File:American cookery (1919) (14587366607).jpg

Identifier: americancookery19unse_4 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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, and Dromedary Cocoanuthas made it easy and economical tohave them often. The cover of its Ever-Sealed pack-age may be replaced after using a partof the contents, and the remainder willkeep fresh and moist to the last shred. Every package contains Guarantee Write today for book of new Dromedary Cookierecipes. Sent Free upon request. Try thesedelightful Cocoanut Orange Jumbles % cup shortening ^ cup orange juice I cup sugar % cup Dromedary Cocoanut Grated rind of I orange 3 cups barley flour I egg, beaten 4 teaspoons baking powder Beat shortening and sugar to a cream. Add orange rind, egg.orange juice, cocoanut, and flour sifted with baking powder.Roll into a thin sheet. Cut out with doughnut cutter, placethe jumbles a little apart on buttered baking pan. Brush topof each cookie with slightly beaten egg-white or cold water;cover with Dromedary Cocoanut. Dredge with granulatedsugar and bake delicate brown in a quick oven. The HILLS BROTHERS Co. Department G 375 Washington St., New York
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Buy advertised Goods — Do not accept substitutes 695 696 AMERICAN COOKERY one-fourth a pound of salt pork, scraperind white and clean, score one inch deepin half-inch strips across top, and placeover the beans, then fill in the rest of thebeans. The pork should be on a levelwith the beans in the pot. Now put intoa measuring-cup one-eighth its volumeof molasses, one teaspoonful of salt, andone of dry mustard. Mix, fill up cup withhot water, and pour over beans in pot.Add enough water to cover, put on lid, andbake for eight hours in a moderate oven.The beans should be looked at fromtime to time, and more hot water addedif needed. The cover should be removedduring the last hour of baking to brownthe beans on top. Query No. 4134.—Kindly tell me how tomake French Bread, Crustv, also Honey Nou-gat? French Bread, Crusty Blend one compressed yeast cake witha little water in a measuring cup, andwhen free from lumps fill cup half-fullwith lukewarm water. Pour this on twocups of sifted flour

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