The Boston Cooking-School Cook Book

animal foods (excepting fats and glycogen) and some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and lentils. The principal constituent of proteid food is albumen. Albumen as fouad in food takes different names, but has the same chemical composition; as, albumen in eggs, fibrin in meat, casein in milk and cheese, vegetable casein or legumen in peas, beans, and lentils; and gluten in wheat. To this same class belongs gelatin. The chief office of the carbohydrates is to furnish energy and maintain heat. They contain carbon, hydrogen, and oxygen, and include foods containing starch and sugar. Examples: vegetables, fruits, cereals, sugars, and gums. The chief office of fats and oils is to store energy and heat to be used as needed, and constitute the adipose tissues of the body. Examples: butter, cream, fat of meat, fish, cereals, nuts, and the berry of the olive-tree. The chief office of mineral matter is to furnish the necessary salts which are found in all animal and vegetable foods. Examples: sodium chloride (common salt); carbonates, sulphates and phosphates of sodium, potassium, and magnesium; besides calcium phosphates and iron. Water constitutes about two-thirds the weight of the body, and is in all tissues and fluids; therefore its abundant use is necessary. One of the greatest errors in diet is neglect to take enough water; while it is found in all animal and vegetable food, the amount is insuflScient.

From The Boston Cooking-School Cook Book, 1896, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Age, sex, occupation, climate, and season must determine the diet of a person in normal condition. Liquid food (milk or milk in preparation with the various prepared foods on the market) should constitute the diet of a child for the first eighteen months. After the teeth appear, by which time ferments have been developed for the digestion of starchy foods, entire wheat bread, baked potatoes, cereals, meat broths', and occasionally boiled eggs may be given. If mothers would use Dr. Johnson's Educators in place of the various sweet crackers, children would be as

From The Boston Cooking-School Cook Book, 1896, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 28 in the book

Fats and oils are found in both the animal and vegetable kingdom. Fats are solid; oils are liquid; they may be converted into a liquid state by application of heat; they contain three substances, — stearin (solid), olein (liquid), palmitin (semi-solid). Suet is an example where stearin is found in excess; lard, where olien is in excess; and butter, where palmitin is in excess. Margarin is a mixture of stearin and palmitin. The fatty acids are formed of stearin, olein, and palmitin, with glycerine as the base. Examples: stearic, palmitic, and oleic acid. Butyric acid is acid found in butter. These are not sour to the taste, but are called acids on account of their chemical composition. Among fats cream and butter are of first importance as foods, on account of their easy assimilation. Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine, and oleomargarine. The principal animal oils are cod-liver oil and oil found in the yolk of egg; principal vegetable oils are olive, cottonseed, poppy, and cocoanut oils, peanut oil, and oils in various nuts. Butterine and oleomargarine, which must be labelled as such, if of good quality, are nutritious, inexpensive fats to be used in place of creamery butter. Among other fats used for cooking purposes, lard, crisco, and cottolene are the most popular. Oils are divided into two classes, essential a.nd Jixed. Essential oils are volatile and soluble in alcohol. Examples: clove, rose, nutmeg, and violet. Fixed oils are non-volatile and soluble in ether, oil, or turpentine. Examples: oil of nuts, corn meal, and mustard. Fats may be heated to a high temperature, as considered in cookery they have no boiling-point. When appearing to boil, it is evident water has been added, and the temperature lowered to that of boiling water, 212° F.

From The Boston Cooking-School Cook Book, 1896, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Butter of commerce is made from cream of cow's milk. The quality depends upon the breed of cow, manner of, and care in, feeding. Milk from Jersey and Guernsey cows yields,the largest amount of butter. Butter should be kept in a cool place and well covered^ otherwise it is liable to become rancid; this is due to the albuminous constituents of the milk, acting as a ferment, setting free the fatty acids. First-quality butter should be used; this does not include pat butter or fancy grades. Poor butter has not been as thoroughly worked during manufacture, consequently more casein remains; therefore it is more apt to become -rancid. Fresh butter spoils quickly; salt acts as a preservative. Butter which has become rancid by too long keeping may be greatly improved by melting, heating, and quickly chilling with ice-water. The butter will rise to the top, and may be easily removed. Where butter cannot be afforded, there are several products on the market which have the same chemical composition as butter, and are equally wholesome. Examples: butterine and oleomargarine. Buttermilk is liquid remaining after buttep " has come." When taken fresh, it makes a wholesome beverage.

From The Boston Cooking-School Cook Book, 1896, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Cinnamon is the ground inner bark of Cinnamomum zeylanicum, principally grown in Ceylon. The cinnamon of commerce (cassia) is the powdered bark of different species of the same shrub, which is principally grown in China, and called Chinese cinnamon. It is cheaper than true cinnamon. Clove is the ground flower buds of Caryophyllus aromaticws, native to the Moluccas or Spice Islands, but now grown principally in Zanzibar, Femba, and the West Indies. Pimento (commonly called allspice) is the ground fruit of Eugenia pimenta grown in Jamaica and the West Indies. Nutmeg is the kernel of the fruit of the Myristica frograns, grown in Banda Islands. Mace. The fibrous network which envelops the nutmeg seed constitutes the mace of commerce. Vinegar is made from apple cider, malt, and wine, and is the product of fermentation. It is a great perservative; hence its use in the making of pickles, sauces, and other condiments. The amount of acetic acid in vinegar varies from two to seven per cent. Capers are flower buds of Capparis spinosa, grown in countries bordering the Mediterranean. They are preserved in vinegar, and bottled for exportation. Horse-radish is the root of Cochliaria armor acia^ — a plant native to Europe, but now grown in our own country. It is generally grated, mixed with vinegar, and bottled.

From The Boston Cooking-School Cook Book, 1896, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Many flavoring extracts are on the market. Examples: almond, vanilla, lemon, orange, peach, and rose. These are made from the flower, fruit, or seed from which they are named. Strawberry, pineapple, and banana extracts are manufactured from chemicals. UJ|W-JJIIIitl^>,'^'i^Wg».g. 4-i-V' ^ 3^ // ~ B -Q^',r\ jl Measuring cups and teaspoons and tablespoons illustrating the measuring of dry ingredients, butter, and liquids. page 25. The Whipping of heavy and thin Cream. — Page COOKERY 15

From The Boston Cooking-School Cook Book, 1896, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

Correct measurements are absolutely necessary to insure the best results. Good judgment, with experience, has taught some to measure by sight; but the majority need definite guides. Tin, granite-ware, and glass measuring-cups, divided in quarters or thirds, holding one half-pint, and tea and table spoons of regulation sizes, — which may be bought at any store where kitchen furnishings are sold, — and a case knife, are essentials for correct measurement. Mixing-spoons, which are little larger than tablespoons, should not be confounded with the latter. Measuring Ingredients. Flour, meal, powdered and confectioners' sugar, and soda should be sifted before measuring. Mustard and baking-powder, from standing in boxes, settle, therefore should be stirred to lighten; salt frequently lumps, and these lumps should be broken. A cupful is measured level. To measure a cupful, put in the ingredient by spoonfuls or from a scoop, round slightly, and level with a case knife, care being taken not to shake the cup. A tablespoonful is measured level. A teaspoonful is measured level. To measure tea or table spoonfuls, dip the spoon in the ingredient, fill, lift, and level with a knife, the sharp edge of knife being toward tip of spoon. Divide with knife lengthwise of spoon, for a half-spoonful; divide halves crosswise for quarters, and quarters crosswise for eighths. Less than one-eighth of a teaspoonful ia considered a few grains. Measuring Liquids. A cupful of liquid is all the cup will hold. A tea or table spoonful is all the spoon will hold. Measuring Butter, Lard, etc. To measure butter, lard, and other solid fats, pack solidly into cup or spoon, and level with a knife. When dry ingredients, liquids, and fats are called for in the same recipe, measure in the order given, thereby using but one cup.

From The Boston Cooking-School Cook Book, 1896, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

Next to measuring comes care in combining, — a fact not always recognized by the inexperienced. Three ways are considered, — stirring, beating, and cutting and folding. To stir, mix by using circular motion, widening the circles until all is blended. Stirring is the motion ordinarily employed in all cookery, alone or in combination with beating. To beat, turn ingredient or ingredients over and over, continually bringing the under part to the surface, thus allowing the utensil used for beating to be constantly brought in contact with bottom of the dish and throughout the mixture. To out and fold, introduce one ingredient into another ingredient or mixture by two motions: with a spoon, a repeated vertical downward motion, known as cutting; and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, is called folding. These repeated motions are alternated until thorough blending is accomplished. By stirring, ingredients are mixed; by beating, a large amount of air is inclosed; by cutting and folding, air already introduced is prevented from escaping.

From The Boston Cooking-School Cook Book, 1896, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

1. By Freezing. Foods which spoil readily are frozen for transportation, and must be kept packed in ice until used. Examples: Fish and poultry. 2. By Refrigeration. Foods so preserved are kept in cold storage. The cooling is accomplished by means of TABLE OF MEASURES AND WEIGHTS 27 ice, or by a machine where compressed gas is cooled and then permitted to expand. Examples: meat, milk, butter, eggs, etc. 3. By Canning. Which is preserving in air-tight glass jars, or tin cans hermetically sealed. When fruit is canned, sugar is usually added. 4. By Sugar. Examples: fruit-juices and condensed 5. By Exclusion of Air. Foods are preserved by exclusion of air in other ways than canning. Examples: grapes in bran, eggs in lime water, etc. 6. By Drying. Drying consists in evaporation of nearly all moisture, and is generally combined with salting, except in vegetables and fruits. 7. By Evaporation. There are examples where considerable moisture remains, though much is driven off. Example: beef extract. 8. By Salting. There are two kinds of salting, — dry, and corning or salting in brine. Examples: salt codfish, beef, pork, tripe, etc. 9. By Smoking. Some foods, after being salted, are hung in a closed room for several hours, where hickory wood is allowed to smother. Examples: ham, beef, and 10. By Pickling. Vinegar, to which salt is added, and sometimes sugar and spices, is scalded; and cucumbers, onions, and various kinds of fruit are allowed to remain in it. 11. By Oil. Examples: sardines, anchovies, etc. 12. By Antiseptics. The least wholesonie way is by the use of antiseptics. Borax and salicylic acid, when employed, should be used sparingly.

From The Boston Cooking-School Cook Book, 1896, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

2 cups butter (packed solidly)... '. =1 pound 4 " flour (pastry) ♦.. = 1 " 2 " granulated sugar =1 " 2% " powdered " =1 '* Z% " confectioners' sugar =1 " 2% *• browu sugar.,....».=! ** 2% « oatmeal =1 « 4^ " rolled oats =1 « 2^ " granulated corn meal ==1 " 43^ « rye meal,. = 1 « 43^ " Graham flour =1 « 3% " entire wheat flour =1 « 2 " finely chopped meat =1 *« 9 large eggs = 1 pound 1 square Baker's chocolate, = 1 ounce y^ cup almonds blanched and cho[)ped.. = 1 " A few grains is less than one-efglith teaspoon. 3 teaspoons =1 tablespoon 16 tablespoons =1 cup =1 ounce « 4 tablespoons flour =1 ounce

From The Boston Cooking-School Cook Book, 1896, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

3 to 4 Turkey, weight 9 lbs 2 to 3 Fowl, " 4 to 5 lbs 2 to 3 Chicken, " 3 lbs 1 to li^ 25 to 30 Cod and Haddock, weight 3 to 5 lbs.. 20 to 30 Halibut, thick piece, " 2 to 3 lbs 30

From The Boston Cooking-School Cook Book, 1896, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

3)^ to 4)^ Beef, sirloin or rib, rare, weight 5 lbs *' " " " " 10 ".... 1 30 " " '* well done, weight 5 lbs... 1 20 n ii n u " 10 "... 1 60 Beef, rump, rare, weight 10 lbs " " well done, weight 10 lbs 1 55 " (fillet) 20 to 30 Mutton (saddle) li^ to li^ Lamb (leg). li^ to 1^ *' (forequarter) 1 to 13^ " (chops) in paper cases 15 to 20 Veal (leg) 3)^ to 4 " (loin) 2 to 3 Pork (chine or sparerib)...... 3 to S}^ Chicken, weight 3 to 4 lbs 1 to 1>^ Turkey, weight 9 lbs 2>^ to 3 Goose, weight 9 lbs Duck (domestic) 1 to 1>^ " (wild) 20 to 30 TIME-TABLES FOR COOKING 31

From The Boston Cooking-School Cook Book, 1896, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

ABE¥ERAGE is any drink. Water is the beverage provided for man by Nature. Water is an essential to life. All beverages contain a large percentage of water, therefore their uses should be considered: — I. To quench thirst. II. To intrvdiice water into the circulatory system. III. To regulate body temperature. IV. To assist in carrying off waste. V. To nourish. VI. To stimulate the nervous system and various organs, VII. For medicinal purposes Freshly boiled water should be used for making hot he^ erages; freshly drawn water for making cold beverages. TEA Tea is used by more than one-half the human race; and, although the United States is not a tea-drinking country, one and one-half pounds are consumed per capita per annum. All tea is grown from one species of shrub, Thea^ the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make up the differences. First-quality tea is made from young, whole leaves. Two kinds of tea are considered: — ■ Black tea^ made 'from leaves which have been allowed to ferment before curing. Green tea, made from uufermented leaves artificially colored.

From The Boston Cooking-School Cook Book, 1896, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a stimulant rather than as a nutrient. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to the alkaloid, theine, together with an essential oil; it contains an astringent, tannin. Black tea contains less theine, essential oil, and tannin tha,n green tea. The tannic acid, developed from the tannin by ii^fusion, injures the coating of the stomach. Although tea is not a substitute for food, it appears so for a considerable period of time, as its stimulating effect is immediate. It is certain that less food is required where much tea is taken, for by its use there is less wear of the tissues, consequently need of repair. When taken to excess, it so acts on the nervous system as to produce sleeplessness or insomnia, and finally makes a complete wreck of its victim. Taken in moderation, it acts as a mild stimulant, and ingests a considerable amount of water into the system; it heats the body in winter, and cools the body in summer. Children should never be allowed to drink tea, and it had better be avoided by the young, while it may be indulged in by the aged, as it proves a valuable stimulant as the functional activities of the stomach become weakened. Freshly boiled water should be used for making tea. Boiled, because below the boiling-point the stimulating property, theine, would not be extracted. Freshly boiled, because long cooking renders it flat and insipid to taste on account of escape of its atmospheric gases. Tea should always be infused, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid. S

From The Boston Cooking-School Cook Book, 1896, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

3 teaspoons tea 2 cups boiling water Scald an earthern or china teapot. Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow. Five o'clock Tea When tea is made in dining or drawing room, a " Five o'clock Tea-kettle" (Samovar), and tea-ball or teapot are used.

From The Boston Cooking-School Cook Book, 1896, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon-juice, is allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to each cup is considered an improvement. We imitate our Russian friends by garnishing with a candied cherry.

From The Boston Cooking-School Cook Book, 1896, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste.

From The Boston Cooking-School Cook Book, 1896, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

4 teaspoons tea 2 cups boiling water Follow recipe for making tea. Strain into glasses onethird full of cracked ice. Sweeten to taste, and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion quickly.

From The Boston Cooking-School Cook Book, 1896, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

Coffee Percolators and Pot. — Page 38. After-Dinner Coffee Service. — Page 38. The coffee-tree is native to Abyssinia, but is now grown in all tropical countries. It belongs to the 'genus Qoffea, of which there are about twenty-two species. The seeds of berries of coffee-trees constitute the coffee of commerce. Each berry contains two seeds, with exception of maleberry, which is a single round seed. In their natural state they are almost tasteless; therefore color, shape, and size determine value. Formerly, coffee was cured by exposure to the sun; but on account of warm climate and sudden rainfalls, coffee was often injured. By the new method coffee is washed, and then dried by steam heat. In coffee plantations, trees are planted in parallel rows, from six to eight feet apart, and are pruned so as never to exceed six feet in height. Banana-trees are often grown in coffee plantations, advantage being taken of their outspreading leaves, which protect coffeetrees from direct rays of the sun. Brazil produces about twothirds the coffee used. Central America, Java, and Arabia are also coffee centres. Tea comes to us ready for use; coffee needs roasting. In process of roasting the seeds increase in size, but lose fifteen per cent in weight. Roasting is necessary to develop the delightful aroma and flavor. Java coffee is considered finest. Mocha commands a higher price, owing to certain acidity and sparkle, which alone is not desirable; but when combined with Java, in proportion of two parts Java to one part Mocha, the coffee best suited to average taste is made. Some people prefer Maleberry Java; so especial care is taken to have maleberries separated, that they may be sold for higher price. Old Government Java has deservedly gained a good reputation, as it is carefully inspected, and its sale controlled by Dutch government. Strange as it may seem to the consumer, all coffee sold as Java does not come from the island of Java. Any coffee, wherever grown, having same characteristics and flavor, is sold as Java. The same is true of other kinds of coffee. The stimulating property of coffee is due to the alkaloid co^eme, together with an essential oil. Like tea, it contains 36 BOSTON COOKING-SCHOOI^ COOK BOOK an astringent. Coffee is more stimulating than tea, although, weight for weight, tea contains about twice as much theine as coffee contains caffeine. The smaller proportion of tea used accounts for the difference. A cup of coffee with breakfast, and a cup of tea with supper, serve as a mild stimulant for an adult, and form a valuable food adjunct, but should never be found in the dietary of a child or dyspeptic. Coffee taken in moderation quickens action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee; severe exposure to cold can be better endured by the coffee drinker. In times of war, coffee has proved more valuable than alcoholic stimulants to keep up the enduring power of soldiers. Coffee acts as an antidote for opium and alcoholic poisoning. Tea and coffee are much more readily absorbed when taken on an empty stomach; therefore this should be avoided except when used for medicinal purposes. Coffee must be taken in moderation; its excessive use means palpitation of the heart, tremor, insomnia, and nervous prostration. Coffee is often adulterated with chiccory, beans, peas, and various cereals, which are colored, roasted, and ground. By many, a small amount of chiccory is considered an improvement, owing to the bitter principle and volatile oil which it contains. Chiccory is void of caffeine. The addition of chiccory may be detected by adding cold water to supposed coffee; if chiccory is present, the liquid will be quickly discolored, and chiccory will sink; pure coffee will float^ Buying of Coffee. Coffee should be bought for family use in small quantities, freshly roasted and ground; or, if one has a coffee-mill, it may be ground at home as needed. After being ground, unless kept air tight, it quickly deteriorates. If not bought in air-tight cans, with tight-fitting cover, or glass jar, it should be emptied into canister as soon as brought from grocer's. Coffee may be served as filtered coffee, infusion of coffee, or decoction of coffee. Commonly speaking, boiled coffee is preferred, and is more economical for the consumer. Coffee is ground fine, coarse, and medium; and the grinding depends on the way in which it is to be made. For filtered coffee have it finely ground; for boiled, coarse or medium.

From The Boston Cooking-School Cook Book, 1896, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

1 cup coffee (finely ground) 6 cups boiling water Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have additional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and pot on the range. Add gradually boiling water, and allow it to filter. Cover between additions of water. If desired stronger, re-filter. Serve at once with cut sugar and cream. Put sugar and cream in cup before hot coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used, if a diluted cup of coffee is desired. Coffee percolators are preferably used when coffee is made at table.

From The Boston Cooking-School Cook Book, 1896, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

1 cup coffee 1 cup cold water 1 Qgg 6 cups boiling water Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix with coffee. Turn into coffee-pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is cloudy; if boiled too long, ooo much tannic acid is developed. The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to be sure that spout is free from grounds. Return to coffee-pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to t'fe^ bottom; carrying grounds with it I*l?ice oa back of range for ten minutes, where coffee will not boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or other dessert. Egg-shells may be saved and used for clearing coffee. Three egg-shells are sufficient to effect clearing where one cup of ground coffee is used. The shell performs no office in clearing except for the albumen which clings to it. Onefourth cup cold water, salt fish-skin, washed, dried, and cut in inch pieces, is used for same purpose. Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care I is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled. Tin is an undesirable material for a coffee-pot, as tannic acid acts on such metal and is apt to form a poisonous compound. When coffee and scalded milk are served in equal proportions, it is called Oq/e au lait. Coffee served with whipped cream is called Vienna Coffee. To Make a Small Pot of Coffee. Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn into a scalded coffee-pot, add one pint boiling water, and boil three minutes. Let stand on back of range ten minutes; serve. Keep remaining coffee and egg closely covered, in a cool place, to use two successive mornings. To Make Coffee for One. Allow two tablespoons ground coffee to one cup cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a boiling-point. If carefully poured, a clear cup of coffee may be sers^ed.

From The Boston Cooking-School Cook Book, 1896, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes. Filtered coffee is often preferred where milk or cream is not COCOA AND CHOCOLATE 39 used, as is always the case with black coffee. Serve in afterdinner coffee cups, with or without cut sugar. Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty meal, cafe noir may prove beneficial, so great are its stimulating effects.

From The Boston Cooking-School Cook Book, 1896, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

The cacao-tree {Theobroma cacao) is native to Mexico. Although successfully cultivated between the twentieth parallels of latitude, its industry is chiefly confined to Mexico, South America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa bean. The bean pod is from seven to ten inches long, and three to four and one-half inches in diameter. Each pod contains from twenty to forty seeds, imbedded in mucilaginous material. Cocoa beans are dried previous to importation. Like coffee, they need roasting to develop flavor. After roasting, outer covering of bean is removed; this covering makes what is known as cocoa shells^ which have little nutritive value. The beans are broken and sold as cocoa nibs. The various preparations of cocoa on the n^rket are made from the ground cocoa nibs, from which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and frequently a small amount of corn-starch or arrowroot. To some preparations cinnamon or vanilla is added, Broma contains both arrowroot and cinnamon. Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparationg. BiUer, Bweet, or lUyorod ohooolato is always eold in caJceo. The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient. Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its composition and effects. Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa where chocolate would prove too rich.

From The Boston Cooking-School Cook Book, 1896, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 69 in the book

1 cup cocoa shells 6 cups boiling water Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one-third cup cocoa nibs, a much more satisfactory drink is obtained.

From The Boston Cooking-School Cook Book, 1896, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

% cup cracked cocoa 3 pints boiling water Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour's boiling.

From The Boston Cooking-School Cook Book, 1896, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

1}4 tablespoons prepared cocoa 2 cups boiling water 2 tablespoons sugar 2 cups milk Scald milk. Mix cocoa, sugar, and salt, dilute with onehalf cup boiling water to make smooth paste, add remaining water, and boil five minutes; turn into scalded milk and beat two minutes, using egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling. COCOA AND CHOCOLATE 41

From The Boston Cooking-School Cook Book, 1896, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book

3 tablespoons cocoa A few grains salt %^ cup sugar 4 cups milk ^ cup boiling -water Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater.

From The Boston Cooking-School Cook Book, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

3 tablespoons cocoa Ij^ cups boiling water 1^ cup sugar 4 cups milk 3 teaspoons cooking brandy Prepare as Keception Cocoa, and add brandy before milling.

From The Boston Cooking-School Cook Book, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

\%_ squares unsweetened chocolate Few grains salt )^ cup sugar 1 cup boiling water 3 cups milk Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil five minutes; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is required.

From The Boston Cooking-School Cook Book, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.

From The Boston Cooking-School Cook Book, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

2 ozs. sweetened chocolate Few grains salt 4 cups milk Whipped cream Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.

From The Boston Cooking-School Cook Book, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 71 in the book

1 cup sugar ^ cup lemon juice 1 pint water Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

From The Boston Cooking-School Cook Book, 1896, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

1 pint water 1 quart ice-water 1 cup sugar 1 can grated pineapple Juice 3 lemons Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

From The Boston Cooking-School Cook Book, 1896, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine !}{ cups boiling water 1 cup strawberry juice 12 sprigs fresh mint Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punchbowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

From The Boston Cooking-School Cook Book, 1896, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

1 quart cold water Few shavings lemon rind J4 cup raisins 1^ cups orange juice 2 cups sugar % cup lemon juice 2 inch piece stick cinnamon 1 pint claret wine Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, FRUIT BEVERAGES 43 lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with icewater.

From The Boston Cooking-School Cook Book, 1896, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 72 in the book

1 quart cold water % cup lemon juice 2 cups sugar 2 cups chopped pineapple 1 cup orange juice Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water. i

From The Boston Cooking-School Cook Book, 1896, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

1 cup water 2 cups strawberry syrup 2 cups sugar Juice 5 lemons 1 cup tea infusion Juice 5 oranges 1 quart Apollinaris 1 can grated pineapple 1 cup Maraschino cherries Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.

From The Boston Cooking-School Cook Book, 1896, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

1 cup sugar )^ cup lemon juice 1 cup hot tea infusion 1 pint ginger ale % cup orange juice 1 pint Apollinaris Few slices orange Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.

