File:Old Dutch Cleanser, 1913 (2).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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nds ofbeef in a solid piece from the vein ofround. Have ready some hot saltpork fat or fat from the top of a kettleof soup in a frying pan; in this cookand turn the meat until it is seared andbrowned on all sides. Set the meatinto a saucepan or iron kettle (thelatter is the most suitable utensil),pour in a cup of boiling water, sprinkleover the top of the meat about two-thirds a cup of dried raisins, cover thekettle close, and let cook where thewater will simply simmer very gently;add water as needed, just enough tokeep the meat from burning. Thecover should fit close to keep in themoisture. Cook until the meat is verytender. Remove the meat to a servingdish; stir into the liquid two leveltablespoonfuls of flour and one-fourtha teaspoonful of salt, smoothed inabout one-fourth a cup of cold water;stir until boiling, let simmer ten min-utes, then pour over the meat or servein a dish apart. Serve at the sametime plain boiled potatoes, turnips orsquash and cabbage. ADVERTISEMENTS t^ S^Su.
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MANY USES AND FULLDIRECTIONS ON LARGESIFTER-CAN lO^ OVA ^T^lX 21 Buy advertited Goods — do not accept lubstitutea391 THE BOSTON COOKING-SCHOOL MAGAZINE (JUERY 210.V Kt(i()c for (ornineal Muff-ins. Corn meal Muffins • 3 tablespoonfuls of but- 1^ cups of flour ter f a cup of cornmeal 5 a cup of sugar 3 teaspoonfuls of bak- 2 eggs ing powder f a cup of milk ^ a teaspoonful of salt Beat the butter to a cream and beatin the su^ar. Beat the eggs and addthe milk. Sift together the dry in-gredients; add to the butter and sugarwith the liquids and mix thoroughly.Bake in a hot, well-buttered muffin panabout twenty-five minutes. Query 210.4 — Recipe for Salmon Tim-bales. How are rosemary and kale used incooking. Salmon Timbales (Cooked Fish) 2 cups of cold cooked or milk salmon, chopped fine 1 tablespoonful of 2 tablespoonfuls of but- chopped parsleyter I a teaspoonful of salt 2 tablespoonfuls of bread ^ a teaspoonful ofcrumbs paprika ^ a cup of white stock 2 eggs Melt the butter, add the

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