. The Boston Cooking School magazine of culinary science and domestic economics . gs, beaten dry, and turn intoa timbale mould, thoroughly butteredand dredged with sugar. Press therice into the mould, to fill it set, on several folds of paper ina pan of hot water, intothe oven for about tenminutes. Let stand tocool and settle amoment. Then turnonto a over the rice apint of preserved rasp-berries or strawberries,and serve at once. Bread Pudding,Viennoise Beat three eggs. Addhalf a cup of sugar,cooked to caramel, dis-solved in half a cup of water and boiledto a thi
. The Boston Cooking School magazine of culinary science and domestic economics . gs, beaten dry, and turn intoa timbale mould, thoroughly butteredand dredged with sugar. Press therice into the mould, to fill it set, on several folds of paper ina pan of hot water, intothe oven for about tenminutes. Let stand tocool and settle amoment. Then turnonto a over the rice apint of preserved rasp-berries or strawberries,and serve at once. Bread Pudding,Viennoise Beat three eggs. Addhalf a cup of sugar,cooked to caramel, dis-solved in half a cup of water and boiledto a thick syrup, half a cup of sugar, halfa teaspoonful of salt, half a teaspoonfulof cinnamon, and three cups of milk. Banana and Nut Salad dried currants. Mix thoroughly, andturn into buttered and sugared cook in a dish of water as acustard. Serve hot, turned from themoulds, with Sabayon, hard, or foamysauce. Sabayon Sauce Beat one whole egg and two yolks until well mixed. Then gradually beat in half a cup of sugar. Set into a dish of hot water, and beat while half a cup. Bread Pudding, Viennoise, Hard Sauce of sherry wine is added. Continuebeating until the sauce thickens a teaspoonful of lemon juice, andturn into a cold dish, to arrest the cook- 488 The Boston Cooking-School Magazine ing. If cooked too long, the sauce willcurdle. Brandy SaucePass through a sieve, together, threeor four times, one cup of sugar andthree level tablespoonfuls of corn-starch or flour. Pour over one pintof boiling water, stir and cook untilthe mixture is smooth and boiling,then let simmer ten minutes. Whenready to serve, beat in three or fourtablespoonfuls of butter, a little at atime, and brandy to taste. Grape Juice SaucePrepare as above, using grape juiceinstead of the water. Omit the brandy,and add a tablespoonful of lemon juice. cover securely, and let stand about twohours, packed in equal measure? ofcrushed ice and salt. Decorate, whenunmoulded, with orange carpels, fromwhi
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
