. The Boston Cooking School magazine of culinary science and domestic economics . hrooms in Rice Border. Maple Parfait. Sponge Cake. Coffee. III. Caviare Canapes with Eggs. Tomato Soup with Spaghetti. Oyster Patties. Fried Fillets of Halibut, Sauce Tartare. Scalloped Potatoes. Parker House Rolls. Orange-and-Nut Salad. French Dressing. Coffee Bavarian Cream. Coffee Jelly. Cheese. Pulled Bread. Coffee. DINNERS I. Clam Bouillon. Bread Sticks. Olives. Salted Cashew Nuts. Lobster Newburg in Ramekins. Baked Shad. Shad Roe Croquettes. Mashed Potato. Spinach with Eggs. Fineapple-and-Celery Salad. Rice
. The Boston Cooking School magazine of culinary science and domestic economics . hrooms in Rice Border. Maple Parfait. Sponge Cake. Coffee. III. Caviare Canapes with Eggs. Tomato Soup with Spaghetti. Oyster Patties. Fried Fillets of Halibut, Sauce Tartare. Scalloped Potatoes. Parker House Rolls. Orange-and-Nut Salad. French Dressing. Coffee Bavarian Cream. Coffee Jelly. Cheese. Pulled Bread. Coffee. DINNERS I. Clam Bouillon. Bread Sticks. Olives. Salted Cashew Nuts. Lobster Newburg in Ramekins. Baked Shad. Shad Roe Croquettes. Mashed Potato. Spinach with Eggs. Fineapple-and-Celery Salad. Rice Parfait, Strawberry Preserves. Oyster Crab Canapes. Coffee. II. Orange-and-Strawberry Cocktail. Tomato Bouillon. Olives. Oyster Crabs in Swedish Timbale Cases Eggs Timbale, White Sauce with Peas. Halibut Steaks Stuffed with Oysters, Hollandaise Sauce. Potato Croquettes. Rolls. Mushrooms Cooked under Glass Bells. Mayonnaise of Hot-house Tomatoes, Poinsettia Style. Pineapple Bombe Glace. Coffee. S3S3S3S3 S3S3S3S3 S3 S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3S3. TheBoston Cooking-School Magazine Vol. X. MARCH No. 8.
Size: 1353px × 1846px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
