Manuscript Cookbook 016

the ricer, when well mixed put to rise in warm place till it doubles in size then knead when it uses [....] put on floured board knead til much of the large bubbles are out cut through with knife in kneading you can hear the bubbles crack, make with [lo...] put to rise and bake

Mother's Maple Syrup ½ pint water 1 lb brown sugar boil few minutes then take 1 lb white sugar melt and brown to caramel in saucepan and add to syrup - when cool add 1 tsp vanilla strain and bottle

Swiss Rissoles (10 oz) 8 oz flour 4 oz butter or two of butter and 2 crisco mix butter through flour until it is like bread crumbs add pinch of each little sugar and little baking powder drop in yolk of egg slightly beaten with nearly a gill of cold water mix lightly and knead together then roll cut ⅓ inch thick working the dough a little as possible cut in

small square brush over with slightly beaten white of egg put in jam or fruit - fold over four corners brush with white of egg and bake about 1½ hours in hot oven - on greased pan they are delicious

Rice griddle cakes 1 cup flour 1 cup cold boiled rice 1 cup milk 2 eggs 1 tsp baking powder ½ tsp salt 1 tbs melted butter 1 tsp sugar or syrup

Sift flour salt and b.p. in bowl add the rice and milk mix well add butter or substitute then well beaten yolk of eggs and just before baking on griddle the well beaten whites