ENksul-uasc-mscc223_005
Facsimile
Transcription
Butter Icing
½ cup shortening 1 Egg white
1 stick oleo
1 # P. Sugar
scant ¼ cup canned milk
1 tea vanilla
beat 7 to 10 min. Stiff
Fill 1 pt. container
The icing in bowl add
2 tablespoons canned
milk to thin down - use
for icing
Royal Icing
1 # powdered sugar
2 lg. egg whites
⅓ t. Cream of tartar
beat until looks like
marshmallow put in
tight cont. [container]
Notes and Questions
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Note the very similar configurations of the capital "T" and "F". One can differentiate: in the "F" the following (small) letter will originate from the cross piece in the middle of the "F" where as for the "T" the following letter will originate from the baseline .
The English "-k-" sound may be written by the author as Germanic "-ck-" which results in "loocks" for "looks" and "backing" for "baking".
Also, in German, all nouns are capitalized. This is frequently manifested by the author with capitalization of many of the cooking ingredients: Eggs for eggs, Cream for cream, Sugar for sugar.
Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project
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