. The Boston Cooking School magazine of culinary science and domestic economics. oppedparsley and use as agarnish to the dish. MockHollandaise Sauce Melt half a table-spoonful of butter; init cook half a table-spoonful of flour andone-fourth a tea-spoonful, each, of saltand pepper; add half a cup of broth or and let stand in a cool place till thewater and cook until boiling. Have chard is ready. Fill the open spaces inready one-fourth a cup of butter, the tomatoes with the chard; set the to- Tomatoes Baked with Swiss ChardBoil a generous quart of chard leaves,stripped from the leaf stalk, in s
. The Boston Cooking School magazine of culinary science and domestic economics. oppedparsley and use as agarnish to the dish. MockHollandaise Sauce Melt half a table-spoonful of butter; init cook half a table-spoonful of flour andone-fourth a tea-spoonful, each, of saltand pepper; add half a cup of broth or and let stand in a cool place till thewater and cook until boiling. Have chard is ready. Fill the open spaces inready one-fourth a cup of butter, the tomatoes with the chard; set the to- Tomatoes Baked with Swiss ChardBoil a generous quart of chard leaves,stripped from the leaf stalk, in saltedwater about half an hour, then drain in acolander, pressing out all the water possi-ble. Chop the chard fine; return to asaucepan with the beaten yolk of an egg,a scant half a teaspoonful of salt, a dashof paprika and two tablespoonfuls ofbutter; stir over the fire until the wholeis well blended. As soon as the chardis set to cook, remove a piece from thestem end of five or six ripe tomatoes,and wTith a spoon free the tomatoes fromseeds. Turn the tomatoes, cut side down,. Tomatoes ready to Bake with Swiss Chard 14: THE BOSTON COOKING-SCHOOL MAGAZINE matoes into a buttered baking dish,put a bit of butter above the chard ineach tomato and let eook in the ovenabout twenty minutes.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
