. The Boston Cooking School magazine of culinary science and domestic economics. dto a scant cup of mayonnaise dressing. Cabbage Salad Let the head of cabbage stand invery cold or iced water an hour or the cabbage very fine, removinghard, solid pieces. Pat the shreds in asoft, clean cloth, to make dry, mix thoroughly; then if a still thickerdressing be desired, beat in a littlemore oil. Taste the dressing and ifdesired add more of any of the season-ings. Coffee Parfait Let one cup and a half of milk cook,with two rounding tablespoonfuls offreshly ground coffee, fifteen minutesover b
. The Boston Cooking School magazine of culinary science and domestic economics. dto a scant cup of mayonnaise dressing. Cabbage Salad Let the head of cabbage stand invery cold or iced water an hour or the cabbage very fine, removinghard, solid pieces. Pat the shreds in asoft, clean cloth, to make dry, mix thoroughly; then if a still thickerdressing be desired, beat in a littlemore oil. Taste the dressing and ifdesired add more of any of the season-ings. Coffee Parfait Let one cup and a half of milk cook,with two rounding tablespoonfuls offreshly ground coffee, fifteen minutesover boiling water. Strain through anapkin. Soften three-fourths a table-spoonful of granulated gelatine inone-fourth a cup of cold water anddissolve in one cup of the hot coffee-flavored milk; add three-fourths a cupof sugar and stir until the gelatine and 190 THE BOSTON COOKING-SCHOOL MAGAZINE sugar are dissolved, then set into ice-water and stir constantly until themixture thickens; then fold in nearlytwo cups of double cream beaten the cream be of fair quality, it will. Cranberry Tart {For Recipesee page 198) not take quite two cups, with theother ingredients, to fill the half a cup of the whipped creammay be reserved to decorate the par-fait, after it is unmolded. Turn theprepared mixture into a quart mould,lined with paper, filling the mould tooverflow; cover with paper, press thecover down over the paper and burythe mould in equal measures of ice andsalt. Apple Fritters Sift together one cup and a half ofsifted pastry flour, one level teaspoon-ful and a half of baking powder, andhalf a teaspoonful of salt. Beat oneegg; add two-thirds (scant) a cup ofmilk and stir into the dry ingredients.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
