The Boston Cooking School magazine of culinary science and domestic economics . ake, put all the fruitin a large pan, then sift half a pound offlour on it, mixing well with the together one pound of butter andone pound of sugar until creamy, thenadd the beaten yolks of the eggs. Next,add to half a pound of flour the bakingpowder, and add, alternately, withbeaten egg-whites to the cake. Addspices and brandy, and mix all withthe fruit. Steam five hours in a steamer,then bake in a very slow oven one is only to dry the cake a in loaves to suit with t
The Boston Cooking School magazine of culinary science and domestic economics . ake, put all the fruitin a large pan, then sift half a pound offlour on it, mixing well with the together one pound of butter andone pound of sugar until creamy, thenadd the beaten yolks of the eggs. Next,add to half a pound of flour the bakingpowder, and add, alternately, withbeaten egg-whites to the cake. Addspices and brandy, and mix all withthe fruit. Steam five hours in a steamer,then bake in a very slow oven one is only to dry the cake a in loaves to suit with tube in the centre are very^nient. A tablespoonful or more?d charcoal may be addedto make a blacker cake. Recipes for Grapefruit Cock-•.e dressing made with whites ruit Cocktail rapefruit for each ser- ruit in halves, then, ted knife, cut around ^tion and remove each ^t, to a cocktail glass •^ similar shape; add glass. Serve plain, sent to the table, iful of powdered ). A maraschino ed, either at the •* above the grapc- ful of sherry or ded at discretion. ADVERTISEMENTS.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
