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School and Home Cooking

Greer

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Book Excerpt: 
. . .Heat until the boiling point is reached. Cool and then add the vanilla. If it is desired to serve the sirup hot, its flavor is improved by the addition of 1 teaspoonful of butter.

QUESTIONS

In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture?

Since it is desirable to serve the slices of toast whole, which are the better for French Toast,—large or small pieces of bread?

What is the advantage of placing a bit of fat on each slice of bread just before turning it?

Why is it advisable to add butter to the sirup only when the latter is to be served hot?

What is the purpose of adding sugar to corn sirup? (See Corn
Sirup.)

LESSON XXIV POWDERED CEREALS USED FOR THICKENING

EXPERIMENT 22: STARCH GRAINS AND BOILING WATER.—Pour 2 tablespoonfuls of boiling water over 1 te. . . Read More