. American cookery. n slices; dispose these, in a wreathor crown shape, in the center of a serv-ing dish, and surround with kohl rabi,hollowed out to form cups, each holdinga floweret of cauliflower covered witha spoonful of mayonnaise dressing madewith a little mustard. Garnish withheart-leaves of lettuce. The cauli-flower and kohl rabi, cooked tender andchilled, should be marinated with Frenchdressing an hour or more before using. ingredients in the water and pour overthe meat; let any undissolved salt He onthe top of the meat; cover closely and setaside in the refrigerator or other coolplac
. American cookery. n slices; dispose these, in a wreathor crown shape, in the center of a serv-ing dish, and surround with kohl rabi,hollowed out to form cups, each holdinga floweret of cauliflower covered witha spoonful of mayonnaise dressing madewith a little mustard. Garnish withheart-leaves of lettuce. The cauli-flower and kohl rabi, cooked tender andchilled, should be marinated with Frenchdressing an hour or more before using. ingredients in the water and pour overthe meat; let any undissolved salt He onthe top of the meat; cover closely and setaside in the refrigerator or other coolplace. Cook- in three or four days orkeep until Salter. Summer Squash Stuffed andBaked with Bacon Boil two young and tender summersquash until nearly done. Cut out apiece from the top of one for a cover,then remove the pulp from the centerto leave a thin shell; remove the rindfrom the second squash and any coarseseeds present in either. Mash thepared squash and the pulp of the other,season with salt, pepper and a little. SLICED TONGUE, WITH MAYONNAISE OF KOHL RABI AND CAULIFLOWER Before cooking the kohl rabi, cut offthe lower half of each, which is toughlate in the season, and pare with afluted knife. When cooked tender cutout the center and proceed as above. Pickled Beef Tongue and Flank Wash the tongue thoroughly, wipethe meat, put them into a dish thatmay be covered and pour on cold waterto cover well the meat. Pour off thewater and measure it. For each gallonof water, needed to cover the meat, takeone quart of salt, one ounce of salt-petre and half a cup of brown part of the salt into the meat; dis-solve the rest of the salt with the other butter, then use to fill the shell; laytwo pieces of bacon across the squashin the shell and let bake until the baconis done. Meantime roll four or fiveslices of bacon, and run a woodentoothpick through each; let cook in adish of hot, deep fat until done, thenserve around the squash. Keep thecover hot and set it in place on thesquas
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
