The Boston Cooking School Magazine of Culinary Science and Domestic Economics, Tom 2

add half ANSWER TO QUERY Asparagus Baked Baking Powder Beat beaten beef Boston Cooking School bread BREAKFAST Broiled brown butter Café Noir cake celery Cereal Coffee chafing-dish cheese Chicken chopped cold water color cookery Cream Croquettes crumbs cup of sugar delicate dinner dish dough Dressing eggs FANNIE MERRITT FARMER fish flavor flour French Dressing fruit garnish half a cup half a teaspoonful housekeeper inch Jelly juice kitchen lemon Lemon Jelly Lettuce lobster LUNCHEON Mass Mayonnaise meal meat menus minutes mixture mould mushrooms one-fourth a cup one-fourth a teaspoonful onion oven oysters paprica parsley peas piece pint Potatoes pound Pudding quart recipe remove Rice roast Salad Sauce sauté season serve Shredded Wheat sifted slices soup Spinach spoonful starch steaks Stewed stir sweet tablespoonfuls tablespoonfuls of butter Tapioca teaspoonful of salt tender thick tion Toast Tomato veal vegetables yolks