Front:
FOSS PURE FLAVORING EXTRACT
FRUIT IN
Foss
PURE EXTRACT
ORANGE
THAY
manufactu
utmost ca
the finest C
It is pep
of extra st
Superior
CI
Schlotterb
Foss Pud
are used by
leading hote
they have
commenda
LIQUID
BULL MEASURE
FORM
FOSS
FOREDJEL.CT
ORANGE
FOR FLAVORING
ICES CREAMS SAUCES,
PASTRY and CHUNARY
PRODUCTIONS.
DIRECTIONS
A TEASPOONEL OR MORE
TO A QUANTO SAIHE LASTE
AYOUS BOLLING
US SEREMBER 885
GRANTED UNCERE
JUNE 30-1908
Sailotterberk & Foss Co
Insist on
Foss
FOSS PURE EXTRACT ORANGE
FRUIT FROM WHICH
TS MADE
))
Back:
POST CARD 13
WEST END
STATION
12 M
MESSAGE. MAY 12
ORANGE CAKE,
BY MRS. CARRIE M. DEARBORN.
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 crean ed bu ter
and sugar, then add four eg s, one at a time, without first
having beaten them, aud 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 m nutes, 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.
B-CRNE
When in need use
Foss' Pure Extract of VANILLA or LEMON
FOR AS
BROOKHADDRESS
Mn. S. Carlton
Brookhild
Mass...
