The Boston Cooking-school Cook Book

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Little, Brown, 1912 - Cookery, American - 648 pages
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Contents

I
1
II
15
III
32
IV
46
V
70
VI
85
VII
94
VIII
109
XXI
322
XXII
348
XXIII
390
XXIV
406
XXV
411
XXVI
433
XXVII
460
XXVIII
468

IX
135
X
145
XI
151
XII
191
XIII
214
XIV
226
XV
232
XVI
235
XVII
240
XVIII
265
XIX
280
XX
309
XXIX
475
XXX
482
XXXI
497
XXXII
524
XXXIII
533
XXXIV
549
XXXV
556
XXXVI
567
XXXVII
586
XXXVIII
592
Copyright

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Page 349 - Spread in a shallow pan, and cool, turn on a board, cut in small squares or strips, dip in crumbs, egg and crumbs again, fry in deep fat and drain on brown paper.
Page v - It means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all herbs, and fruits, and balms, and spices; and of all that is healing and sweet in fields and groves, and savory in meats...
Page 179 - Baked Chicken. Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour. and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
Page 407 - Yolks 3 eggs % teaspoon salt % teaspoon vanilla Beat eggs slightly, add sugar and salt ; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately ; chill and flavor. If cooked too long the custard will curdle ; should this happen, by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick.
Page 498 - Yolks 2 eggs >4 teaspoon vanilla Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon-colored, and flavoring.
Page 207 - Stuffing 1. on page 149, seasoned highly with sage) and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small deep baking-pan, half cover it with boiling water, cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary to add more water. Remove heart from pan and thicken the liquor with flour diluted with a small quantity of cold water. Season with salt and pepper, and pour around the heart before serving.
Page 643 - THOROUGHLY RELIABLE THE BEST RESULTS ARE OBTAINED BY USING Baker's Chocolate (Blue Wrapper, Yellow Label) In making Cakes, Pies, Puddings, Frosting, Ice Cream, Sauces, Fudges, Hot and Cold Drinks For more than 132 years this chocolate has been the standard for purity, delicacy of flavor and uniform quality. 53 Highest Awards in Europe and America The trade-mark, "La Belle Chocolatiere,
Page 289 - ... inches long and one-half inch wide and thick. Cook five minutes in boiling salted water, or until soft. Drain, and to two cups add one cup Drawn Butter Sauce. Parsnip Fritters Wash parsnips and cook forty-five minutes in boiling salted water. Drain, plunge into cold water, when skins will be found to slip off easily. Mash, season with butter, salt, and pepper, shape in small flat round cakes, roll in flour, and saute
Page 96 - Have ready a shallow pan two-thirds full of boiling salted water, allowing one-half tablespoon salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg separately into a cup, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper.
Page 140 - Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan ; add two cups cold water and bring slowly to boiling point ; cook twenty minutes.

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