The Boston Cooking School magazine of culinary science and domestic economics . uce Cake Beat half a cup of butter to a cream;gradually beat in one cup of sugar,then add one egg beaten light, one-cup, each, raisins and currants, one•cup and three-fourths of sifted flour,sifted again with one level teaspoon-ful soda, one teaspoonful of cinna-mon and half a teaspoonful of cloves,..and one cup of hot strained (thick puree). Beat thoroughly. Turn into a tube-pan lined with but-tered paper. Bake in a moderate ovennearly one hour and a half. Baked Apple Tarts Make flaky pastry with thre
The Boston Cooking School magazine of culinary science and domestic economics . uce Cake Beat half a cup of butter to a cream;gradually beat in one cup of sugar,then add one egg beaten light, one-cup, each, raisins and currants, one•cup and three-fourths of sifted flour,sifted again with one level teaspoon-ful soda, one teaspoonful of cinna-mon and half a teaspoonful of cloves,..and one cup of hot strained (thick puree). Beat thoroughly. Turn into a tube-pan lined with but-tered paper. Bake in a moderate ovennearly one hour and a half. Baked Apple Tarts Make flaky pastry with three cupsof pastry flour, half a teaspoonful,each, of salt and baking powder, three-fourths a cup of shortening and threetablespoonfuls of creamed butter; foldand roll in the butter at the last. Coreand pare six or eight tart apples,then cook until tender, in a cup, each,of sugar and water, boiled to a the apples often to keep themwhole. When done set them asideto become cold. Roll the pastry intoa thin sheet, cut it into rounds ofa size to cover nearly the apples;. MAKING. BAKED APPLE TARTS 614 THE BOSTON COOKING-SCHOOL MAGAZINE cut out also as many small rounds —two inches in diameter — as a chilled apple on one of the largerounds; cut out three or four goresor triangles of paste, brush one sideof each with cold water, then bringthe paste up to enclose the apple,pressing the dry paste on the pastewet with water, to make a smoothcovering for the lower three-fourthsof the apple. Brush the top of thepaste with cold water; cut two orthree slits in one of the small roundsof paste and press this over the topof the apple, down upon the the paste with cold water anddredge with granulated sugar. Bakeabout half an hour. Serve hot withhard sauce, flecked with cinnamon, andthe syrup in which the apples werecooked. Strawberry Sherbet,with PreservedBerries Boil one quart of water and one pintof sugar twenty minutes; let cool, addone cup and a half of le
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
