. The Boston Cooking School magazine of culinary science and domestic economics . Svea Wafers Napolitaine Salad enough salt fish into bits to fill a pint Cut hard-cooked eggs in even slices, measure half full. Put the potatoes Dispose these, alternately, with thin into a saucepan, the fish above them, slices of Bologna sausage, crown shape, pour boiling water around the potatoes, Seasonable Recipes 433 and let cook until the potatoes are Work into it a teaspoonful of choppedtender. Drain off the water. Shake parsley, a few grains of salt, and athe fish from the potatoes, and press tablespoonfu
. The Boston Cooking School magazine of culinary science and domestic economics . Svea Wafers Napolitaine Salad enough salt fish into bits to fill a pint Cut hard-cooked eggs in even slices, measure half full. Put the potatoes Dispose these, alternately, with thin into a saucepan, the fish above them, slices of Bologna sausage, crown shape, pour boiling water around the potatoes, Seasonable Recipes 433 and let cook until the potatoes are Work into it a teaspoonful of choppedtender. Drain off the water. Shake parsley, a few grains of salt, and athe fish from the potatoes, and press tablespoonful of lemon juice. Put thisthe latter through a ricer. To the ~ potatoes and fish adda teaspoonful ofbutter and one egg,well beaten, thenbeat the whole untilsmooth and the mixtureinto one dozen balls,and fry at once inhot fat until deli-cately a basket, andfry three or four at one time. Serve with tomato ketchup, in small bits over the fish, and servehorseradish sauce, or Cabbage Salad in Cabbage Shell with Cream Cheese Baked Mackerel, Essex StyleCut choice mackerel in halves, trimneatly, and set in an au gratin dish,skin side down, first buttering the dishcarefully. Remove the skins from twoor three onions and as many tomatoes,and cut them in slices. Set the sliceson the fish, alternating onion withtomato, cover the dish with a butteredpaper, and bake until the fish is thor-oughly cooked. Pourover the whole a littlehot, fresh-made creamor egg sauce, and sendat once to the table. Baked Mackerel, Maitre dHotel Butter Cut the neatlydressed mackerel inhalves, and dip eachhalf in flour. Putthese in a butteredbaking-dish, and adda few bits of butter here and for about half an hour, oruntil the surface is delicately two tablespoonfuls of butter. at once. Cabbage Salad in Cabbage Shellwith Cream Cheese Select a well-shaped, crisp head ofcabbage, not too large. Remove thecoarse outer leaves, and take out theheart of the cabba
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
