|
|
Most Viewed- Wakefield's Blackberry Balsam- Founder - To Make The Cheeks And Lips Rosy - A Certain Cure For Drunkenness - Russia Salve - Advice To The Young Man - Injection Brou - A Good Idea - A Sure Cure For Piles - Boschee's German Syrup - Nb - Powder For Cleaning And Polishing Tin Britannia And Brassware - Nb - Kangaroo Cement - Aromatic Schiedam Schnapps - A Gelatine Mould For Casting Plaster Ornaments - Warts And Corns To Cure In Ten Minutes Least Viewed- The Single Tax- Liquid For Curling The Hair - To Cook Over Maple Sugar - Stencil Cutting - Molasses Candy - How To Ornament Cakes - Piso's Consumption Cure - New England Soap - Paste That Will Not Sour - Sticks Like A Brother - Sour Lemon Drops - Specific Inflammatory Rheumatism - Liniment Good Samaritan - Strychnia - Fire-proof Paint - Liquid Cement - What To Invent |
Butter CreamsOne and one-half pounds white sugar, and one-half pound C. sugar, three-fourths pound glucose, one-fourth pint molasses, one and one-fourth pint water; boil to the hard snap, add six ounces butter, set off until it melts; set on and let boil, to well mix the butter; pour out. Have one pound hard cream dough thoroughly warmed, just so you can handle it. When the batch is cold enough on the stove to handle, place the warm cream lengthwise on the center of it and completely wrap the cream up in it. Place this on your table before your heater, spin out in long strips, have some one to mark them heavy or good. When cold, break where marked. Next: Boston Chips Previous: Italian Cream Operas
Viewed 239 |
||||||||||||||||||||
