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" ... yolks of six eggs, and threequarters of a cupful of sugar; flavor to taste. Line a glass fruit dish with slices of sponge cake, dipped in sweet cream; lay upon this ripe strawberries sweetened to taste; then a layer of cake and strawberries as before.... "
Housekeeping in Old Virginia: Containing Contributions from Two Hundred and ... - Page 399
edited by - 1879 - 528 pages
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The Home Cook Book

Cooking, American - 1876 - 408 pages
...to thicken, then take it off and let it cool a little ; pour it into a pudding dish or cups ; then beat the whites of the eggs to a stiff froth, add a teaspoon of fine white sugar, and drop it on the top of the custard in rounds about as large as an...
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The Home Cook Book

Cooking, Canadian - 1883 - 396 pages
...begins to thicken, then take it off and let it cool a little ; pour it into a pudding dish or cups; then beat the whites of the eggs to a stiff froth, add a teaspoon of fine white sugar, and drop it on the top of the custard in rounds about as large as an...
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The American Housewife Cook Book: Parts I & II

Miss T. S. Shute - Cooking, American - 1878 - 432 pages
...eggs well beaten, two cups of flour, one pint of milk, salt, and a little soda. Bake quickly. Then beat the whites of the eggs to a stiff froth, add a cup of powdered sugar and a little lemon juice. When the puffs are done put them into a dish and put...
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Household Hints

Emma Whitcomb Babcock - Cooking - 1881 - 168 pages
...moments only are requisite ; the cassava does not need to be soaked like other preparations of tapioca. Beat the whites of the eggs to a stiff froth, add a small spoonful of pulverized sugar, put over the top of the pudding, and brown slightly in the oven....
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White House Cook Book: A Selection of Choice Recipes, Original and Selected ...

Fanny Lemira Gillette - Booksellers and bookselling - 1889 - 560 pages
...then a layer of cake and strawberries as before. When the custard is cold, pour over the whole. Now beat the whites of the eggs to a stiff froth, add a tablespoonful of sugar to each egg, and put over the top. Decorate the top with the largest berries...
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The Housekeeper's Friend: A Collection of Tested Recipes for the Preparation ...

Grace Church (Memphis, Tenn.). Guild of the Holy Name - Community cookbooks - 1905 - 194 pages
...to mix, add" to the sugar and eggs, and last add the cup of milk ; bake in one crust ; while baking beat the whites of the eggs to a stiff froth, add a cup of sugar, put on the pies when done, sprinkle over them a little sugar and brown in a slow oven....
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Mrs. Gillette's Cook Book: Fifty Years of Practical Housekeeping

Fanny Lemira Gillette - Cooking, American - 1908 - 642 pages
...or lemon extract, 3 oupfuls of sifted flour. CKEAM together the butter and sugar ; add the milk and vanilla. Beat the whites of the eggs to a stiff froth ; add part of them to the butter and sugar; then part of the flour, and the remainder of the whites of the...
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Journal of Therapeutics and Dietetics, Volume 8, Issue 7

Pitts Edwin Howes - Therapeutics - 1914 - 50 pages
...taste then a layer of cake and strawberries as before and when the custard is cold pour over the whole. Beat the whites of the eggs to a stiff froth, add a tablespoon sugar for each egg and put over the top. Some of the larger berries dropped on top looks...
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Dr. Chase's Recipes; Or, Information for Everybody: an Invaluable Collection ...

Alvin Wood Chase - Formulas, recipes, etc - 1920 - 616 pages
...the prated rind of 1 lemon (grate the yellow part only.) For Floating Island omit the gelitlne; whisk the whites of the eggs to a stiff froth; add a little sugar and serve as floats on the custard, with a bit of jelly on each flo.it. PUDDING SAUCES. Good Sauce...
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The Picayune Creole Cook Book

Cooking - 1922 - 416 pages
...cold before you put them into a mortar. Then pound them to a pulp that will be as smooth as flour. Beat the whites of the eggs to a stiff froth. Add a little of the sugar and a little of the eggs as you pound, to prevent the almonds from becoming oily. Remember...
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