File:American cookery (1919) (14771124074).jpg

Identifier: americancookery19unse_4 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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PEACH TARTS fruit dessert, using fresh pineapple andcherries if possible, as well as other fruit.Prepare strips of stiff, glazed paper, wideenough to reach an inch above the cakerounds. Pin this around the cake andfasten. As soon as the jelly begins tostiffen drop it on to the cake as high asthe paper collar. Set in the ice box tillserving time. \\ hen needed, remove thepaper and pile sweetened whipped creamon top of each round. Hot Water Sponge Cake Beat the yolks of four eggs thoroughly;add one and a half cups of powdered sugarand cream well. Add the whites, wellbeaten, one and a half cups of flour, inwhich has been stirred two teaspoonfulsof baking powder and a pinch of salt.Lastly, add four tablespoonfuls of boilingwater; bake in slow oven. Orange Sherbet The quantities given make one quart.
Text Appearing After Image:
OXE-TWO-THREE DESSERT 120 AMERICAN COOKERY Cook together for ten minutes one-halfcup of water and one cup of sugar.Soften one tablespoonful of gelatine intwo tablespoonfuls of cold water. Pourthree-fourths of the hot syrup on to thegelatine. Add the juice of one orangeand one lemon. Pack the freezer withice and salt. Pour into the freezer one-half cup of top milk and let it get cold.After ten minutes add the fruit mixtureand put in the dasher. Turn till mushythen add the whites of two eggs, beatenstiff, and the rest of the syrup which hasbeen cooked to a thread; finish freezing. Hot Weather Drinks Hot weather demands the somethingdifferent in drinks, and the wise housemother will keep something of the kindin the ice box constantly. The mostsatisfying drinks are really simple, asfar as ingredients are concerned. It isthe combination of flavors that stampsthe maker as an artist or the reverse.Lemonade should be tart, neither toosweet nor too sharp. All drinks shouldbe ice cold, and noth

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