Front:
FOSS PURE FLAVORING EXTRACT
FRUIT IN
Foss
PURE EXTRACT
ORANGE
moth
manufactu
utmost cat
the finest C
It spe
of extra st
superior
CH
Schlotterb
Foss Pu
are used by
Reading Matt
in the count
they have it
commenda
LIQUID
*LL MEASURE
FORM
FOSS
FURE EXTRACT
ORANGE
FOR FLAVORING
ICES CREAMS SAUCES
PASTRY and all CULINARY
PRODUCTIONS.
DIRECTIONS
A TEASPOOL OR MORE
TO A QUART TO SET THE TASTE
AYOIS BOILING
US SERI BER 685
CURANTEED WILL DEMON
JUNE 30-1808
Sailotterberk & Foss Co
HLAVOR
FOR SALE STARK GREY
KE P
Insist on
Foss
FOSS PURE EXTRACT ORANGE
FRUIT FROM WHICH,
IS MADE
Back:
POST CARD,
WEST END
STATION
ORANGE CARE,
24-30P
BY MRS. CARRIE M. DEARBORN.
1916
Cream three-quarters cup of butter, add slowly two cups of
fine granulated sugar, and cream together; sift together two
teaspoons of baking powder with three cups of pastry flour;
add one tablespoon of the prepared flour to the creamed butter
and sugar, then add four eggs, one at a time, without first
having beaten them; add a tablespoon of flour before break-
ing in each egg, and continue adding the flour alternately
with one cup of milk. Flavor with one teaspoon of Foss'
Extract of Orange. Bake in two pans in a moderate oven
about thirty-five minutes, or until the cake shrinks slightly
from the edges of the pan and is firm to the touch. Frost
with Orange Frosting.
ORANGE FROSTING.-Mix together the yolk of one egg and
one tablespoon of water; add half a teaspoon of Foss' Extract
of Orange and enough confectioner's xxxx sugar to make it
thick enough to spread. This will frost one cake.
This cake is simple to make if you strictly follow directions,
and delicious to eat if you use for flavoring
FOSS' PURE EXTRACT OF ORANGE.
When in need use
Foss' Pure Extract of VANILLA or LEMON
ил
Sh
me.
