. The Boston Cooking School magazine of culinary science and domestic economics . Chicken-and-Oyster Pie outlined for Carving and ServingSee page 294 then shapethe size ofwalnuts, and flatten them to the thick- before the chicken is cooked, preparethe crust. Pass three cups of siftedflour, six level teaspoonfuls of baking- 288 The Boston Cooking-School Magazine. Standing Rib Roast outlined for Carving. See page 292 powder, and half a teaspoonful of salt free from seeds and stringy substance,through a sieve, together, three times, and steam until tender. Scrape theThen, with the tips of the fin
. The Boston Cooking School magazine of culinary science and domestic economics . Chicken-and-Oyster Pie outlined for Carving and ServingSee page 294 then shapethe size ofwalnuts, and flatten them to the thick- before the chicken is cooked, preparethe crust. Pass three cups of siftedflour, six level teaspoonfuls of baking- 288 The Boston Cooking-School Magazine. Standing Rib Roast outlined for Carving. See page 292 powder, and half a teaspoonful of salt free from seeds and stringy substance,through a sieve, together, three times, and steam until tender. Scrape theThen, with the tips of the fingers, work pulp from the rind, and press it through a sieve. Let cook in agranite saucepan on topof the stove or in theoven until considerable ofthe moisture has evapo-rated and the mass isquite dry. Put this intoglass jars, very solidly,adjust the rubbers, andset the covers in set the jars on acloth laid over the rackof a steamer, cover,and let cook one hour. Then screwdown the covers, and, when cold, setaside. Prepare squash in the samemanner. Mince-meat (Recipe used at a Womans Exchange in aWestern City)Chop fine, and separately, threepounds of cooked lean beef, two poundsof suet, and one peck of tart two pounds of stoned raisins,half a pound of sliced citron, one-fourth a pound of candied orange peel,one quart of canned cherries,
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
