The Boston Cooking School magazine of culinary science and domestic economics . Cook a cup of spaghetti in rapidlyboiling, salted water until done; rinse incold water and drain. Melt three table-spoonfuls of butter; in it cook one cupof fresh mushroom caps; add three table-spoonfuls of flour and half a teaspoonfulof salt and stir and cook until absorbed;add one cup of brown stock and halfa cup of tomato puree and stir untilboiling; add half a cup of grated Par- cut in pieces and seeds discarded) andlet simmer until the onion is tender;add the meat, of which there should beabout three cups, and
The Boston Cooking School magazine of culinary science and domestic economics . Cook a cup of spaghetti in rapidlyboiling, salted water until done; rinse incold water and drain. Melt three table-spoonfuls of butter; in it cook one cupof fresh mushroom caps; add three table-spoonfuls of flour and half a teaspoonfulof salt and stir and cook until absorbed;add one cup of brown stock and halfa cup of tomato puree and stir untilboiling; add half a cup of grated Par- cut in pieces and seeds discarded) andlet simmer until the onion is tender;add the meat, of which there should beabout three cups, and let become veryhot over hot water. About one tea-spoonful of salt will be needed. Servein individual white-lined earthen dishes,made hot and set on a folded two toast points in beaten white ofegg and then in fine-chopped parsleyand set at the ends of each dish. Adelaide Patties Melt one-fourth a cup of butter; in itcook one cup of fresh mushroom caps,peeled and broken into pieces, abouttwo minutes; add one-fourth a cup offlour, half a teaspoonful of salt and one-. COFFEL: PARFAFl FOR FEBRUARY mesan cheese and the spaghetti; withfork and spoon lift the spaghetti re-peatedly until well mixed with thecheese and sauce; cover and reheat overboiling water. Minced Tenderloin en Casserole,Mexicaine (Good for Tea Room and Restaurant Service) Have ready small and thin slices ofcold roast beef simmered in stock untilvery tender. Cut half a green pepperand a mild onion in small shreds; letcook in one-fourth a cup of butter untilyellowed a Httle, then add three cupsof cooked tomato (largely solid tomato, fourth a teaspoonful of pepper and stirand cook until absorbed, then add onecup of chicken broth and three-fourthsa cup of cream, and stir until boiling;add one cup of cooked chicken cut incubes, one cup of cooked peas and moreseasoning if needed. Serve in hot puff-paste patties. Spinach Salad Chop exceedingly fine enough cookedspinach to make one cup and a quarter;add one-fourt
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
