. The Boston Cooking School magazine of culinary science and domestic economics . f broiled bacon as there areindividuals to serve. Bacon rolls mayreplace the broiled bacon. To pre-pare these, run a toothpick througheach slice of bacon, rolled up like a jellyroll, immerse all at once (in a basket)in hot, deep fat. Let cook a minute,then drain, and use as specified. Aquarter of a lemon should accompanyeach portion. Old Style Cheese BallsGrate one-fourth a pound of this add three rounding tablespoon-fuls of grated breadcrumbs. (The crumbsshould be soft, from thecentre of the slice, and
. The Boston Cooking School magazine of culinary science and domestic economics . f broiled bacon as there areindividuals to serve. Bacon rolls mayreplace the broiled bacon. To pre-pare these, run a toothpick througheach slice of bacon, rolled up like a jellyroll, immerse all at once (in a basket)in hot, deep fat. Let cook a minute,then drain, and use as specified. Aquarter of a lemon should accompanyeach portion. Old Style Cheese BallsGrate one-fourth a pound of this add three rounding tablespoon-fuls of grated breadcrumbs. (The crumbsshould be soft, from thecentre of the slice, andmeasured light.) Add alsotwo level tablespoonfuls offine-chopped, cooked hamor bacon, two level table-spoonfuls of butter, and awell-beaten yolk of egg,one teaspoonful of drymustard, and a dash of pa-prika. Work these in awooden bowl with a pestleuntil they are thoroughlyblended and very smoothwith the hands into balls ness of half an inch. Dip these in fritterbatter, and fry until light brown indeep fat. Only a little batter is little left in a cup after frying Swed-. Old Style Cheese Balls ish timbale cases or Scandinavian ro-settes will suffice. Serve hot withplain lettuce or cress salad, or withcrackers, at the close of dinner or lun-cheon. Chicken-and-Oyster PieHave ready a fowl, cleaned and dis-jointed as for a fricassee. Cover withcold water, and bring quickly to theboiling-point. Let boil five minutes,then move to a cooler part of the range,and let simmer until nearly with salt. About half an hour
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
