. The Boston Cooking School magazine of culinary science and domestic economics. n deep fat to an amber color;drain on soft paper and dispose on a hotnapkin, set on a hot dish. Serve withsauce tartare in a mayonnaise as a vegetable entree either withroast turkey, fillet of beef, etc., orjust after this course. To prepare thebread crumbs, remove the crust froma stale loaf (baked twenty-four hours),and press the bread through a colanderand then through a sieve of moderatelyiine mesh. Add to the crumbs salt, with the dressing and press onto a dishto form a mound. Around the moundpress
. The Boston Cooking School magazine of culinary science and domestic economics. n deep fat to an amber color;drain on soft paper and dispose on a hotnapkin, set on a hot dish. Serve withsauce tartare in a mayonnaise as a vegetable entree either withroast turkey, fillet of beef, etc., orjust after this course. To prepare thebread crumbs, remove the crust froma stale loaf (baked twenty-four hours),and press the bread through a colanderand then through a sieve of moderatelyiine mesh. Add to the crumbs salt, with the dressing and press onto a dishto form a mound. Around the moundpress halves of hard-cooked with figures cut from pickledbeet, or with pickled beet chopped fine. Mayonnaise with Sugar forCabbage Salad Beat the yolk of a fresh egg; add one-fourth a teaspoonful, each, of salt, pa-prika and mustard and beat again; adda teaspoonful of sugar and beat again,then add two tablespoonfuls of vinegarand beat once more, using a Dover orHill egg beater. Add a teaspoonfulof oil at a time until nearly one cup hasbeen used, beating in each spoonful. Apple Fritters, Claret Sauce pepper and, if convenient for a change,one or two tablespoonfuls of fine-chopped parsley. Sauce Tartare Chop fine six or eight olives, twotablespoonfuls of capers, a slice of mildonion, three or four parsley branchesand four or five small gherkins and addto a scant cup of mayonnaise dressing. Cabbage Salad Let the head of cabbage stand invery cold or iced water an hour or the cabbage very fine, removinghard, solid pieces. Pat the shreds in asoft, clean cloth, to make dry, mix thoroughly; then if a still thickerdressing be desired, beat in a littlemore oil. Taste the dressing and ifdesired add more of any of the season-ings. Coffee Parfait Let one cup and a half of milk cook,with two rounding tablespoonfuls offreshly ground coffee, fifteen minutesover boiling water. Strain through anapkin. Soften three-fourths a table-spoonful of granulated gelatine inone-fourth a cu
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
