. The Boston Cooking School magazine of culinary science and domestic economics . s of baking-powder, half a teaspoonful of salt, anda grating of nutmeg. Beat one egg,beat in half a cup of sugar, four table-spoonfuls of melted butter, and half acup of skim milk, and stir these intothe dry ingredients. Cut off small bitsof dough, and roll these, one by one,under the fingers to form pencil-shaped pieces. Twist these into fancyshapes, and set aside on a floured all are shaped, fry in deep fat toa pale straw-color. Dredge, while hot,with powdered sugar. Spoon Corn-breadStir one cup of c
. The Boston Cooking School magazine of culinary science and domestic economics . s of baking-powder, half a teaspoonful of salt, anda grating of nutmeg. Beat one egg,beat in half a cup of sugar, four table-spoonfuls of melted butter, and half acup of skim milk, and stir these intothe dry ingredients. Cut off small bitsof dough, and roll these, one by one,under the fingers to form pencil-shaped pieces. Twist these into fancyshapes, and set aside on a floured all are shaped, fry in deep fat toa pale straw-color. Dredge, while hot,with powdered sugar. Spoon Corn-breadStir one cup of corn-meal into a cupof sweet milk, scalding hot. Sprinklethe meal into the milk while stirring,to avoid its lumping. Add one cupof buttermilk, in which a scant fourth ateaspoonful of soda has been dis-solved, three level tablespoonfuls of Waffles (Sour Milk)Pass through a sieve, to-gether, one cup and a fourthof flour, one-fourth a teaspoon-ful of salt, and one-half a tea-spoonful of soda. Beat the yolks oftwo eggs, add one cup of thick sourmilk (better if part sour cream), and. Middle Portion of Fish outlined for CarvingSee page 294 butter or other shortening, and threebeaten eggs. Mix thoroughly, thenpour into a buttered baking-dish, and Seasonable Recipes 291 set to cook in a slow oven. Servewith a tablespoon and from thebaking-dish. Pecan PralinesStir three cups of granu-lated sugar and one cup ofthin cream, or a cup of richmilk and two tablespoonfulsof butter, over the fire untilthe sugar is melted. Thenboil, without stirring, to thesoft ball stage. At the sametime stir one cup of sugarover the fire until it be-comes caramel. Pour thefirst mixture into the cara-mel, and let boil up from the fire, and beatuntil thick, adding quickly at the lastmoment three or four cups of pecan nut-meats. Drop, by spoonfuls, onto but-tered plates or marble. Crown of Cream Sponge Cakewith Bananas Break two eggs into a cup, and fill upthe cup with double cream. Turn intoa mixing-bowl
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