From The Boston Cooking-School Cook Book, 1896, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

9 oranges \% cups tea infusion 6 lemons \}^ cups sugar 1 cup grated pineapple 1 cup hot water ^ 1 cup raspberry syrup 1 quart Apollinaris Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add

From The Boston Cooking-School Cook Book, 1896, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

1 cup water 2 tablespoons Orange Cura9oa 2 cups sugar Juice 2 lemons 1 quart California champagne 2 cups tea infusion 4 tablespoons brandy Ice 2 tablespoons Medford rum 1 quart soda water Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curagoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punchbowl over a large piece of ice. Just before serving add soda water.

From The Boston Cooking-School Cook Book, 1896, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

1 cup water 1 quart Vichy 2 cups sugar 3 sliced oranges 1 quart Burgundy % '^'^'^ pineapple 1 cup rum Juice 2 lemons y^ cup brandy 1 cup tea infusion y^ cup Benedictine Ice. Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice^ sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

From The Boston Cooking-School Cook Book, 1896, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

10 lbs. grapes 1 cup water 3 lbs. sugar Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will r

From The Boston Cooking-School Cook Book, 1896, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 74 in the book

1 quart new or bottled cider Sugar ^ cup lemon juice 1 quart Apollinaris Ice Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris. 46 BOSTON OOOKING-SOHOOI* COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 77 in the book

Fermented bread is made by mixing to a doughy flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment. Sugar is usually added to hasten fermentation. Dough is then kneaded that the ingredients may be thoroughly incorporated, covered, and allowed to rise in a temperature of 68° F., until dough has doubled its bulk. This change has been caused by action of the ferment, which attacks some of the starch in flour, and changes it to sugar, and sugar in turn to alcohol and carbon dioxide, thus lightening the whole mass. Dough is then kneaded a second time to break bubbles and distribute evenly the carbon dioxide. It is shaped in loaves, put in greased bread pans (they being half filled), covered, allowed to rise in temperature same as for first rising, to double its bulk. If risen too long, it will be full of large holes; if not risen long enough, it will be heavy and soggy. If pans containing loaves are put in too hot a place while rising, a heavy streak will be found near bottom of loaf, - How to Shape Loaves and Biscuits. To shape bread dough in loaves, divide dough in parts, each part large enough for a loaf, knead until smooth, and if possible avoid seams in under part of loaf. If baked in brick pan, place two loaves in one pan, brushed between with a little melted butter. If baked in long shallow pan, when well kneaded, roll with both hands to lengthen, care being taken that it is smooth and of uniform thickness. Where long loaves are baked on sheets, shape and roll loosely in a towel sprinkled %ith Qom meai for last rising. BEEAD AND BREAD MAKING 51 To shape bread dough in biscuits, pull or cut off as many small pieces (having them of uniform size) as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape separately, lifting, with thumb and first two fingers of right hand, and placing in palm of left hand, constantly moving dough round and round, while folding towards the centre; when smooth, turn it over and roll between palms of hands. Place in greased pans near together, brushed between with a little melted butter, which will cause biscuits to separate easily after baking. For finger rolls, shape biscuits and roll with one hand on part of board where there is no flour, until of desired length, care being taken to make smooth, of uniform size, and round at ends. Biscuits may be shaped in a great variety of ways, but they should always be small. Large biscuits, though equally good, never tempt one by their daintiness. Bread is often brushed over with milk or butter before baking, to make a darker crust. Where bread is allowed to rise over night, a small piece of yeast cake must be used; one-fourth yeast cake to one pint liquid is sufficient, one-third yeast cake to one quart liquid. Bread mixed and baked during the day requires a larger quantity of yeast; one yeast cake, or sometimes even more, to one pint of liquid. Bread dough mixed with a large quantity of yeast should be watched during rising, and cut down as soon as mixture doubles its bulk. If proper care is taken, the bread will be found most satisfactory, having neither " yeasty " nor sour taste. Fermented bread was formerly raised by means of leaven. leaking of Bread Bread is baked: (1) To kill ferment, (2) to make soluble the starch, (3) to drive off afcohol and carbon dioxide, and (4) to form brown crust of pleasant flavor. Bread should be baked in a hot oven. If the oven be too hot the crust will brown quickly before the heat has reached the centre, and prevent further rising; loaf should continue rising for first fifteen minutes of baking, when it should begin to brown. and continue browning for the next twenty minutes. The last fifteen minutes it should finish baking, when the heat may be reduced. When bread is done, it will not cling to sides of pan, and may be easily removed. Biscuits require more heat than loaf bread, should continue rising the first five minutes, and begin to brown in eight minutes. Experience is the best guide for testing temperature of oven. Various oven thermometers have been made, but none have proved practical. Bread may be brushed over with melted butter, three minutes before removal from oven, if a more tender crust is desired.

From The Boston Cooking-School Cook Book, 1896, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 82 in the book

Remove loaves at once from pans, and place side down on a wire bread or cake cooler. If a crisp crusb is desired, allow bread to cool without covering; if soft crust, cover with a towel during cooling. When cool, put in tin box or stone jar, and cover closely. Never keep bread wrapped in cloth, as the cloth will absorb moisture and transmit an unpleasant taste to bread. Bread tins or jars should be washed and scalded twice a week in winter, and every other day in summer; otherwise bread is apt to mould. As there are so many ways of using small and stale pieces of bread, care should be taken that none is wasted. Unfermented bread is raised without a ferment, the carbon dioxide being produced by the use of soda (alkaline salt) and an acid. Soda, employed in combination with cream of tartar, for raising mixtures, in proportion of one-third soda to two-thirds cream of tartar, was formerly used to a great extent, but has been generally superseded by baking powder. Soda bicarbonate (NaHCOg) is manufactured from sodium chloride (NaCl), cohimon salt or cryolite. Baking powder is composed of soda and cream of tartar in definite, correct proportions, mixed with small quantity of dry material (flour or cornstarch) to keep action from taking place. If found to contain alum or ammonia, it is impure. In using baking powder, allow two teaspoons baking powder to each cup of flour, when eggs are not used; to egg mixtures allow one and one-half teaspoons baking powder. When a recipe calls for soda and cream of tartar, in substituting baking powder use double amount of cream of tartar given. Soda and cream of tartar, or baking powder mixtures, are made light by liberation of gas in mixture; the gas in soda is set free by the acid in cream of tartar; in order to accomplish this, moisture and heat are both required. As soon as moisture is added to baking powder mixtures, the gas will begin to escape; hence the necessity of baking as soon as possible. If baking powder only is used for raising, put mixture to be cooked in a hot oven. Cream of tartar (HKCiO^H^) is obtained from argols found adhering to bottom and sides of wine casks, which are ninety per cent cream of tartar. The argols are ground and dissolved in boiling water, coloring matter removed by filtering through animal charcoal, and by a process of recrystallization the cream of tartar of commerce is obtained. The acid found in molasses, sour milk, and lemon juice win liberate gas in soda, but the action is much quicker than when cream of tartar is used. Fermented and unfermented breads are raised to be made light and porous, that they may be easily acted upon by the digestive ferments. Some mixtures are made light by beating sufficiently to enclose a large amount of air, and when baked in a hot oven air is forced to expand. Aerated bread is made light by carbon dioxide forced into dough under pressure. The carbon dioxide is generated from sulphuric acid and lime. Aerated bread is of close texture, and has a flavor peculiar to itself. It is a product of the baker's skill, but has found little favor except in few localities.

From The Boston Cooking-School Cook Book, 1896, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

2 cups boiling water 2% teaspoons salt 1 tablespoon butter }{ yeast cake dissolved in 1 tablespoon lard ^ cup lukewarm water 2 tablespoons sugar 6 cups sifted flour Pat butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a knife or mixingspoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be forgotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in temperature of 65° F. In morning cut down: this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be again raised, and recut down if it is not convenient to shape into loaves or biscuits after first cutting. When properly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. (See Baking of Bread and Time-Table for Baking.) This recipe will make a double loaf of bread and pan of biscuit. Cottolene, crisco, or beef drippings may be used for shortening, one-third less being required. Bread shortened with butter has a good flavor, but is not as white as when lard is used.

From The Boston Cooking-School Cook Book, 1896, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

1 cup scalded milk 1 yeast cake dissolved in 1 cup boiling water ^ cup lukewarm water 1 tablespoon lard. 6 cups sifted flour, or one cup X tablespoon butter white flour and enough en2)^ teaspoons salt tire wheat flour to knead Prepare and bake as "Water Bread. When entire wheat flour is used add three tablespoons molasses. Bread may be Mixed, raised, and baked in five hours, by using one yeastcake. Bread made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° F. Cooks who have not proved themselves satisfactory bread makers are successful when employing this method.

From The Boston Cooking-School Cook Book, 1896, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

2 cups scalded milk 2 teaspoons salt ^ cup sugar or 1 yeast cake dissolved in 3^ cup molasses ^ cup lukewarm water 4^ cups coarse entire wheat flour Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.

From The Boston Cooking-School Cook Book, 1896, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Follow recipe for Milk and Water Bread (see p. 54), using rye flour in place of entire wheat flour, and one tablespoon sugar for sweetening. After first rising while kneading add one-third tablespoon caraway seed. Shape, let rise again, and bake in a loaf.

From The Boston Cooking-School Cook Book, 1896, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be sh.iped with hands instead of pouring into pans, as in

From The Boston Cooking-School Cook Book, 1896, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 87 in the book

2 cups hot liquid i^ yeast cake dissolved in (water, or milk and water) y^ cup lukewarm water y^ cup molasses 3 cups flour 2% teaspoons salt 3 cups Graham flour Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.

From The Boston Cooking-School Cook Book, 1896, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

2 cups lukewarm water 1 cup rye flour 1 yeast cake 1 cup granulated % tablespoon salt corn meal ^ cup molasses 3 cups flour Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.

From The Boston Cooking-School Cook Book, 1896, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

2 cups boiling water y^ yeast cake dissolved in % cup molasses i^ cup lukewarm water % tablepsoon salt 1 cup rolled oats 1 tablespoon butter 5 cups flour Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape or drop from spoon into buttered muffin tins.

From The Boston Cooking-School Cook Book, 1896, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

1 cup boiling water \% teaspoons salt 1 cup rye flakes 1 yeast cake dissolved in 2 tablespoons butter 1 cup lukewarm water 1^ cup molasses Flour Make same as Rolled Oats Bread.

From The Boston Cooking-School Cook Book, 1896, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 88 in the book

1 cup scalded milk 1}4 teaspoons salt 1 cup boiling water ^ yeast cake dissolved in 1 tablespoon lard ^ cup lukewarm water 1 tablespoon butter 3 cups flour ^ cup brown sugar Rye meal To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast caiie and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

From The Boston Cooking-School Cook Book, 1896, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

Use recipe for Health Food Muffins (see p. 67). After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.

From The Boston Cooking-School Cook Book, 1896, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

1 cup rye meal % tablespoon soda 1 cup granulated corn meal 1 teaspoon salt 1 cup Graham flour ^ cup molasses 2 cups sour milk, or 1^ cups sweet milk or water Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-poimd lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water. 68 BOSTON COOKING-SOHOOL COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

1^ cups stale bread Rye meal ^ 33^ cups cold water Granulated corn meal > /s^^ps ^ cup molasses Graham flour ) ®^° 1% teaspoons salt 3 teaspoons soda Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes twothirds full, cover, and steam two hours,

From The Boston Cooking-School Cook Book, 1896, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

1)^ cups Graham flour 1 teaspoon salt 1 cup Indian meal *^ cup molasses ^ tablespoon soda \% cups milk Mix and steam same as Boston Brown Bread.

From The Boston Cooking-School Cook Book, 1896, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

3 cups Arlington meal 1 teaspoon salt 1 cup flour 1 cup molasses (scant) 3)^ teaspoons soda 2% cups sour milk Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested,

From The Boston Cooking-School Cook Book, 1896, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

2 cups scalded milk 2 teaspoons salt 3 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar ^ cup lukewarm water Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a jase knife in flour, and with it make a crease through the ■rnddk of eacb piece j brusk over one-hiSiJlf of ea«sfe piece with Sweet Frekch Rolls. — Page 60, ' iirii.M.i^rr^iMaa^«iMiiiawLiiliMfcitiijai^^ Parker House Rolls; Salad Rolls; Clover Leaf Biscuit; Sticks. — Page 59. Swedish Tea Ring; Swedish Tea Braid. — Page CorrEE Cakes (Brioche). — Page 62. melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape. Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-pin, roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise, and bake.

From The Boston Cooking-School Cook Book, 1896, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 90 in the book

Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter. Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden -spoon and make a deep crease in middle of each biscuit, take up, and press edges together. Place closely in buttered pan, brushing with butter between biscuits, cover, let rise, and bake twelve to fifteen minutes in hot oven. From this same mixture crescents, braids, twists, bow-knots, clover leaves, and other fancy shapes may be made. 1 cup scalded milk 1 yeast cake dissolved in % cup butter % cup lukewarm water \% tablespoons sugar White 1 egg % teaspoon salt 3^ cups flour Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over^ ends of sticks.

From The Boston Cooking-School Cook Book, 1896, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 93 in the book

Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup of dough. Shape in small sticks, let rise again^ sprinkle with salt, and bake in a slow oven. If preferred glazed, brush over with egg yolk slightly beaten and diluted with one-half tablespoon cold water.

From The Boston Cooking-School Cook Book, 1896, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread with butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, one-third cup stoned raisins finely chopped, and two tablespoons chopped citron; roll up like jelly roll, and cut in three-fourths inch pieces. Place pieces in pan close together, flat side down. Again let rise, and bake in a hot oven. When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with one-half tablespoon water; return to oven to dry egg, and thus glaze top.

From The Boston Cooking-School Cook Book, 1896, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

1 yeast cake dissolved in 1 egg y^ cup lukewarm water Yolk one egg Flour 3^ teaspoon mace y^ cup sugar ^ *cup melted butter Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace.

From The Boston Cooking-School Cook Book, 1896, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 94 in the book

^ cup scalded milk 2 tablespoons melted butter, 2 tablespoons sugar 1 egg % teaspoon salt Few gratings from rind of }^ yeast cake dissolved in lemon 2 tablespoons lukewarm water Flour Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and one-fourth cups flour. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in three hours if one and one-half yeast cakes are used.

From The Boston Cooking-School Cook Book, 1896, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

2 cups scalded milk Flour ^ cup butter 1 egg ^ cup sugar Yolks 2 eggs 1 teajpoon salt Whites 2 eggs 1 yeast cake dissolved in % teaspoon vanilla ^ cu^ lukewarm water Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House EoUs.. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.

From The Boston Cooking-School Cook Book, 1896, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

% cup scalded milk ^ cup sugar % teaspoon salt }i cup melted butter 2 yeast cakes. 3 eggs Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until very light. Add sugar, batter, eggs unbeaten, and flour enough to handle. Shape as finger rolls, and place close together on a battered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. "When cold, cut diagonally in onehalf inch slices, and brown evenly in oven.

From The Boston Cooking-School Cook Book, 1896, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 95 in the book

1 cup scalded milk 1 egg % cup butter, or butter and }^ yeast cake dissolved in lard )^ eup lukewarm milk ^ cup sugar ^ cup raisins stoned and ^ teaspoon salt cut in pieces Add butter, sugar, and salt to milk; when lukewarm, add dissolved j-east cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg^ and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.

From The Boston Cooking-School Cook Book, 1896, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

1 cup scalded milk ^ cup sugar 4 yolks of eggs 2 yeast cakes. 3 eggs ^ teaspoon extract lemon oi ^ cup butter 2 pounded cardamou seeds

From The Boston Cooking-School Cook Book, 1896, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners' sugar, moistened with boiling water to spread, and flavored with vanilla.

From The Boston Cooking-School Cook Book, 1896, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 96 in the book

2 cups milk 1 egg 1^ yeast cakes ^ teaspoon cinnamon Butter y 1 teaspoon salt Lard >• >^ cup each Melted butter Sugar ) Confectioners* sugar

From The Boston Cooking-School Cook Book, 1896, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add. butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece onefourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners* sugar moistened with boiling water and flavored with

From The Boston Cooking-School Cook Book, 1896, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

2J4 cups scalded milk % cup sugar 1 yeast cake 1 egg, well beaten Flour ^ teaspoon salt J^ cup melted butter 1 teaspoon almond extract Add yeast cake to one-half cup miik which has been allowed to cool until lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and four and one-half cups flour. Stir until thoroughly mixed, cover, and again let rise; then add remaining ingredients and one and one-half cups flour. Toss on a floured cloth and knead, using one-half cup flour, cover^ and again let rise. Shape as Swedish Tea Braid or Tea

From The Boston Cooking-School Cook Book, 1896, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Put on a buttered sheet, cover, let rise, brush over with yolk of one egg^ slightly beaten, and diluted with one-half tablespoon cold water, and sprinkle with finely chopped blanched almonds. Bake in a moderate oven. Swedish Tea Ring I. Shape as tea braid, form in shape of ring, and proceed as with tea braid, having almonds blanched and cut in slices crosswise. Swedish Tea Ring II. Take one-third Swedish Bread mixture and shape, using the hands, in a long roll. Put on an unfloured board and roll, using a rolling-pin, as thinly as possible. Mixture will adhere to board but may be easily lifted with a knife. Spread with melted butter, sprinkle with sugar and chopped blanched almonds or cinnamon. Roll like a jelly roll, cut a piece from each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape (see illustration). Let rise, and proceed as with Tea Ring I.

From The Boston Cooking-School Cook Book, 1896, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 97 in the book

1 cup scalded milk 2^ cups flour ^ cup butter Melted butter )^ cup sugar 5 sour apples }^ teaspoon salt )^ cup sugar 1 yeast cake }^ teaspoon cinnamon 2 eggs 2 tablespoons currants Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples. Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flfivored. Swedish Tea Rikq II BEroaE baking. —Pa^« 64, Swedish Tea Ring II. — Pa^e 64. Raised Hominy Muffins. — Page 66. Pop Overs. — Page 76c

From The Boston Cooking-School Cook Book, 1896, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 98 in the book

1 cup scalded milk % teaspoon salt y^ cup butter ^ cup raisins stoned and y^ cup sugar cut in quarters 1 yeast cake dissolved in 1 teaspoon extract lemon ^ cup lukewarm water Flour Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.

From The Boston Cooking-School Cook Book, 1896, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

1 cup scalded milk ^ teaspoon cinnamon 2 tablespoons butter 1 egg % teaspoon salt ^ cup raisins stoned and % yeast cake dissolved in quartered, or ^ cup lukewarm water ^ cup currants Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, flour, cinnamon, and ^gg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frost* ing make a cross on top of each bun.

From The Boston Cooking-School Cook Book, 1896, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

1 cup scalded milk % teaspoon salt 1 cup boiling water ^ yeast cake 2 tablespoons butter 1 %%g Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, ^^^ well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are fuUi and bake thirty minutes in hot oven.

From The Boston Cooking-School Cook Book, 1896, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 101 in the book

1 cup warm cooked hominy 1 teaspoon salt %^ cup butter )^ yeast cake 1 cup scalded milk ^ cup lukewarm water 3 tablespoons sugar 3)^ cups flour Mix first five ingredients: when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill buttered gem pahs two-thirds full, let rise, one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed.

From The Boston Cooking-School Cook Book, 1896, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

Make same as Kais^ed Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff.

From The Boston Cooking-School Cook Book, 1896, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

^ cup scalded milk ^ yeast cake dissolved in ^ cup sugar )^ cup lukewarm milk 1^ teaspoon salt 1 cup cold cooked oatmeal 2K cups flour Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to. first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans twothirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes. BREAD AND BBEAD MAB:ING 67

From The Boston Cooking-School Cook Book, 1896, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 102 in the book

1 cup warm wheat mush 1 tablespoon butter ^ cup brown sugar i^ yeast cake % teaspoon salt ^ cup lukewarm water 2j^ cups flour Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour; then knead. Cover, and let rise over night. In the jnorning cut down, fill buttered gem pans two-thirds full, again let rise and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.

From The Boston Cooking-School Cook Book, 1896, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

^ cup squash (steamed and sifted) )^ yeast cake dissolved in ^ cup sugar )^ cup lukewarm water y^ teaspoon salt ^ cup butter y^ cup scalded milk 2)^ cups flour Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

From The Boston Cooking-School Cook Book, 1896, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

1 cup scalded milk \% cups flour ^ cup sugar 1 cup corn meal % teaspoon salt ^ cup butter y^ yeast cake dissolved in ^ cup lukewarm water Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin lings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

From The Boston Cooking-School Cook Book, 1896, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 103 in the book

Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.

From The Boston Cooking-School Cook Book, 1896, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

1 pint scalded milk % teaspoon salt 2 tablespoons butter 4 tablespoons cold water 2j^ tablespoons bread flour 6 slices dry toast Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over alL

From The Boston Cooking-School Cook Book, 1896, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

1)^ cups stewed and strained tomato 3 tablespoons butter ^ cup scalded cream 3 tablespoons flou.T ^ teaspoon soda % teaspoon salt 6 slices toast Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce. Serve as soon as made.

From The Boston Cooking-School Cook Book, 1896, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 104 in the book

8 eggs 2 tablespoons sugar y^ teaspoon salt 1 cup milk 6 slices stale bread Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert.

From The Boston Cooking-School Cook Book, 1896, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which centres are removed, are fried in deep fat and called croustades; half-inch cubes, browned in butter, or fried in deep fat, are called crofttons.

From The Boston Cooking-School Cook Book, 1896, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 105 in the book

BATTER is a mixture of flour and some liquid (usually combined with other ingredients, as sugar, salt, eggs, etc.), of consistency to pour easily, or to drop from a spoon. Batters are termed thin or thick, according to their consistency. Sponge is a batter to which yeast is added. Dough differs from batter inasmuch as it is stiff enough to be handled.

From The Boston Cooking-School Cook Book, 1896, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

2 cups flour % teaspoon salt 4 teaspoons baking power 4 tablespoons butter 2 teaspoons sugar 2 eggs y^ cup cream Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, (reserving a small amount of unbeaten white) and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven fifteen minutes.

From The Boston Cooking-School Cook Book, 1896, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

2 cups bread flour 1 tablespoon lard 5 teaspoons baking powder 1 cup milk and water 1 teaspoon salt in equal parts ' 1 tablespoon butter Mix dry ingredients, and sift twice. Work ii} butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll liglitly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work.

From The Boston Cooking-School Cook Book, 1896, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 106 in the book

Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over Y(Wi mUk, and bake in hot oven eight minutes.

From The Boston Cooking-School Cook Book, 1896, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

2 cups flour % cup milk 5 teaspoons baking powder ^^ cup stoned raisins }^ teaspoon salt (finely chopped) 2 tablespoons sugar 2 tablespoons citron 2 tablespoons butter (finely chopped) 3^ teaspoon cinnamon Mix as Baking Powder Biscuit II. Roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron.

From The Boston Cooking-School Cook Book, 1896, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

1^ cup butter 1 egg 3^ cup sugar 1 cup milk ^ teaspoon salt 2 cups bread flour Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the first mixture, alternating with milk. Bake in buttered tin gem pans twentyfive minutes.

From The Boston Cooking-School Cook Book, 1896, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 107 in the book

3)^ cups flour 1}{ cups milk 6 teaspoons baking powder 3 tablespoons melted butter 1 teaspoon salt 1 egg 3 tablespoons sugar Mix and sift dry ingredients; add gradually milk, egg well beaten, and melted butter. Bake in buttered gem pans twenty-five minutes. If iron pans are used they must be previously heated. This recipe makes thirty muffins. Use half the proportions given and a small egg, if half the number is required.

From The Boston Cooking-School Cook Book, 1896, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

2 cups flour 2 tablespoons sugar ^ teaspoon salt 2 tablespoons melted butter 1 egg Mix and bake as One Egg Muffin I. Berry Muffins I (without eggs) 2 cups flour 2 tablespoon butter ^ cup sugar 1 cup milk (scant) 4 teaspoons baking powder 1 cup berries Mix and sift dry ingredients; work in butter with tips of fingers; add milk and berries.

From The Boston Cooking-School Cook Book, 1896, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

1 egg 1 cup milk 2^ cups flour " 1 cup berries Cream the butter; add gradually sugar and egg well beaten; mix and sift flour, baking powder, and salt, reserving one-fourth cup flour to be mixed with berries and added last J the remainder alternately with milk.

From The Boston Cooking-School Cook Book, 1896, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 108 in the book

. ^ cup butter % cup milk (scant) y^ cup sugar \% cups flour 1 eigg 2% teaspoons baking powder Mix and bake same as Twin Mountain Muffins.

From The Boston Cooking-School Cook Book, 1896, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

2)^ cups flour 1 cup milk ^ cup hot cooked rice 1 egg 5 teaspoons baking powder 2 tablespoons melted butter 2 tablespoons sugar )^ teaspoon salt Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.

From The Boston Cooking-School Cook Book, 1896, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

1 cup cooked oatmeal }4. teaspoon salt \% cups flour % cup milk 2 tablespoons sugar 1 ^gg 4 teaspoons baking powder 2 tablespoons melted butter Mix and bake as Rice Muffins.

From The Boston Cooking-School Cook Book, 1896, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

1^ cups Graham flour J^ cup molasses 1 cup flour ^ teaspoon soda 1 cup sour milk 1 teaspoon salt 2 tablespoons melted butter Mix and sift dry ingredients; add milk to molasses, and combine mixtures; then add butter.

