Identifier: bostoncookingsch19hill_7 (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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Easter Cake Cut in Three Pieces, Each a Good Sized Loaf long, pour upon the whites of threeeggs, beaten dry. Beat occasionallyuntil cold. Filling for Easter Cake Chop fine one pound of raisins, halfa pound of citron and one slice ofcrystallized pineapple. Put the mix-ture into a double boiler with one- A Simple Charlotte Russe Line a charlotte mould with slices ofstale sponge cake. Beat one cup anda half of double cream, one-third a cupof granulated sugar and a teaspoonfulof vanilla, or three tablespoonfuls ofsherry, until firm to the bottom of thebowl; turn the cream mixture into the
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A Simple Charlotte Russe, Quickly Made fourth a cup of brandy, the yolks ofeight eggs, slightly beaten, half a cupof butter and one-fourth a teaspoonful, lined mould, making it level on the top,and set aside in a cool place. Whenready to serve, have the other half cup 432 THE BOSTON COOKING-SCHOOL MAGAZINE of cream, two tablespoonfuls of sugar,and a few drops of flavoring beatenfirm. Unmold the charlotte on a

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