. The Boston Cooking School magazine of culinary science and domestic economics . to catsup, and abouthalf a tablespoonful of lemon juice. Cream-of-Oyster SoupScald one quart of milk, half a smallonion, two sprigs of parsley, and halfa cup of celery leaves and stalks overhot water. Stir one-fourth a cup offlour with milk to pour, then stir intothe scalded milk. Continue stirringuntil the mixture thickens, then cover,and let cook twenty minutes. Pour acup of cold water over a quart of oys-ters, and look them over carefully, toremove any bits of shell adhering tothe oysters. Strain the liquid th
. The Boston Cooking School magazine of culinary science and domestic economics . to catsup, and abouthalf a tablespoonful of lemon juice. Cream-of-Oyster SoupScald one quart of milk, half a smallonion, two sprigs of parsley, and halfa cup of celery leaves and stalks overhot water. Stir one-fourth a cup offlour with milk to pour, then stir intothe scalded milk. Continue stirringuntil the mixture thickens, then cover,and let cook twenty minutes. Pour acup of cold water over a quart of oys-ters, and look them over carefully, toremove any bits of shell adhering tothe oysters. Strain the liquid througha cheese-cloth, then heat to the boiling-point. Add the oysters, and bring againto the boiling point. Skim, then strainin the thickened-and-flavored milk. Adda tablespoonful of salt (more may beneeded), a generous dash of black pep- i88 1 he Boston Cooking-School Magazine per, and stir in, little by little, one- quickly to the boiling-point. Let boilfourth a cup of butter. This quantity three minutes, then drain, and rinsewill serve six. in cold water. When again drained,. Oyster Cocktail in Red Pepper Cups on Green leaf-shaped Doilies Oyster Pilau (Luncheon or Supper Dish)Plunge a green pepper in boilingwater, and then with a towel rub offthe thin outer skin. Chop the pepperand a peeled onion very fine, then cookthem in one-third a cup of butter add to the pepper and onion, with threecups of stock or water, a soup bag,or a few sweet herbs tied in a sprigof parsley, four tomatoes, peeled,freed from seeds, and cut in largepieces, and a teaspoonful of the whole into a casserole, cover,
Size: 2626px × 952px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
