File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14798394553).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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for stems, the leaf tube for leaves and a small five-pointedtin tube for the blossoms. Confectioners Frosting Stir sifted confectioners sugar withboiling water to make a frosting thatwill spread without running from thecake; more sugar will be needed in thefrosting for the sides than for the top.Flavor with a little grated rind andjuice of lemon. Ornamental Frosting Melt one cup of sugar in half a cupof boiling water; wash down the sidesof the saucepan to remove grains ofsugar; cover and let boil three minutesto dissolve the grains of the sugar;uncover and let boil, undisturbed, to238° F. Pour in a very fine stream onthe white of an egg, half beaten, beat-ing constantly meanwhile. Continuethe beating until the frosting is cool,then beat in a scant teaspoonful oflemon juice. Keep the frosting coveredwith a damp cloth (this must not touchthe frosting) while using it. The frost-ing for the leaves and stems, shown inthe illustration, was tinted green andthe flowers pink with color paste.
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HICKORY NUT CAKEHAND PAINTED RING TO HOLD BIRTHDAY CANDLES Courtesy Educational and Industrial Union, Boston Menus for a Week in May No less important is it that the food shall furnish, along roith the protein, proper amounts andproportions of the so-called ash constituents- Radishes Breakfast Cereal, Thin Cream Salt Mackerel Cooked in Milk Baked Potatoes Yeast Rolls (reheated) Dinner Coffee Sauce Braised Round of Veal, Mushroom Mashed Potatoes Scalloped Onions and Tomatoes Beet Greens Strawberry Shortcake Coffee Supper Potato Salad, with Cold Corned BeefOatmeal-and-Rye Bread Sponge Jelly Roll (with Strawberry Jam) Tea Coffee Breakfast StrawberriesEggs Scrambled with Cooked HamFrench-Fried PotatoesPop Overs Cocoa Dinner Beef Stew (New Onions and Carrots) German Puffs, Creamy Sauce Half Cups Coffee Supper Hot Ham Sandwiches Stewed Prunes Cookies Tea Breakfast Oranges Corned Beef and Potato Hash (with Green Pepper) Eggs Cooked in Shell Wheat Rolls,Toasted Cold Bread (Rye and Oatmeal) Co

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