. American cookery. the inner dish, pour in a littlewarm water, and gently lift out themold. Into the open space, thus left,turn the mayonnaise mixture; cover thiswith more of the tomato, filling themold with it. Anv mixture left over may be turned into timbale Jelly Cook one can of tomatoes, a table-spoonful of sugar, two slices of onion,a stalk of celery, two branches of parsley,a slice of green pepper and half a tea-spoonful of salt twenty minutes in anuncovered saucepan; press through asieve; add a package (two ounces) ofgelatine, softened in one cup of coldwater, and dissolve
. American cookery. the inner dish, pour in a littlewarm water, and gently lift out themold. Into the open space, thus left,turn the mayonnaise mixture; cover thiswith more of the tomato, filling themold with it. Anv mixture left over may be turned into timbale Jelly Cook one can of tomatoes, a table-spoonful of sugar, two slices of onion,a stalk of celery, two branches of parsley,a slice of green pepper and half a tea-spoonful of salt twenty minutes in anuncovered saucepan; press through asieve; add a package (two ounces) ofgelatine, softened in one cup of coldwater, and dissolved over boiling water. Egg Plant, Creole Style Cut a large egg plant in slices; pareoff and discard the skin, then cut theslices into cubes half an inch or less indiameter. Pour boiling water over thecubes and let cook until tender (abouttwenty minutes). Melt two table-spoonfuls of butter in a saucepan. Addtwo onions, peeled and chopped fine,and half a green pepper, chopped; stirand cook until the onions are softened. EGG PLANT. CREOLE STYLE 212 AMERICAN COOKERY and yellowed slightly; add the cubes ofegg plant drained in a colander, a cupand a half of soft bread crumbs, half ateaspoonful or more of salt, a dash ofpaprika and about a cup and a halfof fresh or canned tomato, cut in pieces;stir until hot throughout, turn into abuttered baking dish, cover with three-fourths a cup of cracker crumbs mixedwith three tablespoonfuls of meltedbutter and let cook in the oven fifteento twenty minutes. Porto Rico Salad Select eight choice tomatoes; letchill and remove the skin; cut out a smallportion entirely around the stem endof each, and with a spoon remove the milk, and, lastly, three-fourths a cupof cornmeal, one cup and a half of whiteflour, one-fourth a teaspoonful of saltand three level teaspoonfuls of bakingpowder, sifted together. Bake in an ironmuffin pan or in a bread-stick pan anda French-roll pan. The mixture willfill a bread-stick pan with a dozenflutes and a roll pan making s
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
