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

LIST OF ILLUSTRATIONS

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