The Boston cooking-school cook book

in under part. Cover, and let stand on top of range until milk around edge of double boiler has a bead-like appearance. =For Buttered Cracker Crumbs=, allow from one-fourth to one-third cup melted butter to each cup of crumbs. Stir lightly with a fork in mixing, that crumbs may be evenly coated and light rather than compact. =To Cream Butter.= Put in a bowl and work with a wooden spoon until soft and of creamy consistency. Should buttermilk exude from butter it should be poured off. =To Extract Juice from Onion.= Cut a slice from root end of onion, draw back the skin, and press onion on a coarse grater, working with a rotary motion. =To Chop Parsley.= Remove leaves from parsley. If parsley is wet, first dry in a towel. Gather parsley between thumb and fingers and press compactly. With a sharp vegetable knife cut through and through. Again gather in fingers and recut, so continuing until parsley is finely cut. =To Caramelize Sugar.= Put in a smooth granite saucepan or omelet pan, place over hot part of range, and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon. =To Make Caramel.= Continue the caramelization of sugar until syrup is quite brown and a whitish smoke arises from it. Add an equal quantity of boiling water, and simmer until of the consistency of a thick syrup. Of use in coloring soups, sauces, etc. =Acidulated Water= is water to which vinegar or lemon juice is added. One tablespoon of the acid is allowed to one quart water. =To Blanch Almonds.= Cover Jordan almonds with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins. Dry between towels. =To Shred Almonds.= Cut blanched almonds in thin strips lengthwise of the nut. =Macaroon Dust.= Dry macaroons pounded and sifted. =To Shell Chestnuts.= Cut a half-inch gash on flat sides and put in an omelet pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over range until butter