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Duane family cookbooks, 1840-1874
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Volume IV
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Volume IV, upper cover.
Volume IV, endpaper and flyleaf.
Volume IV, flyleaf and p. 1: pound cake; citron cake; sponge cake.
Volume IV, p. 2-3: lady cake; fruit cake; small jumbles; lemon cheese cakes; cookies.
Volume IV, p. 4-5: Crullers; dry rusk; hard biscuit; note on the 'mode of mixing cookies'; jumbles; delicate cake; dough cake.
Volume IV, p. 6-7: soda crackers or hard biscuit; tea rusk; molasses pound cake; clove cake or ginger nuts; whigs; Queen's cake; measure cake.
Volume IV, p. 8-9: Sally Lunn; molasses gingerbread; soft sugar gingerbread; crucknels; Mrs. Madison's cake; Washington cake.
Volume IV, p. 10-11: loaf cake; 1-2-3-4 cake; Naples biscuit; muffins.
Volume IV, p. 12-13: rich puff pastry; plainer pie crust; soda biscuit; hunting pudding.
Volume IV, p. 14-15: mince pies; orange pudding; rich soft custard; floating island; custard.
Volume IV, p. 16-17: waffles; rusk; olikoeks or dough nuts; directions for puddings.
Volume IV, p. 18-19: Indian pudding; boiled flour pudding; plain boild flour pudding; baked flour pudding; cold custard; boiled fruit pudding, rice pudding; apple pudding; lemon pudding.
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