. The Boston Cooking School magazine of culinary science and domestic economics. three tablespoonfuls of melted but-ter; add half a teaspoonful of salt and should be a generous pint of two tablespoonfuls of butter; init cook half an onion, cut in thin slices,two branches of parsley and half adozen slices of carrot. Do not let thevegetables brown. Add the vegetables,half a cup of cooked tomatoes and thethin, yellow rind of a lemon to fourcups of the fish or other broth, and letsimmer twenty minutes; strain andwhen cold remove the fat; add twolevel tablespoonfuls or one ounce ofgelatin
. The Boston Cooking School magazine of culinary science and domestic economics. three tablespoonfuls of melted but-ter; add half a teaspoonful of salt and should be a generous pint of two tablespoonfuls of butter; init cook half an onion, cut in thin slices,two branches of parsley and half adozen slices of carrot. Do not let thevegetables brown. Add the vegetables,half a cup of cooked tomatoes and thethin, yellow rind of a lemon to fourcups of the fish or other broth, and letsimmer twenty minutes; strain andwhen cold remove the fat; add twolevel tablespoonfuls or one ounce ofgelatine, softened in half a cup of coldwrater, a teaspoonful of salt, thecrushed shell and slightly beaten whiteof one large egg, and two tablespoonfulsof lemon juice; stir constantly, over thefire, until boiling begins; let boil five SEASONABLE RECIPES 379 minutes, then let stand on the backof the range fifteen minutes; strainthrough a piece of table linen wrung center, leaving on all sides a wall half aninch thick; brush over the cover and thecase both inside and out with melted. Cream Cheese and Herring Hors dGEuvre out of hot water, let cool a little, add,if desired, one-fourth a cup of whitewine and the flaked fish, and use to filla mould. The mould, chilled in icewater, may be decorated with capers,hard-cooked egg, parsley leaves ortruffles. To decorate dip the bits ofmaterial in a little of the gelatine mix-ture, then set upon the chilled sides ofthe mould, to which they will with cucumbers, lettuce andFrench or mayonnaise dressing. Fried Scallops in Bread Basket Pour boiling water over the scal-lops, heat quickly to the boiling point,drain and dry on a cloth. Roll insifted bread crumbs,then in an egg, beatenand diluted with a table-spoonful of milk, andagain in fine in deep fat and drainon soft paper. Haveready a case or basketmade from a five-centloaf of bakers bread;turn- the scallops intothe basket, decoratewith parsley and serveat once, with sauce
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
