. The Boston Cooking School magazine of culinary science and domestic economics. ared salsify, a tea-spoonful of salt and atablespoonful of the salsify untiltender, replenishing thesaucepan with boilingwater as needed. Drainthe vegetable and pressit through a sieve. Toeach cup of salsify add a teaspoonful ofbutter, one-fourth a teaspoonful of salt,a little pepper, the beaten yolk of an eggand a little cream. Mix all together thor-oughly, ..then dispose in buttered shells(individual) or a baking dish. Stirtwo-thirds a cup of cracker crumbs intoone-third a cup of melted butter andsp
. The Boston Cooking School magazine of culinary science and domestic economics. ared salsify, a tea-spoonful of salt and atablespoonful of the salsify untiltender, replenishing thesaucepan with boilingwater as needed. Drainthe vegetable and pressit through a sieve. Toeach cup of salsify add a teaspoonful ofbutter, one-fourth a teaspoonful of salt,a little pepper, the beaten yolk of an eggand a little cream. Mix all together thor-oughly, ..then dispose in buttered shells(individual) or a baking dish. Stirtwo-thirds a cup of cracker crumbs intoone-third a cup of melted butter andspread over the top of the salsifypreparation. Set into a hot oven, tobrown the crumbs. Turkish Mint Paste Pour half a cup of cold water overthree tablespoonfuls of granulated gel-atine, and let stand until the water isfully absorbed. Pour half a cup ofcold water over two cups of granulatedsugar, and when the sugar is dissolved of lemon juice, four tablespoonfuls ofcreme-de-menthe and green color-paste,to tint to a delicate green. Turn intoan unbuttered bread pan to stand until. Made with One Cake of Compressed Yeast cold and firm, preferably over unmold, loosen with the point of aknife at the edge, then gently pull fromthe pan to a paper spread with siftedconfectioners sugar; cut into squares,roll each square in sifted sugar. Turkish Raspberry Paste Pour half a cup of raspberry juiceover three tablespoonfuls of granulatedgelatine and let stand until the gelatinehas absorbed the liquid. Heat twocups of sugar and half a cup of rasp-berry juice to the boiling point, thenadd the softened gelatine and let boiltwenty minutes after boiling two tablespoonfuls of lemon juice,and if desired a little rose color-paste,and turn into a bread pan. When cold
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
