. The Boston Cooking School magazine of culinary science and domestic economics . Club Sandwich Breakfast Corn-cake Cream two-thirds a cup of into it one cup of sugar, the yolksof three eggs, and, alternately, two cupsof milk and two cups, each, of corn-mealand white flour, sifted with one levelteaspoonful of soda and three level tea-spoonfuls of cream of tartar. Lastly,.beat in the whites of three eggs, beatendry. Potatoes Stewed in Broth If the potatoes be old, pare them, andlet them stand covered with cold water. Breakfast Corn Cake bacon, and a lettuce leaf dressedwith mayonnai
. The Boston Cooking School magazine of culinary science and domestic economics . Club Sandwich Breakfast Corn-cake Cream two-thirds a cup of into it one cup of sugar, the yolksof three eggs, and, alternately, two cupsof milk and two cups, each, of corn-mealand white flour, sifted with one levelteaspoonful of soda and three level tea-spoonfuls of cream of tartar. Lastly,.beat in the whites of three eggs, beatendry. Potatoes Stewed in Broth If the potatoes be old, pare them, andlet them stand covered with cold water. Breakfast Corn Cake bacon, and a lettuce leaf dressedwith mayonnaise, and cover with asecond piece of toast. Prepare a several hours. Then cut them in thinslices. Sprinkle them with salt andpepper, and pour in veal broth to cover 484 The Boston Cooking-School Magazine them. Heat quickly to the boiling-point, and cook until tender. Whentender, the broth should be nearly all
Size: 2543px × 983px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
