Title: American cookery
Year: 1914 (1910s)
Publisher: New York [etc.] : Whitney Publications [etc.]
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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Text Appearing Before Image:
tle spread apart over the cake, then use a part tintedleaf-green, and a part tinted pink tofinish the decoration. One Cup Malted MilkChocolate Put two teaspoonfuls of malted milk,and two teaspoonfuls of instantaneouschocolate into a cup and mix thor-oughly; mix to a paste with a little coldwater, then fill the cup with boiling water,beat well and it is ready to serve. Forsome tastes a little more sugar may bedesired. Apricot Sponge S jften one tablespoonful of granulatedgelatine in one-fourth a cup of cold waterand dissolve in one cup of sifted apricotpulp and juice made hot for the purpose;add one-fourth a cup of sugar and stiruntil dissolved, then when the mixturebegins to become firm, beat in the whitesof two eggs, beaten very light. Servein glass cups with cream, sweetened alittle and beaten very light, on the topof the mixture in each cup. Prunes aregood served in the same way. Too muchgelatine should not be used. The dishis at its best when not quite firm enoughto hold its shape
Text Appearing After Image:
IGLEHEARTS LEMON QUEEN LOAF Menus for One Week in June Breakfast Wheatena, Top MilkBeauregard Eggs DoughnutsCoffee Cocoa Dinner Veal Cutlets Cooked en Casserole Potato Balls Browned in Fat in Oven New French Turnips Lettuce, French Dressing Toasted Uneeda Biscuit Canned Apricot Sponge, Whipped Cream Supper Cheese-and-Bread PuddingStrawberries, Thin CreamTeaRolled Sponge Cake Breakfast Hominy Cooked in Milk, Top Milk Bacon Small Potatoes, Baked Bran Muffins Stewed Prunes Coffee Cocoa Luncheon Scrambled Eggs, Green Peas Baking Powder Biscuit Sugared Pineapple Cookies Tea Dinner Chicken Broth with Rice Salmon Loaf, Drawn Butter Sauce Mashed Potatoes Lemon Sponge Pie Cheese -f. r > Breakfast Cream of Wheat, Top Milk Asparagus on Toast, Melted Butter Whole Wheat-and-Ryenieal Muffins Coffee Cocoa Luncheon Spinach, French DressingCold Boiled TongueParker House Rolls Prunes Stuffed with Xuts,Whipped Cream Dinner Veal (Cutlets left over) Souffle. Tomato Sauce New Beet Greens Old Potatoes, M
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Tagged: , bookid:americancookery19unse_4 , bookyear:1914 , bookdecade:1910 , bookcentury:1900 , bookpublisher:New_York__etc_____Whitney_Publications__etc__ , bookcontributor:Boston_Public_Library , booksponsor:Boston_Public_Library , bookleafnumber:49 , bookcollection:cookbooks , bookcollection:bostonpubliclibrary , bookcollection:americana