From The Boston Cooking-School Cook Book, 1896, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

1 cup Graham or entire wheat 1 teaspoon salt flour 1 cup milk ^ cup flour 1 ^gg ^ cup sugar 3 tablespoons melted butter Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes. 74 BOSTON COOKING-SCHOOL COOK BOO» Rye Mti£Qn8 t Hake as Graham Muffins II, substituting rye meal foi Graham flour.

From The Boston Cooking-School Cook Book, 1896, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 109 in the book

ll^ cups rye meal )4' cup molasses l^ cups flour 1^ cups milk 4 teaspoons baking powder 1 egg 1 teaspoon salt 1 tablespoon melted butter Mix and bake as Graham Muffins II, adding molasses with milk.

From The Boston Cooking-School Cook Book, 1896, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

1^ cups rye flour j^ cup molasses 13^ cups flour 1^ cups milk 4 teaspoons baking powder 2 eggs 1 teaspoon salt 3 tablespoons melted butter Mix and sift dry ingredients, add molasses, milk, eggg well beaten, and butter. Bake in hot oven in buttered gem pans twenty-five minutes.

From The Boston Cooking-School Cook Book, 1896, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

)^ cup com meal 1 tablespoon melted buttex 1 cup flour }4 teaspoon salt 1 tablespoon sugar 1 egg Mix and bake as Graham Muffins II.

From The Boston Cooking-School Cook Book, 1896, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

j^ cup hominy 2 cup com meal ^ teaspoon salt 3 tablespoons sugar ^ cup boiling water 3 tablespoons buttei1 cup scalded milk 2 eggs Add hominy mixed with salt to boiling water and let stantS until hominy absorbs water. Add scalded milk to corn me«l, then add sugar and butter. Combine mixtures, cool slig>itly, add yolks of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powderaiid beat thoroughly. Bake in hot buttered gem pans.

From The Boston Cooking-School Cook Book, 1896, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

% cup corn meal % teaspoon salt % cup flour % cup scalded milk (scant) y^ cup cooked rice 1 ^^^ 2 tablespoons sugar 1 tablespoon melted butter Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.

From The Boston Cooking-School Cook Book, 1896, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

1 cup corn meal ^ teaspoon salt 1 cup flour 1 cup milk li cup sugar 1 Q^g 5 teaspoons baking powder 2 tablespoons melted butter Mix and sift dry ingredients; add milk, ^gg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes. Corn Cake (s-weetened -vo^ith Molasses) 1 cup corn meal ^ cup molasses ^ cup flour \ cup milk 33^ teaspoons baking powder 1 ^g^ 1 teaspoon salt 1 tablespoon melted butter Mix and bake as Golden Corn Cake, adding molasses to

From The Boston Cooking-School Cook Book, 1896, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

}>^ cup butter 1)^ cups white corn meal y^ cup sugar 1>^ cups flour lineups milk 4 teaspoons baking powder Whites 3 eggs 1 teaspoon salt Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.

From The Boston Cooking-School Cook Book, 1896, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

1 cup corn meal }4. teaspoon salt 1 cup white flour % cup milk 4 teaspoons baking powder 2 eggs ^ cup sugar i^ cup melted butter Mix and sift dry ingredients. Add milk, gradually, eggs well beaten, and butter. Bake in a buttered, shallow pan, in a hot oven.

From The Boston Cooking-School Cook Book, 1896, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

1^ cups com meal 1 teaspoon salt 2 cups sour milk 2 eggs 1 teaspoon soda 2 tablespoons butter Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying-pan, grease sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven, and cook twenty minutes.

From The Boston Cooking-School Cook Book, 1896, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

1 cup scalded milk % ^'^P white corn meal Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with

From The Boston Cooking-School Cook Book, 1896, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

1 cup flour J^ cup milk ^ teaspoon salt 2 eggs % teaspoon melted butter Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes, — using egg-beater, — turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.

From The Boston Cooking-School Cook Book, 1896, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 112 in the book

^ cup entire wheat flour Jg cup milk }4 cup flour 1 egg 1^ teaspoon salt i^ teaspoon melted butter Prepare and bake as Pop-overs.

From The Boston Cooking-School Cook Book, 1896, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

1 cup flour 1^ cup milk ^ cup water Mix milk and water; add gradually to flour, and beat with egg-beater until very light. Bake same as Pop-overs.

From The Boston Cooking-School Cook Book, 1896, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

^ cup butter 2 cups corn meal ^ cup sugar 1 cup flour 1^ cups milk 5 teaspoons baking powder J^ cup currants Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.

From The Boston Cooking-School Cook Book, 1896, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss on slightly floured board, and beat with rolling-pin thirty minutes, continually folding over the dough. Roll one-third inch in thickness, shape with round cutter two inches in diameter, prick with fork, and place on a buttered tin. Bake twenty minuteg io hot oven.

From The Boston Cooking-School Cook Book, 1896, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

2^ cups flour 2 cups sour milk % teaspoon salt 1^ teaspoons soda legg' Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup.

From The Boston Cooking-School Cook Book, 1896, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

3 cups flour >^ cup sugar \% tablespoons baking powder 2 cups milk 1 teaspoon salt 1 ^g% 2 tablespoons melted butter Mix and sift dry ingredients; beat ^%^^ add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook same as Sour Milk Griddle-cakes. Begin cooking cakes at once or more baking powder will be required.

From The Boston Cooking-School Cook Book, 1896, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

)^ cup entire wheat flour 3 tablespoons sugar 1 cup flour 1 Qgg 3 teaspoons baking powder 1^ cups milk y^ teaspoon salt 1 tablespoon melted butter Prepare and cook same as Sweet Milk Griddle-cakes.

From The Boston Cooking-School Cook Book, 1896, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

2 cups flour K cup sugar % cup corn meal 1%, cups boiling water \% tablespoons baking powder 1)^ cups milk \% teaspoons salt 1 ^gz 2 tablespoons melted butter Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the ^g^ well beaten, and butter. Cook same as other griddle-cakes.

From The Boston Cooking-School Cook Book, 1896, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

2}4 cups flour 1^ cup sugar j^ cup cold cooked rice 1)^ cups milk 1 tablespoon baking powder 1 egg % teaspoon salt 2 tablespoons melted butter Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle-cakes.

From The Boston Cooking-School Cook Book, 1896, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

1 cup milk Yolks 2 eggs 1 cup warm boiled rice Whites 2 eggs y^ teaspoon salt 1 tablespoon melted butter J^ cup flour Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.

From The Boston Cooking-School Cook Book, 1896, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

\% cups fine stale bread crumbs 2 eggs \% cups scalded milk ^ cup flour Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder mixed and sifted. Cook same as other griddle-cakes.

From The Boston Cooking-School Cook Book, 1896, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

^ cup fine bread crumbs }/i yeast cake 2 cups scalded milk % cup lukewarm water % teaspoon salt \% cups buckwheat flour 1 tablespoon molasses Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm w^ater, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, onefourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast c&ks; It will require one-half cup.

From The Boston Cooking-School Cook Book, 1896, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

Follow directions for making Waffles. Serve with Boiled Cidejr. Allow twice as much cider as sugar, and let boil until of a syrup consistency.

From The Boston Cooking-School Cook Book, 1896, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

1^ cups flour 4 teaspoons baking powder % cup cold cooked rice )^ teaspoon salt \y^ cups milk 1 tablespoon melted butter 2 tablespoons sugar 1 egg Mix and sift dry ingredients; work in rice with tips of fingers; add milk, yolk of egg well beaten, butter, and white of egg beaten stiff. Cook same as Waffles.

From The Boston Cooking-School Cook Book, 1896, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

\}^ cups boiling water 1^ tablespoons baking powder y^ cup white corn meal \% teaspoons salt 13^ cups milk Yolks 2 eggs 3 cups flour ■ Whites 2 eggs 3 tablespoons sugar 2 tablespoons melted butter Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as Waffles. Waffles. — Page 80. STRAWBEaRT Shortcake. — Page 84. Shirred Egg. — Page 97. um "!■ -' '' v!Wf^~<!m)m Kggs a la Commodore. — Page 97,

From The Boston Cooking-School Cook Book, 1896, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

1% cups milk ^ cup lukewarm water 1 teaspoon salt 2 cups flour 1 tablespoon butter Yolks 2 eggs 1^ yeast cake Whites 2 eggs Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one-half hours.

From The Boston Cooking-School Cook Book, 1896, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

11^ cups flour }4 cup sugar 2}^ teaspoons baking powder j^ cup milk }£ teaspoon salt 1 egg 1 teaspoon melted butter Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper.

From The Boston Cooking-School Cook Book, 1896, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

^ cup rye meal K teaspoon salt ^ cup flour 2 tablespoons molasses legg Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.

From The Boston Cooking-School Cook Book, 1896, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

1 cup milk K cup butter and lard mixed 1^ yeast cake 1 cup light brown sugar }^ cup lukewarm water 2 eggs 1 teaspoon salt }4 grated nutmeg Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to threefourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.

From The Boston Cooking-School Cook Book, 1896, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

2% tablespoons butter 34 teaspoon cinnamon 3 eggs 3^ teaspoon grated nutmeg 1 cup milk 1}4, teaspoons salt Flour to roll Cream the butter, and add one-half sugar. Beat Qgg until light, add remaining sugar, and combine mixtures. Add three and one-haif cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, than be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.

From The Boston Cooking-School Cook Book, 1896, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

4 cups flour }^ teaspoon cinnamon \}4. teaspoons salt % tablespoon butter 1% teaspoons soda 1 cup sugar 1% teaspoons cream of tartar 1 cup sour milk "^ teaspoon grated nutmeg 1 egg Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and soiur milk. Stir thoroughly, and toss BISCUITS, BREAKFAST CAKES, BTOc 83 on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour-milk doughnuts may be turner? as soon as they come to top of fat, and frequently afterwards.

From The Boston Cooking-School Cook Book, 1896, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

2 cups sugar 2 teaspoons soda 4 eggs 2 teaspoons salt 1}4 cups sour milk 2 teaspoons baking powder 4 tablespoons melted butter 1 teaspoon grated nutmeg Mix ingredients in order given; shape, fry, and drain.

From The Boston Cooking-School Cook Book, 1896, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

J^ cup butter 4 cups flour 1 cup sugar ^ teaspoon grated nutmeg Yolks 2 eggs 3}^ teaspoons baking powder Whites 2 eggs 1 cup milk Powdered sugar and cinnamon Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lowei into deep fat. Fry same as Doughnuts I.

From The Boston Cooking-School Cook Book, 1896, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

2 cups flour 2 teaspoons sugar }£ teaspoon salt }^ cup butter Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on*back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with

From The Boston Cooking-School Cook Book, 1896, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

2 cups ffour 1 tablespoon sugar 4 teaspoons baking powder }^ cup butter % teaspoon salt ^ cup milk Mix same as Strawberry Short Cake I. Toss and roll on floured board. Put in round buttered tin, and shape with back of hand to fit pan.

From The Boston Cooking-School Cook Book, 1896, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

2 cups flour Few grains nutmeg >^ cup sugar 1 egg 4 teaspoons baking powder % cup butter }^ teaspoon salt 3^ cup milk Mix dry ingredients and sift twice, work in shortening with tips of fing-ers, add Qgg well beaten, and milk. Bake same as Strawberry Short Cake II. Split cake and spread under layer with Cream Sauce II. Cover with strawberries which have been sprinkled with powdered sugar; again spread with sauce, and cover with upper layer.

From The Boston Cooking-School Cook Book, 1896, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

% cup sugar 1 cup flour 1 Qgg 2 teaspoons baking powder Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking powder, and salt, adding alternately with milk to first mixture. Beat thoroughly, and bake in a buttered round tin. Cool, spread thickly with sweetened fruit, and cover with Cream Sauce I or II. Fresh strawberries, peaches, apricots, raspberries, or canned quince or pineapple may be used. When canned goods are used, drain fruit from syrup and cut in pieces. Dilute cream for Cream Sauce with fruit syrup in place of milk. Any shortcake mixture may be made for individual service by shaping with a large biscuit cutter; or mixture may be baked in a shallow cake pan, centre removed and filled with fruit, and pieces baked separately to introduce to represent bandies*

From The Boston Cooking-School Cook Book, 1896, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

rolled rye and C 1 cup wheats ) Rice (steamed).. 1 cup Indian meal.. 1 cup Fine wheat break- >. fast foods l^^^'P 20 minutes (according to age of rice) 45-60 minutes 3 hours 30 minutes Oatmeal (coarse). 1 cup Hominy (fine). 1 cup 3 hours 1 hour

From The Boston Cooking-School Cook Book, 1896, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal.

From The Boston Cooking-School Cook Book, 1896, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

^ cup fine wheat breakfast food ^ cup cold water 2 cups boiling water 1^ lb. dates, stoned, and cut in pieces Mix cereal, salt, and cold water; add boiling water to cereal placed on front of range. Boil five minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve for breakfast, or as a simple dessert.

From The Boston Cooking-School Cook Book, 1896, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The next morning remove from box, slice thinly, dip in flour, and saute. Serve with maple syrup. 88 BOSTON COOKIKG-SCHOOL COOK BOOK Fried Corn Meal Mush, or Fried Hominy Pack corn meal or hominy mush in greased, one pound baking-powder boxes, or small bread pan, cool, and cover. Cut in thin slices, and saute; cook slowly, if preferred crisp and dry. Where mushes are cooked to fry, use less water in steaming.

From The Boston Cooking-School Cook Book, 1896, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 125 in the book

Pick ovjer rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much more water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one quart hot water; return to kettle in which it was cooked; cover, place on back of range, and let stand to dry off, when kernels are distinct. When stirring rice, always use a fork to avoid breaking kernels. Rice is more satisfactory when soaked over night in cold water to cover.

From The Boston Cooking-School Cook Book, 1896, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

1 cup rice 2% to 3)^ cups boiling water 1 teaspoon salt (according to age of rice) Put salt and water in top of double boiler, place on range, and add gradually well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under part double boiler, and steam fortyfive minutes, or until kernels are soft; uncover, that steam may escape. When rice is steamed for a simple dessert, use one-half quantity of water given in recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid. To wash rice. Put rice >n strainer, place strainer over bowl nearly full of cold water; rub rice between hands, lift strainer from bowl, and change water. Repeat process three or four times, until water is quite clear.

From The Boston Cooking-School Cook Book, 1896, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 126 in the book

Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoon butter, sprinkle with thin shavings mild cheese and a few grains cayenne; repeat until rice and one-fourth pound cheese are used. Add milk to half the depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts.

From The Boston Cooking-School Cook Book, 1896, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

Finely chop two thin slices bacon, add to one-half raw medium-sized cabbage, finely chopped; cover, and cook slowly thirty minutes. Add one-fourth cup rice, boiled, one-half teaspoon chopped parsley, and salt and pepper to taste. Moisten with one-half cup White Stock, and cook fifteen minutes.

From The Boston Cooking-School Cook Book, 1896, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

Wash and drain one-half cup rice, cook in one tablespoon butter until brown, add one cup boiling water, and steam until water is absorbed. Add one and three-fourths cups hot stewed tomatoes, cook until rice is soft, and season with

From The Boston Cooking-School Cook Book, 1896, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

^ cup washed rice 1 cup Brown Stock, highly % cup tomatoes, stewed and seasoned strained 3 tablespoons butter Add tomato to stock, and heat tX) boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.

From The Boston Cooking-School Cook Book, 1896, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

% cup rice % cup cold cooked chicken cut 3 tablespoons butter in dice ^ cup canned tomatoes White Stock highly seasoned Salt and cayenne Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter. and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.

From The Boston Cooking-School Cook Book, 1896, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

8 tablespoons butter 2^ cups highly seasoned 1 cup rice Brown Stock Canned pimentoes Melt butter in hot frying-pan, add rice, and stir constantly until rice is well browned. Add stock heated to boiling-pointy and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy shapes, and cover with Creole Sauce. Cook two tablespoons chopped onion, two tablespoons chopped green pepper, one tablespoon chopped red pepper, or canned pimentoes, and four tablespoons chopped fresh mushrooms, with three tablespoons butter, five minutes. Add two tablespoons flour, one cup tomatoes, one truffie thinly sliced, one-fourth cup sherry wine, and salt to taste.

From The Boston Cooking-School Cook Book, 1896, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

% cup macaroni broken in 2 quarts boiling water inch pieces 1 tablespoon salt }/^ cup cream Cook macaroni in boiling salted water twenty minutes ox until soft, drain in strainer, pour over it cold water to prevent pieces from adhering; add cream, reheat, and season with salt. Macaroni vrith "White Sauce yi cup macaroni broken in 2 quarts boiling water inch pieces 1 tablespoon salt \}^ cups White Sauce

From The Boston Cooking-School Cook Book, 1896, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

"Wkite Sauce. Melt two tmlilespoona butter, add two tableOEBEALS 91 spoons flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk.

From The Boston Cooking-School Cook Book, 1896, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 128 in the book

Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pom* over White Sauce, cover with buttered crumbs, and bake until crumbs are Macaroni -w^ith Tomato Sauce Reheat Boiled Macaroni in one and one-half cups of Tomato Sauce I, sprinkle with grated cheese, and serve; or prepare as Baked Macaroni, using Tomato in place of White Macaroni d I'ltalienue % cup macaroni 1)^ cups Tomato Sauce II 2 quarts boiling salted water i^ cup gi-ated cheese % onion 2 tablespoons wine 2 cloves }^ tablespoon butter Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine.

From The Boston Cooking-School Cook Book, 1896, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

1 cup macaroni 1)4 cups scalded milk 2 tablespoons butter % cup grated cheese 2 tablespoons flour Salt and paprika 1^ cup finely chopped cold boiled ham Break macaroni in one-inch pieces and cook in boiling salted water, drain, and reheat in sauce made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season with salt and paprika, and turn on to a serving dish. Sprinkle with bam, and gamiflh with parsley. Macaroni k la Milanaise Cook macaroni as for Macaroni k I'ltalienne, reheat in Tomato Sauce II, add six sliced mushrooms, two slices cooked smoked beef tongue cut in strips, and one-half cup grated cheese.

From The Boston Cooking-School Cook Book, 1896, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

y^ cup butter Few grains pepper 1 onion, finely chopped 1 small can condensed tomato ^ teaspoon salt % lb. lean beef Cook first four ingredients eight minutes. Add tomato, 1 pint of water, and beef cut in small pieces, and cook one and one-half hours. Remove meat before serving. Ravioli is a national Italian dish, and the cheese and condensed tomato may be best bought of an Italian grocer.

From The Boston Cooking-School Cook Book, 1896, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired, covering them with water. Remove saucepan to back of range, where water will not boil. Cook from six to eight minutes if liked "soft-boiled," forty to forty-five if liked "hardboiled." Eggs may be cooked by placing in cold water and allowing water to heat gradually until the boiling-point is reached, when they will be "soft boiled." In using hardboiled eggs for making other dishes, when taken from the hot water they should be plunged into cold water to prevent, if possible, discoloration of yolks. Eggs perfectly cooked should be placed and kept in water at a uniform temperature of 175° F.

From The Boston Cooking-School Cook Book, 1896, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Have ready a frying-pan two-thirds full of boiling salted water, allowing one-half tablespoon salt to one quart of water. Put two or three buttered muffin rings in the water. Break each egg separately into a saucer, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper. If cooked for an invalid, garnish with four toast-points and a bit of parsley. An egg-poacher may be used instead of muffin rings. Eggs k la Finnoise

From The Boston Cooking-School Cook Book, 1896, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 133 in the book

Cover circular pieces of toasted bread with sliced fresh mushrooms sauted in butter and moistened with cream. Poach eggs and arrange on mushrooms. Pour over all white sauce to which grated Parmesan cheese has been added. Sprinkle with grated cheese and put in oven to brown. Garnish with canned pimentoes cut in fancy shapes. Eggs k la Suisse 4 eggs Salt 1^ cup cream Pepper 1 tablespoon butter Cayenne 2 tablespoons grated cheese Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve on buttered toast. Strain cream over the toast.

From The Boston Cooking-School Cook Book, 1896, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To three cups mashed potato add six tablespoons finely chopped ham, two tablespoons finely chopped parsley, whites of two eggs well beaten, three tablespoons butter, four tablespoons cream, and salt and pepper. Line potato shells with mixture, place in each cavity a poached egg, cover with potato mixture, and bake until browned. Care must be taken to have eggs delicately parched. jfiGes 97

From The Boston Cooking-School Cook Book, 1896, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

Butter an egg-shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup, and carefully slip into stirrer. Cover with seasoned buttered crumbs, and bake in moderate oven until white is firm and crumbs brown. The shirrers should be placed on a tin plate, that they may be easily removed from the oven. Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake. Eggs k la Tripe Serve dropped eggs on Lobster Croquettes (see p. 558) shaped in flat round cakes one-half inch thick. Garnish with lobster claws and parsley.

From The Boston Cooking-School Cook Book, 1896, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Split and toast English muffins. Saute circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around HoUandaise Sauce II (see p. 274), diluted with cream to make of such consistency to pour easily.

From The Boston Cooking-School Cook Book, 1896, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around Mushroom Pur6e. Clean one-fourth pound mushrooms, break caps in pieces, and saute five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with Eggs k la Commodore Cut slices of bread in circular pieces and saute in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity thus made with pate de foie gras puree, place a poached egg in each and pour over a rich brown or Bechamel sauce to which is added a few drops vinegar. Garnish with chopped truffles.

From The Boston Cooking-School Cook Book, 1896, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley. Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, threefourths tablespoon tarragon vinegar, onefourth teaspoon salt, and a few grains cayenne. Cook over boiling water until mixture thickens. Color one-half the sauce with Tomato Puree (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp).

From The Boston Cooking-School Cook Book, 1896, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

J4 cup milk ^ teaspoon pepper Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.

From The Boston Cooking-School Cook Book, 1896, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

6 eggs 4 tablespoons butter IX cups tomatoes 1 slice onion 2 teaspoons sugar i^ teaspoon sali Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread

From The Boston Cooking-School Cook Book, 1896, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

Spread thin slices of buttered toast with anchovy paste. Arrange on platter, andfCover with scrambled eggs. Eggs d la Buckingham Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the eggs slightly underdone. Pour eggs over toast, sprinkle with four tablespoons grated mild cheese. Put in oven to melt cheese, and finish cooking eggs. Eggs k la Turk Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon Tomato Puree (see p. 98) on each piece, and in the centre of pur^e one-half tablespoon chickens' livers sauted in bacon fat. Eggs k la Livingstone 4 eggs )^ teaspoon paprika )^ cup stewed and 2 tablespoons butter strained tomatoes Pat^ de foie gras 1^ teaspoon salt Finely chopped truffles Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pate de foie gras. Pour over the eggs, a^id sprinkle with truflfles.

From The Boston Cooking-School Cook Book, 1896, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

Heat omelet pan, put in two tablespoons butter, and when melted turn in four unbeaten eggs. Cook until white is partially set, then stir until cooking is completed, when whites will be thoroughly set. Season with salt and

From The Boston Cooking-School Cook Book, 1896, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the white is firm. Turn it over once while cooking. Add more butter as needed, using just enough to keep egg from sticking. 100 BOSTOK COOKING-SCHOOL COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 137 in the book

Cut tomatoes in one-third inch slices. Sprinkle with salt and pepper, dredge with flour, and saute in butter. Serve a buttered egg on each slice of tomato.

From The Boston Cooking-School Cook Book, 1896, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Finely chop cold cooked corned beef or corned tongue; there should be two-thirds cup. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper. Spread mixture on plank, and make nests and border of duchess potatoes, using rose tube. Put a buttered or poached egg in each nest and put in oven to brown potato. Garnish with tomatoes cut in halves and broiled, and parsley. Eggs may be sprinkled with buttered cracker crumbs, just before sending to oven, if preferred.

From The Boston Cooking-School Cook Book, 1896, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Fried eggs are cooked as Buttered Eggs, without being turned. In this case the fat is taken by spoonfuls aud poured over the eggs. Lard, crisco, pork, ham, or bacon fat are usuaJly employed, — a considerable amount being used. Eggs k la Goldenrod 3 " hard-boiled " eggs ^ teaspoon salt 1 tablespoon butter i^ teaspoon pepper 1 tablespoon flour 5 slices toast 1 cup milk Parsley Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

From The Boston Cooking-School Cook Book, 1896, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

1 egg 2 tablespoons fine stale 1 1^ tablespoons thick cream bread crumbs Mix cream, bread crumbs, and salt. Put one-half tablespoon of mixture in egg-shirrcr. Slip in egg, and cover with remaining mixture. Bake six minutes in moderate

From The Boston Cooking-School Cook Book, 1896, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

3 " hard-boiled *' eggs ^ teaspoon salt 2 tablespoons butter M teaspoon curry powder 2 tablespoons flour i^ teaspoon pepper 1 cup hot milk Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in

From The Boston Cooking-School Cook Book, 1896, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

4 " hard-boiled " eggs 1 teaspoon curry powder 1^ tablespoon finely chopped onion 3^ teaspoon paprika 2 tablespoons flour 1}^ cups scalded milk }^ cup cooked rice Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boilingpoint, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.

