. American cookery. AVOCADO OR ALLIGATOR PEAR continue to stir until the mixturethickens somew^hat, then cover and letcook over boiling water, about twohours. When about ready to serve stirin one cup of grated cheese and a table-spoonful of butter, and, at the lastmoment before serving, fold in one eggbeaten light. Serve with milk or thincream as the main dish at luncheon MEXICAN AVOCADO SALAD, See page 623 614 AMERICAN COOKERY Stuffed Beet Salad Have ready tender, cooked beets fromwhich the skin has been shpped. Cut aslice from the top of each beet that itmay stand level; with a sm
. American cookery. AVOCADO OR ALLIGATOR PEAR continue to stir until the mixturethickens somew^hat, then cover and letcook over boiling water, about twohours. When about ready to serve stirin one cup of grated cheese and a table-spoonful of butter, and, at the lastmoment before serving, fold in one eggbeaten light. Serve with milk or thincream as the main dish at luncheon MEXICAN AVOCADO SALAD, See page 623 614 AMERICAN COOKERY Stuffed Beet Salad Have ready tender, cooked beets fromwhich the skin has been shpped. Cut aslice from the top of each beet that itmay stand level; with a small roundcutter score the root end and remove thecenter at the scoring to form thin shelledcups or cases. Let these stand in Frenchdressing half an hour or longer. Foreight beets, chop fine from one to twocucumbers, add a scraping of onion,about four tablespoonfuls of olive oil,two of vinegar and one-fourth a tea-spoonful, each, of salt and paprika; mixthoroughly and use to fill the beets; setfigures, cut from the beet removed,above the cucumbers. Garnish with half long. As fast as these are cut pourover them a little grapefruit or lemonjuice or a little of both. Peel three ripetomatoes, cut them in slices a generoushalf inch thick, and each slice in three orfour strips. When ready to serve, fill thebasket with mayonnaise dressing andset it in the center of a serving dish;ar
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