File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14591898378).jpg

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Identifier: bostoncookingsch19hill_12 (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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hupward. When again light brush thedough with beaten yolk of egg, mixedwith milk, and dredge with sliced nuts.Bake about half an hour. Query 2174.—Recipe for a Candy madewith maple syrup. Maple-and-Nut Creams Boil two cups of maple syrup to 238degrees Farenheit, on a sugar thermo-meter or until a soft ball may be formedwhen tested in cold water. Removefrom the fire and stir until creamy.Drop from a teaspoon,in small rounds,ona buttered plate. At once press theunbroken half of a pecan or Englishwalnut meat on the top of each. Forgood results two persons are required,as the candy sets very quickly.Maple Fondant Creams Dissolve one cup of granulated sugarin half a cup of hot cream and let boilto the soft ball stage; add half a cup ofcocoanut (fresh or dessicated) and stiruntil creamy, then quickly shape intoballs; let stand to dry a little, then dipin maple fondant. Maple Fondant 1; cups maple syrup ? cup boiling water 1 cup granulated sugar \ teaspoonful cream oftartar ADV ERTISEMENTS
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Buy advertised Goods — do not accept substitutes797 798 THE BOSTON COOKING-SCHOOL MAGAZINE Stir the syrup, sugar and water untilthe sugar is dissolved and the mixtureis boiling; wash down the sides of thesaucepan with fingers or cloth, wet incold water, cover and let boil two orthree minutes; let boil uncovered (inlarge saucepan) to 258 degrees F. (softball). Turn the syrup upon a largeplatter or marble, wet with cold water.When cold work with a wooden paddleuntil creamy; gather into a mass, coverwith a damp cloth and let stand anhour or more; pack into a jar, coverclosely and set aside for twelve, hours orlonger. To use, melt over warm water,beating constantly, meanwhile. Query 2175.—Recipes for Fish Timbale. Fish Timbale Use the recipes given for chickentimbales, in answer to Query 2172.Halibut, flounder, salmon and sword-fish are suitable for this use. Bass, cod,haddock and sea trout are two watery togive good results. Query 2176.—What is the correct way ofcarving a Leg of La

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Hill, Janet McKenzie, 1852-1933, ed;

Boston Cooking School (Boston, Mass.)
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1913
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29 July 2014
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