The Boston Cooking School magazine of culinary science and domestic economics . Veal Loaf Soak \ envelope of Knox Acidulated Gela-lime and K ^easpoonful of lemon fliVorinKfound in Acidulated package in I cup coldwater 5 minutes. Add I onion grated and !stalk of celery to I pint of rich stock wellseasoned, and after boilin? a few minutesstrain and pour over softened jelly is beginning to set, mold in twocups of cooked and chopped veal, adding ifdesired, chopped parsley and and serve en platter. Recipe Book FREE for your grocers name. PINTSAMPLE for 2 cent stamp and
The Boston Cooking School magazine of culinary science and domestic economics . Veal Loaf Soak \ envelope of Knox Acidulated Gela-lime and K ^easpoonful of lemon fliVorinKfound in Acidulated package in I cup coldwater 5 minutes. Add I onion grated and !stalk of celery to I pint of rich stock wellseasoned, and after boilin? a few minutesstrain and pour over softened jelly is beginning to set, mold in twocups of cooked and chopped veal, adding ifdesired, chopped parsley and and serve en platter. Recipe Book FREE for your grocers name. PINTSAMPLE for 2 cent stamp andgrocers name. CHARLES B. KNOX CO. 7 Knox Avenue Johnstown. N. My doctor approved so enthusias-tically of my ingenuous plan that herecommended it to some of his otherpatients, who were complaining of theboredom of spending all ones time onthe street. One, he said, was mostscornful of me, saying that to keep onesbaby on the fire-escape was entirelytoo much like the tenement why not emulate the dwellers ofthe tenements, when we can gain bydoing so? B. R. D. Clam Broth (3 doz. clams make 1 qt.) SCRUB the clams thoroughly witha brush. Put in a porcelain ket-tle and add one and one-half pints ofwater. Boil until the clams open. Re-move the clams from the shells, putthrough a meat-chopper, return to thejuice and boil for a few minutes. Strainthrough cheese cloth, squeezing well,to extract all the substance of the a very little pepper. Serve witha spoonful of whipped cream in eachcup. J. M. Italian Recipes from Genoa A TRULY Italian way to roast meat,especially lamb or veal, is to makea stuffing in the following manner witheggs, c
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
