The Boston Cooking School magazine of culinary science and domestic economics . r ^=^ 1 ^ ^ % ;^ : ^ THIS department 13 for the benefit and free U3e of our subscribers. Questions relatingto recipes, and those pertaining to culinary science and domestic economics in general,will be cheerfully answered by the editor. Communications for this department must reach us beforethe first of the month preceding that in which the answers are expected to appear. In letters requestinganswers by mail, please enclose addressed and stamped envelope. For menus remit $ Addressqueries to Janet M. Hill. Edit
The Boston Cooking School magazine of culinary science and domestic economics . r ^=^ 1 ^ ^ % ;^ : ^ THIS department 13 for the benefit and free U3e of our subscribers. Questions relatingto recipes, and those pertaining to culinary science and domestic economics in general,will be cheerfully answered by the editor. Communications for this department must reach us beforethe first of the month preceding that in which the answers are expected to appear. In letters requestinganswers by mail, please enclose addressed and stamped envelope. For menus remit $ Addressqueries to Janet M. Hill. Editor. Boston Codkkg-Schooi Maga«n«, 372 Boylston St., Boston, Mass. Query 2136. — RecipesSoup and Sole Vcronique. Itji- a rich Bortsli Filets of Soles, Veronique Remove the filets from a sole; trimall to the same size and shape, withpointed ends; fold each filet in the mid-dle, to make half length; if desired eachfilet may be folded over a cubicalstrip of raw potato, thoroughly potato is removed before servingand its use adds to the appearance ofthe dish. Butt
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