From The Boston Cooking-School Cook Book, 1896, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

3 " hard-boiled " eggs ^ cup chopped cold meat 1 pint White Sauce I ^ cup buttered cracker crumbs Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dishQUcken^ veal, or fish may be used.

From The Boston Cooking-School Cook Book, 1896, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

Cut four " hard-boiled " eggs in halves crosswise; remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of the right consistency to shape. Make in balls size of original yolks, and refill., whites. Arrange on a serving dish, pour around one cup White Sauce, cover, and reheat.

From The Boston Cooking-School Cook Book, 1896, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

Cut *' hard-boiled" eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over one cup White Sauce I. Sprinkle with buttered crumbs, and bake until crumbs are brown. Eggs k la SidneyArrange " hard-boiled " eggs, cut in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce.

From The Boston Cooking-School Cook Book, 1896, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

4 " hard-boiled " eggs }{ cup milk 1 tablespoon butter }£ teaspoon salt 1}£ tablespoons flour Few grains cayenne }4 cup white stock Grated cheese ^ cup buttered cracker crumbs Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in a moderate oven until crumbs are brown.

From The Boston Cooking-School Cook Book, 1896, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

Cut * * hard-boiled " eggs in halves, crosswise. Remove yolks, and put whites aside in pairs. Mash yolks, and add equal amount of cold cooked chicken or veal, finely chopped. Moisten with melted batter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and cayenne. Shape and refill whites.

From The Boston Cooking-School Cook Book, 1896, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 140 in the book

Clean and chop two chickens' livers, sprinkle with onion juice, and saute in butter. Add the yolks of four ''hardboiled " eggs rubbed through a sieve, one teaspoon chopped parsley, and salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Pufee (see p. 98). Lucaui^iu Eggs 5 "hard-boiled" eggs 1^ cups White Sauce I 1 cup cooked macaroni Salt and paprika 1^ cup grated cheese Onion juice Essence Anchovy % cup buttered crumbs Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake until crumbs are

From The Boston Cooking-School Cook Book, 1896, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

2 tablespoons butter 1 cup cream 2 tablespoons flour 4 eggs Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Egg Souflle may be served with White Sauce I, highly seasoned with celery salt, paprika, and onion juice104 BOSTON COOKIKG-SCHOOL COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 141 in the book

1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon flour y^ teaspoon salt ^ cup milk 1^ teaspoon pepper 3 eggs Few grains celery salt Make a sauce of the butter, flour, and milk; add yolks beaten until thick and lemon-colored, then add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture. Turn into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with Tomato Cream Sauce (see page 271).

From The Boston Cooking-School Cook Book, 1896, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

6 eggs Salt 2 tablespoons butter Pepper 1 slice onion Yolks 3 eggs y^ cup flour Stale bread crumbs 1 cup white stock Grated cheese Poach eggs and dry on a towel. Cook butter with onion three minutes. Add flour and, gradually, stock. Season with salt and pepper; then add yolks of eggs slightly beaten. Cook one minute, and cool. Cover, eggs with mixture, roll in bread crumbs and cheese, using equal parts, dip in o^g'g^ again roll in crumbs, fry in deep fat, and drain on brown paper. These may be served with a thin sauce, using equal parts of white stock and cream, and seasoning with grated cheese, salt, and paprika.

From The Boston Cooking-School Cook Book, 1896, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

Decorate egg-shaped individual moulds with truflfles, and cold boiled tongue cut in fancy shapes, and pistachio nuts blanched and split. Line mould with aspic jelly, drop in a poached egg yolk, cover with aspic jelly, let stand until firm, and turn on a thin oval slice of cold boiled tongue. Eggs k la Parisienne Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets. Break eggs, and slip Pi^KKED Eggs. — Page 100. Plain Omelet. — Page 105. o 2 n EGOS 105 one into each mould, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around Tomato Sauce II (see p. 270).

From The Boston Cooking-School Cook Book, 1896, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 142 in the book

Break egg and slip into buttered egg-shirrers, allowing one or two eggs to each shirrer, according to size. Cover with White Sauce II (see p. 266), seasoned with one-third cup grated cheese, paprika, and yolks two eggs; cover with grated cheese and bake until firm.

From The Boston Cooking-School Cook Book, 1896, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

4 eggs 4 tablespoons hot water }4 teaspoon salt 1 tablespoon butter Few grains pepper 1)4 cups Thin White Sauce Separate yolks from whites. To yolks add salt, pepper, and hot water and beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well ^'puffed" and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, and turn on hot platter, and pour around one and one-half cups Thin White Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet

From The Boston Cooking-School Cook Book, 1896, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 145 in the book

3 eggs 1 teaspoon lemon juice 2 tablespoons powdered sugar 2 oranges Few grains salt }£ tablespoon butter 2^ tablespoons orange juice Follow directions for Plain Omelet. Remove skin from oranges and cut in slices, lengthwise. Fold in one-third of the slices of orange, well sprinkled with powdered sugar; put remaining slices around omelet, and sprinkle with sugar.

From The Boston Cooking-School Cook Book, 1896, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

Mix and cook Plain Omelet, omitting pepper and one-half the salt, and adding one tablespoon sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with sugar.

From The Boston Cooking-School Cook Book, 1896, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

1^ cup milk }4 teaspoon pepper 1^ cup stale bread crumbs 1 tablespoon butter Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites. Cook and serve as

From The Boston Cooking-School Cook Book, 1896, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 146 in the book

4 tablespoons milk ^ teaspoon pepper Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter. Omelet vrith Croiltoiis 1 cup bread cut in % inch cubes 4 tablespoons cream Butter % teaspoon salt 6 eggs y^ teaspoon pepper Fry cubes of bread in butter until well browned and crisp. Beat eggs slightly, add cream, salt, pepper, and croutons. Put two tablespoons butter in hot omelet pan, and as soon as melted and slightly browned turn in mixture and cook same as French Omelet.

From The Boston Cooking-School Cook Book, 1896, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Cover the centre of a platter with finely chopped and seasoned cooked spinach. Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces. Heat omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with

From The Boston Cooking-School Cook Book, 1896, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet. Tomato Sauce. Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add one and three-fourths cups tomatoes, and cook until moisture has nearly evaporated. Add one tablespoon sliced mushrooms, cne tablespoon capers, one-fourth teaspoon salt, and a few grains cayenne. This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion.

From The Boston Cooking-School Cook Book, 1896, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 147 in the book

Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of the butter; when butter is melted, pour in mixture. As it cooks, lift with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.

From The Boston Cooking-School Cook Book, 1896, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

3 eggs 1 tablespoon powdered sugar 3 tablespoons hot water % teaspoon salt Beat eggs slightly, and add remaining ingredients. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker.

From The Boston Cooking-School Cook Book, 1896, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

3 eggs Few grains salt 3 tablespoons caramel sauce % teaspoon vanilla Beat yolks of eggs until thick and lemon-colored, add caramel, salt, and vanilla, and cut and fold in whites of eggs beaten until stiff and dry. Put three-fourths tablespoon butter in a hot omelet pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as Plain Omelet. Pour around Caramel Sauce. Pour one cup sugar in omelet pan, and stir constantly, over hot part of range, until melted to a light brown syrup. Add three-fourths cup hot water, and let simmer ten minutes.

From The Boston Cooking-School Cook Book, 1896, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 148 in the book

IT cannot be denied that the French excel all nations in the excellence of their cuisine, and to their soups and sauces belong the greatest praise. It would be well to follow their example, and it is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup ? The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares the way for the meal which is to follow. The cream soups and purees are so nutritious that, with bread and butter, they furnish a satisfactory meal. Soups > are divided into two great classes: soups with stock; soups without stock. Soups with stock have, for their basis, beef, veal, mutton, fish, poultry, or game, separately or in combination. They are classified as: — Bouillon, made from lean beef, delicately seasoned, and usually cleared. Exception, — clam bouillon. Brown Soup Stock, made from beef (two-thirds lean meat, and remainder bone and fat), highly seasoned with vegetables, spices, and sweet herbs. White Soup Stock, made from chicken or veal, with delicate seasonings. Consomm6, usually made from two or three kinds of meat (beef, veal, and fowl being employed), highly seasoned with vegetables, spices, and sweet herbs. Always served clear. Lamb Stock, delicately seasoned, is served as mutton broth. Soups without stock are classified as: — Cream Soups, made of vegetables or fish, with milk, and a small amount of cream and seasonings. Alwaj^s thickened. Purees, Giade from vegetables or fish, forced through a strainer, and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added. Bisques, generally made from shell-fish, milk, and seasonings, and served with fish dice; made similarly to purees. They may be made of meat, game, or vegetables, with small dice of the same. Various names have been given to soups, according to their flavorings, chief ingredients, the people who use them, etc. To the Scotch belongs Scotch Broth; to the French, Pot-au-feu; to the Indo, Mulligatawny; and to the Spanish, 011a Podrida.

From The Boston Cooking-School Cook Book, 1896, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 149 in the book

Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing soup stock. The albumen found in each effects the clearing by drawing to itself some of the juices which have been extracted from the meat, and by action of heat have been coagulated. Some rise to the top and form a scum, others are precipitated. Remove fat from stock, and put quantity to be cleared in stew-pan, allowing white and shell of one egg to each quart of stock. Beat egg slightly, break shell in small pieces and add to stodk. Place on front of range, and stir constantly until boiling-point is reached; boil two minutes. Set back where it may simmer twenty minutes; remove scum, and strain through double thickness of cheesecloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned, additional seasoning must be added as soon as stock has lost its jelly-like consistency; not after clearing is effected. Many think the flavor obtained from a few shavings of lemon rind an agreeable addition.

From The Boston Cooking-School Cook Book, 1896, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 152 in the book

Cream soups and purees, if allowed to stand, separate, unless bound together. To bind a soup, melt butter, and when bubbling add an equal quantity of flour; when well mixed add to soup, stirring constantly until boiling-point is reached. If recipe calls for more flour than butter, or soup is one that should be made in double boiler, add gradually a portion of hot mixture to butter and flour until of such consistency that it may be poured into the mixture remaining in double boiler.

From The Boston Cooking-School Cook Book, 1896, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

6 lbs. shin of beef 1 sprig marjoram 3 quarts cold water 2 sprigs parsley % teaspoon peppercorns Carrot ' 6 cloves Turnip )4. cup each, % bay leaf Onion " cut in dice 3 sprigs thyme Celery ^ 1 tablespoon salt Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in a soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

From The Boston Cooking-School Cook Book, 1896, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 153 in the book

cut in dice 1 teaspoon peppercorns Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boilingpoint; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Eemove fat, and clear. Serve in bouillon cups.

From The Boston Cooking-School Cook Book, 1896, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

1 can tomatoes 6 cloves 1/^ quarts bouillon y^ teaspoon celery seed 1 tablespoon chopped onion y^ teaspoon peppercorns ^ bay leaf 1 pint oysters Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croutons.

From The Boston Cooking-School Cook Book, 1896, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

1 quart Brown Soup Stock Salt ^ cup macaroni, broken in Pepper half-inch pieces. Cook macaroni in boiling salted water until soft. Drain, %nd add to stock heated to boiling-point Season with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.

From The Boston Cooking-School Cook Book, 1896, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 154 in the book

1 quart Brown Soup Stock 1 can tomatoes yi cup flour Onion ' y^ teaspoon peppercorns 1 small bay leaf 3 cloves

From The Boston Cooking-School Cook Book, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

Raw ham % cup each cut in dice 3 sprigs thyme Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

5 cups Brown Soup Stock 2 slices onion ^ cup rice 10 peppercorns \y^ cups stewed and strained ^ teaspoon celery salt tomatoes 2 tablespoons butter Bit of bay leaf 1)^ tablespoons flour Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.

From The Boston Cooking-School Cook Book, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

1 quart Brown Soup Stock Salt * 1 pint tomatoes Pepper 3 tablespoons chopped green Cayenne peppers 2 tablespoons grated 2 tablespoons chopped onion horseradish 1^ cup butter 1 teaspoon vinegar y^ cup flour ' y^ cup macaroni rings Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain, rub through sieve, and season highly with salt, pepper, and cayenne. Just before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings.

From The Boston Cooking-School Cook Book, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 155 in the book

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling-point.

From The Boston Cooking-School Cook Book, 1896, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

S}4 lbs. lean beef from round 2 tablespoons butter 2 lbs. marrow-bone Carrot ? ^. ^„^ ^„,,,. m. )* K cup, eacn 2 qts. cold water Turnip S 1 can tomatoes Onion ). • n •:^ _,, ^ cut m small pieces ^ 1 teaspoon peppercorns Celery > 1 tablespoon salt 1 sprig parsley 1 tablespoon lean raw ham, ^ bay leaf finely chopped Wipe meat and cut in inch cubes. Put one-half in kettle with marrowbone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.

From The Boston Cooking-School Cook Book, 1896, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

6 lbs. shin of beef 2 sprigs parsley 3 qts. cold water 2 stalks celery 1 cup carrot cubes 1 beet finely cut ^ cup sliced onion 1 tablespoon salt 6 cloves 1 teaspoon peppercorns 1 allspice beriy 2 tablespoons butter Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat. and clear. When read^ to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.

From The Boston Cooking-School Cook Book, 1896, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 156 in the book

1 small ox-tail y^ teaspoon salt 6 cups Brown Stock Few grains cayenne Carrot ) % cup each, cut in 3^ cup Madeira wine Turnip S fancy shapes 1 teaspoon Worcestershire Onion > ^ cup each, cut in Sauce Celery \ small pieces 1 teaspoon lemon juice Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.

From The Boston Cooking-School Cook Book, 1896, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

3 lbs. mutton from fore-quarter % onion • 2 qts. cold water ^ cup flour 1^ tablespoon salt f 1 ^ ®^P' ®^®^» ^ teaspoon pepper q,^^^^. jcut in small 2 slices turnip urnipj ^^^^ 2 tablespoons pearl barley Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croiitons.

From The Boston Cooking-School Cook Book, 1896, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 157 in the book

3 lbs. knuckle of veal 1 large stalk celery 1 lb. lean beef % teaspoon peppercorns 3 quarts boiling water >^ bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling \7ater. Boil three or four hours; the stock should be reduced one half.

From The Boston Cooking-School Cook Book, 1896, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

4 lbs. knuckle of veal % teaspoon peppercorns 2 quarts cold water 1 onion 1 tablespoon salt 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat^ gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear.

From The Boston Cooking-School Cook Book, 1896, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

3 lb. fowl 1 onion, sliced 2 quarts cold water 2 stalks celery 2 slices carrot Bit of bay leaf 1 tablespoon salt 2 tablespoons Sauterne wine % teaspoon peppercorns 1 teaspoon beef extract 1 cup cream Salt Pepper Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring SOUPS lid quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 158 in the book

4 lb. fowl % teaspoon peppercorns Knuckle of veal )^ tablespoon salt 3 qts. cold water 1 tablespoon lean raw ham, 1 onion, sliced finely chopped 6 slices carrot 4 tablespoons butter y^ bay leaf 3 tablespoons flour 1 sprig parsley 1 cup cream % teaspoon thyme Yolks 2 eggs Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice. *

From The Boston Cooking-School Cook Book, 1896, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

5 cups White Stock III 2 cups scalded milk y^ tablespoon salt 3 tablespoons butter )^ teaspoon peppercorns 4 tablespoons flour 1 slice onion Yolks 2 eggs 1 stalk celery Salt and pepper Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance.

From The Boston Cooking-School Cook Book, 1896, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book

6 cups White Stock III 2 stalks celery 1 tablespoon lean raw ham, % bay leaf finely chopped ^ teaspoon peppercorns 6 slices carrot, cut in cubes 1 sliced onion Y^ cup hot boiled rice Add seasonings to stock, heat gradually to boiling-point, and boil thirty minutes; strain, and add rice.

From The Boston Cooking-School Cook Book, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor.

From The Boston Cooking-School Cook Book, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

6 cups White Stock III 2 tablespoons butter ^ cup oatmeal 2 tablespoons flour 2 cups scalded milk Salt and pepper Heat stock to boiling-point, add oatmeal, and boil one hour; rub through sieve, add milk, and thicken with butter and flour cooked together. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

4 cups White Stock III 1 cup cream ^ cup farina Few gratings of nutmeg 2 cups scalded milk Salt and pepper Heat stock to boiling-point, add farina, and boil fifteen minutes; then add milk, cream, and seasgnings.

From The Boston Cooking-School Cook Book, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

1 quart White Stopk I or II 1 cup milk 1 large onion thinly sliced 1 cup cream 3 tablespoons butter 2 tablespoons flour % cup stale baker's bread Salt and pepper Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.

From The Boston Cooking-School Cook Book, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

4 cups White Stock III ^ cup butter 2 slices carrot, cut in cubes i^ cup flour 2 slices onion 1 teaspoon salt 2 blades mace % teaspoon pepper y^ cup grated mild cheese 2 cups scalded milk Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and peppfer. Stir in cheese, and serve as soon as cheese is melted. - Pptage k la Reine 4 cups White Stock III i^ cup cracker crumbs }4 teaspoon peppercorns Breast meat from a boiled 1 stalk celery chicken 1 slice onion 2 cups scalded milk }4, tablespoon salt 3^ cup cold milk Yolks 3 " hard-boiled '* eggs 3 tablespoons butter 3 tablespoons flour Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three muiutes. Bind with butter and flour cooked together.

From The Boston Cooking-School Cook Book, 1896, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

1 cup stale bread crumbs \}4, cups scalded milk % cup milk ^% cups White Yolks 3 " hard-boiled " eggs Stock III Breast meat from a boiled chicken 2}4 tablespoons butter Salt and pepper 2% tablespoons flour Soak bread crumbs in milk, add yolks of eggs rubbed througli a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 161 in the book

8 cups White Stock I, II, or III Blade of mace 1 can Marrowfat peas 2 teaspoons sugar 1 cup cold water 1 teaspoon salt % onion ^ teaspoon pepper Bit of bay leaf 2 tablespoons butter Sprig of parsley 2 tablespoons cornstarch Drain and rinse peas, reserving one-third cup; put remaindor in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.

From The Boston Cooking-School Cook Book, 1896, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

4 cups White Stock III i^ teaspoon peppercorns 2 cups stale bread crumbs Bit of bay leaf 2 stalks celery, broken in pieces Blade of mace 2 slices carrot, cut in cubes 1 teaspoon salt 1 small onion ^ breast boiled chicken 3 tablespoons butter i^ cup blanched almonds Sprig of parsley 1 cup cream 2 cloves K cup milk 2 tablespoons flour Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.

From The Boston Cooking-School Cook Book, 1896, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

2>^ lbs. lean veal 2 cups scalded milk 3 quarts cold water Yolks 4 eggs ]/i lb. pearl sago Salt and pepper Order meat from market, very finely chopped. Pick c&¥er send remove particles of fat. Cover meat witb ^^t«r^ bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and

From The Boston Cooking-School Cook Book, 1896, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 162 in the book

8 cups White Stock II or III y^ cup butter 1 can asparagus )^ cup flour 2 cups cold water 2 cups scalded milk 1 slice onion Salt and pepper Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty mi^tes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.

From The Boston Cooking-School Cook Book, 1896, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

2 cups White Stock II or III 3 tablespoons flour 3 cups celery, cut in inch pieces 2 cups milk 2 cups boiling water 1 cup cream 1 slice onion Salt 2 tablespoons butter Pepper Parboil celery in water ten minutes; (^ain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

4 cups White Stock II or III }^ cup butter 2 quarts spinach Y^ cup flour 3 cups boiling water Salt 2 cups milk Pepper Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda;, drain, chop, and rub through sieve; add stock, heat to boiling-point, bind, add milk, and season with salt and

From The Boston Cooking-School Cook Book, 1896, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

2>^ cups White Stock IT or III 1 tablespoon butter 2 heads lettuce finely cut Yolk 1 egg 2 tablespoons rice Few grains nutmeg y^ cup cream Salt 1^ tablespoon onion, finely chopped Pepper Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.

From The Boston Cooking-School Cook Book, 1896, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

% lb. mushrooms 1 cup boiling water 4 cups White Stock III 1 cup heavy cream ^ cup pearl sago Yolks 2 eggs»^ Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.

From The Boston Cooking-School Cook Book, 1896, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

y^ lb. mushrooms ^ i^ cup flour 4 cups White Stock III 1 cup cream 1 slice onion Salt ^ cup butter Pepper 2 tablespoons Sauterne Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.

From The Boston Cooking-School Cook Book, 1896, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

2 cups White Stock I, II or III }^ cup milk 2 bunches watercress Yolk 1 %gg 3 tablespoons butter Salt 2 tablespoons flour Pepper Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, a^d boil five minutes. Thicken with butter and flour cooked together, add salt and pepperJust before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven.

From The Boston Cooking-School Cook Book, 1896, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

4 cups hot White Stock II or III y^ bay leaf 1 cauliflower ^ i^ cup flour '^ cup butter 2 cups milk 1 slice onion Salt 1 stalk celery, cut in inch pieces Pepper Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove' bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.

From The Boston Cooking-School Cook Book, 1896, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

3 large cucumbers 1 slice onion 2 tablespoons butter 2 blades mace 3 tablespoons flour ^ cup cream 3 cups White Stock III Yolks 2 eggs - 1 cup milk Salt and pepper Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

% cup almonds 3 stalks celery 6 bitter almonds 3 tablespoons butter 4 tablespoons cold water 3 tablespoons flour % teaspoon salt 2 cups scalded milk 3 cups White Stock III 1 cup cream 1 small onion Salt and pepper Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds (see p. 146).

From The Boston Cooking-School Cook Book, 1896, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 165 in the book

4 cups White Stock I, II, or III i^ cup flour 2 quarts string beans i^ cup butter 2 cups scalded milk Salt and pepper Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Eritter Beans. Soup k la Soubise Thinly slice two Spanish onions, and cook ten minutes in one -fourth cup butter, stirring constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three tablespoons flour with enough cold water to pour easily, add to soup, and bring to boiling-point. Then add one cup cream, and one tablespoon chopped green peppers, or one-fourth cup grated cheese. Season with salt and Chestnut Pur^e 4 cups White Stock II or III 2 cups scalded milk 2 cups French chestnuts, ^ cup butter boiled and mashed J^ cup flour 1 slice onion Salt ^ teaspoon celery salt Pepper Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and

From The Boston Cooking-School Cook Book, 1896, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

6 hard-shelled crabs 2 tablespoons butter 3 cups White Stock III 2 tablespoons flour • ^ cup stale bread crumbs 1 cup cream 1 slice onion Salt 1 sprig parsley Cayenne Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twent}' minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled

From The Boston Cooking-School Cook Book, 1896, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

Sliced onion ^ % lb. honeycomb tripe. Chopped celery I }^ cup each cut in cubes Chopped green peppers J \% cups potato cubes 4 tablespoons butter % teaspoon peppercorns, 3^ tablespoons flour finely pounded 5 cups hot White Stock III ^ tablespoon salt 1^ cup heavy cream Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before se'ving, add cream and remaining butter.

From The Boston Cooking-School Cook Book, 1896, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

5 cups White Stock II ^ cup butter 1 cup tomatoes y^ cup flour Onion, cut in slices 1 1 teaspoon curry Carrot, cut in cubes j- ^ cup each powder Celery, cut in cubes j Blade of mace 1 pepper, finely chopped 2 cloves 1 apple, sliced Sprig of parsley 1 cup raw chicken, cut in dice Salt and pepper Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.

From The Boston Cooking-School Cook Book, 1896, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

1 calf's head ^ 2 cups brown stock 6 cloves ^ cup butter % teaspoon peppercorns % cup flour 6 allspice berries 1 cup stewed and strained 2 sprigs thyme tomatoes y^ cup sliced onion Juice % lemon % cup carrot, cut in dice Madeira wine Clean and wash calf's head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add headstock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.

From The Boston Cooking-School Cook Book, 1896, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

8 lbs. beef, poorer part of round 2 tablespoons butter 1 lb. marrow-bone 1 tablespoon salt 3 lbs. knuckle of veal 1 teaspoon peppercorns 1 quart chicken stock 4 cloves Carrot 1 3 sprigs thyme Turnip V }^ cup each, cut in dice 1 sprig marjoram Celery j 2 sprigs parsley 1^ cup sliced onion }4 bay leaf 3 quarts cold water Cut beef in one and one-half inch cubes, and brown onehalf in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. Consomm6 k la Royal Consummd, served with Royal custsQ-d.

From The Boston Cooking-School Cook Book, 1896, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

To six cups Consomme add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of Consomm^ auz F&tes Consomm^, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in boiling salted water. Consomm^ d'Orleans Consomme, served with red and white quenelles and French peas. Consomme vrith Vegetables Consomme, serv^ed with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters.

From The Boston Cooking-School Cook Book, 1896, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 168 in the book

Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and steam until shells} are well opened. Strain liquor, cool, and clear.

From The Boston Cooking-School Cook Book, 1896, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

1 quart oysters ^ cup butter 4 cups scalded milk }4 tablespoon salt Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling-point; strain through double cheesecloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.

