The Boston Cooking-School Cook Book |
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The Boston Cooking-School Cook Book (Classic Reprint) Fannie Merritt Farmer No preview available - 2017 |
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½ cup ½ teaspoon almonds baking powder bay leaf Beat beef boiling-point bread crumbs Broiled cayenne celery celery salt cheese chicken chocolate cool cover cracker Croquettes cup boiling water cup cream cup sugar cups flour cups scalded milk deep fat dish drain fish five minutes flavor French Dressing fruit fry in deep garnish gelatine grains cayenne hot oven hot water ingredients jelly lemon juice let stand lobster Mayonnaise meat melted butter mixed and sifted mixture mould mushrooms nutmeg one-fourth cup one-half cup one-half tablespoon one-third cup onion orange oysters paprika parsley pastry bag potatoes powdered sugar quart remove roll Salad salt and pepper sauté scalded milk Season with salt Serve shape soft Soup spoon sprinkle with salt strain sugar ½ sweetbread syrup tablespoons butter tablespoons flour teaspoon salt teaspoon vanilla teaspoons baking powder thick tomatoes vinegar White Sauce whites of eggs wine yolks of eggs