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Show COOKING SCHOOL. Biscuit Tortonl. Make ice cream according to the foregoing recipe, but before freezing beat in a tablespoonful of caramel, a small wineglassful of sherry, a half-cup half-cup of macaroons ground small, and a half-cup of dry powdered sponge cake. Pour into paper cases that come for this purpose; sprinkle the tops with blanched and minced almonds and pack in the tin and freeze. Indian Corn Cake. Sift a cup of flour, two cups of Indian In-dian meal and two tablespoonfuls of baking powder with a teaspoonful of salt together in a large bowl. Make a hole in the center of the meal and flour and work in two and a half cups of milk, three; eggs.-beaten very light, two teaspoonfuls of sugar and a heaping heap-ing teaspoonful of butter, melted. Mix thoroughly,- pour in a greased mold, and bake in a steady oven, until a straw eomes out clean from the thickest thick-est part of the loaf. Eat at once |