. The Boston Cooking School magazine of culinary science and domestic economics. Enclosed findfour cents send me,withoutfurther obligation, onecopy of Cresca Daintiesand one French cutter. Address , Coiipan 3. THE BOSTON COOKING-SCHOOL MAGAZINE Query 1444.—Is it proper to place thebonbons and salted nuts on the table afterthe table has been cleared for the dessertcourse? I had planned to have olives anda relish on the table when dinner is an-nounced and wish to avoid a crowdedappearance. Time to set Bonbons and Salted Nutsat Formal Dinners We infer that the dinner referre
. The Boston Cooking School magazine of culinary science and domestic economics. Enclosed findfour cents send me,withoutfurther obligation, onecopy of Cresca Daintiesand one French cutter. Address , Coiipan 3. THE BOSTON COOKING-SCHOOL MAGAZINE Query 1444.—Is it proper to place thebonbons and salted nuts on the table afterthe table has been cleared for the dessertcourse? I had planned to have olives anda relish on the table when dinner is an-nounced and wish to avoid a crowdedappearance. Time to set Bonbons and Salted Nutsat Formal Dinners We infer that the dinner referred tois to be served from the side, and itwould seem more in harmony with thecharacter of the service to pass theolives and relish at the proper time ortimes, taking them from the sideboardand returning them to the same and salted nuts, which mightbe considered as a part of the tabledecoration, could then be set in placebefore the beginning of the meaLHowever, these details are largely amatter of individual taste. Common French and Foreign TermsUsed in Cooking Blanc (au). Cooked in white stock orserved in white blanc (au). Cooked in whitewine. Blanching. The meat or vegetable iscovered with cold wat
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
