|Old and New Cook Book|
|by Martha Stanford|
Published in 1904 by Martha Stanford this book is a treasure of New Orleans cookery.
Results 1 - 10 of 85 for mrs sees
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Grease pan, 9 x 12 or 11 x 14 inch. In a 4 quart pot, arrange in a circle in order, chopped nuts, salt, vanilla, butter, marshmallow creme, and ...
Put in a large bowl. In a deep heavy pan, mix: Bring to a boil and continue boiling 9 minutes. Pour pan mixture over bowl mixture and stir vigorously ...
Add sugar, butter and cream. Boil over medium heat until mixture reaches soft-ball stage. Remove from heat and add chocolate chips, vanilla and ...
Dredge one disjointed chicken with seasoned flour. Saute in butter until nicely browned. Slice thinly 6 mushrooms lengthwise (cap and stem). Add to ...
Combine sugar and milk in a large pan. Cook and stir constantly until rolling boil, turn down heat and let boil 10 minutes, stirring occasionally. ...
Melt butter and chocolate chips together. In a large bowl, beat eggs. Add vanilla and confectioners' sugar. Mix together well. Add sugar mixture to ...
Preheat oven to 375 degrees. Cream butter. Beat in sugar, gradually. Add eggs, corn syrup, vanilla and salt. Blend well. Stir in chocolate chips, ...
Boil together sugar, milk, vanilla and marshmallows for 6 minutes. Remove from heat. Stir in butter until all melted and mixed smooth. Then add ...
In large double boiler melt chocolate and butter. Add eggs, sugar and vanilla; beat well. Stir in nuts. Pour into buttered 9 x 13 inch pan and put in ...
Mix sugar and milk together in a saucepan. Bring to a boil. Allow to boil 9 minutes, stirring constantly. Put chocolate chips, marshmallow cream and ...
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