The Boston Cooking School magazine of culinary science and domestic economics . se, and cook in boiling salted wateruntil tender. Drain carefullv, then re- move the pulp, to leave two thin fine half a small mild onion, andlet cook in two tablespoonfuls of butteruntil softened and slightly yellowed;chop the pulp of the egg-plant and sixfresh mushrooms, (or the equivalent indried mushrooms soaked in cold water),add the onion, half a cup or more offine-chopped, cooked meat or nuts; sea-son as needed with salt and pepper anduse to fill the shells. Cover the fillingwith three-fourths a
The Boston Cooking School magazine of culinary science and domestic economics . se, and cook in boiling salted wateruntil tender. Drain carefullv, then re- move the pulp, to leave two thin fine half a small mild onion, andlet cook in two tablespoonfuls of butteruntil softened and slightly yellowed;chop the pulp of the egg-plant and sixfresh mushrooms, (or the equivalent indried mushrooms soaked in cold water),add the onion, half a cup or more offine-chopped, cooked meat or nuts; sea-son as needed with salt and pepper anduse to fill the shells. Cover the fillingwith three-fourths a cup of crackercrumbs mixed with one-third a cup ofmelted butter and let cook about fifteenminutes. Serve with tomato sauce. Themixture may be baked in a shallow dishinstead of the shells. Stuffed Beet Salad Cut the centers from small, tender,cooked beets, to make thin, neat-lookingcups. For each cup chop fine two olivesand half a stalk of tender celery (innerstalks), mix with French or mayonnaisedressing, seasoned with onion juice, anduse to fill the cups. Roll a small flow-. BROILED EGG PLANT 126 THE BOSTON COOKING-SCHOOL MAGAZINE eret of cooked cauliflower in dressingand set above the filling in the on heart-leaves of lettuce seasonedwith French dressing. A green cucum-ber may be used in place of the oliveseither with or without the celery. Pimento-and-Cheese Salad Cut Neufchatel or Philadelphia creamcheese in small cubes. Rinse cannedpimentos in cold water; drain and dryon a cloth. Cut the tops of the pimentosin Vandykes (points) and fill with thecheese and trimmings of the peppers cutin small pieces. Set these on heart-leavesof lettuce. Finish with a teaspoonful ofmayonnaise above the cheese or aroundthe pimentos. Serve with bread or rolls gether and cut them in cubes. In a but-tered baking dish mix the cubes of breadwith a pimento, cut in small squares, andtwo-thirds a cup of sliced or choppedcheese. Beat two eggs; add half a tea-spoonful of salt and two cups of
Size: 2297px × 1088px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
