ENksul-uasc-mscc201_012
Here you can see all page revisions and compare the changes have been made in each revision. Left column shows the page title and transcription in the selected revision, right column shows what have been changed. Unchanged text is highlighted in white, deleted text is highlighted in red, and inserted text is highlighted in green color.
3 revisions | chrisb at Oct 29, 2020 03:03 PM | |
|---|---|---|
ksul-uasc-mscc201_012Pie Crust 1 cup shorting Ice cream 2 whole eggs Break eggs in bowl, add sugar, beat till light Add milk, cook till it coats a spoon. Cool Put in a tray, freeze till firm Take from tray, add cream which has been whipped and beat till fluffy Return to tray and freeze. Reserve one egg white and beat, adding it when putting in the whipped cream | ksul-uasc-mscc201_012Pie Crust 1 cup shorting 1/2 cup boiling water Pour over shorting. Let stand 1 hour until cold Add 3 c of flour and pinch of salt, pinch of baking powder Ice cream 2 eggs 1/2 cup of milk 1 cup of cream 2 tsp vanilla Break eggs in bowl, add sugar, beat till light Add milk, cook till it coats a spoon. Cool Put in a tray, freeze till firm Take from tray and add some cream which has been whipped and beat till fluffy Return to tray and freeze. Reserve one egg white and beat, adding it when putting in the whipped cream |
Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project
Help us transcribe pages from our manuscript cookbook collection
Special Collections and Archives | Kansas State Universty Libraries | Contact Us
