File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14793170973).jpg

Identifier: bostoncookingsch19hill_4 (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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butter coat the entire surface.Then pour in the mixture, and spreadit evenly. Tet stand on the range afew minutes, then set into the ovenuntil firm throughout. Score the om-elet across the top at right angles tothe handle of the pan. Fold at thescoring, and turn onto a hot platter.Surround with a cup of cooked cel-ery, stirred into a cup or cup and a halfof sauce, like that used in the omelet. Glazed Apples with PreservedGinger Core and pare half a dozen apples.Make a syrup with a cup of sugar anda cup of water. Cook the apples inthe syrup, putting them in as fast asthey are made ready, until tender.Turn the apples during cooking, anddo not cover the dish, as the steamwould cause them to break in pieces.Have ready rounds of stale sponge cakeor brioche. When the apples arecooked, take them up onto the cake,sprinkle apples and cake generouslywith granulated sugar from the dredger,and set them into the oven to glaze.In the mean time add half a cup ofsyrup from the ginger jar to the apple
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Fresh Fruit in February Seasonable Recipes 341 syrup, and let boil up once. Whenthe apples are glazed and delicatelycolored, pour the syrup onto a serving-dish, set the apples into the syrup,and fill the open spaces with pieces ofstem ginger. Serve hot with cream. Canned Corn Pudding, NantucketStyleBeat one egg. Add one cup ofcanned corn, half a cup of rolled crackercrumbs, half a cup (or less) of sugar,half a teaspoonful of salt, and twocups of milk. Bake nearly an hourin a very slow oven. Serve hot, withbutter, at luncheon or supper. Angel Cake (Mrs. Herbrick)Sift a portion of flour five or six times,then measure out one cup. Sift a por-tion of fine, granulated sugar, and meas-ure out one cup and a half. Beat thewhites of twelve eggs till foamy, thenadd one level teaspoonful of cream oftartar and one teaspoonful of vanillaor orange extract, and beat until dry.Then, with a perforated spoon, fold inflour and sugar, alternately, until allhas been added. Bake in a tube panabout forty-fi

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