The Boston Cooking School magazine of culinary science and domestic economics . eringue to-gether, to form a case. Fill these, atserving, with whipped cream andsugared strawberries. To make in quan-tity allow one white of Qgg and one-fourth a cup of sugar for each cup of cream and half a box of berrieswill fill six. Strawberry Shortcake work in from one-third to one-half acup of shortening; then gradually stirin milk as needed to make a dough a lit-tle softer than for biscuit. About Onecup and a half of milk will be the dough in two well-butteredpans. Bake in a quick o
The Boston Cooking School magazine of culinary science and domestic economics . eringue to-gether, to form a case. Fill these, atserving, with whipped cream andsugared strawberries. To make in quan-tity allow one white of Qgg and one-fourth a cup of sugar for each cup of cream and half a box of berrieswill fill six. Strawberry Shortcake work in from one-third to one-half acup of shortening; then gradually stirin milk as needed to make a dough a lit-tle softer than for biscuit. About Onecup and a half of milk will be the dough in two well-butteredpans. Bake in a quick oven. Spreadthe bottom of each cake generously withbutter. Have ready two baskets of ber-ries, hulled, washed, cut in halves, andmixed with two cups of sugar. Put thelayers together with berries between,above and around. Serve at once. Fora change, serve with hot marshmallowsauce poured over each portion. Hot Marshmallow Sauce Boil one cup of sugar and half a cupof hot water five or six minutes, afterboiling begins. Do not stir after thesyrup boils. Remove from the fire ; add. PIECE OF STRAWBERRY SHORTCAKE, WITH HOT MARSHMALLOW SAUCE 40 THR nOSTOX COOKIXCi-SCHOOL MAGAZINE half a pound of niarshmallows and beatuntil they are melted. Mavor with halfa teaspoonful (^i vanilla, if desired. Ifservings be delayed, keep the sauce hotover warm water, then add a few dropsof hot s\rup or boilini^- water and beatagain. Butter Scotch Pie i)astry rolled as for pie crust onthe t)Utside of an inverted pie i) the i)aste all over and set it on atin sheet to keep the edge from contactwith the oven. When baked set insidethe pan. turn in butter-scotch tilling andcover with a meringue, made of thewhites of two eggs and one-fourth acup of granulated sugar. Let bake aboutten minutes. Serve when partly orwholly cold. Butter Scotch Filling Scald one cup of milk in a doubleboiler; stir three level tablespoonfuls ofcornstarch and one-fourth a teaspoonfulof salt with half a cup of cold milk to
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