From The Boston Cooking-School Cook Book, 1896, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

1 quart oysters Sprig of parsley 4 cups milk Bit of bay leaf 1 slice onion }{ cup butter 2 stalks celery }4 ^^P ^onv 2 blades mace Salt and pepper Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boilingpoint, and let simmer twenty minutes. Strain through cheesecloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

1 quart oysters ^ cup butter 4 cups milk % cup flour 1 slice onion Yolks 2 eggs 2 blades mace Salt and pepper Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.

From The Boston Cooking-School Cook Book, 1896, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

1 quart oysters ^ teaspoon salt Water - Paprika 8 tablespoons butter Celery salt S]^ tablespoons flour 1 cup cream Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour: Season with salt, paprika, and celery salt, and just before serving add cream.

From The Boston Cooking-School Cook Book, 1896, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 170 in the book

1 pint oysters % can okra 4 cups Fish Stock % can tomatoes 1^ cup butter Salt 1 tablespoon chopped onion Pepper Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper. Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boilingpoint, simmering thirty minutes, and straining.

From The Boston Cooking-School Cook Book, 1896, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

1 quart clams 2 tablespoons flour 4 cups milk IX teaspoons salt 1 slice onion yi teaspoon pepper % cup butter Few gratings nutmeg

From The Boston Cooking-School Cook Book, 1896, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

1 pint clams Sprig of parsley 1 pint oysters Bit of bay leaf 4 cups milk K ^^V butter 1 slice onion % cup flour 2 blades mace Salt and pepper Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped. 132 BOSTON COOKIKG-SCHOOL COOK BOOK Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams. Heat slowly to boiling-point clams and oysters with liquor from both, let simmer twenty minutes and strain through cheesecloth. Thicken with butter and flour cooked together and add soft part of clams. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 171 in the book

Wash two quarts clams in shell. Put in kettle with onefourth cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheesecloth, add to four cups consomme, and clear.

From The Boston Cooking-School Cook Book, 1896, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheesecloth. To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned. Cool, nnd freeze to a mush. Serve in place of a soup in frappe glasses, and garnish with whipped cream.

From The Boston Cooking-School Cook Book, 1896, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

1 quart clams 2 cups cream 13^ cups cold water 1 cup stewed and strained y^ cup butter tomatoes y^ flour ^ teaspoon soda % onion, Salt Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam water. Add cream, soft part of clams, aud as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.

From The Boston Cooking-School Cook Book, 1896, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 172 in the book

1 quart oysters Bit of bay leaf 2 cups White Stock III 2 tablespoons butter \}^ cups stale bread crumbs 2 tablespoons flour 1 slice onion 4 cups scalded milk 2 stalks celery Salt Sprig of parsley Pepper Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.

From The Boston Cooking-School Cook Book, 1896, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 173 in the book

1 quart scallops 1 tablespoon chopped onion 4 cups milk 5 tablespoons butter 2 cloves 1^ cup flour Bit of bay leaf Salt 3^ teaspoon peppercorns Pepper Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.

From The Boston Cooking-School Cook Book, 1896, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 173 in the book

2 lb. lobster K cup butter 2 cups cold water J^ cup flour 4 cups milk lli teaspoons salt Few grains of cayenne Remove meat from lobster shell. Add cold water to body bones and tough end o/ claws, cut in pieces; bring slowly to boiling-point, and cook twenty rainutetDrain, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup. If a richer soup is desired, White Stock may be used in place of water. Utensils for making Cream Soups. — Page 136. C&KAM Soup and Croutons ready foe sertiko. — Page 136. I k«m!,v^ysmiJmm»M,- L_..^ CiiouTONS; Imperial Sticks; Mock Almoxds. — Page 145. Sourri^D Crackers. — Page llfS,

From The Boston Cooking-School Cook Book, 1896, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 173 in the book

1 pint black beans % teaspoon pepper 2 quarts cold water ^ teaspoon mustard 1 small onion Few grains cayenne 2 stalks celery, or 3 tablespoons butter '^ teaspoon celery salt 1% tablespoons flour }4 tablespoon salt 2 " hard-boiled " eggs Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.

From The Boston Cooking-School Cook Book, 1896, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

3 cups cold baked beans 2 tablespoons butter 3 pints water 2 tablespoons flour 2 slices onion 1 tablespoon Chili sauce 2 stalks celery Salt 1% cups stewed and strainied Pepper Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.

From The Boston Cooking-School Cook Book, 1896, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

1 cup dried lima beans 1 cup cream or milk 3 pints cold water 4 tablespoons butter 2 slices onion 2 tablespoons flour 4 slices carrot 1 teaspoon salt Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.

From The Boston Cooking-School Cook Book, 1896, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

6 artichokes Few grains cayenne 4 cups boiling water Few gratings nutmeg 2 tablespoons butter 2 tablespoons Sauterne wine 2 tablespoons flour 1 cup scalded cream \% teaspoons salt 1 ^g'^ 2 cucumbers Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and ^gg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

From The Boston Cooking-School Cook Book, 1896, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

3 cups celery (cut in one-half 1 slice onion inch pieces) 3 tablespoons butter 1 pint boiling water % cup flour 2% cups milk Salt and pepper "Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with crotltons, crisp crackers, or pulled

From The Boston Cooking-School Cook Book, 1896, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 178 in the book

3 stalks celery 3 tablespoons butter 3 cups milk 3 tablespoons flour 1 slice onion Salt and pepper 1 cup cream Break celery in one-inch pieces, and pound in a mortal Cook in double boiler with onion and milk twenty minute? and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

From The Boston Cooking-School Cook Book, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

1 can corn 2 tablespoons butter 1 pint boiling water 2 tablespoons flour 1 pint milk 1 teaspoon salt 1 slice onion Few grains pepper Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Serve with popped corn.

From The Boston Cooking-School Cook Book, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

% cup cold boiled halibut 3 tablespoons butter 1 pint milk 13^ tablespoons flour 1 slice onion % teaspoon salt Blade of mace Few grains pepper Rub fish through a sieve. Scald milk with onion and mace. Remove seasoning*, and add fish. Bind with half the butter and 'flour cooked together. Add salt, pepper, and the remaining butter in small pieces.

From The Boston Cooking-School Cook Book, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

1 can Marrowfat peas 1 slice onion 2 teaspoons sugar 2 tablespoons butter 1 pint cold water 2 tablespoons flour 1 pint milk 1 teaspoon salt Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture. season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.

From The Boston Cooking-School Cook Book, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 179 in the book

1 cup dried split peas 3 tablespoons butter 2% quarts cold water 2 tablespoons flour 1 pint milk Ij^ teaspoons salt ^ onion 3^ teaspoon pepper 2-inch cube fat salt pork Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.

From The Boston Cooking-School Cook Book, 1896, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

1 can kornlet 1 tablespoon chopped onion 1 pint cold water 4 tablespoons flour 1 quart milk, scalded 1% teaspoons salt 4 tablespoons butter Few grains pepper Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.

From The Boston Cooking-School Cook Book, 1896, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

3 potatoes 1% teaspoons salt 1 quart milk ^ teaspoon celery salt 2 slices onion % teaspoon pepper 3 tablespoons butter Few grains cayenne 2 tablespoons flour 1 teaspoon chopped parsley Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.

From The Boston Cooking-School Cook Book, 1896, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 180 in the book

4 small potatoes % onion 1 large flat white turnip 4 tablespoons butter 3 cups boiling water y^ cup flour 1 quart scalded milk \% teaspoons salt "Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

1 bunch leeks 2)^ cups potatoes 1 cup celery 2 tablespoons butter 23^ tablespoons butter 2 tablespoons flour 1 quart milk Salt and pepper Cut leeks and celery in very thin slices crosswise and cook in two. and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.

From The Boston Cooking-School Cook Book, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

y^ cup carrot 1 quart water J^ cup turnip 5 tablespoons butter % cup celery ^ tablespoon finely \% cups potato chopped parsley 1^ onion Salt and pepper Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Add remaining butter and parsley. Season with salt and

From The Boston Cooking-School Cook Book, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 181 in the book

y^ can salmon 4 tablespoons flour 1 quart scalded milk 1% teaspoons salt 2 tablespoons butter Few grains pepper Drain oil from salmon, remove skin and bones, rub through *a sieve. Add gradually the milk, season, and bind.

From The Boston Cooking-School Cook Book, 1896, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

% cup cooked squash 3 tablespoons flour 1 quart milk 1 teaspoon salt 1 slice onion Few grains pepper 2 tablespoons butter i^ teaspoon celery salt Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.

From The Boston Cooking-School Cook Book, 1896, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

1 quart tomatoes, raw or canned 2 teaspoons sugar 1 pint water 1 teaspoon salt 12 peppercorns % teaspoon soda Bit of bay leaf 2 tablespoons butter 4 cloves 3 tablespoons flour I 1 slice onion Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda. Brown butter and flour cooked together; bind, and strain into tureen.

From The Boston Cooking-School Cook Book, 1896, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

% can tomatoes 1 slice onion 2 teaspoons sugar 4 tablespoons flour ^ ^ teaspoon soda 1 teaspoon salt 1 quart milk % teaspoon pepper Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter,

From The Boston Cooking-School Cook Book, 1896, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

2 cups raw or canned tomatoes Bit of bay leaf 2 teaspoons sugar ^ cup stale bread crumbs % teaspoon soda 4 cups milk 3^ onioD, stuck with 6 cloves )^ tablespoon salt Sprig of parsley % teaspoon pepper Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serv^e with crodtons, crisp crackers, or sonified crackers.

From The Boston Cooking-School Cook Book, 1896, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

y^ cup pearl tapioca % teaspoon salt 1 cup cold water 3-inch piece stick cinnamon 3 cups boiling water 1 pint claret wine % cup powdered sugar Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.

From The Boston Cooking-School Cook Book, 1896, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

1 can corn 1 sliced onion 4 cups potatoes, cut in 4 cups scalded milll * ^'^-inch slices 8 common crackers l>^-inch cube fat salt pork 3 tablespoons butter Cut pork in small pieces and try out; add onion and cook five miautes, stirring often that onion may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling-point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top.

From The Boston Cooking-School Cook Book, 1896, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

4 lb, cod or haddock l)^-inch cube fat salt pork 6 cups potatoes cut in ^-inch 1 tablespoon salt slices, or % teaspoon pepper 4 cups potatoes cut in 3 tablespoons butter ^-inch cubes 4 cups scalded milk 1 sliced onion 8 common crackers Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cops boiling water and cook five minutes. Add liquor drained from bones, then add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers. Connecticut Chowder «.-^ 4 lb. cod or haddock 2>^ cups stewed and 4 cups potatoes cut in %- strained tomatoes ir.ch cubes 8 tablespoons butter l)^-inch cube fat salt pork % cap cracker crumbs 1 sliced onion Salt and pepper Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving. Clam Cho^vder 1 qnart clams 1 tablespoon salt 4 cups potatoes cut in 3^ teaspoon pepper X-i^ch cubes 4 tablespoons butter 1% inch cube fat salt pork 4 cups scalded milk 1 sliced onion 8 common crackers Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add reniaining potatoes, again sprinkle with salt and pepper, dredge with flour, and ajdd two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving. The clam water has a tendency to cause the milk to separate, hence is added at the last.

From The Boston Cooking-School Cook Book, 1896, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 184 in the book

1 quart clams 1 cup stewed and strained 3 inch cube fat salt pork tomatoes 1 sliced onion ^ teaspoon soda }4 cup cold water * 1 cup scalded milk" 4 cups potatoes cut in % inch 1 -sup scalded cream cubes, 2 tablespoons butter 2 cups boiling water 8 common crackers Cook pork with onion and cold water ten miiiutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.

From The Boston Cooking-School Cook Book, 1896, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 185 in the book

2 lb. lobster 4 cups milk 3 tablespoons butter 1 slice onioii 2 common crackers, 1 cup cold water finely pounded Salt Paprika or cayenne Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, ' and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.

From The Boston Cooking-School Cook Book, 1896, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

3 lb. haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in 2 slices carrot X-i^^ch cubes Bit of bay leaf 2-inch cube fat salt pork Sprig of parsley 1 sliced onion 1 cracker, pounded 5 tablespoons flour Salt, pepper, cayenne 1 quart scalded milk 2 tablespoons melted butter 3=^ cup butter Few drops onion juice 8 common crackers Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and onehalf cups. Add cracker, seasonings, melted butter and egg^ then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fatj potatoes, balls, r*nd fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk. SOUP GARNISHINGS AND FORCE-MEATS 146

From The Boston Cooking-School Cook Book, 1896, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 186 in the book

Split common crackers and spread thinly with butter, allowing one-fourth teaspoon butter to each half cracker; put in pan and bake until delicately browned.

From The Boston Cooking-School Cook Book, 1896, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Split common crackers, and soak in ice water, to cover^ eight minutes. Dot over with butter, and bake in a hot oven until puffed and browned, the time required being about forty-five minutes.

From The Boston Cooking-School Cook Book, 1896, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Cut bread sticks in halves lengthwise, spread thinly with butter, sprinkle with grated cheese seasoned with salt an<l cayenne, and bake until delicately browned.

From The Boston Cooking-School Cook Book, 1896, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 187 in the book

Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker's French loaf may be used for pulled bread if home-made is not at hand.

From The Boston Cooking-School Cook Book, 1896, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Yolks 2 " hard-boiled " eggs Few grains cayenne 3^ teaspoon salt % teaspoon melted butter Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and saute in butter. Serve in

From The Boston Cooking-School Cook Book, 1896, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

1 " hard-boiled " egg Few grains cayenne y^ teaspoon salt 1 teaspoon heavy cream J^ teaspoon finely chopped parsley Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.

From The Boston Cooking-School Cook Book, 1896, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

Yolks 2 eggs Few grains salfc. 2 tablespoons milk Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters. SOUP GARNISHINGS AND FORCE-MEATS 147

From The Boston Cooking-School Cook Book, 1896, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

2 tablespoons milk Few grains salt Few grains salt Chopped truffles Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water and bake until firm. Beat whites of eggs slightly, add salt, and cook sam.e as yolks. Cool, remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight. A few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices. Serve in Consomme.

From The Boston Cooking-School Cook Book, 1896, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

Yolks 3 eggs % teaspoon salt 1 egg Slight grating nutmeg % cup Consomme Few grains cayenne Beat eggs slightly, add Consomme and seasonings. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes.

From The Boston Cooking-School Cook Book, 1896, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

Chop cooked breast meat of fowl and rub through sieve; there should be one-fourth cup. Add one-fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt, paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small cubes.

From The Boston Cooking-School Cook Book, 1896, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 189 in the book

1 egg % teaspoon salt 2 tablespoons milk % cup flour Beat Qg^ until light, add milk, salt, and flour. Put through colander or pastry tube into deep fat, and fry until brown; drain on brown paper.- pate k Choux 2)^ tablespoons milk ^ teaspoon salt % teaspoon lard ^ cup flour y^ teaspoon butter 1 egg Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add Qgg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper. Parmesan Pate k Choux To Pdte d Choux mixture add two tablespoons grated Parmesan cheese.

From The Boston Cooking-School Cook Book, 1896, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

y^ cups fine stale bread crumbs 1 egg y^ cup milk % cup raw fish Cook bread and milk to a paste, add ^gg well beaten, and fish pounded and forced through a puree strainer. Season with salt. A meat chopper is of great assistance in making force-meats, as raw fish or meat may be easily forced through SOUP GARNISHINGS AND FORCE-MEAT 149 it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.

From The Boston Cooking-School Cook Book, 1896, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 190 in the book

^ cup raw halibut Pepper White 1 egg Cayenne Salt }£ cup heavy cream Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add

From The Boston Cooking-School Cook Book, 1896, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

}4 cup milk 1 egg J4 cup soft stale bread crumbs 2 tablespoons melted butter ^ cup cold flaked salmon ^ teaspoon salt 2 tablespoons cream Few grains pepper Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.

From The Boston Cooking-School Cook Book, 1896, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

To Fish ' Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter; then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce. Season with salt, cayenne, and one teaspoon finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

)4 cup fine stale bread crumbs % cup breast raw chicken J4 cup milk Salt 2 tablespoons butter Few grains cayenne White 1 egg Slight grating nutmeg Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through pur^e strainer.

From The Boston Cooking-School Cook Book, 1896, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 191 in the book

% breast raw chicken Pepper White 1 Qgg Slight grating nutmeg Salt Heavy cream Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of ^^.g, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.

From The Boston Cooking-School Cook Book, 1896, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 192 in the book

THE meat of fish is the animal food next in importance to that of birds and mammals. Fish meat, ^ith but few exceptions, is less stimulating and nourishing than meat of other animals, but is usually easier of digestion. Salmon, mackerel, and eels are exceptions to these rules, and should not be eaten by those of weak digestion. White fish, on account of their easy digestibility, are especially desirable for those of sedentary habits. Fish is not recommended for brain-workers on account of the large amount of phosphorus (an element abounding largely in nerve tissue) which it contains, but because of its easy digestibility. It is a conceded fact that many fish contain less of this element than meat. Fish meat is generally considered cheaper than meat of other animals. This is true when compared with the better cuts of meat, but not so when compared with cheaper cuts. To obtain from fish its greatest value and flavor, it should be eaten fresh, and in season. Turbot, which is improved by keeping, is the only exception to this rule. To Determine Freshness of Fish. Examine the flesh, and it should be firm; the eyes and gills, and they should be bright. Broiling and baking are best methods for cooking fish. White fish may often be fried, but oily rarely. Frozen fish are undesirable, but if used, should be thawed in cold water just before cooking. On account of its strong odor, fish should never be put in an ice-box with other food, unless closely covered. A tin lard pail will be found useful for this purpose.

From The Boston Cooking-School Cook Book, 1896, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 193 in the book

To Cook Fish in Boiling Water. Small cod, haddock, or cusk are cooked whole in enough boiling water to cover, to which is added salt and. lemon juice or vinegar. Salt gives flavor; lemon juice or vinegar keeps the flesh white. A long fish-kettle containing a rack on which to place fish is useful but rather expensive. In place of fish-kettle, if the fish is not too large to be coiled in it, a frying-basket may be used placed in any kettle. Large fish are cut in thick pieces for boiling, containing the number of pounds required. Examples: salmon and halibut. Pieces cut from large fish for boiling should be cleaned and tied in a piece of cheesecloth to prevent scum being deposited on the fish. If skin is not removed before serving, scald the dark skin and scrape to remove coloring; this may be easily accomplished by holding fish on two forks, and lowering into boiling water the part covered with black skin; then remove and scrape. Time required for boiling fish depends on extent of surface exposed to water. ConBoiled Mackerel, garnished with Potato Balls, Cucumber Ribbons, Slices of Lemon cut in fancy shapes, and Parsley. Page 161. HoLLENDEN Halibut. — Page 167. STtnTED Haddock beadt ro» baking. — Page I64. Smsi^ts p&epased for cooKiifa. — Page 173. COMPOSITION OF VARIOUS FISH 161 suit Time-Table for Boiling, which will serve as a guide. The fish is cooked when flesh leaves the bone, no matter how long the time. To Broil Fish. Cod, haddock, bluefish, and mackerel are split down the back and broiled whole, removing head and tail or not, as desired. Salmon, chicken halibut, and swordfish are cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in well-greased wire broiler. Slices of fish should be turned often while broiling; whole fish should be first broiled on flesh side, then turned and broiled on skin side just long enough to make skin brown and crisp. To remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise flesh will cling to broiler. Slip from broiler to hot platter, or plac^ platter over fish and invert platter and broiler together. To Bake Fish. Clean, and bake on a greased fish-sheet placed in a dripping-pan. If a fish-sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan. To Fry Fish. Clean fish, and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg, and crumbs, and fry in deep fat. To Saut^ Fish. Prepare as for frying, and cook in fryingpan with small amount of fat; or, if preferred, dip in granulated corn meal. Cod steak and smelts are often cooked in this way.

From The Boston Cooking-School Cook Book, 1896, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 202 in the book

Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of '' hard-boiled " eggs and parsley, and serve with Egg Sauce. A thick piece of halibut may be boiled and served in the same way.

From The Boston Cooking-School Cook Book, 1896, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 206 in the book

Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce. 1)^ tablespoons vinegar Yolks 3 eggs % teaspoon powdered tarragon % cup Brown Stock 3 peppercorns ^ cup butter Bit of bay leaf 1 tablespoon flour Sprig of parsley y^ tablespoon capers % teaspoon finely chopped shallot }4 tablespoon parsley Salt and cayenne Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.

From The Boston Cooking-School Cook Book, 1896, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. Scrod are usually broiled, spread with butter, and sprinkled with salt and pepper. Haddock is also so dressed.

From The Boston Cooking-School Cook Book, 1896, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt and pepper, and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and parsley.

From The Boston Cooking-School Cook Book, 1896, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with Cucumber Sauce I, or Horseradish Broiled Shad R<j8 Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on each side. Serve with Maitre d'H6tel Butter. Mackerel roe are delicious cooked in this way. Broiled Pompano -w^ith Fricassee of Clams Clean and broil fish as directed in AVays of Cooking Fish (see p. 160). When nearly cooked, slip from broiler onto a hot platter and brush over with melted butter. Surround with two borders of mashed potatoes, one-inch apart, forced through a pastry bag and tube. Arrange ten halves of clamshells between potato borders, at equal distances; fill spaces between shells with potato roses. Place in oven to finish cooking fish and to brown potatoes. Just before serving, fill clam-shells with Fricassee of Clams. Clean one pint clams, finely chop hard portions and reserve soft portions. Melt two tablespoons butter, add chopped clams, two tablespoons flour, and pour on gradually one-third cup cream. Strain sauce, add soft part of clams, cook one minute, season with salt and cayenne, and add yolk of one egg slightly beaten. Baked Haddock -with StuflBng Clean a four-pound haddock, sprinkle with salt inside ^nd out, stuff, and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish-sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. Serve wnth Drawn Butter, Egg or Hollandaise Sauce. Garnish with lemon and

From The Boston Cooking-School Cook Book, 1896, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 207 in the book

1^ cup cracker crumbs ^= 4 crackers }^ teaspoon salt ^ cup stale bread crumbs }^ teaspoon pepper 1^ cup melted butter Few drops onion juice ^ cup hot water Mix ingredients in order given. BAKED STUFFED FISH 165

From The Boston Cooking-School Cook Book, 1896, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 208 in the book

1 cup cracker crumbs Few drops onion juice }A cup melted butter Parsley ) i,, y^ teaspoon salt Capers [ ^ ^^^^\ ^'^\ % teaspoon pepper Pickles ) ne y c oppe Mix ingredients in order given. This makes a dry, crumbly stuffing.

From The Boston Cooking-School Cook Book, 1896, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Clean a four-pound bluefish, stuff, sejv, and bake as Baked Halibut with Stuffing, omitting to cut gashes on sides, as the fish is rich enough without addition of pork. Baste often with one-third cup butter melted in two-thirds cup boiling water. Serve with Shrimp Sauce.

From The Boston Cooking-School Cook Book, 1896, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Split and bone a bluefish, place on a well-buttered sheet, and cook twenty minutes in a hot oven. Cream one-fourth cup butter, add yolks two eggs, and when well mixed add two tablespoons, each, onion, capers, pickles, and parsley, finely chopped; two tablespoons lemon juice, one tablespoon vinegar, one-half teaspoon salt, and one-third teaspoon paprika. Sprinkle fish with salt, spread with mixture, and continue the baking until fish is done. Remove to serving-dish and garnish with potato balls, cucumber ribbons, lemon cut in fancy shapes, and parsley. Bluefish k ritalienne Clean a four-pound bluefish, sprinkle with salt and pepper, and put on buttered fish-sheet in a dripping pan. Add three tablespoons white wine, three tablespoons mushroom liquor, one-half onion finely chopped, eight mushrooms finely chopped, and enough water to allow sufficient liquor in pan for basting. Bake forty-five minutes in hot oven, basting five times. Serve with Sauce d, Tltalienne.

From The Boston Cooking-School Cook Book, 1896, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

Clean a four-pound cod, sprinkle with salt and pepper, l?r\3sh over with lemon juice, stuff, and sew. Gash, skewer, and bake as Baked Halibut with StuflSng. Serve with

From The Boston Cooking-School Cook Book, 1896, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 209 in the book

1 cup cracker crumbs 1% teaspoous lemon juice ^ cup melted butter )^ tablespoon finely chopped % teaspoon salt parsley % teaspoon pepper 1 cup oysters Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with two tablespoons oyster liquor to moisten.

From The Boston Cooking-School Cook Book, 1896, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with lemon juice. Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned and dipped in buttered cracker crumbs seasoned with salt and pepper. Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven. Serve with Hollandaise Sauce I. Allow one pint oysters and one cup cracker crumbs.

From The Boston Cooking-School Cook Book, 1896, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

2 lbs. halibut i^ tablespoon sugar 2 cups tomatoes 3 tablespoons butter 1 cup water 3 tablespoons flour 1 slice onion ^ teaspoon salt 3 cloves % teaspoon pepper Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in baking-pan, pour around half the sauce, and bake thirty-five minutes; basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley.

