. The Boston Cooking School magazine of culinary science and domestic economics. ddsalt and pepper as needed, and set thedish in ice water. Stir until the mix-ture begins to thicken, then fold in half nately, one cup of milk and four cupsof flour (one pound) sifted with threelevel teaspoonfuls of baking add the whites of ten eggsrbeaten dry, and one teaspoonful ofvanilla extract. Bake in two the top of each layer. Have ready afruit filling. When the icing is set,spread the filling over the icing on onelayer of the cake and set the other layerof cake, icing side down, o
. The Boston Cooking School magazine of culinary science and domestic economics. ddsalt and pepper as needed, and set thedish in ice water. Stir until the mix-ture begins to thicken, then fold in half nately, one cup of milk and four cupsof flour (one pound) sifted with threelevel teaspoonfuls of baking add the whites of ten eggsrbeaten dry, and one teaspoonful ofvanilla extract. Bake in two the top of each layer. Have ready afruit filling. When the icing is set,spread the filling over the icing on onelayer of the cake and set the other layerof cake, icing side down, on the filling,then ice the top of the cake. This makesa very large loaf of cake. Probably halfthe recipe is all the cake of one kind thata private family would care to make. SEASONABLE RECIPES 431 Frosting for Easter Cake Cook three cups of sugar and three-fourths a cup of water to 238° F., oruntil it will spin a thread three inches using. each, of cinnamon and cloves. Stirconstantly while cooking over hotwater. It will take about fifteenminutes to set the yolks. Cool before. Easter Cake Cut in Three Pieces, Each a Good Sized Loaf long, pour upon the whites of threeeggs, beaten dry. Beat occasionallyuntil cold. Filling for Easter Cake Chop fine one pound of raisins, halfa pound of citron and one slice ofcrystallized pineapple. Put the mix-ture into a double boiler with one- A Simple Charlotte Russe Line a charlotte mould with slices ofstale sponge cake. Beat one cup anda half of double cream, one-third a cupof granulated sugar and a teaspoonfulof vanilla, or three tablespoonfuls ofsherry, until firm to the bottom of thebowl; turn the cream mixture into the
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
