The Worcester domestic science school's one year course laboratory cook book

1 1-3 C. flour 14 t. salt 2 t. baking powder (Rumford) 2-3 C. milk 1 egg Mix and sift dry ingredients, add milk gradually, an egg well beaten. LEMON SAUCE. 1/2 C. sugar 2 T. butter 1 C. boiling water 14 t. lemon extract 1 T. cornstarch i/s t. salt Mix sugar and cornstarch, add water gradually, stir constantly, boil 5 min. Remove from fire, add butter and lemon. BOILED CABBAGE. Wash cabbage, cut in quarters, cook in boiling water, uncovered, about 1 hour, or till tender. Drain, chop and serve with mayonnaise or vinegar. CORN FRITTERS. 2 cups corn y2 t. baking powder 2 egg yolks % cup flour 2 egg whites Milk to make soft batter. % t. salt Beat yolks till light, add corn, baking powder sifted with salt and flour, fold in whites, add milk. ARTICHOKES CREAMED. Jerusalem artichokes, washed, pared and cooked in acidulated water until soft. Cut in cubes, serve with white sauce. BAKED APPLE SAUCE. Wipe, pare and core apples, cut in small pieces. Add y± C. water to prevent apples sticking to pan. Put in covered dish and cook until apples are of a reddish color. Soups HOW TO CLEAR SOUP STOCK. Whites of eggs slightly beaten, or raw, lean beef chopped fine are employed for clearing soup stock. The albumen found in each affects the clearing by drawing to itself some of the juices which have been extracted from the meat and by action of heat have been coagulated. Some particles rise to the top and form a scum, others are precipitated, leaving the soup between clear when cold. Remove the fat from the stock and put the quantity to be cleared in a stew pan, allowing the white and shell of one egg to each quart of stock. Beat the egg slightly, break or crush the shell in small pieces and add to stock. Place on front of range and stir constantly until the boiling point is reached. Do not boil, but set back where it may simmer 20 min. Then remove scum and strain through double thickness of cheese cloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned, additional seasoning must be added as soon as the stock has lost its jelly-like consistency; not after clearing is effected. Many think the flavor obtained from a few shavings of lemon rind an agreeable addition. This method is used for clearing stock with which to make aspic jelly ; jelly for boned chicken or tongue must be very transparent; so extra care must be taken in the straining. So, for aspic jelly, it is always best to strain the stock through cotton flannel; do not squeeze it through, but let it drip through, as is done with grape juice. Care should be taken that the flannel does not touch the top of the stock already strained. Do not strain close at the end, for there is danger of getting some of the sediment in. Two thicknesses of the cotton flannel would be even surer to make the stock clear. It is a good plan to use a cotton flannel bag, such as is used for jellies and grape juice. Baby's flannel is one of the best things to use, because it is of so fine a texture. GENERAL METHOD FOR PUREES.