The Boston Cooking School magazine of culinary science and domestic economics . ter of aninch thick, remove crusts and trim intosmall shapes; toast a delicate brown,spread lightly with a cold rabbit ofany kind and press together in afternoon tea, these sandwichesshould be very small. For chafing dishsuppers or for picnics, larger sand-wiches are admissible. Any soft cheese(even the common factory cheese, if itbe soft enough to be creamed), mav be Tomato Cream Toast Melt three tablespoonfuls of butter;in it cook three tablespoonfuls of flourand a scant half-teaspoonful, each, ofsalt a
The Boston Cooking School magazine of culinary science and domestic economics . ter of aninch thick, remove crusts and trim intosmall shapes; toast a delicate brown,spread lightly with a cold rabbit ofany kind and press together in afternoon tea, these sandwichesshould be very small. For chafing dishsuppers or for picnics, larger sand-wiches are admissible. Any soft cheese(even the common factory cheese, if itbe soft enough to be creamed), mav be Tomato Cream Toast Melt three tablespoonfuls of butter;in it cook three tablespoonfuls of flourand a scant half-teaspoonful, each, ofsalt and pepper; then add one cup anda fourth of tomato puree (stew-ed toma-toes, strained) and half a cup of hotcream. Dip the edge of six slices oftoast, one after another, in boiling saltedwater, then dip into the sauce, and re-move to a serving dish. Grated cheeseof any kind may be stirred and meltedin the sauce if desired. Lima Beans in Cream In season use fresh or green beans;at other times canned or dried beans willgive fair results. If dried beans are SEASONABLE RECIPES Zl. CHERRY ASPIC SALAD used, let soak overnight in cold water;wash and drain, then set to cook in freshwater. Simmer until tender, keepingthe beans whole and replenishing withboiling water as needed. When cookedthe water should be reduced to one ortwo tablespoonfuls. To about a pint ofcooked beans add two tablespoonfuls ofbutter, half a teaspoonful. each, of saltand black pepper, and let cook, tossingmeanwhile, three or four minutes; addone-third a cup of hot cream, turn intoa serving dish and sprinkle with fine-chopped parsley. Cherry Aspic Salad Soften one-fourth a package of gela-tine in one-fourth a cup of cold waterand dissolve in half a cup of boilingwater; add one-half a cup of sugar andstir until melted and cooled a little ; thenadd the juice of two lemons and half acup of cherry juice; stir in ice-wateruntil beginning to set; then stir in a generous cup of cooked cherries. Turninto individual molds or
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
