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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syrup, at a gentlesimmer, to the desired consistency.Pour over the fruit. Then store as jelly. Query 2027.—How keep Parsley fresh af-ter coming from market. Keeping Parsley Keep in a dish of water just as cut flowers are kept. Cut off the stems after a few days. Renew the waterdaily. Query 2028.—How to coddle an egg. Coddled Eggs (Pattee) 1 egg i a cup of milk1 teaspoonful of but-ter 1 saltspoon of saltSpeck of pepper Beat egg in top of double boiler untillight; add milk and the rest of the in-gredients and stir over boiling water un-til it thickens; allow it to stand a fewminutes after starting to set. Serve ontoast or hot rice. Query 2029.—How do you make CofifeeExtract or infusion for Mocha Filling orFrosting? Coffee Extract Mix a quarter of a cup of groundcofifee with a very small portion of eggwhite and enough cold water to moisten.Add three-fourths a cup of boilingwater and boil as cofifee. Too muchwhite of egg will hinder extraction ofthe coffee flavor. 66 ADVERTISEMENTS
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Aside from its perfect cleaning of Potsand Pans, Bath Room Accessories, andits numerous other good uses, Old DutchCleanser is the finest cleaner for jardi-nieres, vases and bric-a-brac.On marble statuary, Old Dutch Cleanserremoves that yellow tinge left by commonsoaps and restores the original whiteness.All dirt, discolorations, films of smut, andblacking, quickly respond to the powerfuldirt-removing and cleaning properties ofOld Dutch Cleanser.It halves the work— halves the time —doubles the satisfactnon. Many other Uses andFull Directions OnLarge Sifter Can—10c Buy advertised Goods — do not accept substitutes67 THE BOSTON COO KING-SCHOOL MAGAZINE Caramel for Coloring QcotT 2030.—•How do you make Caramelto add color to articles ? Cook half a cup of sugar, stirring con-stantly, over a quick fire until it liqui-fies; add half a cup of boiling water andlet boil until the caramel is dissolved.Store in a glass jar. Qleky 3031.—^Redpe for Sardine Mayon-naise TO be used with i

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