Page:The Boston cooking-school cook book (1910).djvu/17



Table laid for Formal Dinner             Frontispiece

Facing Page

A Group of Kitchen Utensils     14

Measuring Cups and Tea and Table Measuring Spoons     15

The Whipping of Heavy and Thin Cream     15

Five o'Clock Tea Service     34

Chocolate Service     34

Coffee Percolators and Pot     35

After Dinner Coffee Service     35

Punch Service     44

Claret Cup Service     44

Double Loaves of Milk and Water Bread     45

Boston Brown Bread     45

Parker House Rolls; Salad Rolls; Clover Leaf Biscuit; Sticks     58

Sweet French Rolls     58

Coffee Cakes (Brioche)     59

Swedish Tea Ring; Swedish Tea Braid     59

Swedish Tea Ring II before baking     64

Swedish Tea Ring II     64

Raised Hominy Muffins     65

Pop Overs     65

Waffles     80

Strawberry Shortcake     80

Shirred Egg     81

Eggs à la Commodore     81

Planked Eggs     104