HAZEL LINDLEY RECIPES



Boston Cream Candy

3 cups sugar
3/4 cup white corn syrup
l cup cream or evaporated milk


Cook to a soft ball stage . You may test in cold water in a cup or on a thermometer. Add l Cup chopped nuts. Flavor with Vanilla. Beat until it is candy. Pour into a buttered pan . Cut into squares and store in a metal can or a plastic container. This is better the second day after it is made.



Waffles

2 egg yolks, well beaten
1 3/4 cups milk
1 pint flour
1/4 pound butter or oleo
1/2 tsp salt
2 tbsps sugar
4 tsp. Baking Powder


Mix in the order given and fold in stiffly beaten egg whites . Bake on a waffle iron and enjoy. This is Hazel�s recipe that everyone used to enjoy when she used the cast iron waffle iron and then served them up on those special yellow square plates.



Strawberry Shortcake

(This is the biscuit version)

2 cups sifted flour
4 tsp. Baking Powder
1/3 Cup shortening
1/3 cup of Sugar
1/3 Cup Shortening
1/2 tsp. salt
1 cup Milk


Mix together the first six ingredients until it feels like corn meal. Add the milk. Pat into greased and floured pans. Bake in a 350 oven until nicely browned. Cut and serve sightly warm with sweeted strawberries . Top with whipped cream, or ice cream if desired.

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