. The Boston Cooking School magazine of culinary science and domestic economics. andwich have three orfour heart leaves of lettuce, a hard-cooked egg and two triangular slicesof stale bread; also a generous al-lowance of salad dressing, mayonnaisepreferred. Spread the bread with thedressing; on it press the egg, cut inslices, and the lettuce; add moredressing and press two pieces of theprepared bread together. This mayform a course at a luncheon party, orbe the principal dish of a home and forks are to be providedfor eating these sandwiches. a cup of double cream, beaten solid.
. The Boston Cooking School magazine of culinary science and domestic economics. andwich have three orfour heart leaves of lettuce, a hard-cooked egg and two triangular slicesof stale bread; also a generous al-lowance of salad dressing, mayonnaisepreferred. Spread the bread with thedressing; on it press the egg, cut inslices, and the lettuce; add moredressing and press two pieces of theprepared bread together. This mayform a course at a luncheon party, orbe the principal dish of a home and forks are to be providedfor eating these sandwiches. a cup of double cream, beaten ready individual moulds, in thebottoms of which are peas and figures,cut from slices of truffles, set with alittle of the gelatine mixture from thevegetables. Fill the moulds with theprepared mixture, and set aside, tobecome chilled. Serve with lettuceand French dressing. A single vege-table, as asparagus or peas, may beused in place of the macedoine. Easter CakeBeat one cup (half a pound) of but-ter to a cream; gradually beat in twocups (one pound) of sugar; add, alter-. Egg-Salad Sandwiches Vegetable Macedoine Mousse Soften one-fourth a package of gela-tine in one-fourth a cup of cold water,and dissolve in one cup of hot chickenbroth, flavored with onion, carrot,celery and sweet herbs. Have ready,cooked separately, enough bits ofcelery, carrot and string beans, withpeas, asparagus tips and bits of truffle,to make a cup and a half. Over thesestrain the gelatine and broth. Addsalt and pepper as needed, and set thedish in ice water. Stir until the mix-ture begins to thicken, then fold in half nately, one cup of milk and four cupsof flour (one pound) sifted with threelevel teaspoonfuls of baking add the whites of ten eggsrbeaten dry, and one teaspoonful ofvanilla extract. Bake in two the top of each layer. Have ready afruit filling. When the icing is set,spread the filling over the icing on onelayer of the cake and set the other layerof cake, icing s
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
