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1
Mix and sift the dry ingredients;
add
the
milk
and melted fat.
2
Beat the egg,
add
the
milk
,
and stir these in the flour.
3
Stir these into the squash and
add
the
milk
,
stirring in slowly.
4
Beat the egg and sugar together and
add
the
milk
and butter.
5
Heat the molasses, pour it over the shortening, and
add
the
milk
.
6
Beat the eggs,
add
the
milk
heated almost to the boiling point.
7
Beat the eggs slightly, and to them
add
the
milk
and seasonings.
8
Remove from the heat and
add
the
milk
,
whisking all the time.
9
Beat the egg, and to it
add
the
milk
,
salt, and flour.
10
Over a medium heat, gradually
add
the
milk
,
whisking the whole time.
11
Beat the eggs, and to them
add
the
milk
,
salt, and pepper.
12
Beat the eggs slightly and
add
the
milk
,
sugar, salt, and vanilla.
13
Allow it to simmer for approximately five minutes, and then
add
the
milk
.
14
Rub through a sieve;
add
the
milk
and cream and the asparagus heads.
15
Cream the butter and sugar;
add
the
milk
,
flavoring, the whites and flour.
16
Beat well; then
add
the
milk
,
and beat as you would for cake.
add
the
milk
add