Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . border of mashed pota-toes. TONGUE.—This can be served with artichokes, boiledrice, macaroni, stewed carrots,turnips, mashed XDotatoes, orwith a pur^e of cauliflower,tomato, turnip, or illustration, Fig. 4, shows atongue garnished with parsleyand aspic jelly wdiich produces a pleasing effect. GAME—The larger varieties, like wild ducks, etc., are garnishedwith cranberry, or apple sauce, parsley or cresses, and slices of l
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . border of mashed pota-toes. TONGUE.—This can be served with artichokes, boiledrice, macaroni, stewed carrots,turnips, mashed XDotatoes, orwith a pur^e of cauliflower,tomato, turnip, or illustration, Fig. 4, shows atongue garnished with parsleyand aspic jelly wdiich produces a pleasing effect. GAME—The larger varieties, like wild ducks, etc., are garnishedwith cranberry, or apple sauce, parsley or cresses, and slices of lemonor orange. The smaller varieties are usually garnished with currantjelly, i^arsley, slices of lemon, fried or roasted bread, barberries, of various colors are also suitable for game. ROAST TURKEY, DUCKS, GEESE, AND FOWLS.—Tliese canbe garnished with parsley, celery,and other green leaves, slices of lemon,links of fried sausage, fried balls, horseradish, currantor cranberry jelly, etc. COLD FOWL—These are muchimproved by being glazed and thengarnished with parsley. Aspic jellyis also admirably adapted for Fig. 4. tongue gaknished with paks-ley and aspic jelly.
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
