American Cookery, Volume 23Boston Cooking School Magazine, Company, 1919 |
From inside the book
Results 1-5 of 59
Page 22
... jar - we're Hooverizing on butter . With a certain poignancy , I wondered if I had made any such comforting comment ten years ago , about the time Maribelle gave up a good office position merely to cook meals for me . " Potato Purée ...
... jar - we're Hooverizing on butter . With a certain poignancy , I wondered if I had made any such comforting comment ten years ago , about the time Maribelle gave up a good office position merely to cook meals for me . " Potato Purée ...
Page 40
... jars and covers . Fill the hot jar or jars with peaches , and set them in place in the canning receptacle . For the syrup allow four cups of water to five cups of sugar ; heat enough to melt the sugar and to boil up once ; pour in syrup ...
... jars and covers . Fill the hot jar or jars with peaches , and set them in place in the canning receptacle . For the syrup allow four cups of water to five cups of sugar ; heat enough to melt the sugar and to boil up once ; pour in syrup ...
Page 41
... jars with hulled , washed and drained berries , putting in as many as convenient . Have ready syrup made by melting five cups of sugar in four cups of boiling water heated just to the boiling point . Pour in syrup to fill the jars to ...
... jars with hulled , washed and drained berries , putting in as many as convenient . Have ready syrup made by melting five cups of sugar in four cups of boiling water heated just to the boiling point . Pour in syrup to fill the jars to ...
Page 46
... jars , as in all canning with the open kettle . When sugar is available and jelly is desired , the final work may be done in less than half an hour . Fresh - made jelly is certainly pref- ― - erable to that which has been stored for ...
... jars , as in all canning with the open kettle . When sugar is available and jelly is desired , the final work may be done in less than half an hour . Fresh - made jelly is certainly pref- ― - erable to that which has been stored for ...
Page 48
... jars and leave uncov- ered several hours , stirring occasionally . If this precaution is not observed , the fruit will not keep , as the fermentation produces gas , which should be thrown off before they are sealed . Put on the rub ...
... jars and leave uncov- ered several hours , stirring occasionally . If this precaution is not observed , the fruit will not keep , as the fermentation produces gas , which should be thrown off before they are sealed . Put on the rub ...
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Common terms and phrases
accept substitutes AMERICAN COOKERY Apple baking powder barley barley flour beans beat beaten light boiling water BOSTON COOKING-SCHOOL MAGAZINE bread Breakfast brown butter Buy advertised cake celery cents chicken Chile Con Carne Chile Powder chopped Cocoa cocoanut Coffee cold water conservation Cook Book Cookies corn syrup Cornmeal Cottage Cheese cream Crisco delicious dessert Dinner dish Economics eggs fish flavor French Dressing fresh fruit half a cup half a teaspoonful honey Jane Glover jelly juice kitchen lemon let cook luncheon macaroni maple syrup meal meat milk Minute Tapioca mixed mixture Muffins mustard nuts Oatmeal onion oven paprika pastry pepper Potatoes pound Pudding Puffed Grains quart recipes rice flour Rorer RYZON Salad sauce season serve shortening sifted slices soup spoonful stir supper sweet tablespoonfuls Tapioca teaspoonful teaspoonful of salt teaspoonful salt tomato vegetables wheat flour Wheatless
Popular passages
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