The Boston Cooking School magazine of culinary science and domestic economics . You simply dissolve it in milk or cream,let stand a few moments, and you have,ready to serve, a most exquisite dessert. It is the one tasty, delicious to be confounded with gelatine prep-arations. NINE FLAVORS VANILLACBOCOLATEORANGELEMON lOc COFFEE PISTACBIORASPBERRYMAPLECARAMEL a Package At All Grocers Sample sent free— full-size packageon receipt of 10Cents. State choiceof flavor. Prepared by The Junket Folks Box 2507 LITTLE FALLSN. Stuffed Onion and Egg-Plant Parboil the onions or eggplant u
The Boston Cooking School magazine of culinary science and domestic economics . You simply dissolve it in milk or cream,let stand a few moments, and you have,ready to serve, a most exquisite dessert. It is the one tasty, delicious to be confounded with gelatine prep-arations. NINE FLAVORS VANILLACBOCOLATEORANGELEMON lOc COFFEE PISTACBIORASPBERRYMAPLECARAMEL a Package At All Grocers Sample sent free— full-size packageon receipt of 10Cents. State choiceof flavor. Prepared by The Junket Folks Box 2507 LITTLE FALLSN. Stuffed Onion and Egg-Plant Parboil the onions or eggplant untilsuitable for stuffing, and then cut outthe center and fill with the cheese andegg-mixture given above and set in theoven to bake. In both cases mix thecenter part that is scooped out with thecheese and raw ^gg. Finish by bakingwith buttered crumbs on top. Raviolis Make a needle dough and dot it evenlywith the foregoing spinach, cheese and^%g mixture. Cover with another pieceof dough rolled out well, then with aglass cut out each ravioli. Have somechicken broth boiling _ and drop theraviolis in, one by one, like dumplings,and cook for half an hour,boiling the meantime one must have somegravy from a pot roast of beef. Putabout a pound and half of beef in a potwith some suet, and add a little water,but not to cover it; add garlic and ateaspoonful of the thick tomato pastefound in all Italian groceries; the pastemust be dissolved in a little water, itis caller Pomidoro, and is very inex-pensive and useful for tomat
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
