. The Boston Cooking School magazine of culinary science and domestic economics . Turbans of Halibut, Lenten Style the yolks are set. Have readysmall rounds cut from English muffinsand toasted. Spread a little of thecrab preparation on each. Cover withcracker crumbs, and set into the oven,to become very hot, and brown thecrumbs. Cream of Spinach Soup (To serve Six or Eight)Boil two quarts of thoroughly washedspinach in nearly a quart of saltedwater about thirty minutes. Drain,chop very fine, and press through avery fine puree sieve. Melt one-fourtha cup of butter. Cook in it one-third of broth
. The Boston Cooking School magazine of culinary science and domestic economics . Turbans of Halibut, Lenten Style the yolks are set. Have readysmall rounds cut from English muffinsand toasted. Spread a little of thecrab preparation on each. Cover withcracker crumbs, and set into the oven,to become very hot, and brown thecrumbs. Cream of Spinach Soup (To serve Six or Eight)Boil two quarts of thoroughly washedspinach in nearly a quart of saltedwater about thirty minutes. Drain,chop very fine, and press through avery fine puree sieve. Melt one-fourtha cup of butter. Cook in it one-third of broth or milk, and, lastly, one cupof cream, and additional seasoning,as needed. Black Bean Soup Let a pint of beanssoak over through severalwaters, and put overthe fire with one-fourth a pound ofsalt pork, a red pep-per pod (or severalsmall chili peppers),two or three sprigsof parsley, a smallonion with three orpressed into it, halftwo quarts of , thentwo Mushrooms and Slices of Eggs in Rice Border a cup of flour and a teaspoonful of lengthssalt. Then add one pint of whitestock or milk, and stir until the prepared spinach, three cups four clovesa carrot, andHeat to the boiling-pointcover, and let simmerThen remove the vegetables and pork,and press the beans through a boil again, adding water or broth,as needed, to secure a suitable con-sistency. Skim again, then beat inone-fourth a cup of butter in bits, andadd salt, as needed. Serve with croutonsmade of squares of stale bread, spreadwith butter, and browned in the oven. Tomato Soup with SpaghettiTo one quart of beef or lamb brothadd one pint of tomatoes,pressed through a sievefine enough to keep backthe seeds, a teaspoonfulof sugar, and salt to sea-son. Then put over thefire to boil. Have readyfour ounces of spaghetti,boiled fifteen minutes inrapidly boiling, saltedwater, then drained andrinsed in cold on a cloth todry, and cut in inchPut the spaghet
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
