File:Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management (1902) (14767057322).jpg

Identifier: mrsseelyscookboo00seel (find matches)
Title: Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management
Year: 1902 (1900s)
Authors: Seely, Lida, 1854-1928
Subjects: Cookery, American Domestics cbk
Publisher: New York : Macmillan Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
int and one-quarter of Sherry, three sliced lemons, two ounces of gelatinesoaked in the water, three and a half cups of sugar, the w^hitesand shells of three eggs. Stir all together and boil ten minuteswithout stirring. If this receipt is too sweet, lessen to threecups of sugar and taste. Set a colander over a crock or pan,lay a wet piece of cheese-cloth over it, pour the jelly in and letit drip through ; never squeeze it. Wet a dish with cold waterand pour in the jelly when cool, and set it on ice till it hardens.For serving, take out the jelly with a tablespoon and slightlybreak it and pile in the dish. Lady Washington Pudding Sift four ounces of flour into a bowl, make a hollow in thecentre, and put in the yolks of two eggs, three ounces of butter,the finely grated peel of half a lemon, and one tablespoon ofcream. Mix all to a firm paste. Mix four ounces of almondpaste with the whites of two eggs. Add to the other mixtureand work it with a wire whisk for five minutes. Place it on a
Text Appearing After Image:
COLD PUDDINGS, CREAMS, MERINGUES, AND ICES 317 pastry board and work it for a few minutes. Form it in anoblong ball and place it on the ice for one hour. Tlien roll outthe paste till it is one-fourth of an inch thick and cut it into around piece — as large a piece as you wish. Lay it on butteredpaper on a baking sheet. Brush over with beaten egg andbake in a medium hot oven till it is a fine golden brown.When it is cold, put one quart of strawberries in the centre.Sprinkle four tablespoons of powdered sugar over them. Whipone pint of cream and color it with strained strawberry juice.Whip another pint. Put a part of each in separate cornuco-pias and make a border of fancy rosettes, first one of white,then one of pink round the edge. Put the rest of the cream,Avhich has been sweetened with three tablespoons of sugar andflavored to taste Avith vanilla, in fancy shapes all over the straw-berries, making even waves as you go along. By using thesewaves the cake can be cut evenly and neatl

Note About Images