. The Boston Cooking School magazine of culinary science and domestic economics . Cheese Cutlets. See page 242 Pipe the mixture onto the top of the piein any pattern that suits the as dessert at luncheon or dinner. ^42 The Boston Cooking-School Magazine Cheese CutletsMelt two tablespoonfuls of in it four level tablespoonfuls of. Nesselrode Pudding cornstarch, one-fourth a teaspoonful,each, of salt and paprika. Then addone cup of rich milk or thin cream,and stir and cook until the mixturethickens. Then stir in half a cup ormore of grated cheese, sage or Par-mesan, and on
. The Boston Cooking School magazine of culinary science and domestic economics . Cheese Cutlets. See page 242 Pipe the mixture onto the top of the piein any pattern that suits the as dessert at luncheon or dinner. ^42 The Boston Cooking-School Magazine Cheese CutletsMelt two tablespoonfuls of in it four level tablespoonfuls of. Nesselrode Pudding cornstarch, one-fourth a teaspoonful,each, of salt and paprika. Then addone cup of rich milk or thin cream,and stir and cook until the mixturethickens. Then stir in half a cup ormore of grated cheese, sage or Par-mesan, and one cup of mild Americanfactory cheese, cut in tiny cubes. Mixthoroughly, adding more salt andpaprika, if needed, then spread in but-tered cutlet moulds or shape with the the cutlets, and fry in deep fat. Servefor luncheon or supper, with bread andbutter and with or without a green salad. Apples Baked withAlmonds Dessert for Luncheon orDinner Core and pare sixtart apples. Let sim-mer in a cup and ahalf, each, of sugarand water, boiled toa syrup until the apples often,and watch carefully, tokeep them whole. Alittle lemon juice willimprove the flavor ofsome apples, or, if the cut side ofa lemon be rubbed over the applesas they are peeled, it will keep themwhite during the cooking. Set thetender apples in an au gratin dish,and press into
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
