. The Boston Cooking School magazine of culinary science and domestic economics. a rather firm soft ball isformed when the syrup is tested in cold water. Pour in a fine stream ontothe whites of two eggs, beaten dry,beating constantly meanwhile. Beatoccasionally until cold; add one cup ofpecan nut meats, broken in pieces, one-fourth a teaspoonful of salt, and fourcooked figs, cut in thin slices. Flavorto taste. Steamed Marmalade Pudding Mix together one cup, each, of stalebread crumbs (not dried), flour siftedwith three level teaspoonfuls of bakingpowder and fine-chopped suet; add one-third a c
. The Boston Cooking School magazine of culinary science and domestic economics. a rather firm soft ball isformed when the syrup is tested in cold water. Pour in a fine stream ontothe whites of two eggs, beaten dry,beating constantly meanwhile. Beatoccasionally until cold; add one cup ofpecan nut meats, broken in pieces, one-fourth a teaspoonful of salt, and fourcooked figs, cut in thin slices. Flavorto taste. Steamed Marmalade Pudding Mix together one cup, each, of stalebread crumbs (not dried), flour siftedwith three level teaspoonfuls of bakingpowder and fine-chopped suet; add one-third a cup of sugar and one cup oforange marmalade. Beat three eggsvery light; add three-fourths a tea-spoonful of salt and one cup of the liquid into the dry three hours in a mould, closelycovered. Leave plenty of room in themould for the pudding to swell. Servewith hard or liquid sauce. Marshmallow Marguerites Take any variety of thin, un- sweetened cracker, spread lightly withbutter and set in a baking pan; on thecenter of each cracker dispose a marsh-. SEASONABLE RECIPES 241 mallow, with a bit of butter above,—-the butter may be omitted,— put thepan into a hot oven until the marsh-mallow is softened and browned alittle, then serve at once. English Tea Cakes Sift together one cup and a half offlour, half a cup of sugar, scant half ateaspoonful of salt and two level tea-spoonfuls of baking powder; with thetips of the fingers work in half a cupof butter; add half a cup of one egg (take out a tablespoonfulof egg and set aside to glaze the topof the cakes), add about two table-spoonfuls of milk and mix the dry-ingredients to a dough. With thehands roll the dough into balls the sizeof an English walnut. Set the ballsin a buttered pan, some distance apart,brush over the tops with the egg,dredge with sugar and bake in a quickoven. Serve hot or cold with tea orcocoa. The recipe makes about fifteencakes. Burnt Leather Cake Quite a large number of
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
