File:The Boston Cooking School magazine of culinary science and domestic economics (1908) (14580339469).jpg

Identifier: bostoncookingsch19hill_7 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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letely with thecaramel. Beat six eggs; add one-thirda cup of sugar and a scant teaspoonfulof salt and beat again; pour on threecups of milk, mix thoroughly and turninto the lined mould. Bake, seton several folds of paper and sur-rounded with boiling water. Do notlet the water boil during the cooking.Cook till firm in the center. When coldturn from the mould. The caramelmakes a sauce around the custard. Query 1430. — What is the best way ofmixing French and mayonnaise dressing? Mixing French Dressing The ingredients for French dressingmay be added, one at a time, to thevegetables to be dressed, or the saltand pepper (onion juice, if it is to beused) may be mixed with the oil andinto these the acid be beaten, and thewhole turned over and mixed with thevegetables. Exact rules for quantitiescannot be given. The usual propor-tions are one-fourth a teaspoonful ofsalt and one tablespoonful of acid tofour tablespoonfuls of oil, but for somesalads and for some tastes the quan- ADVERTISEMENTS
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.. / From the painting by Charles Sarka IMPORTED DELICACIES For those who prize the Art of Good Living French cooking is far famed. The no-tion that the French cook creates marvelsout of a bit of cold cabbage, a piece ofmeat, and a secret sauce is one of those in-ternational jokes that are too merry to die. Instead, his genius demands a wide va-riety of superb materials, gathered whereeach attains its highest perfection. Thesesame incomparable delicacies that wehave brought to the French chef, from allquarters of the globe, are now offered tothe American woman whose taste andskill so nearly match his own. The hostess who wishes her table to ex-press her taste may now choose from theviands celebrated in all literatures. From France, Spain, and Russia, fromTurkey, Hungary, and Tunis, from China,Germany, and Arabia, we bring foods andfruits at their best, some like Cresca Figs,ready for the table, many others readyfor the cook. Truffles, Pates, Olive Oil, Estragon Vine-gar, Caviar, Ancho

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