From The Boston Cooking-School Cook Book, 1896, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

Clean a piece of halibut weighing three pounds. Cat gashes in top, and insert a narrow strip of fat salt pork BAKED FISH 167 in each gash. Place in dripping-pan on fish-sheet, sprinkle with salt and pepper, and dredge with flour. Cover bottom of pan with water, add sprig of parsley, slice of onion, two slices carrot cut in pieces, and bit of bay leaf. Bake one hour, basting with one-fourth cup butter and the liquor in pan. Serve with Lobster Sauce.

From The Boston Cooking-School Cook Book, 1896, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 210 in the book

Arrange six thin slices fat salt pork two and one-half inches square in a dripping-pan. Cover with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a twopound piece of chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed and mixed with three tablespoons flour. Cover with three-fourths cup buttered cracker crumbs and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy shapes sprinkled with finely chopped parsley and paprika. Serve with White Sauce II, using fat in pan in place of butter.

From The Boston Cooking-School Cook Book, 1896, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Split fish, clean, and remove head and tail. Put in buttered dripping-pan, sprinkle with salt and pepper, and dot over with butter (allowing one tablespoon to a mediumsized fish), and pour over two-thirds cup milk. Bake twentyfive minutes in hot oven.

From The Boston Cooking-School Cook Book, 1896, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Clean and split a three-pound shad. Put skin side down on a buttered oak plank one inch thick, and a little longer and wider than the fish, sprinkle with salt and pepper, and brush over with melted butter. Bake twenty-five minutes in hot oven. Remove from oven, spread with butter, and garnish with parsley and lemon. The fish should be sent to the table on plank. Planked Shad is well cooked in a gas range having the flame over the fish. The Planked Whitefish of the Great Lakes has gained much favor.

From The Boston Cooking-School Cook Book, 1896, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 211 in the book

Select a roe shad and prepare same as Planked Shad. Parboil roe in salted, acidulated water twenty minutes. Remove outside membrane, and mash. Melt three tablespoons butter, add one teaspoon finely chopped shallot, and cook fiye minutes; add roe, sprinkle with one and one-half tablespoons flour, and pour on gradually one-third cup cream. Cook slowly five minutes, add two egg yolks and season highly with salt, pepper, and lemon juice. Remove shad from oven, spread thin part with roe mixture, cover with buttered crumbs, and return to oven to brown crumbs. Garnish with mashed potatoes forced through a pastry bag and tube, small tomatoes, slices of lemon and parsley.

From The Boston Cooking-School Cook Book, 1896, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

Skin and bone a haddock, leaving meat in two fillets. Remove to buttered plank, sprinkle with salt and pepper, brush over with melted butter and bake thirty minutes. Garnish with mashed potatoes, outlining the original shape of the fish, making as prominent as possible head, tail, and fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish garnishing with parsley and slices of lemon sprinkled with finel}^ chopped

From The Boston Cooking-School Cook Book, 1896, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

Clean and wipe as dry as possible twelve selected smelts. Stuff, sprinkle with salt and pepper, and brush over with lemon juice. Place in buttered shallow plate, cover with buttered paper, and bake five minutes in hot oven. Remove from oven, sprinkle with buttered crumbs, and bake until crumbs are brown. Serve with Sauce Bearnaise. Stuffing. Cook one tablelpoon finely chopped onion with one tablespoon butter three minutes. Add one-fourth cup finely chopped mushrooms, one-fourth cup soft part of oysters (parboiled, drained, and chopped), one-half teaspoon chopped parsley, three tablespoons Thick White Sauce, and one-half cap Fish Force-meat. BAKED FISH 169 Smelts k la Langtry Split and bone eight selected smelts. Cut off tails, and from tail ends of fish turn meat over one inch onto flesh side. Sprinkle with salt and pepper, and brush over with lemon juice. Garnish with Fish Force-meat forced through a pastry bag and tube, and fasten heads with skewers to keep in an upright position. Arrange in a buttered pan, and pour around white wine. Cover with buttered paper, and bake from fifteen to twenty minutes. Just before taking from oven, sprinkle with lobster coral forced through a strainer. Serve with Aurora Sauce. Aurora Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually one and one-half cups cream and one tablespoon meat extract. Season with salt and cayenne, and add lobster coral and one-half cup lobster dice.

From The Boston Cooking-School Cook Book, 1896, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 212 in the book

Cook shad roe fifteen minutes in boiling salted water to cover, with one-half tablespoon vinegar; drain, cover with cold water, and let stand five minutes. Remove from cold water, and place on buttered pan with three-fourths cup Tomato Sauce I or II. Bake twenty minutes in hot oven, basting every five minutes. Remove to a platter, and pour around three-fourths cup Tomato Sauce.

From The Boston Cooking-School Cook Book, 1896, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

Cut bass or halibut into small fillets, sprinkle with salt and pepper, put into a shallow pan, cover with buttered paper, and bake twelve minutes in hot oven. Arrange on a rice border, garnish with parsley, and serve with HoUandaise Sauce II.

From The Boston Cooking-School Cook Book, 1896, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

Cut a slice of halibut weighing one and one-half pounds in eight short fillets, sprinkle with salt and pepper, put in greased pan, and bake five minutes; drain, pour over one and one-half cups Brown Sauce I, cover with one-half cup buttered cracker crumbs, and bake.

From The Boston Cooking-School Cook Book, 1896, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 213 in the book

Skin a three and one-half pound haddock, and cut in fillets. Arrange in buttered baking-pan, pour around fish three tablespoons melted butter, three-fourths cup white wine to which has been added one-half tablespoon lemon juice, and two slices onion. Cover and bake. Melt two tablespoons butter, add two tablespoons flour, and pour on liquor drained from fish; then add one-half cup Fish Stock (made from head, tail, and bones of fish), two tablespoons heavy cream, yolks two eggs, salt, and pepper. Remove fillets to serving dish, pour over sauce strained through cheesecloth, and sprinkle with finely chopped parsley. Halibut k la Poulette A slice of halibut, weighing i^ teaspoon pepper 1}^ lbs. 2 teaspoons lemon juice ^ cup melted butter Few drops onion juice Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour around one and one-half cups Bechamel Sauce, and garnish with yolks of two hardboiled eggs rubbed through a strainer, whites of hard-boiled eggs cut in strips, lemon cut fan-shaped, and parsley.

From The Boston Cooking-School Cook Book, 1896, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 214 in the book

Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a sieve (there should be one and one-third cups). Pound in mortar, adding gradually whites two eggs. Add one and one-fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a buttered fish-mould, cover with buttered paper, set in pan of hot water, and bake until fish is firm. Turn on serving dish and surround with Plakked Haddock. — Page 168. FujLKTS OF Fish a la Bemekt. — Page 171. rir^ Oyster Cocktail I. — Page 180. Otstem CocKTAii \l. — Page 180. BAKED FISH 171 Normandy Sauce. Cook skin and bones of fish with three slices carrot, one slice onion, sprig of parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water, thirty minutes, and strain; there should be one cup. Melt two tablespoons butter, add three tablespoons flour, fish stock, and one-third cup h^eavy cream. Bring to boiling-point and add yolks two eggs. Season with salt, pepper, cayenne, and one tablespoon Sauterne. Halibut k la Martin Clean two slices chicken halibut and cut into eight fillets. Season with salt, brush over with lemon juice and roll. Arrange on a tin plate covered with cheesecloth, fold cheesecloth over fillets, and cook in steamer fifteen minutes. Remove to serving dish, garnish with small shrimps, and pour around sauce, following directions for Normandy Sauce, omitting Sauterne, and seasoning to taste with grated cheese and Madeira.

From The Boston Cooking-School Cook Book, 1896, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 214 in the book

Prepare and cook fish same as for Halibut h la Martin. Insert tip of small lobster claw in each fillet, and garnish with a thin slice of canned mushroom sprinkled with parsley and a thin circular slice of truflfle. Serve with Lobster Sauce III. Remove meat from a one and one-half pound lobster and cut claw meat in cubes. Cover remaining meat and body bones with cold water. Add one-half small onion, sprig of parsley, bit of bay leaf, and one-fourth teaspoon peppercorns, and cook until stock is reduced to one cup. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually the stock; then add one-half cup heavy cream and yolks two eggs. Season with salt, lemon juice, and paprika; then add lobster cubes. Halibut k la Rarebit Sprinkle two small slices halibut with salt, pepper, and lemon juice; then brush over with melted butter, place in dripping-pan on greased fish-sheet, and bake twelve minutes. Remove to hot platter for serving, and pour over it a Welsh

From The Boston Cooking-School Cook Book, 1896, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 217 in the book

Cut chicken halibut iu thin fillets. Put together in pairSv with Fish or Chicken Force-meat between, first dipping fillets in melted butter seasoned with salt and pepper and brushing over with lemon juice. Place in shallow pan with one-fourth cup white wine. Bake twenty minutes in hot oven. Arrange on hot platter for serving, sprinkle with finely chopped parsley, garnish with Tomato Jelly, and serve with Hollandaise Sauce. Sole d la Bercy Skin and bone two large flounders, and cut into eight filfets. Put into a buttered pan, sprinkle with salt, pepper, and lemon juice, and add one-fourth cup white wine. Cover and cook fifteen minutes. Remove to serving dish, pour over Bercy Sauce, and sprinkle with finely chopped parsley. Bercy Sauce. Fry one tablespoon finely chopped shallot in one tablespoon butter five minutes; add two tablespoons flour, and pour on gradually the liquor left in pan with enough White Stock to make one cup. Add two tablespoons butter, and salt and cayenne to taste.

From The Boston Cooking-School Cook Book, 1896, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

Wipe two slices chicken halibut, each weighing threefourths pound. Cut one piece in eight fillets, sprinkle with salt and lemon juice, roll and fasten with small wooden skewers. Cook over boiling water. Cut remaining slice in pieces about the size and shape of scallops. Dip in crumbs, egg, and crumbs, and fry in deep fat. Arrange a steamed fillet in centre of each fish-plate, place on top of each a cooked mushroom cap, and put fried fish at both right and left of fillet. Serve with Mushroom Sauce, and garnish with watercress and radishes cut in fancy shapes. Mushroom Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually, while stirring constaijtly, one cup Fish Stock. When boiling-point is reached, add one-half cup cream, three mushroom caps, sliced, and one tablespoon Sauterne. Season with salt and pepper. The Fish Stock should be made from skin and bones FRIED FISH 173 of halibut. The mushroom caps on fillets should be cooked in sauce until soft.

From The Boston Cooking-School Cook Book, 1896, page 218. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 218 in the book

Clean steaks, sprinkle with salt and pepper, and dip in granulated corn meal. Try out slices of fat salt pork in frying-pan, remove scraps, and saute steaks in fat.

From The Boston Cooking-School Cook Book, 1896, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove fat to back of range so that they may not become too brown before cooked through. Arrange on hot platter, garnish with parsley, lemon, and fried gelatine.

From The Boston Cooking-School Cook Book, 1896, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

Smelts are fried without being skewered, but often are skewered in variety of shapes. To fry gelatine. Take up a few shreds and drop in hot, deep fat; it v/ill immediately swell and become white; it should at once be removed with a skimmer, then drained, Phosphated or granulated gelatine cannot be used for frying. Smelts k la Meniere Clean six selected smelts, and cut five diagonal gashes on each side. Season with salt, pepper, and lemon juice, cover, and let stand ten minutes. Roll in cream, dip in flour, and saute in butter. Add to butter in pan two tablespoons flour, one cup White Stock, one and one-third teaspoons Anchovy Essence, and a few drops lemon juice. Just before sauce is poured around smelts, add one and one-half tablespoons butter and one teaspoon finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

Clean fish and cut in long or short fillets. If cut in long fillets, roll, and fasten with small wooden skewers. Sprinkle fillets with salt and pepper, dip in crumbs, egg^ and crumbs, fry in deep fat, and drain on brown paper. Serve with S?iuce Tartar^.

From The Boston Cooking-School Cook Book, 1896, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 219 in the book

Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over one-third cup white wine, cover, and let stand thirty minutes. Drain, dip each piece separately in heavy cream, then in flour, and fry in deep fat. Cook skin and bones removed from fish with five slices carrot, two slices onion, sprig parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water until reduced to one cup liquid. Make sauce of two tablespoons butter, three tablespoons flour, the fish stock, and one-third cup heavy cream. Add yolks two eggs, salt, pepper, cayenne, and white wine to taste. Arrange fish on serving dish, cover with one-half pound mushroom caps cleaned, then sauted in butter, and pour over sauce.

From The Boston Cooking-School Cook Book, 1896, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

Smelts are stuffed as for Baked Stuffed Smelts, dipped in crumbs, egg, and crumbs, fried in deep fat, and served with

From The Boston Cooking-School Cook Book, 1896, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

Parboil and cook shad roe as for Baked Shad Roe. Cut in pieces, sprinkle with salt and pepper, and brush over with lemon juice. Dip in crumbs, egg, and crumbs, fry in deep fat, and drain.

From The Boston Cooking-School Cook Book, 1896, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs," fry in deep fat, and drain. Being light, they will rise to top of fat, and should be turned while frying. Soft-shell crabs are usually fried. Serve with Sauce Tartare. To Clean a Crab. Lift and fold back the tapering points which are found on each side of the back shell, and remove spongy substance that lies under them. Turn crab on its TEERAPIN 175 back, and with a pointed knife remove the small piece at lower part of shell, which terminates in a point; this is called the apron.

From The Boston Cooking-School Cook Book, 1896, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 220 in the book

Trim and clean. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, then fry three minutes in deep fat, and drain.

From The Boston Cooking-School Cook Book, 1896, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 221 in the book

To prepare terrapin for cooking, plunge into boiling water and boil five minutes. Lift out of water with skimmer, and remove skin from feet and tail by rubbing with a towel. Draw out head with a skewer, and rub off skin. To Cook Terrapin. Put in a kettle, cover with boiling salted water, add two slices each of carrot and onion, and a stalk of celery. Cook until meat is tender, which may be determined by pressing feet-meat between thumb and finger. The time required will be from thirty-five to forty minutes. Remove from water, cool, draw out nails from feet, cut under shell close to upper shell and remove. Empty upper shell and carefully remove and discard gall-bladder, sandbags, and thick, heavy part of intestines. Any of the gallbladder would give a bitter flavor to the dish. The liver, small intestines, and eggs are used with the meat. Terrapin k la Bsdtimore 1 terrapin Cayenne X cup White Stock 1)4 tablespoons butter 1}£ tablespoons wine Salt and pepper To stock and wine add terrapin meat, with bones cut in pieces and entrails cut in smaller pieces; then cook slowly until liquor is reduced one-half. Add liver separated in pieces, eggs, butter, salt, pepper, and cayenne.

From The Boston Cooking-School Cook Book, 1896, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 221 in the book

1 terrapin /^ cup chopped mushrooms 13^ tablespoons butter Salt 1)^- tablespoons floor Few grains cayenne 1 cup cream 2 eggs 2 tablespoons Sherry wine Melt the butter, add flour, and pour on slowly the creanic Add terrapin moat with bones cut in pieces, entrails cut Bmaller, liver separated in pieces, eggs of terrapin, and mushrooms. Season with salt and cayenne. Just before serving, add eggs slightly beaten and two tablespoons Sherrj' wine.

From The Boston Cooking-School Cook Book, 1896, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

Fish k la Crime 1% cups cold flaked fish Sprig of parsley (cod, haddock, halibut, or ^ slice onion cusk) Salt and pepper 1 cup White Sauce I ^ cup buttered cracker Bit of bay leaf crumbs Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown. Fish a la creme, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner. Turban ot Fish 2)4 cups cold flaked fish (cod, % cup butter haddock, halibut, or cusk) )^ cup flour 1 slice onion 3^ teaspoon pepper Blade of mace, Lemon juice Sprig of parsley Yolks 2 eggs ^ cup buttered cracker crumbs Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly be&tcrn. Put s layer of fisb on WAYS OF USING REMNANTS OF COOKED FISH 177 buttered dish, sprinkle with salt and pepper, and add a fewdrops of lemon juice. Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and bake in hot oven until crumbs are

From The Boston Cooking-School Cook Book, 1896, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 222 in the book

Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt and pepper. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold, and turn like an omelet.

From The Boston Cooking-School Cook Book, 1896, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

To one and one-half cups cold flaked halibut or salmon add one cup thick White Sance. Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, egg, and crumbs, and fry in deep fat; drain, arrange on hot dish for serving, and garnish with parsley. If salmon is used, add lemon juice and finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Make same as Fish Croquettes, using one cup fish and three '* hard-boiled " eggs finely chopped.

From The Boston Cooking-School Cook Book, 1896, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Line a buttered baking-dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, and a few grains of cayenne, and then in cracker crumbs), add three tablespoons oyster liquor; repeat, and cover with buttered cracker crumbs. Bake twenty minutes in hot oven. Serve with Egg or Hollandaise Sauce I.

From The Boston Cooking-School Cook Book, 1896, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice and steam one hour. Turn on a hot platteifor serving, and pour around Egg Sauce II.

From The Boston Cooking-School Cook Book, 1896, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 223 in the book

Pick salt codfish in pieces (there should be three-fourths cup), and soak in lukewarm water, the time depending upon hardness and saltness of the fish. Drain, and add one cup White Sauce I. Add one beaten egg just before sending to table. Garnish with slices of hard-boiled eggs. Creamed Codfish is better made with cream slightly thickened in place of White Sauce.

From The Boston Cooking-School Cook Book, 1896, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

1 cup salt codfish 1 egg 2 heaping cups potatoes ^ tablespoon butter Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain thoroughly through strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potato), add butter, egg well beaten, and pepper. Beat with a fork two minutes. Add salt if necessary. Take up by spoonfuls, put in frying-basket, and fry one minute in deep fat, allowing six fish balls for each frying; drain on brown paper. Reheat the fat after each frying.

From The Boston Cooking-School Cook Book, 1896, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold, and turn like an omelet.

From The Boston Cooking-School Cook Book, 1896, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

Pick salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a short time in lukewarm water. Place on a greased wire broiler, and broil until brown on one side; turn, and brown the other. Remove to platter, and spread with butter. WAYS OF COOKING SALT FISH 179

From The Boston Cooking-School Cook Book, 1896, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 224 in the book

Remove fish from can, and arrange on a platter that may be put in the oven; sprinkle with pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can. Heat thoroughly, and garnish with parsley and slices of lemon.

From The Boston Cooking-School Cook Book, 1896, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat slowly. Let stand twenty-five minutes; pour off liquid, spread with butter, and bake twenty-five minutes.

From The Boston Cooking-School Cook Book, 1896, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

Broil in a greased broiler until brown on both sides. Remove to a pan, and cover with hot water; let stand ten minutes, drain, and place on a platter. Spread with butter, and sprinkle with pepper.

From The Boston Cooking-School Cook Book, 1896, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

Cut fish in strips (there should be one cup), put in baking* pan, cover with cold water, place on back of range and allow water to heat to boiling-point; let stand on range, keeping water below boiling-point for twenty-five minutes, drain, and rinse thoroughly. Separate fish into flakes, add one-half cup heavy cream and four " hard-boiled " eggs thinly sliced. Season with cayenne, add one tablespoon butter, and sprinkle with finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 225 in the book

8 small f aw oysters 2 drops Tabasco 1 tablespoon tomato catsup Salt ^ tablespoon vinegar or lemon 1 teaspoon celery, finely juice chopped % teaspoon Worcestershire Sauce Mix ingredients, chill thoroughly, and serve in cocktail glasses, or cases made from green peppers placed on a bed of crushed ice. Oyster Cocktail 11 6 small raw oysters Lemon juice

From The Boston Cooking-School Cook Book, 1896, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

Allow seven Blue Point oysters to each person, and season with three-fourth tablespoon lemon juice, one-half tablespoon tomato catsup, one-half teaspoon finely chopped shallot, three drops Tabasco sauce, few gratings horseradish root, and salt to taste. Chill thoroughly and serve in cocktail glasses. Sprinkle with finely chopped celery and garnish with small pieces of red and green pepper.

From The Boston Cooking-School Cook Book, 1896, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

Oysters for roasting should be bought in the shell. Wash thoroughly, scrubbing with a brush. Put in a dripping-pan, and cook in a hot oven until shells part. Open, sprinkle with salt and pepper, and serve in the deep halves of the shells. WAYS OF COOKING SHELLFISH 181 Oysters k la Ballard Arrange oysters on the half shell in a dripping-pan, and bake in a hot oven until edges curl. Allow six to each serve, pouring over the following sauce: Mix three-fourths tablespoon melted butter, three-fourths teaspoon each lemon juice and Sauterne, few drops Tabasco, one-fourth teaspoon finely chopped parsley, and salt and paprika to taste. Before putting ingredients in bowl, rub inside of bowl with a clove of garlic.

From The Boston Cooking-School Cook Book, 1896, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 226 in the book

Clean one pint large oysters. Place in dripping-pan small oblong pieces of toast, put an oyster on each piece, sprinkle with salt and pepper, and bake until oysters are plump. Serve with Lemon Butter. Lemon Butter. Cream three tablespoons butter, add onehalf teaspoon salt, one tablespoon lemon juice, and a few grains cayenne.

From The Boston Cooking-School Cook Book, 1896, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

Clean one pint oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edge? begin to curl. Shake pan to prevent oysters from adhering to pan, or stir with a fork. Season with salt, pepper, and two tablespoons butter, and pour over four small slices of toast. Garnish with toast points and parsley.

From The Boston Cooking-School Cook Book, 1896, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

1 pint oysters ^ teaspoon salt Milk or cream Few grains cayenne 2 tablespoons butter 1 teaspoon finely chopped 2 tablespoons flour parsley • legg Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.

From The Boston Cooking-School Cook Book, 1896, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 227 in the book

1 pint oysters \}4 cups White Sauce II % teaspoon celery salt Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or volau-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters.

From The Boston Cooking-School Cook Book, 1896, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

1 pint oysters % ^^P "^i^^ 1^ cup butter }4 teaspoon salt y^ cup flour 1 teaspoon anchovy sauce 1 cup oyster liquor % teaspoon pepper Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents.

From The Boston Cooking-School Cook Book, 1896, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

1 pint of oysters % cup Brown Stock 4 tablespoons butter 1 teaspoon Worcestershire Sauce 4 tablespoons flour Few drops onion juice 1 cup oyster liquor Salt Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents. Oysters k la Aster t pint oysters 1}4. teaspoons lemon juice 2 tablespoons butter 1% teaspoons vinegar 1 teaspoon finely chopped shallot 1 teaspoon Worcestershire 1 tablespoon finely cut red pepper Sauce 2 tablespoons flour % teaspoon beef extract Salt and paprika Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain WAYS OF COOKING SHELLFISH 183 through cheese-cloth. Cook butter, shallot, and pepper three minutes, add flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sauted in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles.

From The Boston Cooking-School Cook Book, 1896, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 228 in the book

1 pint selected oysters ^ cup melted butter % cup seasoned cracker crumbs Clean oysters and dry between towels. Lift with plated fork by the tough muscle and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve with or without Maltre d'H6tel Butter.

From The Boston Cooking-School Cook Book, 1896, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

1 pint oysters Salt and pepper ^ cup macaroni broken in Flour 1 inch pieces y^ cup buttered crumbs J^ cup butter Cook macaroni in boiling salted water until soft; drain, and rinse with cold water. Put a layer in bottom of a buttered pudding-dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one-half of the butter; repeat, and cover with buttered crumbs. Bake twenty minutes in hot oven.

From The Boston Cooking-School Cook Book, 1896, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

1 pint oysters 1 cup cracker crumbs 4 tablespoons oyster liquor % cup melted butter 2 tablespoons milk or cream Salt )£ cup stale bread crumbs Pepper Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper; add onehalf each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.

From The Boston Cooking-School Cook Book, 1896, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 229 in the book

Clean one pint oysters, sprinkle on both sides with salt and pepper. Take up by the tough muscle with plated fork and dip in seasoned cracker crumbs. Put two tablespoons butter in hot frying-pan, add oysters, brown on one side, then turn and brown on the other. Oysters "writh Bacon Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers. Put in a broiler, place broiler over dripping-pan, and bake in a hot oven until bacon is crisp and brown, turning broiler once during the cooking. Drain on brown paper.

From The Boston Cooking-School Cook Book, 1896, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat. Drain on brown paper and serve on a folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne.

From The Boston Cooking-School Cook Book, 1896, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

Clean, and dry between towels, selected oysters. Dip in batter, fry in deep fat, drain, and serve on a folded napkin; garnish with lemon and parsley. Oysters may be parboiled, drained, and then fried.

From The Boston Cooking-School Cook Book, 1896, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 230 in the book

2 cups cabbage, finely shredded )^ teaspoon mustard seed 2 green peppers, finely chopped %^ teaspoon salt 1 teaspoon celery seed 2 tablespoons brown sugar ^ cup vinegar Mix ingredients in order given.

From The Boston Cooking-School Cook Book, 1896, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 231 in the book

Clams for steaming should be bought in the shell and always be alive. Wash clams thoroughly, scrubbing with a brush, changing the water several times. Put into a large kettle, allowing one-half cup hot water to four quarts clams; cover closely, and steam until shells partially open, care being taken that they are not overdone. Serve with individual dishes of melted butter. Some prefer a few drops of lemon juice or vinegar added to the butter. If a small quantity of boiling water is put into the dishes, the melted butter will float on top and remain hot much longer.

