The profession of home making; a condensed homestudy course on domestic science; the practical application of the most recent advances in the arts and sciences to the home industries by American school of home economics Chicago

Author:American school of home economics, Chicago. [from old catalog]
Language: eng
Format: epub
Tags: Home economics, Cookery, Medicine, Popular, cbk
Publisher: Chicago, Ameican school of home economics
Published: 1911-03-25T05:00:00+00:00

chup or Worcestershire sauce or one-fourth teaspoon of mustard. Stir until the cheese is melted and pour over crackers or thin toast.

Cream Soups.

Cook the vegetable till soft and rub through a strainer, using all or a part of the water in which the vegetable is cooked, except with potatoes. Combine with an equal quantity of white sauce or white stock or mixture of the two.' Season. If too thick, add hot milk. Beaten egg may be added just before serving if too thin.

Asparagus, Carrots, Cauliflower, Celery, Corn, Cucumbers, Lettuce, Mushrooms, Onions, Spinach, Summer Squash, Turnips, Water Cress.

Cream of Peas. Beans, Lentil, Potato and other thick soups have half quantity or less of white sauce added to keep the materials from settling.

Cream of Chicken, Fish, etc., made of stock from bone, skin and other inedible portions combined with about equal quantities of hot white sauce seasoned in various ways.

Corn Starch Blanc Mange.

Blend two tablespoons cornstarch with an equal bulk of milk, heat remainder of one cup milk in double boiler. Stir the hot milk into the moistened starch, return to double boiler, stir on stove till thick, put over water, cover and cook twenty to thirty minutes or longer. Add two tablespoons sugar, a bit of salt, flavor and put in moulds.

Variations : For liquid use part thin cream and part strong coffee, or all fruit juice.

Put layers of raw or cooked fruit alternately with the blanc mange in the moulds.

Blend two tablespoons of cocoa with the sugar before it is added to the cornstarch mixture.

Irish Moss Blanc Mange.

To soften the moss, soak one-half cup in cold water, wash pick over and cook in one pint of water in a double boiler for about half an hour. Strain and make up to a quart with scalded rich milk or thin cream; add a teaspoon of extract

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