. The standard domestic science cook book. or cream, 1354. MERINGUE I?:iSSES. Take the whites of 6 eggs, add a pinch of salt and beat till stiffand dry, then add 3 cups of sugar, beat carefully, drop in ^^%shapes on unbuttered paper, bake in slow oven , removefrom paper by damping underneath, press in the flat side with thethumb, fill with whipped cream, to which has been added choppedwalnuts and fresh or canned fruit, placing two together. Theabove will make from 13 to 15 good-sized kisses. 1355. THE STANDARD CRANBERRY SHERBET. Take 1 quart cranberries, wash thoroughly, cover with wat
. The standard domestic science cook book. or cream, 1354. MERINGUE I?:iSSES. Take the whites of 6 eggs, add a pinch of salt and beat till stiffand dry, then add 3 cups of sugar, beat carefully, drop in ^^%shapes on unbuttered paper, bake in slow oven , removefrom paper by damping underneath, press in the flat side with thethumb, fill with whipped cream, to which has been added choppedwalnuts and fresh or canned fruit, placing two together. Theabove will make from 13 to 15 good-sized kisses. 1355. THE STANDARD CRANBERRY SHERBET. Take 1 quart cranberries, wash thoroughly, cover with waterand boil five minutes, put through sieve, add sugar measure formeasure. Let come to a boil; remove from fire, add juice of twolemons and 1 pint cold water. When cold freeze in usual man-ner. To make extra fine, add beaten whites of 3 eggs whenpartly frozen. The above proportions are intended for six per-sons ; for two or three, y^ the quantity; for nine or ten, add Yz the?quantity required for six. Most appropriate with turkey Department 26. FRUITS, as distinguished from nuts and vegetables, are divided into twoclasses: 1. FLESHY — including apples, pears, oranges, berries, andsimilar fruits. 2. DRUPACEOUS — including peaches, plums, cherries,and all other kinds containing stones. The principal varieties only can begiven here, including such as are most used in Qookery and for the well-known varieties include apricots, bananas, blackberries, blueberries,cherries, citrons, cranberries, currants, dates, figs, gooseberries, grape-fruit,mangos, mulberries, nectarines, olives, pomegranates, quinces, raspberries andstrawberries. Authorities differ as to the wholesomeness of the various kindsof fruit, but no doubt it will be safe to eat freely of fresh ripe fruit in season. APPLES. Apples are in season the year round, and the uses to which theyare applied for the table are too numerous to describe. When usedas a sauce for meats their piquant flavor is unequa
Size: 2241px × 1115px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
