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    "label": "Mary W. Peary Recipe Book",
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    "title": "Mary W. Peary Recipe Book",
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    "ocrText": "M\nARCHIVES OF THE\nTHE RG 1 401 DEPARTMENT SE\nFreedom Cake\n1½ cup molasses, / cup\nsugar. / cup butter, 4\neggs, / lb currants, 1/2\nlb, citron / tea spoonful\nsales atus. all kinds\nof spice.\nyellow bake\nJake the yolks of 8 eggs. 1,table\nspcoriful of butter. 4, cupa of floure\n/, oup of s rreet arrilk. 2 sups of\nsugar. 1 tea spoon ful of soda. 2\nflavor with lerrons.\nChocolate Lake.\n2\n/ up of butter\n11\n\" Sugar\n/ \"\n\" Sweetmilk\nIf\n\"\n\" Thour\n5 eggs the white of two left\nout for fresling\n2 / teaspronful Ta La da\n11\n\" Tastar\n1½ Froling cupo of powrfused\nmoch thonge Cake,\nAugar 6 Lattle\n4 eggs\nofted grated\nand the whites of two\n2 1/2 2 cups of Plone\n\" Jugar\neggs\n2/3\n11 Water\nMr, Decaings\nRound Cake\n/ teaspoonful Lada\n2\nCream Tarta\n14 of butter\n/ lb onders of sugar Men\n/ it of I'Corn eleven\nBenklike butter and sugar\nSpace to the taste\nOF\nwell logether then put\nin the eggs and beat\nNATIONAL THE ARCHIVES RG 1 401 OF TH SEATS THE SWITED\nthem in then ad d\nthe flow, Dont beat\nthe eggs before you put\nand butter\nthem in with sugar\nmolhi or Pada\nCake\n112 up of fulter\n/ \"\n\" dweer-milk tweet milk\n2 11 \" Sugar\n4\n\" \" How I eggs\n/ teaspoonfil of soda\n2 \"\nCrom Tarlin\n60m Stanch Cake\nCream P uffer\n2 cigg libute suga\n1/2 pint Water\n/ up butter\n3/4 up B ulter\n/ \" Invest milk\nstir in while vailing 13/4 ups\n2 M flow\nflows, remove from fire &\n/ in chmolarch\nslin in five eggs, stir un-\n3 eggs 2 teaspoor\ntil thick, then add 1/4 teaspoon\nGRAM Partan / 4 Toda\nful day soda.\nBeat Du an an a\nCream for up uffer\nbutter to a Teream - beat\n\\ pt. wilk\nthe yours and add\n2 eggs\nto the above difertive\nbuil milk\nLoda and cream tortor\n1/4 wh flour\nin the milk and adv\n\\ \" sugar\nto the above a dd flow\nfour vailing milk an eggs\nand white of edg\n+ flour, let cream will after\nbeing mixed.\nOF\nSnow & an Bridis Lake\nof pound each of flour of\nsugar, half a pound of\nbutter, + the whiles of six-\nteen eggs water to a sliff\nfroth. F lawar with lemon\nor ruse.\nB lane Mange\nis Gold lake\n2 eups sugar\n\\ pt. sweet cream\n\\\n\"\nmulter\n\\ gt. milk, voiled\n4 \"\nflows\n\\ oz. clarified isinglass\n\\ \"\nmilk ( sweek)\nstirred in the milk,\nYolks\nof eight eggs\nsugar to taste,\n\\\neven\nteaspoonful roda\n\\ liaspoon of salt\n2 \"\n\"\ncream lartor\nFlavor with lemon of nose-\non three of haking powder\nanaler L. of is vail, stirring\nwill, then strain in moulds\ns ilver Lake\nof color with cochineal.\n3/4 up\nhulter\nIncom Lake\n2 \"\nsugar\n4 \" \"\nflour\n2/2 cups sugar\n\\ \"\nmilk\n2\n\"\nbutter\nwhites\nof fine eggs\n6\n\"\nflour\n\\ teacpaonful such\n\\\n\"\nmolasses\n&\n\"\ncream tartor\n\\\n\"\nsour milk\nor three of haking powder\n\\\nnuting\n\\\nteaspoonful sabratus\n\\ pound raisins.\nNashington Vie up\ny Ginger y naps\n1/2 wh sugar\n\\ wh molasses\n\"\n\"\ncream\nY2 \" lutter\n\\ \" flowr\n1/2 \" mater\n\\ egg\n\\ teasponsful saleratus\n\\\nteasponful cream lartar\nrull out thin, hake quick,\n1/2\n\"\nsoda\nginger to taste\nB ahe an two round tins,\nwhen partly cold spread\nfream Lake\njully between.