. The Boston Cooking School magazine of culinary science and domestic economics . Tomato Salad, Poinsetta Style must be removed with a cloth beforethe slices are dipped in the as an accompaniment to roastbeef, mutton or lamb, broiled steakor chops. If preferred, the slices maybe egged-and-crumbed. They may besauted instead of fried. Fritter Batter for Egg PlantBeat an egg without separating the. Tomatoes, Du Barry Style white and yolk. Add half a cup ofmilk, and stir gradually into three-fourths a cup of flour, sifted again Tomatoes, Du Barry StylePeel a tomato for each person to
. The Boston Cooking School magazine of culinary science and domestic economics . Tomato Salad, Poinsetta Style must be removed with a cloth beforethe slices are dipped in the as an accompaniment to roastbeef, mutton or lamb, broiled steakor chops. If preferred, the slices maybe egged-and-crumbed. They may besauted instead of fried. Fritter Batter for Egg PlantBeat an egg without separating the. Tomatoes, Du Barry Style white and yolk. Add half a cup ofmilk, and stir gradually into three-fourths a cup of flour, sifted again Tomatoes, Du Barry StylePeel a tomato for each person to beserved. Cut out a piece round thestem of each, and scoop out a portionof the pulp. Sprinkle inside with salt,and set upside down in the ready to serve, fill the open spaceswith cold, cooked cauliflower. Put aspoonful of mayonnaise on each, andserve at once. Tomato Salad,Poinsetta StyleS e 1 e4c t round,smooth one in the hand,keeping the stem enddown. A close ex-amination will showlight lines runningunderneath the skinfrom the centre out-wards. These sepa-rate the tomato intosections, each of which contain through the skin along these linesfrom the centre to about an inch from Seasonable Recipes 45 the stem end, then cut through thepulp underneath to the depth of one-fourth an inch. With a sharp-pointed,French knife peel each section of skinfrom the pulp bel
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
