. The Boston Cooking School magazine of culinary science and domestic economics . of eggs, andchopped beets. Decorate the sections 46 The Boston Cooking-School Magazine in contrasting colors. Set a tuft oflettuce hearts in the top, and garnishthe edge with tiny gherkins, cut in very wT\3S? mJlfl 3jpjC£ a€p fa -Jfc ^ ^^^^ife _ jjpi i into small timbale moulds thoroughlybuttered. Set the moulds in a pan,on several folds of paper, surround withboiling water, andbake until the mixt-ure is firm, but with-out allowing the waterto boil. Serve, turnedfrom the moulds andsurrounded with to-mato sauce. S
. The Boston Cooking School magazine of culinary science and domestic economics . of eggs, andchopped beets. Decorate the sections 46 The Boston Cooking-School Magazine in contrasting colors. Set a tuft oflettuce hearts in the top, and garnishthe edge with tiny gherkins, cut in very wT\3S? mJlfl 3jpjC£ a€p fa -Jfc ^ ^^^^ife _ jjpi i into small timbale moulds thoroughlybuttered. Set the moulds in a pan,on several folds of paper, surround withboiling water, andbake until the mixt-ure is firm, but with-out allowing the waterto boil. Serve, turnedfrom the moulds andsurrounded with to-mato sauce. South Chatham Cheese, shaped in Balls, withServe as Sweet Course at Luncheon thin slices nearly to the stem end, andspread to represent fans. Cheese TimbalesMelt two tablespoonfuls of two tablespoonfuls of flour, halfa teaspoonful of salt, one-fourth ateaspoonful of paprika, and half a cup,each, of cream, milk, and white this melt half a pound of gratedcheese (cheese grated from the shell ofan Edam cheese is good for this dish). Red Currant Jellyor Dinner. Cheese Timbales Pour this mixture over four yolks ofeggs and three whole eggs, beaten untilwell mixed. Mix thoroughly and turn Popovers Beat two eggs,without separatingwhites and yolks, un-til light. Add twocups of milk, then con-tinue beating with anegg-beater while twocups of sifted flour,sifted again with halfa teaspoonful of salt, are graduallybeaten into the liquid mixture. Butteran iron muffin-pan, one with round cupspreferred, and put a level teaspoonful ofbutter into each cup, then turn in the bat-ter, filling the cups two-thirds full. Bakein a hot oven about thirty-five recipe makes twelve large popovers. Marmalade TartLine a pie plate with pastry. Fillwith apple or peach marmalade. Coverthe top with rings cutfrom pared-and-coredapples, sprinkle withlemon *juice, anddredge lightly withsugar. Bake about halfan hour. Serve hot,plain or with whippedcream or with ice-cream. Plunkets (To
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