\n(The\n2 eups sugar\ns pange Lake\n2 \" flour\nAPCHIVES OF THE OF the\n3 eggs\n1/1\neup\nRG 401\n1/3 \" war ATIONAL water\nsugar\n1/2 traspooriful suda\n\\\n\"\ncream tartar\nTHE\nATTS\n3 \" flour\n2 tablespoonfuls milk or mater\n3 eggs\ndivide the watter & wake in\n\\ transporiful salerative\nshallow pans, split the\n90\n\"\ncream lastar\ncalser in half when done\nyo eman flavor, hake quick\n& put in the cream.\n1/2 pt. milk wiled\nY2 eup butter\n\" \" sugar\n\\ egg\n2 tablespoons carn starch\nLe of the milk come to a will\nthen stir together the other ingre-\ndients of add to the wiling\nmilk, let it walk a few maments\nstirring all the time to prevent\nheing lumps. Folever with lemon or vanilla\nSpange Lake\nOmelitte\n( uns. challey)\n6 eggs\n2 ups sugar\n\\ eut milk\n2 \" flow\n\\ tablespoun flour\nIf eggs\n\\ gill water\n-Rye Wuffins\n1/2 teas from soda\n\\\n\"\ncream tartar\n2 (ups flow sour milk\nhake quickly, essence to taste.\n\" \" enge meal\n2 eggs\nGriddle ly laker\n\\ up flows\n(wrs. openly)\nYou \" molanses\n\\ at milk\nsoda + salt.\n\\\npt. flowr\n6 eggs\nLitron Smeet Vichles\nLimide the whites from the\nyolks, heat them separately,\n& lice + pane the citcum-\nhake an griddle + eat\ntake our the such - voil\nhat with multer + you will\nin meah wrine until\nfind them very nice.\ntinder- - after is is\nstrained to the fruit\n3 the sugar, one ept. minegar-\nwhen vailing hat put in\nthe fruit & bring to a with-\nadd a handful of clows\nSada Viidding\nPicaabilli\n\\\npt. flows\nJo You mushel of nicely\n2 promous cream larter\nchopped tamatoes, which\n\\\n\"\nsocha\nmust he squered dry\n\\ up sugar\nadd 2 doz. anions chopped\n\\\n\"\nmilk\nfine, \\ eloz green peppers\n2 eggs\nchopped, \\ hax ground mus-\n3 tables power lutter\ntard, \\ large root grated\nBake is half an hour\nhorseradish, nearly pint\nof salt, 4 tablespoons\nform lake\nground clover, 4 allspice\nmix thoroughly\n4 eggs\nin a stone jan of cower\n\\ spoomful melted multer\nwith vinegar, making\n\\ pt milk\na hule in the center\n1/22 Uh. brown sugar\nto\nlet\nthe\nCHIVES umegar to\nRG 401\nas much carn meal as\nthe nation\n1\nwill make if like pound\n3ML\nSTATE\ncake walter, a little suda,\n-Jfermite-\nS eggs\n\\ Lup lutter\n1/2 \" sugar\n\\ cup rairins stoned + chapped\n\\ tearpoon allspire\n\\\nsaleratus\n\\\nimmaman\n\\ nuting\nFlow to roll\nknow Thow\nJFonny Land Pudding\nthe peck egreem tomatives\n\\ pl. molasser\nsliced thin, with one\n\\ eup sugar\nday. amouns, sprinkle with\nheat well together\nsalt in an earthern dish,\nmulter sise of an egg\nremain over night, in\nyolks of six or eight eggs\nthe morning rurn off\nwell beaten\nthe rualin put in en\n\\ teachoon saleratus clis-\nparcelain bettle of comer\nsolved in eup of sweet\nwith vingar, add spice\nmilk\nin muslin hags\nspices to dadi\n\\ oz. whole clows\n\" ginger\nwalter,\nflour to NATION mash 1 a thin\nis\nalls pice\nheat the THE whites of the\n\"\nground pepper\neggs to a froth of pour\n\\ the sugar\nover the pudding\nB oil slowly till soft\nput in the even in or\n+ transparent, when\nfifteen minutes\ncold is ready to use.