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

CAKES AND COOKIES

BOW KNOTS
 
 
 Beat 2 eggs, add 1/3 cup of sugar, 1 tablespoonful each of cream and melted butter, 1/8 teaspoonful of soda, 1/2 teaspoonful of cream of tartar, 1/4 teaspoonful each of salt and mace, and flour enough to make a stiff dough. Roll into pieces the shape of a pencil; tie in bow knots. Fry in deep fat, and dust with powdered sugar.

Sister Zura L. Peck, Meyersdale, Pa.
 
 

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