From The Boston Cooking-School Cook Book, 1896, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 231 in the book

Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and one-half cup white wine. Cook until the shells open. Remove clams from shells and reduce liquor to onethird cupful. Melt two tablespoons butter, add two table* spoons flour, and pour on gradually the clam liquor; add one-fourth cup cream and the clams, season with salt and pepper. Refill clam-shells, sprinkle with chopped parsley, and serve on each a square piece of fried bacon.

From The Boston Cooking-School Cook Book, 1896, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 231 in the book

Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper. Serve on small slices of cream toast, seasoned with salt, celery salt^ pepper, and Batter. Mix and sift one cup bread flour, one-half teaspoon salt, and a few grains cayenne. Add gradually twothirds cup milk, and two eggs well beaten.

From The Boston Cooking-School Cook Book, 1896, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 232 in the book

Clean one quart scallops, drain, and dry between towels. Season with salt and pepper, dip in egg and crumbs, and fry two minutes in deep fat; then drain on brown paper.

From The Boston Cooking-School Cook Book, 1896, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 232 in the book

Allow one-fourth cup lobster meat, cut in pieces, for each cocktail, and season with two tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, six drops Tabasco Sauce, one-eighth teaspoon finely chopped chives, and salt to taste. Chill thoroughly, and serve in cocktail glasses.

From The Boston Cooking-School Cook Book, 1896, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 232 in the book

2 lb. lobster Salt and pepper 3 tablespoons butter Lemon juice Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and serve garnished with lobster claws.

From The Boston Cooking-School Cook Book, 1896, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 235 in the book

2 lb. lobster % teaspoon salt \% cups White Sauce II Few grains cayenne 2 teaspoons lemon juice Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings. Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape. To assist in preserving color of shell, brush over with olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells, or in a buttered bakingdish.

From The Boston Cooking-School Cook Book, 1896, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 235 in the book

1 cup chopped lobster meat Slight gi-ating nutmeg Yolks 2 " hard-boiled " eggs >^ cup buttered crumbs }^ tablespoon chopped parsley Salt 1 cup White Sauce I Pepper To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are

From The Boston Cooking-School Cook Book, 1896, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 235 in the book

1 pint oysters 3^ cup butter 1}^ lb. lobster % cup flour 1)^ cups cold water ^ cup cream 1 stalk celery Worcestershire Sauce 1 slice onion Lemon juice ^

From The Boston Cooking-School Cook Book, 1896, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced 'to one cup, and strain. Make sauoe of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish.

From The Boston Cooking-School Cook Book, 1896, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

2 lblobster }^ cup flour ^ cup butter 1 ^^ cups milk ^ lb. mushrooms Salt Few drops onion juice Paprika 2 tablespoons Sherry wine Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in pieces and onion ju^ce three minutes; add flour, and pour on gradually milk. Add lobster meat, season with salt and paprika, and, as soon as lobster is heated, add wine. Remove to serving dish, and garnish with puff paste or toast points and parsley.

From The Boston Cooking-School Cook Book, 1896, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

1^ cup butter. Few grains cayenne 1^ cup flour Few drops onion juice. % cup oyster liquor 1 pint oysters parboiled ^ cup cream * ^ cup lobster dice ^ teaspoon salt 1}4 tablespoons Sauterne 1^ teaspoon pepper 1 tablespoon finely chopped parsley Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and parsley. WAYS OF COOKING SHELLFISH 189

From The Boston Cooking-School Cook Book, 1896, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 236 in the book

2 lb. lobster Few grains cayenne 11^ cups milk Slight grating nutmeg Bit of bay leaf 1 teaspoon chopped parsley 3 tablespoons butter 1 teaspoon lemon juice 3 tablespoons flour Yolks 2 eggs 1^ teaspoon salt 3^ cup buttered crumbs Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.

From The Boston Cooking-School Cook Book, 1896, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 237 in the book

Live lobsters may be dressed for broiling at market, or may be done at home. Clean lobster and place in a buttered wire broiler. Broil eight minutes on flesh side, turn and broil six minutes on shell side. Serve with melted butter. Lobsters taste nearly the same when placed in dripping-pan and baked fifteen minutes in hot oven, and are much easier cooked. To Split a Live Lobster. Cross large claws and hold firmly with left hand. With sharp-pointed knife, held in right hand, begin at the mouth and make a deep incision, and, with a sharp cut, draw the knife quickly through body and entire length of tail. Open lobster, remove intestinal vein, liver, and stomach, and crack claw shelle with a mallet.

From The Boston Cooking-School Cook Book, 1896, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 237 in the book

Prepare lobster same as for Broiled Live Lobster and place in a dripping-pan. Cook liver of lobster with one tablespoon butter three minutes. Season highly with salt, cayenne, and Worcestershire Sauce. Spread over lobster, and bake in a hot oven fifteen minutes. Remove to platter and serve at once, allowing over one and one-half pound lobster to each person.

From The Boston Cooking-School Cook Book, 1896, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 237 in the book

Split a live lobster, remove meat from tail and large claws, cut in pieces, and arrange on skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of lobster with one tablespoon butter three minutes, season highly with mustard and cayenne, and serve with lobster. Lobster k rAmferioaine Split a live lobster and put in a large omelet pan, sprinkle with one-fourth onion finely chopped and a few grains of cayenne and cook five minutes. Add one-half cup Tomato Sauce II and cook three minutes; then add two tablespoons Sherry wine, cover, and cook in oven seven minutes. To the liver add one tablespoon wine, two tablespoons Tomato Sauce, and one-half tablespoon melted butter; heat in pan after lobster has been removed. As soon as sauce is heated, strain, and pour over lobster. Lobster i la Muisset Cut two one and one-half pound live lobsters in pieces for serving, remove intestinal vein and lady, and crack large claws. Cook one tablespoon finely chopped shallot and three tablespoons chopped carrot in two tablespoons butter ten minutes, stirring constantly that carrots may not burn. Add two sprigs thyme, one-half bay leaf, two red peppers from pepper sauce, one teaspoon salt, one and one-third cups Brown Stock, two-thirds cup stewed and strained tomatoes, and three tablespoons Sherry wine. Add lobster and cock fifteen minutes. Remove lobster to serving dish, thicken sauce with four tablespoons, each, butter and flour cooked together, and add one and one-half tablespoons brandy. Pour sauce around lobster, and sprinkle all with finely chopped chives. B££V 191

From The Boston Cooking-School Cook Book, 1896, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 238 in the book

MEAT is the name applied to the flesh of all animals used for food. Beef is the meat of steer, ox, or cow, and is the most nutritious and largely consumed of all animal foods. Meat is chiefly composed of the albuminoids (fibrin, albumen, gelatin), fat, mineral matter, and Fibrin is that substance in blood which causes it to coagulate when shed. It consists of innumerable delicate fibrils which entangle the blood corpuscles, and form with them a mass called blood clot. Fibrin is insoluble in both cold and hot water. Albumen is a substance found in the blood and muscle. It is soluble in cold water, and is coagulated by hot water or heat. It begins to coagulate at 134° F. and becomes solid at 160° F. Here lies the necessity of cooking meat in hot water at a low temperature; of broiling meat at a high temperature, to quickly sear surface. Gelatin in its raw state is termed collagen. It is a transparent, tasteless substance, obtained by boiling with water, muscle, skin, cartilage, bone, tendon, ligament, or inembrane of animals. By this process, collagen of connective tissues is dissolved and converted into gelatin. Gelatin is insoluble in cold water, soluble in hot water, but in boiling water is decomposed, and by much boiling will not solidify on cooling. When subjected to cold water it swells, and is called hydrated gelatin. Myosin is the albuminoid of muscle, collagen of tendons, ossein of bones, and chondrin of cartilage and gristle. Gelatin, although highly nitrogenous, does not act in the system as other nitrogenous foods, as a large quantity passes out unchanged. Fat is the white or yellowish oily solid substance forming the chief part of the adipose tissue. Pat is found in thick layers directly under the skin, in other parts of the body, i^ bone, and is intermingled throughout the flesh. Fat as food is a great heat-giver and force-producer. Suet is the name given to fat which lies about the loins and kidneys. Beef suet tried out and clarified is much used in cookery for shortening and frying. Mineral Matter. The largest amount of mineral matter is found in bone. It is principally calcium phosphate (phosphate of lime). Sodium chloride (common salt) is found in the blood and throughout the tissues. "Water abounds in all animals, constituting a large percentage of their weight. The color of meat is due to the coloring matter (haemoglobin) which abounds in the red corpuscles of the blood. The distinctive flavor of meat is principally due to peptones and allied substances, and is intensified by the presence of sodium chloride and other salts. The beef creature is divided by splitting through the backbone in two parts, each part being called a side of beef. Four hundred and fifty pounds is good market weight for a side of beef. The most expensive cuts come from that part of the creature where muscles are but little used, which makes the meat finer-grained and consequently more tender, taking less time for cooking. Many of the cheapest cuts, though equally nutritious, need long, slow cooking to render them tender enough to digest easily. Tough meat which has long and coarse fibres is often found to be very juicy, on account of the greater motion of that part of the creature, which causes the juices to flow freely. Roasting and broiling, which develop so fine a flavor, can only be applied to the more expensive cuts. The liver, kidneys, and heart are of firm, close texture, and diflScult of digestion. Tripe, which is the first stomach of the ox, is easy of digestion, but on account of the large amount of fat which it contains, it is undesirable for those of weak digestion. The quality of beef depends on age of the creature and manner of feeding. The best beef is obtained from a steer of four or five years. Good beef should be firm and of fine-grained texture, bright red in color, and well mottled and coated with fat. The fat should be firm and of a yellowish color. Suet should be dry, and crumble easily. Beef should not be eaten as soon as killed, but allowed to hang and ripen, — from two to three weeks in winter, and two weeks in summer. Meat should be removed from paper as soon as it comes from market, otherwise paper absorbs some of the juices. Meat should be kept in a cool place. In winter, beef may be bought in large quantities and cut as needed. If one chooses, a loin or rump may be bought and kept by the butcher, who sends cuts as ordered. Always wipe beef, before cooking, with a cheese-cloth wrung out of cold water, but never allow it to stand in a pan of cold water, as juices will be drawn out.

From The Boston Cooking-School Cook Book, 1896, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 239 in the book

o Stuffed, rolled and braised, or corned and boiled Aitchbone... Cheap roast, beef stew, or Top Steaks, best cuts for beef tea Lower Part... Hamburg steaks, curry ox beef, and cecils

From The Boston Cooking-School Cook Book, 1896, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 241 in the book

By putting meat in cold water and allowing water to heat gradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective tissues aie softened and dissolved, which gives to the stock when cold a jelly-like consistency. This principle applies to soup-making. By putting meat in boiling water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. This principle applies where nutriment and flavor is desired in meat. Examples: boiled mutton, fowl. By putting in cold water, bringing quickly to the boilingpoint, then lowering the temperature and cooking slowly until meat is tender, some of the goodness will be in the ■tock, but a large portion left in the meat. Examples: f owl, wHiQii cooked to use for made-over dishes, Scotch Broth. Round of Beef. — Page 193,

From The Boston Cooking-School Cook Book, 1896, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 242 in the book

The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on account of the great loss in bone and fat, although price per pound is about the same as for cross-cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender. Steaks should be cut at least an inch thick, and from that to two and one-half inches. The flank end of sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may be chopped and utilized for meat cakes, fat tried out and clarified for shortening. To Broil Steak. Wipe with a cloth wrung out of cold water, and trim off superfluous fat. With some of the fat grease a wire broiler, place meat in broiler (having fat edge next to handle), and broil over a clear fire, turning every ten seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally until well cooked on both sides. Steak cut one and one-half inches thick will take ten minutes, if liked rare; twelve to fifteen minutes, if well done. Remove to hot platter, spread with butter, and sprinkle with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 245 in the book

Serve broiled porterhouse steak with Bordelaise Sauce. Cook one shallot, finely chopped, with one-fourth cup claret until claret is reduced to two tablespoons, and strain. Melt two tablespoons butter, add one slice onion, two slices carrot, sprig of parsley, bit of bay leaf, eight peppercorns, and one clove, and cook until brown. Add three and one-half tablespoons flour, and when well browned add gradually one cup Brown Stock. Strain, let simmer eight minutes, add claret and one tablespoon butter. Season with salt and pepper. Remove marrow from a marrow-bone and cut in one-third inch slices; then poach in boiling water. Arrange on and around steak, and pour around sauce. Beefsteak k la Henriette ^ cup butter ^ teaspoon salt Yolks 3 eggs 2 tablespoons tomato purde 1 tablespoon cold water 1 tablespoon Worcestershire Sauce }£ tablespoon lemon juice }^ tablespoon finely chopped parsley Wash butter, and divide in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce I (see p. 274); then add tomato, parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with, remaining sauce. Garnish with parsley.

From The Boston Cooking-School Cook Book, 1896, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 246 in the book

Wipe a porterhouse steak, broil, and serve with Victor Hugo Sauce. Cook one-half teaspoon finely chopped shallot in one tablespoon tarragon vinegar five minutes. Wash one-third cup butter, and divide in thirds. Add one piece butter to mixture, with yolks two eggs, one teaspoon lemon juice, and one teaspoon meat extract. Cook over hot water, stirring constantly; as soon as butter is melted, add second piece, and then third piece. When mixture thickens, add one-half tablespoon grated horseradish. Steak k la Chiron Spread broiled rump steak with Hollandaise Sauce I (see p. 274) to which is added a few drops onion juice and onehalf tablespoon finely chopped parsley. Beefsteak k la Mirabeau Garnish a broiled porterhouse or cross-cut of rump steak with anchovies, and stoned olives stuffed with green butter and chopped parsley. Arrange around steak stuffed tomatoes, and fried potato balls served in shells made from noodle mixture. Pour around the following sauce: Melt two tablespoons butter, add two and one-half tablespoons browned flour, then add one cup Chicken Stock. Season with one tablespoon tomato catsup and salt and pepper. Noodle Shells. Make noodle mixture (see p. 147), roll as thinly as possible, cut in pieces, and shape over buttered inverted scallop shells. Put in dripping-pan and bake in a slow oven. As mixture bakes it curls from edges, when cases should be slipped from shells and pressed firmly in insides of shells to finish cooking and leave an impression of shells. Potato balls served in these shells make an attractive garnish for broiled fish and meats. Beefsteak virith Oyster Blanket "Wipe a sirloin steak, cut one and one-half inches thick, broil five minutes, and remove to platter. Spread with butter and sprinkle with salt and peppier. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with butter. Place on grate in hot oven, and cook until oysters are plump.

From The Boston Cooking-School Cook Book, 1896, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 247 in the book

Wipe, remove superfluous fat, and pan broil seven minutes a porterhouse or cross-cut of the rump steak cut one and three-fourths inches thick. Butter a plank and arrange a border of Duchess Potatoes, using three times the recipe, close to edge, using a pastry bag and rose tube. Remove steak to plank, put in a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, sprinkle with salt, pepper, and finely chopped parsley. Garnish top of steak with sauted mushroom caps, and put around steak at equal distances halves of small tomatoes sauted in butter, and on top of each tomato a circular slice of cucumber.

From The Boston Cooking-School Cook Book, 1896, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 248 in the book

Slices cut from the tenderloin are called sliced fillets of beef. "Wipe sliced fillets, place in greased broiler, and broil four or five minutes over a clear fire. These may be served with Maitre d'Hotel Butter or Mushroom Sauce, Cutlets of Tenderloin with Chestnut Pur§e Shape slices of tenderloin, one inch thick, in circular pieces. Broil five minutes. Spread with butter, sprinkle with salt and pepper. Arrange on platter around a mound of Chestnut Puree. Sauted Mignon Fillets of Beef with Sauce Figaro Wipe and saute small fillets in hot omelet pan. Arrange in a circle on platter with cock's-comb shaped croutons between, and pour sauce in the centre. Serve as a luncheon dish with Brussels Sprouts or String Beans. Sauted Mignon Fillets of Beef with Sauce Trianon Wipe and saute small fillets in hot omelet pan. Arrange in a circle around a mound of fried potato balls sprinkled with parsley. Put Sauce Trianon on each fillet. Sauted Fillets of Beef k la Moelle Cut beef tenderloin in slices one inch thick, and trim into circular shapes. Season with salt and pepper, and broil six minutes in hot buttered frying-pan. Remove marrow from a marrow-bone, cut in one-third inch slices, poach in boiling water, and drain. Put a slice of marrow on each fillet. To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brov^n Stock. Season with salt, pepper, and Madeira wine. Pour sauce around meat. Saut6d Fillets of Beef, Cherry Sauce Prepare and cook six fillets same as Sauted Fillets of Beef k la Moelle. Arrange on sei*ving dish, sprinkle with salt and pepper, spread with butter, and pour over. Cherry Sauce. Soak one-fourth cup glaced cherries fifteen minutes in boiling water. Drain, cut in halves, cover with Sherry wine, and let stand three hours. Sauted Fillets of Beef with Stuffed Mushroom Caps Prepare and cook six fillets same as Sauted Fillets of Beef k la Moelle omitting the marrow. Put a sauted stuffed mushroom cap on each, sprinkle with buttered crumbs, and bake until crumbs are browned. Remove to serving dish, pour around Espagnole Sauce, and garnish caps with strips of red and green pepper cut in fancy shapes. Stuffing for Mushroom Caps. Clean and finely chop six mushroom caps; add one tablespoon each of parsley and onion finely chopped, and one tablespoon butter. Moisten with Espagnole Sauce (See p. 200).

From The Boston Cooking-School Cook Book, 1896, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 248 in the book

Trim off fat and skin from three pounds of beef cut from centre of fillet and flatten with a broad-bladed cleaver. Sprinkle with salt, brush over with olive oil, and broil over a clear fire twenty minutes. Remove to serving dish, garnish with red pepper cut in fancy shapes and parsley. Serve with Espagnole Sauce. To one and one-half cups rich brown sauce add two-thirds teaspoon meat extract, one tablespoon lemon juice, and one and one-half tablespoons finely chopped parsley. Just before serving add one tablespoon butter and salt and pepper to taste.

From The Boston Cooking-School Cook Book, 1896, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 250 in the book

Chop finely lean raw beef, season with salt and pepper, shape in small flat cakes, and broil in a greased broiler or frying-pan. Spread with butter, or serve with Maitre d'Hotel Butter. In forming the cakes, handle as Uttle as possible; for if pressed too compactly, cakes will be found solid.

From The Boston Cooking-School Cook Book, 1896, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 250 in the book

Chop finely one pound lean raw beef; season highly with salt, pepper, and a few drops onion juice or one-half shallot finely chopped. Shape, cook, and serve as Meat Cakes. A few gratings of nutmeg and one egg slightly beaten may ha added.

From The Boston Cooking-School Cook Book, 1896, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 250 in the book

2 lbs. lean beef, cut from round j^ teaspoon onion juice Grated rind 3^ lemon 2 tablespoons melted butter 1 tablespoon finely chopped Few gratings nutmeg parsley 1 teaspoon salt 1 egg ^ teaspoon pepper Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and arrange over top slices fat salt pork and bake thirty minutes. Baste every five minutes with onefourth cup butter melted in one cup boiling water. Serve with Brown Mushroom Sauce I.

From The Boston Cooking-School Cook Book, 1896, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 253 in the book

The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Tip of sirloin roast is desirable for a small family. Back of rump makes a superior roast for a large family, and is more economical than sirloin. It is especially desirable where a large quantity of dish gravy is liked, for in carving the meat juices follow the knife. Rib roasts contain more fat than either of the others, and are somewhat cheaper. To Roast Beef. Wipe, put on a rack in dripping-pan, skin side down, rub over with salt, and dredge meat and pan with flour. Place in hot oven, that the surface may be quickly seared, thus preventing escape of inner juices. After flour in pan is browned, reduce heat, and baste with fat which has tried out; if meat is quite lean, it may be necessary to put trimmings of fat in pan. Baste every ten minutes; if this rule is followed, meat will be found more juicy. When meat is about half done, turn it over and dredge with flour, that skin side may be uppermost for final browning. For roasting, consult Time Table for Baking Meats, page 30. If there is danger of flour burning in pan, add a small quantity of water; this, however, is not desirable, and seldom need be done if size of pan is adapted to size of roast. Beef to be well roasted should be started in hot oven and heat decreased, so that when carved the slices will be red throughout, with a crisp layer of golden brown fat on the top. Beef roasted when temperature is so high that surface is hardened before heat can penetrate to the centre is most unsatisfactory. Sirloin or rib roasts may have the bones removed, and be rolled, skewered, and tied in shape. Chicago Butt is cut from the most tender part of back of rump. They are shipped from Chicago, our greatest beef centre, and if fresh and from a heavy creature, make excellent roasts at a small price. Roast Beef Gravy. Remove some of the fat from pan, leaving four tablespoons. Place on front of range, add four tablespoons flour, and stir until well browned. The flour, dredged and browned in pan, should give additional color to gravy. Add gradually one and one-half cups boiling water, cook five minutes, season with salt and pepper, and strain. If flour should burn in pan, gravy will be full of black particles. To Carve a Roast of Beef. Have roast placed on platter skin side up; with a pointed, thin-bladed, sharp knife cut a sirloin or rib roast in thin slices at right angles to the ribs, and cut slices from ribs. If there is tenderloin, remove it from under the bone, and cut in thin slices across grain of meat. Carve back of rump in thin slices with the grain of meat; by so doing, some of the least tender muscle will be served with that which is tender. By cutting across grain of meat, the tenderest portion is sliced by itself, as is the less tender portion.

From The Boston Cooking-School Cook Book, 1896, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 253 in the book

Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in pan one-half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in greased, hissing hot iron gem pans.

From The Boston Cooking-School Cook Book, 1896, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 254 in the book

The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet under the loin is known as the long fillet, and when removed no porterhouse steaks can be cut; therefore it commands a higher price than the short fillet lying under rump. Two short fillets are often skewered together, and served in place of a long fillet. Wipe, remove fat, veins, and any tendonous portions; skewer in shape, and lard upper side with grain of meat, following directions for larding on page 23. Place on a rack in small pan, sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of pork. Bake twenty to thirty minutes in hot oven, basting three tim^s. Take out skewer, remove meat to hot platter, and garnish with watercress. Serve with Mushroom, Figaro, or Horseradish Sauce I.

From The Boston Cooking-School Cook Book, 1896, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 255 in the book

Wipe a three-pound fillet, trim, and remove fat. Put onehalf pound butter in hot frying-pan and "w^ien melted add fillet, and turn frequently until the entire sufface is seared and well browned; then turn occasionally until done, the time required being about thirty minutes. Remove to serving dish and garnish with one cup each cooked peas and carrots cut in fancy shapes, both well seasoned, one-half cup raisins seeded and cooked in boiling water until soft, and the caps from one-half pound fresh mushrooms sauted in butter five minutes. Serve with Brown Mushroom Sauce. Pour off one-fourth cup fat from frying-pan, add five tablespoons flour, and stir until well browned; then add one cup Brown Soup Stock, onethird cup mushroom liquor, and the caps from one-half pound mushrooms cut in slices and sauted in butter three minutes. Season with salt and pepper, and just before serving add gradually, while stining constantly, the butter remaining in frying-pan. To obtain mushroom liquor, scrape stems of mushrooms, break in pieces, cover with cold water, and cook slowly until liquid is reduced to one-third cup.

From The Boston Cooking-School Cook Book, 1896, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 255 in the book

3 lbs. beef from lower Carrot "^ part of round pr face Turnip I ^ cup each, cut of rump Onion j in dice 2 thin slices fat salt pork Celery J 3^ teaspoon peppercorns Salt and pepper Try out pork and remove scraps. Wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer, which allows the inner juices to escape. Place on trivet in deep granite pan or in earthen puddingdish, and surround with vegetables, peppercorns, and three cups boiling water; cover closely, and bake four hours in very slow oven, basting every half-hour, and turning after second hour. Throughout the cooking, the liquid should be kept below the boiling-point. Serve with Horseradish Sauce, or with sauce made from liquor in pan. Beef k la Mode Insert twelve large lardoons in a four-pound piece of beef cut from the round. Make incisions for lardoons by running through the meat a large skewer. Season with salt and pepper, dredge with flour, and brown the entire surface in pork fat. PuJ on a trivet in kettle, surround with one-thu-d cup each carrot, turnip, celery, and onion cut in dice, sprig of parsley, bit of bay leaf, and water to half cover meat. Cover closely, and cook slowly four hours, keeping liquor below the boilingpoint. Kemove to hot platter. Strain liquor, thicken and season to serve as a gravy. When beef is similarly prepared (with exception of lardoons and vegetables), and cooked in smaller amount of water, it is called Smothered Beef, or Pot Roast. A bean-pot (covered with a piece of buttered paper, tied firmly down) is the best utensil to use for a Pot Roast.