\nWine an lemon sauce\ns Singer If maps\n\\\ncup molanses\nA\n\"\nsugar\n\\\n:\nhutter\n\"(\" flow\n4 eggs\n\\ spranful enger\nIS alem Piedding\nJforney (reduced) camb Findding\n\\ up such chopped fine\nof tablespoons molasser\n\\ \" molasser\n3\n\"\nmilk\n\\ \" raisins\n3 \"\nsugar\n\\ \" milk\na little nutter of saleralus\n\\ teaspoon suda\n2 eggs\n2 eream tartar\ne loves & immamun\n\\ \" elones\nlittle salt\nB lane Wange\nSteam three hours\nNATIONAL\n1\n\\ gh. cream\nPlum Budding\n5 or. sugar\n\\\npt bread crumber\n10 chops vanilla or lemon\n\"\n\" raising\nwhit the evan to a\n\"\n\" milk\nstiff froth\n\"\n\"\nsugar\npour \\ ph. of cold water\nof\n=\nsuch, chopped fine\nan \\ or isinglars, let it\n1/2\" \" apples \"\n=\nsimmer till dissolved\nI nuting.\nwhen luke- war\nput the milk in last-\npour the eream slowly\nthe eggs must he Waten\nin, heating is till stiff\nvery light & stirred in\nenough to shop from\nwith flowr enough to\nthe spoun put in\nmake the mass stick\nmoulds.\nlighter. -53 also one half\nhow.\nCan bake\n9\n4 eggs eg one aponfiel\nof milk 1/2 th houndrigal\nmilted butter / pint\nas much can meal\nas will make it like\npound cake batter a\nlittle Ioda\n/ up of Poling water\nRdding Lance\nthe kened with\n/ / Cup of Bearsin's fuel\n\"\ndpoutful of flow\n/ 11\n/ ups of Augar legg\n3 11\nmilk\nmolafses\nbeat light, price of\n3 \"\nFlom\nbutter the fire of an\n/\nIteam two hours\nAprontul Soda\nuse pour flohr and\negg when the Trealing for\nwater over the mixture\nLoda Pudding\nand she rapidly\n/ pl- T low\n/ / Cu ARGERNES Ad ga\nRG 40 malk\n2\nNATIONAL\n1\n9 Carlifle spousful of\nfulter / teaspoon ful\nAoda 2 11 Cram\nTarlar hour Bake half am\nShow Pridding\n1/2 box of gelatine dis.\nbeaten with su can to\nyolks of the eggs well\nsolved in a pink of foil the liste, When wohed\nof two Penloner the while Raste\nwhite dugar the Junee the dish Flava to\ning water 2 cupe of pour over the white in\nof three eggs beat to a\nstif be firth and a dd\nto the mixtine beat\nminutes, all together for 15 a 20\nFor the custand take\nthe youths of three eggs\n/ print-of mick flurn\n/ cup of bugar\nMARCHIVES OF\nTHE\nNATIONAL\n1\nTHE\n/ you milk\nEgg ferow\n6 eggs heat\nper in one half the\nto shiff poth and drop\nit out with a apoon and\nmilk when boiling take\nput-tin the dish you\nwish in to remain in\nThen add the remain\nder of the milk and the\nNATIONAL CARCHIVES OF 1 THE TRIM THE GREAT\nTHE\ngolden Ries\n/ cup of sugar\ntallesport of starch juice\nmilk one\nand grated beel of one\nCembon your of three\neggs a large spoonful\nYouth Beal the white\nto a stiff froth add three\nspoonful of sugar\nAfter the pied are\nfated\npour it over the top and\nhown slightly,\nFummer mine Pee\nSoap\n6 crackers pounded\n6\n6 bls - Tallow\n/ cap of water\n6 Sal.,Sodu\n\"\n/ 1/2\n11 binegar\n3 liuns Cached\n11 sugar\nlime\n/\n11 laisins\ndy gale boiling\n/\n\" molapes\n2/3\n11 Butter\ndolve the Cime\nwater dy\n2 beater and\nand Loda.\nRing othered just before has\nPour off from\nanother\nthe dreg and\n2 cup Cider\nboil about\n/ molape\nAnn hours\n/ 1/211 sugar\n/ 4. Butter\nCHIVE\n/\nBearsing\n4 bracker\nNATIONALA\nRG 40\n1\nTHE\nATES\ntaste L eggs S Jaice to the\nor\nSANCHIVES TEN 401 1 THE STATES UNITED\nTHE\nCHIVES or\nWORLD RG 401 1 THE SEAL"
}