This classic cookbook contains a number of household favorite bread and baking recipes in the 1910s.
Contents Covered:
- Favorite Bread Recipe
- White Bread (Sponge Method)
- White Bread (Quick Method)
- White Bread (Straight Dough)
- Graham Bread
- Rolls or Biscuit
- Muffins
- Waffles
- Dumplings
- Loaf Cake
- Excellent Buns
- Doughnuts
- German Coffee Cake
- Buckwheat Cakes
- Family Bread (White)
- Butterbarches
- Zwiebel Platz
- Plain Rolls
- Ice Cream Cake
- Peach Short Cake
- Russian Punch Tart
- Lemon Pudding
- Lemon Jelly
- Hazelnut Cake
- Queen of Puddings
- Cottage Pudding
- Ice Cream Sock
- Pickled Silver-Skin Onions
- Preserves of All Kinds
- Macaroons
- Jumbles (Tea Cake)
- Angel Cake
- Potato Pancakes
- Soft Icing
- Cold Slaw
- Ginger Snaps
- Baked Custard
- Poor Man's Pudding
- Boiled Fish
- Fish Stewed in Tomatoes
- Cocoanut Putting
- Blanc-Mange
- Coffee Cream
- Tartlets
- Almond Torte
- Good Way to Dispose of Stale Bread
- Stewed Tomatoes
- Potato Rolls
- Corn Dodgers
- Griddled Oysters
- Velvet Cream
- Raspberry Pyramid
- Potato Soup
- Tutti Frutti Frosting for Sponge Cake
- For Truffles Sautes
- Stewed Apples
- The Richest Cold Slaw Dressing
- Beefsteak Smothered in Onions
- Something for Lunch
- Almond Sponge Cake
- French Clotted Cream
- Broiled Kidneys
- Apricot Cream
- Potato Chowder
- Poached Eggs
| Format: | PDF Digital Reprint, e-Facsimile |
| No. of Pages: | 34 |
| Page Size: | B5 (176mm × 250mm) |
| Download Size: | 2.0 MB |
