iowa.

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