File:Image from page 619 of "American cookery" (1914).jpg

English: Identifier: americancookery19unse_0

Title: American cookery Year: 1914 (1910s) Authors: Subjects: Publisher: New York [etc.] : Whitney Publications [etc.] Contributing Library: Boston Public Library Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image: milk;lastly, beat in the whites of two eggsbeaten dry. Bake in three layer-cake,pans from fifteen to twenty minutes.Put the layers together and cover thewhole cake with Cocoanut Frosting Alelt two cups of granulated sugar inhalf a cup of boiling water; wash downthe inside of the saucepan with the tipsof the fingers, dipped repeatedly in coldwater, cover and let boil about fivemin^^tes; uncover and let boil to thesoft-ball stage or to 240° F. by thesugar thermometer; pour the syrup in afine stream on the whites of four eggsbeaten very light, beating constantlymeanwhile. Add one-fourth a pound ofcocoanut and use the rest of a half-pound of cocoanut in dredging thefrosting after it has been set in place. Rhubarb Pie with Meringue Cut the rhubarb stalks in sHces, coverwith boiling water, set over a quick fireand bring to the boiling point; drain atonce pressing out all the water. To twocups of rhubarb, add the beaten yolks oftwo eggs, one cup and a fourth of sugar(Continued on Page 642)

Text Appearing After Image: RHUBARB PIE WITH MERINGUE Balanced Menus for Week in March Breakfast Oranges Corned Beef Hash, Sam Ward Style Fried Hominy Mush Coffee Dry Toast Cocoa Dinner Mock Bisque Soup Broiled Live Lobster Olives or Hot House Cucumbers Parker House or French Rolls Orange Sherbet Lady Fingers Half Cups Coffee Supper Eggs a la King Lettuce and Cress, French Dressing Rolls (reheated) Canned Fruit Tea Breakfast Puffed Rice, Thin Cream Creamed Ham on Toast, Poached Eggs above Teco Griddle Cakes, Honey Syrup Coffee Cocoa Luncheon Cabbage Scalloped with Cheese Rye Bread and Butter Canned Rhubarb Pie with Meringue Half Cups Coffee Dinner Short Ribs of Beef, Roasted Brown Sauce Franconia Potatoes Buttered Parsnips Delmonico Peach Pudding Tea Breakfast Cream of Wheat, Sliced Bananas Thin Cream Bacon Cooked in Oven Eggs Cooked in Shells Ryemeal Muffins Coffee Cocoa Luncheon Cabbage Scalloped with Cheese Hot Boston Brown Bread Mock Indian Pudding, Thin Cream Tea Dinner Round Steak, Italian Style Spinach Gr

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