. The Boston Cooking School magazine of culinary science and domestic economics. ineapple and apri- cots, softened in hot syrup or soakedover night in rum or wine. Fig Ice Cream Omit the vanilla and prepare icecream by either of the above the mixture is frozen remove thedasher and with a perforated woodenspoon beat in one cup of cooked figs,chopped fine and mixed with half a cupof sherry wine. Sweet Cider Frappe Put sweet cider into the can of afreezer, packed in salt and crushed ice,one measure of the former to three ofthe latter, and turn the crank untilfrozen like sherbet. Serv
. The Boston Cooking School magazine of culinary science and domestic economics. ineapple and apri- cots, softened in hot syrup or soakedover night in rum or wine. Fig Ice Cream Omit the vanilla and prepare icecream by either of the above the mixture is frozen remove thedasher and with a perforated woodenspoon beat in one cup of cooked figs,chopped fine and mixed with half a cupof sherry wine. Sweet Cider Frappe Put sweet cider into the can of afreezer, packed in salt and crushed ice,one measure of the former to three ofthe latter, and turn the crank untilfrozen like sherbet. Serve as puncheither with roast turkey or immediatelyafter it. Crab Apple Sherbet Put about two quarts of crab applesover the fire, with just enough water tokeep them from burning, cover and letsimmer until tender; drain and expressthe juice as for jelly. Boil one quartof water and one pint of sugar twentyminutes. Do not count the time untilthe syrup begins to boil and boilrapidly. When cool add the juice of alemon and one pint of the preparedcrab apple juice and freeze as JHbhi^bihbhi Pudding for All Seasons (See Page 198) Economical Menus for a School, November To be equal, physically and mentally, to our days work depends upon the food we eat. Breakfast Cereal, Milk Salt Codfish Balls Tomato Catsup, Horseradish Corn Meal Muffins. Bread and Butter Cereal Coffee. Cocoa. Milk Dinner Roast Ribs of Beef, Franconia Potatoes Squash. Celery. Apple Sauce Steamed Fig Pudding (Suet), Hard Sauce Supper Oyster Stew Bread and Butter Stewed Pears Cocoa. Milk Breakfast Oranges Cut in Halves. Cereal, Milk Baked Potatoes. Salt Codfish, Creamed Currant Buns. Cocoa. Milk Dinner Broiled Hamburg Steak (chopped in kitchen) Scalloped White Potatoes. Baked Sweet Potatoes. Lettuce, French Dressing Tapioca Custard in Glasses, Whipped Cream above Supper Dried Lima Beans, Stewed Baking Powder Biscuit (Half entire wheat flour) Canned Fruit. Cake. Cocoa. Milk Breakfast Bananas. Cereal, Milk Baked Pota
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
