Image from page 131 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)

Published on November 30, 2018

Image from page 131 of

Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image:
eetablespoonfuls of melted butter. Stirhalf a level teaspoonful of soda intothree-fourths a cup of thick, sour milk;add to the first mixture with four cupsof sifted flour, sifted again with oneteaspoonful of salt, four level teaspoon-fuls of baking powder and half a tea-spoonful of mace, and mix the wholeto a soft dough. More flour will beneeded, from half to a whole cup, butadd no more than is needed to shapethe cakes. Take the mixture ontothe board, a little at a time, pat intoa sheet and cut into cakes; fry in deepfat, turning often during the frying.These are a particularly good dough-nut. They will be soft, even if thedough be mixed stiff enough to behandled easily. Gingered Pears Peel, quarter, core the pears and cutthem into thin slices. Cut five lemonsinto thin slices; add a cup of water,and let simmer until tender, with halfa pound of ginger root. Add six poundsof sugar. When the sugar is melted, addeight pounds of the prepared fruit. Cookvery slowly, uncovered, until tender.

Text Appearing After Image:
A New Apple Salad Menus for a Week in August (Country) The three essentials of a country garden are sweet corn, string beans — with shell beans —and green peas. I would go to the country to live, to find out what corn, peas and beans can beat their best. —Powell. Breakfast Berries Yeast Rolls (reheated) Salt Codfish and Sliced Eggs in Cream Sauce New Potatoes (baked) Coffee Dinner Roast Chickens Lettuce-and-Tomato Salad Green-Corn Custard, with Chopped Green Pepper Sliced Peaches, Cream Cocoanut Macaroons Half Cups of Coffee Supper Bread and Butter Sliced Peaches. Tea Breakfast Melons. French Omelet Stewed Potatoes Rice Griddlecakes Coffee Dinner Roast Fillet of Veal Mashed Potatoes Stringless Beans, Buttered A New Apple Salad Coffee Supper Green Corn Chowder Bread and Butter Sliced Peaches Cookies. Tea Breakfast Pop-Overs Sliced Tomatoes Eggs Cooked in the Shell. Coffee Dinner Chicken Souffle, Tomato Sauce Boiled Corn Baked Beets, Buttered English Apple Pie. Half Cups of Coffee

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Tagged: , bookid:bostoncookingsch19hill_7 , bookyear:1896 , bookdecade:1890 , bookcentury:1800 , bookauthor:Hill__Janet_McKenzie__1852_1933__ed , bookauthor:Boston_Cooking_School__Boston__Mass__ , booksubject:Home_economics , booksubject:Cooking , bookpublisher:Boston___Boston_Cooking_School_Magazine , bookcontributor:Boston_Public_Library , booksponsor:Boston_Public_Library , bookleafnumber:131 , bookcollection:cookbooks , bookcollection:bostonpubliclibrary , bookcollection:americana