The Boston Cooking School magazine of culinary science and domestic economics . y one-fourth the measure of richcream; beat this stiff and fold into thefish-mixture; add salt and pepper asneeded and use as a sandwich filHns:. Garnish the plate of sandwiches withthree or four canapes or open sand-wiches. For these toast the halves ofBoston or Hub crackers; when coldspread with the fish-mixture, roundingit slightly to a dome shape; make smoothwith a silver knife, and draw the knifethrough the center of the surface tomake a design; fill this with choppedtruffles and set a few bits of pimientoon t
The Boston Cooking School magazine of culinary science and domestic economics . y one-fourth the measure of richcream; beat this stiff and fold into thefish-mixture; add salt and pepper asneeded and use as a sandwich filHns:. Garnish the plate of sandwiches withthree or four canapes or open sand-wiches. For these toast the halves ofBoston or Hub crackers; when coldspread with the fish-mixture, roundingit slightly to a dome shape; make smoothwith a silver knife, and draw the knifethrough the center of the surface tomake a design; fill this with choppedtruffles and set a few bits of pimientoon the edge. Cream Cheese Sandwiches Mash Neuchatel or Philadelphiacream cheese to a smoth paste andfold into it enough stiff-beaten creamto make a mixture that will flow easilythrough a pastry bag and tube. Spreadnoisette bread (entire-wheat bread madewith whole filberts) with creamed butterand then with the cheese, set one or two ?^ ^nt ??i ii NEAPOLITAN SALAD 456 THE BOSTON COOKING-SCHOOL MAGAZINE preserved strawberries or bar-le-duccurrants on the cheese and cover with. FROZEN APRICOTS a second piece of bread, spread lightlywith butter and the the plate of sandwiches withthree or four open sandwiches. Tomake these, pipe a ring of the cheesemixture on toasted halves of Bostoncrackers, and set a strawberry or cur-rant in the center and at each side. Germaine Salad Set half a small head of Romaine onan individual plate; on it dispose asmall tomato cut in halves; between the tomato dispose about two dozenJulienne shreds of cooked beet; pourover about a tablespoonful and a halfof French dressing, seasoned with afew drops of onion juice, and sprinkleover the whole a little hard-cooked yolkof egg (sifted) and fine-chopped parsley. Neapolitan Salad Cut choice tender stalks of celeryin short Julienne strips. Scald a greenpepper in boiling water, remove at onceand rub with a towel, then cut intoshreds the size of the celery. Rinsecanned pimientos in cold water,wipe
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
