1
Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning.
2
Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.
3
Plasmon in saucepan, and add gradually half a pint lukewarm water, stirring continuously.
4
Cream fat and flour; add gradually the liquid, and season.
5
Sprinkle with two level tablespoonfuls cornstarch; stir thoroughly and add gradually three-fourths cup milk.
6
Work in two teaspoonfuls butter, add gradually two-thirds cup milk.
7
Blend flour and milk smoothly, and add gradually, also seasoning.
8
One quart of milk scalded, two eggs well beaten, add gradually one cup sugar.
9
Beat the eggs and the milk and add gradually to the butter and sugar.
10
Melt chocolate in water; add gradually to bread mixture.
11
Work in Crisco with finger tips, add gradually milk, mixing with knife to soft dough.
12
Beat a half cupful of butter to a cream, add gradually one cupful of sugar.
13
When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice.
14
Work in Crisco with finger tips; add gradually milk, mixing with knife to a nice dough.
15
Brown two tablespoonfuls of flour in butter, and add gradually two cupfuls of stock or milk.
16
When they are perfectly light, add gradually the spice and liquor, a little at a time.
