. The Boston Cooking School magazine of culinary science and domestic economics. Tomato Salad, Heinz Fashion the oven to bake until soft; peel andpress the pulp through a ricer; addhalf a cup of grated cheese, half a cup Pipe cream dressing above and sprin-kle the whole with blanched pistachionuts, cut in slices or chopped. For 47S THE BOSTON COOKING-SCHOOL MAGAZINE the dressing (for eight or ten halves Sprinkle with salt while draining. Serveof tomatoes) beat one cup of double hot (reheated) with soup or salad,cream, three tablcspoonfuls of lemon The most of the croutons will puff in. Puff-Pa
. The Boston Cooking School magazine of culinary science and domestic economics. Tomato Salad, Heinz Fashion the oven to bake until soft; peel andpress the pulp through a ricer; addhalf a cup of grated cheese, half a cup Pipe cream dressing above and sprin-kle the whole with blanched pistachionuts, cut in slices or chopped. For 47S THE BOSTON COOKING-SCHOOL MAGAZINE the dressing (for eight or ten halves Sprinkle with salt while draining. Serveof tomatoes) beat one cup of double hot (reheated) with soup or salad,cream, three tablcspoonfuls of lemon The most of the croutons will puff in. Puff-Paste Croutons juice, two teaspoonfuls of Mandelaysauce, half a teaspoonful of paprikaand a scant half a teaspoonful of saltuntil firm to the bottom of the preferred, mayonnaise dressing andthe above dressing, half and half, maybe used. Puff-Paste Croutons Roll puff-paste into a sheet one-eighth an inch thick, and cut intostrips three-fourths an inch wide; frying. Reheat with care, as theywill brown very quickly in a hot oven. Canned Pineapple with WhippedCream Beat one cup of double cream andone-fourth a cup of sugar until slices of canned pineapple in glassdishes. Pipe the cream on the with other slices of pineapple,cut into triangular pieces and withslices of cherries.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
