The Boston Cooking School magazine of culinary science and domestic economics . STRAWBERRY-JAM TARTS cover and let stand to become light;add one-fourth a cup of shortening,and flour for a soft dough. Knead until lies slightly on a cold plate. :S Usuallythis will make a firm jelly; at other times,probably, when the tomatoes are too SEASONABLE RECIPES 775. STRAWBE1 \ 11V M I () m CAKE ripe or water is used in canning,— theresult is like a thick honey. The addi-tion of a few apple parings with thelemon peel would, in this latter case,produce a firmer jelly. The jelly isparticularly good with meat
The Boston Cooking School magazine of culinary science and domestic economics . STRAWBERRY-JAM TARTS cover and let stand to become light;add one-fourth a cup of shortening,and flour for a soft dough. Knead until lies slightly on a cold plate. :S Usuallythis will make a firm jelly; at other times,probably, when the tomatoes are too SEASONABLE RECIPES 775. STRAWBE1 \ 11V M I () m CAKE ripe or water is used in canning,— theresult is like a thick honey. The addi-tion of a few apple parings with thelemon peel would, in this latter case,produce a firmer jelly. The jelly isparticularly good with meats. Strawberry-Jam Tarts Make flaky pastry by the recipe givenso many times in these pages. Rollinto a sheet and cut into rounds witha large cutter. With a pastry tube,having a small round opening, cut acircle of little rounds, without removingthe tiny pieces of paste. Set a generousspoonful of strawberry jam in the centerof the plain rounds, disposed in a bak-ing pan, and brush the edge with coldwater; set the other rounds above andpress the edges firmly upon the edgeswet with cold water; brush the wholewith milk or water; dredge with gran-ulated sugar. Bake from fifteen totwent} minutes. Strawberry Short Cake Sift together two cups of sifted pas-try flour, half a level teaspoonful ofsoda, a slightly rounding teaspoonfulof cream of tartar and h
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
