. The Boston Cooking School magazine of culinary science and domestic economics . spoonfuls 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 ora
. The Boston Cooking School magazine of culinary science and domestic economics . spoonfuls 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, fromwhich the skin has been taken. Thisdish is particularly good when madewith strawberries. Stewed LettuceRemove the outer, imperfect leavesrand cut off the roots from one or moreheads of lettuce, then wash carefullywithout disturbing the shape of theheads. Tie each head with a strip ofcotton, that it may not fall apart incooking. Cover with boiling water,and let simmer until nearly tender(about an hour). Drain carefully, re-move the cloth, and set in a Florentine Charlotte Glace Florentine Charlotte GlaceBoil one cup of sugar and two cupsof water to 2 8° on the syrup gauge(this will take about ten minutes).Add a teaspoonful of gelatine softenedin cold water to cover, the juice of onelemon, and enough orange juice toreduce the syrup to 200 on the gauge(about three-fourths a cup of juicewill be needed, and about four orangesof large size will supply this quantityof juice). Freeze the mixture. Thenfold into it three-fourths a cup of doublecream and one-fourth a cup (scantmeasure) of sugar, beaten solid. Turninto a mould lined with lady ringers, Pour over about a cup of broth for eachhead of lettuce, add salt and pepper,and let simmer gently about twentyminutes. To serve, ponr the brothover the lettuce. The broth may bethickened with flour and egg yolksrone or both, before serving. Milk Soup (for Children and Invalids)Let a quart of milk and from half toa
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
