The Boston Cooking School magazine of culinary science and domestic economics . OUERIEJANiWBRJ. THIS department is for the benefit and free use of our subscribers. Questions relatingto recipes, and those pertaining to culinary science and domestic economics in general,will be cheerfully answered by the editor. Communications for this department must reach us beforethe first of the month preceding that in which the answers are expected to appear. I n letters requestinganswers by mail, please enclose addressed and stamped envelope. For menus remit $ Addressqueries to Janet , Editor. B
The Boston Cooking School magazine of culinary science and domestic economics . OUERIEJANiWBRJ. THIS department is for the benefit and free use of our subscribers. Questions relatingto recipes, and those pertaining to culinary science and domestic economics in general,will be cheerfully answered by the editor. Communications for this department must reach us beforethe first of the month preceding that in which the answers are expected to appear. I n letters requestinganswers by mail, please enclose addressed and stamped envelope. For menus remit $ Addressqueries to Janet , Editor. Boston Cooking-School Magazine, 372 Boylston St., Boston, Mass. Query 2059.—Recipe with expHcit direc-tions for making and rolling a Jelly Roll. Jelly Roll 1| cups of flour I a teaspoonful of soda1 slightly rounding teaspoonful of cream of-tartar 3 eggs U cups of sugarGrated rind of 1 lemon1 tablespoonful of lemon juice5 a cup of cold water Beat the eggs; gradually beat in thesugar, and grated rind, then add the flourwith soda and cream-of-tartar, alter-nately, with the water. Bake in a bu
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
