The Boston Cooking School magazine of culinary science and domestic economics . olled fine;mix all together in a compact roll; setinto a baking pan on a slice of salt pork,with a slice of pork above. Bake abouttwo hours, basting often with hot fat;reduce the heat after fifteen cold, sliced thin, with potato orgreen salads. Veal Cutlets, Pojarski Style Run one pound of veal, freed of allunedible portions, through a meat chop-per, twice. Add half a teaspoonful ofsalt, one-fourth a teaspoonful, or more. of green corn pulp and let cook about sixminutes, covered. Add two tablespoon-fu
The Boston Cooking School magazine of culinary science and domestic economics . olled fine;mix all together in a compact roll; setinto a baking pan on a slice of salt pork,with a slice of pork above. Bake abouttwo hours, basting often with hot fat;reduce the heat after fifteen cold, sliced thin, with potato orgreen salads. Veal Cutlets, Pojarski Style Run one pound of veal, freed of allunedible portions, through a meat chop-per, twice. Add half a teaspoonful ofsalt, one-fourth a teaspoonful, or more. of green corn pulp and let cook about sixminutes, covered. Add two tablespoon-fuls of butter, in little bits, and serve atonce. Scalloped Tomatoes and Corn In a buttered baking dish, dispose al-ternate layers of soft sifted breadcrumbs, sliced tomatoes and green corncut from the cob. Season with scrapedonion, fine-chopped green pepper andsalt. Have the last layer of tomatoes;cover with three-fourths a cup of crackercrumbs mixed wdth one-third a cup ofmelted butter. Let cook about half anhour. Tomato Salad with Green CornMayonnaise SEASONABLE RECIPES 125. \EAL CUTLETS. POJARSKI. WITH STRING BEAXS Set slices of cold peeled tomatoes onlettuce hearts. Serve with mayonnaisedressing, into a cup of which one-half acup of cooked pulp of green corn hasbeen stirred. Discard the hulls; scorethe kernels lengthwise of the rows andwith the back of a knife press out thepulp. Heat to the boiling point, let sim-mer six minutes, then let chill and use. Broiled Egg-Plant Cut the egg-plant in halves, lengthwise,then cut each half in slices half an inchthick and remove the peel; brush overwith olive oil or melted butter, and patin sifted, soft bread crumbs seasonedwith salt and paprika. Broil over a mod-erate fire eight to ten minutes, turningoften. Set on a hot dish, sprinkle withsalt and pepper and dot, here and there,with bits of butter. Stuffed Egg-Plant Cut the egg-plant in halves, length-wise, and cook in boiling salted wateruntil tender. Drain carefullv, then re- move t
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
