. American cookery. the center to the upperedge of the half-fruit and lift it the open space in the center withhalf-sections of orange or preservedpeaches, plums, pears, cherries or pine-apple; or fill the space with grape juice,confectioners sugar, bar-le-duc cur-rants or a maraschino cherry. Serveas a first course at luncheon or dinner. Cream of Onion Soup Slice five onions; let cook in one-fourtha cup of fat from the top of the soupkettle until softened, but not brownedin the least; add a quart of boilingwater and three or four branches of parsley and let cook until the onions aret
. American cookery. the center to the upperedge of the half-fruit and lift it the open space in the center withhalf-sections of orange or preservedpeaches, plums, pears, cherries or pine-apple; or fill the space with grape juice,confectioners sugar, bar-le-duc cur-rants or a maraschino cherry. Serveas a first course at luncheon or dinner. Cream of Onion Soup Slice five onions; let cook in one-fourtha cup of fat from the top of the soupkettle until softened, but not brownedin the least; add a quart of boilingwater and three or four branches of parsley and let cook until the onions aretender, then press through a one quart of cream sauce, usingone-fourth a cup, each, of butter andflour, one teaspoonful of salt, half ateaspoonful of pepper and a quart ofmilk; add the puree of onions withsalt and pepper as needed. Also addmore milk if needed. Finish with theyolks of two eggs, beaten and mixedwith half a cup of cream. Mushrooms and Crabmeat inRamekins Melt one-fourth a cup of butter; in it. OATMEAL, WITH COOKED RAISINS 609 610 AMERICAN COOKERY cook one cup of fresh mushrooms brokenin pieces, and one or two tablespoonfulsof shredded green pepper; add one-fourtha cup of flour and stir and cook twominutes; add one cup of milk and onecup of cream and stir until boiling; addtwo cups of crab meat, a tablespoonfulof Worcestershire sauce and a teaspoon-ful of kitchen bouquet, mix all togetherand turn :4^to buttered ramekins. Letget very hot in the oven, then serveat once. The mushrooms may beomitted or one or two hard-cooked eggs,cut in bits, may be added with thecrabflakes. Buttered cracker crumbsmay be spread over the top if desired. scrape on a Httle onion pulp; roll eachstrip separately, and through the roll runa wooden toothpick dipped in meltedbutter. Cover all the bones, skin andtrimmings of the fish with cold water;add a few bits of carrot and onion andlet simmer half an hour and pour offthis broth. When ready to cook thefish, set the turbans in a but
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
