File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14778155955).jpg

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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esshould be thin and tender. French Pancakes for Consomme Sift one cup of flour and one-fourth ateaspoonful of salt; add two eggs, thengradually stir in about one cup of milk,Continue stirring until smooth, thenbeat in one white of egg beaten dry.Bake as any pan cakes; pile one abovethe other and cut as desired. Creammay replace the milk. The pancakesshould be similar to an omelet in consis-tency. Chicken Gumbo Soup(Canned Okra) peeled onion and one green peppershredded fine; let cook a minute, thenadd one cup and a half of canned to-mato, cut in bits and seeds discarded,and about a pint of the broth; cover andlet simmer until the bacon and vege-tables are tender, then add the rest ofthe broth, one can of okra and thechicken, and let heat to the boilingpoint; add two teaspoonfuls of salt, halfa teaspoonful of paprika and one cupof hot boiled rice. Serve as the maindish at luncheon or supper. Plymouth Succotash Boil six pounds of corned beef and asix pound fowl, separately, until done.
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HAM BAKED. WITH CIDER This soup may be made from theremnants of a roast turkey or twochickens. Pick off all the choice bits ofmeat (there should be from one to twocups). Break up the framework, addpieces of browned skin, bits of fresh veal,or chicken giblets if available; cover withcold water, let simmer two hours, thenstrain; add enough fresh chicken or vealbroth to make two quarts in all. Cuttwo slices of bacon or a bit of ham intiny cubes; let cook in a white-linedsaucepan until yellowed a little; add one Remove the meat from the liquid andlet all cool. Remove the fat from thesaucepans of liquid and reheat themtogether; add five quarts of hulled cornand let simmer one hour and a half.Stew three pints of pea beans in a sep-arate saucepan, in water to cover, thenstrain into the broth. One hour beforeserving, boil five potatoes and one tur-nip, cut in small pieces, in water to cover,until tender, then add vegetables andwater to the other ingredients; add alsothe beef and chicken cut i

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