. The Boston Cooking School magazine of culinary science and domestic economics. d crumbs. Withthe hands mix all together thoroughly;add one-third a cup of flour and mixagain; then stir in three eggs, beatenand mixed with one cup of into a buttered mould, cover 23S THE BOSTON COOKING-SCHOOL MAGAZINE closely and let steam about four mould holding two quarts will beneeded. Serve with hard or liquidsauce or with both. X ^SLJ* 0> «v 0 -, ...x. 1 mumum Loaf of Biscuit dEpernay. Tea Pretzels Liquid Sauce for Plum Pudding Boil two cups of sugar and one cupof water six or eight mi
. The Boston Cooking School magazine of culinary science and domestic economics. d crumbs. Withthe hands mix all together thoroughly;add one-third a cup of flour and mixagain; then stir in three eggs, beatenand mixed with one cup of into a buttered mould, cover 23S THE BOSTON COOKING-SCHOOL MAGAZINE closely and let steam about four mould holding two quarts will beneeded. Serve with hard or liquidsauce or with both. X ^SLJ* 0> «v 0 -, ...x. 1 mumum Loaf of Biscuit dEpernay. Tea Pretzels Liquid Sauce for Plum Pudding Boil two cups of sugar and one cupof water six or eight minutes; stir inthree level teaspoonfuls of arrowroot,mixed with a little cold water, and letsimmer five or six minutes, then addhalf a cup of candied cherries, cut inhalves, and one-fourth a cup of blanchedpistachio nuts, cut in quarters. Flavorto taste. Hard Sauce for Plum Pudding Beat one cup of butter to a cream;gradually beat in two cups of sugar,and when very light beat in the whitesof one or two eggs, beaten dry. Dis-pose on a flat dish and grate a littlenutmeg over Shaping Tea Pretzels. Tea Pretzels Beat one-third a cup of butter to acream; gradually beat in one-fourth a cup of sugar, then one egg, beatenwithout separating the white and yolk,and one cup and a half of pastry the dough and let it remain in acool place for one off small pieces ofthe dough, knead to asmooth mass, then rollunder the hands to theshape of a bread stick,about as thick as a roundlead pencil; bring the endstowards the middle of thedough, pressing them ontoit about an inch apart,forming two rings, thenset on a baking tin, onering overlapping the other. Brushwith a beaten egg, diluted with alittle milk, and press blanched-and-sliced almonds onto the dough. Bakein a moderate oven. Biscuits dEpernay Beat the whites of seven eggs dryand the yolks till light colored andthick; into the yolks gradually beatone cup of sugar, the grated rind of alemon and two tablespoonfuls of fi
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
