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

 

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

CAKES AND COOKIES

FROSTED CREAMS #2
 

 Take 2 cups of molasses, 1 cup of sugar, 1/2 pint of shortening, 1/2 teacupful of water, 1 tablespoonful of soda, 2 tablespoonfuls of cinnamon, yolks of 3 eggs and the white of 1 egg. Knead in flour to roll out easily, and cut in squares the size of soda crackers. Bake in a quick oven.

Frosting:
Take 1 1/3 cups of white sugar dissolved in 4 tablespoonfuls of water, and boil until it threads. Pour it over the beaten whites of the 2 eggs, and beat until smooth. Season with vanilla, and spread on each square with a knife.

Sister Bertha Brunskill, Ireton, Iowa.
 
 

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