From The Boston Cooking-School Cook Book, 1896, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 256 in the book

Wipe, remove superfluous fat, and roll a flank of beef. Put in a kettle, cover with boiling water, and add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, and a bone or two which may be at hand. Cook slowly until meat is in shreds; there should be but little liquor in kettle when meat is done. Arrange meat in a deep pan, pour over liquor, cover, and press with a heavy weight. Serve cold, thinly sliced.

From The Boston Cooking-School Cook Book, 1896, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 256 in the book

Aitchbone, weighing 5 lbs. % small onion, cut in thin 4 cups potatoes, cut in ^^ inch slices slices ^ cup flour Turnip \ % cup each, cut in Salt Carrot \ half-inch cubes Pepper Wipe meat, remove from bone, cut in one and one-half inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying-pan. Add meat and stir constantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying-pan with boiling water, that none of the goodness may be lost. Add to meat remaining fat, and bone sawed in pieces; cover with boiling water and boil five minutes, then cook at a lower temperature until meat is tender (time required being about three hours). Add carrot, turnip, and onion, with salt and pepper the last hour of cooking. Parboil potatoes five minutes, and add to stew fifteen minutes before taking from fire. Remove bones, large pieces of fat, and then skim. Thicken with onefourth cup flour, diluted with enough cold water to pour easily. Pour in deep hot platter, and surround with dumplings. Remnants of roast beef are usually made into a beef stew; the meat having been once cooked, there is no necessity of browning it. If gravy is left, it should be added to the stew.

From The Boston Cooking-School Cook Book, 1896, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 257 in the book

2 cups flour % teaspoon salt 4 teaspoons baking powder 2 teaspoons butter Mix aijd sift dry ingredients. Work in butter with tips of fingers, and add milk gradually, using a knife for mixing. Toss on a floured board, pat, and roll out to one-half inch in thickness. Shape with biscuit-cutter, flrst dipped in flour. Place closely together in a buttered steamer, put over kettle of boiling water, cover closely, and steam twelve minutes A perforated tin pie-plate may be used in place of steamer. A little more milk may be used in the mixture, when it may be taken up by spoonfuls, dropped and cooked on top of stew. In this case some of the liquid must be removed, that dumplings may rest on meat and potato, and not settle into liquid.

From The Boston Cooking-School Cook Book, 1896, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 257 in the book

Corned beef has but little nutritive value. It is used to give variety to our diet in summer, when fresh meats prove too stimulating. It is eaten by the workingman to give bulk to his food. The best pieces of corned beef are the rattle rand and fancy brisket. The fancy brisket commands a higher price and may be easily told from the rattle rand by the selvage on lower side and the absence of bones. The upper end of brisket (butt end) is thick and composed mostly of lean meat, the middle cut has more fat but is not well mixed, while the lower (navel end) has a large quantity of fat. The rattle rand contains a thick lean end; the second cut contains three distinct layers of meat and fat, and is considered the best cut by those who prefer meat well streaked with fat. The rattle rand has a thin end, which contains but one layer of lean meat and much fat, consequently is not a desirable piece* To Boil Corned Beef. Wipe the meat and tie securely in shape, if this has not been already done at market. Put in kettle, cover with cold water, and bring slowly to boilingpoint Boil five minutes, remove scum, and cook at a lower temperature until tender. Cool slightly in water in which it was cooked, remove to a dish, cover, and place on cover a weight, that meat may be well pressed. The lean meat and fat may be separated and put in alternate layers in a bread pan, then covered and pressed.

From The Boston Cooking-School Cook Book, 1896, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 258 in the book

A boiled dinner consists of warm unpressed corned beef, served with cabbage, beets, turnips, carrots, and potatoes. After removing meat from water, skim off fat and cook vegetables (with exception of beets, which require a long time for cooking) in this water. Carrots require a longer time for cooking than cabbage or turnips. Carrots and turnips, if small, may be cooked whole; if large, cut in pieces. Cabbage and beets are served in separate dishes, other vegetables on same dish with meat.

From The Boston Cooking-School Cook Book, 1896, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 258 in the book

A boiled corned tongue is cooked the same as Boiled Corned Beef. If very salt, it should be soaked in cold water several hours, or over night, before cooking. Take from water when slightly cooled and remove skin.

From The Boston Cooking-School Cook Book, 1896, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 259 in the book

A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water, and cook slowly two hours. Take tongue from water and remove skin and roots. Place in deep pan and surround with one-third cup each carrot, onion, and celery, cut in dice, and one sprig parsley; then pour over four cups sauce. Cover closely, and bake two hours, turning after the first hour. Serve on platter and strain around the sauce. Sauce for Tongue. Brown one-fourth cup butter, add one-fourth cup flour and stir together until well browned. Add gradually four cups of water in which tongue was cooked. Season with salt and pepper and add one teaspoon Worcestershire Sauce. One and one-half cups stewed and strained tomatoes may be used in place of some of the

From The Boston Cooking-School Cook Book, 1896, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 259 in the book

Cover with boiling water slices of liver cut one-half inch thick, let stand five minutes to draw out the blood; drain, wipe, and remove the thin outside skin and veins. Sprinkle with salt and pepper, place in a greased wire broiler and broil five minutes, turning often. Remove to a hot platter, spread with butter, and sprinkle with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 259 in the book

Prepare as for Broiled Liver, cut in pieces for serving, sprinkle with salt and pepper, dredge with flour, and fry ia baoon fa*.. Serve with baoon. 208 BOSTOK COOKING-SCHOOL COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 259 in the book

Place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler; place broiler over dripping-pan and bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out and used for frying liver, eggs, potatoes, etc.

From The Boston Cooking-School Cook Book, 1896, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 260 in the book

Skewer, tie in shape, and lard upper side of calf's liver. Place in deep pan, with trimmings from lardoons; surround with one-fourth cup each, carrot, onion, and celery, cut in dice; one-fourth teaspoon peppercorns, two cloves, bit of bay leaf, and two cups Brown Stock or water. Cover closely and bake slowly two hours, uncovering the last twenty minutes. Kemove from pan, strain liquor, and use liquor for the making of a brown sauce with one and one-half tablespoons butter and two tablespoons' flour. Pour sauce around liver for serving.

From The Boston Cooking-School Cook Book, 1896, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 260 in the book

Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in baking pan, pour around two cups Brown Sauce, made of one tablespoon each butter and flour, and two cups Brown Stock, salt, and pepper. Bake one and one-fourth hours, basting every twelve minutes with sauce in pan. Remove to serving dish, strain sauce around liver, and garnish with Glazed or French Fried Onions (see p. 296). Stuffing. Mix one-half pound chopped cooked cold ham, one-half cup stale bread crumbs, one-half small onion finely chopped, and one tablespoon finely chopped parsley. Moisten with Brown Sauce; then add one beaten egg, and season with

From The Boston Cooking-School Cook Book, 1896, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 260 in the book

Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible, dip in fine cracker dust and olive oil or melted butter, draining off all fat that is possible, and again dip in cracker dust. Place in a greased broiler and broil five minutes, cooking smooth side of tripe the first three minutes. Place on a hot platter, honeycomb side up, spread with butter, and sprinkle with salt and pepper. Broiled tripe is at its best when cooked over a charcoal fire.

From The Boston Cooking-School Cook Book, 1896, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

Wipe tripe and cut in pieces for serving. Sprinkle with salt and pepper, dip in batter, fry in a small quantity of hot fat, and drain. Tripe Batter. Mix one cup flour with one-fourth teaspoon salt; add gradually one-half cup cold water, and when perfectly smooth add one egg well beaten, one-half tablespoon vinegar, and one teaspoon olive oil or melted butter.

From The Boston Cooking-School Cook Book, 1896, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and simmer gently twenty minutes. Drain, and again cover, using equal parts cold water and milk. Heat to boiling-point, again drain, wipe as dry as possible, sprinkle with salt and pepper, brush over with melted butter, dip in batter, fry in deep fat, and drain on brown paper. Serve with slices of lemon and Chili Sauce. Batter. Mix and sift one cup flour, one and one-half teaspoons baking powder, one-fourth teaspoon salt, and a few grains pepper. Add one-third cup milk and one egg well beaten.

From The Boston Cooking-School Cook Book, 1896, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

Cut honeycomb tripe in pieces two inches long by one-half inch wide, having three cupfuls. Put in a pan and place in oven that water may be drawn out. Cook one tablespoon finely chopped onion in two tablespoons butter until slightly browned, add tripe drained from water, and cook five minutes. Sprinkle with salt and pepper and finely chopped Tripe k la Creole Cut, bake, and drain tripe as for Lyonnaise Tripe. Cook same quantity of butter and onion, add one-eighth green pepper finely chopped, one tablespoon flour, one-half cup stock, one-fourth cup drained tomatoes, and one fresh mushroom cut in slices; then add tripe and cook five minutes. Season with salt and pepper. Tripe k la Provengale Add to Lyonnaise Tripe one tablespoon white wine. Cook until quite dry, add one -third cup Tomato Sauce, cook two minutes, season with salt and pepper, and serve.

From The Boston Cooking-School Cook Book, 1896, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 261 in the book

Wash and clean a calf's head, and cook until tender in boiling water to cover. Cool, and cut meat from cheek in small cubes. To two cups meat dice add one cup sauce made of two tablespoons butter, two tablespoons flour, and one cup White Stock, seasoned with one-half teaspoon salt, one-eighth teaspoon pepper, and a few grains cayenne. Add one-half cup cream and yolks of two eggs slightly beaten; cook two minutes and add two tablespoons Madeira wine.

From The Boston Cooking-School Cook Book, 1896, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 262 in the book

Cook tongues until tender in boiling water to cover, with six slices carrot, two stalks celery, one onion stuck with six cloves, one-half teaspoon peppercorns and one-half tablespoon salt; take from water and remove skin and roots. Split and pour over equal parts brown stock and tomatoes boiled until thick.

From The Boston Cooking-School Cook Book, 1896, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 262 in the book

Cook four tongues, until tender, in boiling water, to cover, with six slices carrot, two stalks celery, one onion stuck with eight cloves, one teaspoon peppercorns, and one-half tablespoon salt. Take tongues from water, and remove skin and roots. Cut in halves lengthwise and reheat in BEEP 211 Sauce Piquante, Brown one-fourth cup butter, add six tablespoons flour, and stir until well browned; then add two cups Brown Stock and cook three minutes. Season with two-thirds teaspoon salt, one-half teaspoon paprika, few grains of cayenne, one tablespoon vinegar, one-half tablespoon capers, and one cucumber pickle thinly sliced. Served garnished with cucumber pickles, and cold cooked beets cut in fancy shapes. Calf s Heart Wash a calf's heart, remove veins, arteries, and clotted blood. Stuff (using half quantity of Fish StuflSng I on page 164, seasoned highly with sage) and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small, deep baking-pan, half cover it with boiling water, cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary to add more water. Remove heart from pan, and thicken the liquor with flour diluted with a small quantity of cold water. Season with salt and pepper, and pour around the heart before serving.

From The Boston Cooking-School Cook Book, 1896, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 262 in the book

Clean and wash calves' hearts, stuff, skewer into shape, lard, season with salt and pepper, dredge with flour, and saute in pork fat, adding to fat one stalk celery, one tablespoon chopped onion, two sprigs parsley, four slices carrot cut in pieces, half the quantity of turnip, a bit of bay leaf, two cloves, and one-fourth teaspoon peppercorns. Turn hearts occasionally until well browned, then add one and one-half cups Brown Stock, cover, and cook slowly one and one-half hours. Serve with cooked carrots and turnips cut in strips or fancy shapes. Braised Os: Joints Cut ox tail at joints, parboil five minutes, wash thoroughly, dredge with flour, and sautd in butter (to which has been added a sliced onion) until well browned. Add one-fourth cup flour, two cups each brown stock, water, and canned tomatoesj one teaspoon salt, and one-fourth teaspoon pepper. Turn into an earthen pudding-dish, cover, and cook slowly three and one-half hours. Remove ox tail, strain sauce, and return ox tail and sauce to oven to finish cooking. Add twothirds cup each carrot and turnip (shaped with a vegetable cutter in pieces one-inch long, and about as large around as macaroni) parboiled in boiled salted water five minutes. As soon as vegetables are soft, add Sherry wine to taste, and more salt and pepper, if needed. The wine may be omitted.

From The Boston Cooking-School Cook Book, 1896, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 263 in the book

Reheat cold roast beef cut in thin slices, in Mexican Sauce. Cook one onion, finely chopped, in two tablespoons butter five minutes. Add one red pepper, one green pepper, and one clove of garlic, each finely chopped, and two tomatoes peeled and cut in pieces. Cook fifteen minutes, add one teaspoon Worcestershire Sauce, one-fourth teaspoon celery salt, and salt to taste.

From The Boston Cooking-School Cook Book, 1896, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 264 in the book

Cover bottom of a small greased baking-dish with hot mashed potato, add a thick layer of roast beef, chopped or cut in small pieces (seasoned with salt, pepper, and a few drops onion juice) and moistened with some of the gravy; cover with a thin layer of mashed potato, and bake in a hot oven long enough to heat through. ♦ -. Beefsteak Pie Cut remnants of cold broiled steak or roast beef in oneinch cubes. Cover with boiling water, add one-half onion, and cook slowly one hour. Remove onion, thicken gravy with flour diluted with cold water, and season with salt and pepper. Add potatoes cut in one-fourth inch slices, which WAYS OF WARMING OVER BEEP 213 have been parboiled eight minutes in boiling salted water. Put in a buttered pudding-dish, cool, cover with bakingpowder biscuit mixture or pie crust. Bake in a hot oven. If covered with pie crust, make several incisions in crust that gases may escape.

From The Boston Cooking-School Cook Book, 1896, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 264 in the book

1 cup cold roast beef or rare Onion juice steak finely chopped Worcestershire Sauce Salt 2 tablespoons bread crumbs Pepper 1 tablespoon melted butter Yolk 1 egg slightly beaten Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and crumbs, fry in deep fat, drain, and sers^e with Tomato Sauce.

From The Boston Cooking-School Cook Book, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 265 in the book

Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fat, discard most of the fat. To chopped meat add an equal quantity of cold boiled chopped potatoes. Season with salt and pepper, put into a hot buttered frying-pan, moisten with milk or cream, stir until well mixed, spread evenly, then place on a part of the range where it may slowly brown underneath. Turn, and fold on a hot platter. Garnish with sprig of parsley in the middle.

From The Boston Cooking-School Cook Book, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 265 in the book

When preparing Corned Beef hash, add one-half as much finely chopped cooked beets as potatoes. Cold roast beef or one-half roast beef and one-half corned beef may be used. Dried Beef w^ith Cream ^ lb. smoked dried beef, thinly 1 cup scalded cream sliced 1J4 tablespoons flour Remove skin and separate meat in pieces, cover with hot water, let stand ten minutes, and drain. Dilute flour with enough cold water to pour easily, making a smooth paste; add to cream, and cook in double boiler ten minutes. Add beef, and reheat. One cup White Sauce I may be used in place of cream, omitting the bait**

From The Boston Cooking-School Cook Book, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 265 in the book

Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan. Turn as soon as under surface is seared, and sear other side. Turn often, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used. Cook eight minutes if liked rare, ten to twelve minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.

From The Boston Cooking-School Cook Book, 1896, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 267 in the book

Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound of mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone. « Chops k la Signora Gash French Chops on outer edge, extending cut halfway through lean meat. Insert in each gash a slice of truffle, sprinkle with salt and pepper, wrap in calf's caul. Roll in flour, dip in egg, then in stale bread crumbs, and saute in butter eight minutes, turning often. Place in oven four minutes to finish cooking. Arrange on hot platter for serving, and place on top of each a fresh broiled mushroom or mushroom baked in cream. To fat in pan add a small quantity of boiling water and pour around chops. This is a delicious way of cooking chops for a dinner party.

From The Boston Cooking-School Cook Book, 1896, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 268 in the book

Pan broil, on one side, six French chops, cover cooked side with Mushroom Sauce, place in a buttered bakingdish, and bake in a hot oven eight minutes. Remove to serving dish, place a paper frill on each chop, and garnish with parsley. Mushroom Sauce. Brown one and one-half tablespoons butter, add three tablespoons flour, and stir until well browned; then add one-half cup highly seasoned Brown Stock. Add one-fourth cup chopped canned mushrooms, and season with salt and pepper. Chops k la Castillane Broil six lamb chops, arrange on slices of fried egg-plant, and pour around the following sauce: Brown three tablespoons butter, add three and one-half tablespoons flour, and stir until well browned; then add, gradually, one cup rich Brown Stock. Cook three tablespoons lean raw ham cut in small cubes in one-half tablespoon butter two minutes. Moisten with two tablespoons Sherry wine, and add to sauce with two tablespoons finely shredded green pepper. Season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 268 in the book

Finely chop the whites of three " hard-boiled " eggs anci force yolks through potato ricer, mix, and add to three common crackers, rolled and sifted; then add three tablespoons melted butter, salt, pepper, and onion juice, to taste. Add enough cream to make of right consistency to spread. Cover chops thinly with mixture and wrap in buttered paper cases. Bake twenty-five minutes in hot oven. Remove from cases, place on hot platter, and garnish with

From The Boston Cooking-School Cook Book, 1896, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 269 in the book

Wipe six French Chops, cut one and one-half inches thick. Split meat in halves, cutting to bone. Cook two and one-half tablespoons butter and one tablespoon onion five minutes; remove onion, add one-half cup chopped mushrooms, and cook five minutes; then add two tablespoons flour, three tablespoons stock, one teaspoon finely chopped paR3ley, one-fourth teaspoon salt, and a few grains cayenne. Spread mixture between layers of chops, press together lightly, wrap in buttered paper cases, and broil ten minutes. Serve with Spanish Sauce.

From The Boston Cooking-School Cook Book, 1896, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 269 in the book

Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of one-half milk and one-half Mutton Stock), two ''hardboUed " eggs cut in slices. 218 BOSTON COOKING-SCHOOIi COOK BOOB:

From The Boston Cooking-School Cook Book, 1896, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 269 in the book

Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one-half bay leaf, and a sprig each of thyme and parsley. Add three cups hot water, one and one-half teaspoons salt, and twelve peppercorns; pour over mutton. Cover closely, and cook slowly three hours, uncovering for the last halfhour. Remove from pan to hot platter. Brown three tablespoons butter, add four tablespoons flour, and stir until well browned; then pour on slowly the strained liquor; there should be one and three-fourths cups.

From The Boston Cooking-School Cook Book, 1896, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 270 in the book

1 cup cracker crumbs ^ teaspoon pepper ^ cup melted butter % tablespoon Poultry ^ teaspoon salt Seasoning ^ cup boiliug water

From The Boston Cooking-School Cook Book, 1896, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 270 in the book

A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes afterwards until meat is done, which will take about one and threefourths hours. It may be necessary to put a small quantity of water in pan while meat is cooking. \jQ^ of lamb may be boned and stuffed for roasting. See Stuffing, under Braised

From The Boston Cooking-School Cook Book, 1896, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 270 in the book

Serve hot thinly sliced roast lamb with Beans Bretonne. Soak one and one-half cups pea beans over night in cold water to cover, drain, and parboil until Kidney Lamb Chop; Rib Chop; French Chop. — Page 214. Crown of Lamb, prepared for Roasting. — Page 219. Saddle of Mutton as purchased. — Page 191,.^ Roast Saddle of Muttox garkisiied with circular pieces op toast, small circular pieces of currakt jellt, radishes cut TO REPRESENT FUCHSIAS, AND PARSLEY. — Page 219. soft; again drain, put in earthen-ware dish or bean pot, add tomato sauce, cover, and cook until beans have nearly absorbed sauce. Tomato Sauce. Mix one cup stewed and strained tomatoes, one cup white stock, six canned pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely chopped, one-fourth cup butter, and two teaspoons salt.

From The Boston Cooking-School Cook Book, 1896, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 270 in the book

Mutton for a saddle should always be dressed at market. Wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Bake in hot oven one and one-fourth hours, basting every fifteen minutes. Serve with Currant Jelly Sauce. To Carve a Saddle of Mutton, cut thin slices parallel with backbone, then slip the knife under and separate slices from ribs.

From The Boston Cooking-School Cook Book, 1896, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 273 in the book

Follow directions for Saddle of Mutton, and serve with Currant Mint Sauce. Separate two-thirds tumbler of currant jelly in pieces, but do not beat it. Add one and onehalf tablespoons finely chopped mint leaves and shavings from the rind of one-fourth orange.

From The Boston Cooking-School Cook Book, 1896, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 273 in the book

Wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Bake in hot oven one and one-fourth hours, basting every fiftjeen minutes. Remove to hot serving dish and pour around • Estragnon Sauce. Brown four tablespoons butter, add four tablespoons flour (which has been previously browned), and pour on gradually, while stirring constantly, two cups bouillon, and one-half cup stock which has infused with one tablespoon tarragon one hour.

From The Boston Cooking-School Cook Book, 1896, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 273 in the book

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim oflf backbone. Shape each piece in a semicircle, having ribs outside, and sew pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not left too long, and wrap each bone in a thin strip of fat salt pork or insert in cubes of fat salt pork to prevent bone from burning; then cover with buttered paper. Roast one and one-fourth hours. Remove pork from bones before serving, and fill centre with Puree of Chestnuts.

From The Boston Cooking-School Cook Book, 1896, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 273 in the book

Wipe two slices of lamb cut one and one-fourth inches thick from centre of leg. Put in hot frying-pan, and turn frequently until seared and browned on both sides. Brush over with melted butter, season with salt and pepper, and bake in casserole dish twenty minutes or until tender. Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and saute in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion. Add to lamb, with one cup potato balls, two cups thin Brown Sauce, three tablespoons Sherry wine, and pepper to taste. Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sauted in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sauted unless they are desired glazed. Serve from casserole dish.

From The Boston Cooking-School Cook Book, 1896, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 274 in the book

Wipe and cut meat from fore-quarter of mutton in one-inch pieces; there should be three cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling-point; drain in colander and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water, add three onions cut in slices, one-half teaspoon peppercorns, and a sprig each of thyme and parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one-fourth cup each of butter and flour cooked together; to the flour add one-half teaspoon curry powder, one-half teaspoon salt, and one-eighth teaspoon pepper. Add meat to gravy, reheat, and serve with border pf steamed rice. LAMB AND MtJTTOlir 221 Fricassee of Lamb -w^ith Bro-w^n Gravy Order three pounds laiiib from the fore-quarter, cut in pieces for serving. Wipe meat, put in kettle, cover with boiling water, and cook slowly until meat is tender. Remove from water, cool, sprinkle with salt and pepper, dredge with flour, and saute in butter or mutton fat. Arrange on platter, and pour around one and one-half cups Brown Sauce made from liquor in which meat was cooked after removing all fat. It is better to cook meat the day before serving, as then fat may be more easily removed.

From The Boston Cooking-School Cook Book, 1896, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 274 in the book

3 lbs. mutton (from the neck) Few grains pepper 2 quarts cold water 3 tablespoons rice or 1 teaspoon salt 3 tablespoons barley Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover with cold water. Heat gradually to boiling-point, skim, then season with salt and pepper. Cook slowly until meat is tender, strain, and remove fat. Reheat to boiling-point, add rice or barley, and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of the meat may be served with the broth. Irish Stev7 ^^rith Dumplings Wipe and cut in pieces three pounds lamb from the forequarter. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. After cooking one hour add one-half cup each carrot and turnip cut in one-half inch cubes, and one onion cut in slices. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water. Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper, serve with Dumplings. (See p. 205.)

From The Boston Cooking-School Cook Book, 1896, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 275 in the book

W'^ipe three pounds mutton cut from fore-quarter. Cut lean meat in one-inch cubes, put in kettle, cover with three pints cold water, bring quickly to boiling-point, skim, and add one-half cup barley which has been soaked in cold water over night; simmer one and one-half hours, or until meat is tender. Put bones in a second kettle, cover with cold water, heat slowly to boiling-point, skim, and boil one and one-half hours. Strain water from bones and add to meat. Fry five minutes in two tablespoons butter, one-fourth cup each of carrot, turnip, onion, and celery, cut in one-half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are soft. Thicken with two tablespoons each of butter and flour cooked together. Add one-half tablespoon finely chopped parsley just before serving. Rice may be used in place of barley.

From The Boston Cooking-School Cook Book, 1896, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 275 in the book

Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two tablespoons butter in hot frying-pan, put in kidneys, and cook five minutes; dredge thoroughly with flour, and add two-thirds cup boiling water or hot Brown Stock. Cook five minutes, add more salt and pepper if needed. Lemon juice, onion juice, or Madeira wine may be used for additional flavor. Kidneys must be cooked a short time, or for several hours; they are tender after a few minutes' cooking, but soon toughen, and need hours of cooking to again make them tender.

From The Boston Cooking-School Cook Book, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 276 in the book

Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, saute in butter, and remove to a hot dish. Cook one-half tablespoon finely chopped onion in two tablespoons butter until brown; add three tablespoons flour, and pour on slowly one and one-half cups hot stock. Season with salt and pepper, strain, add kidneys, and one tablespoon Madeira wine.

From The Boston Cooking-School Cook Book, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 276 in the book

Soak lambs' kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt and pepper, dredge with flour, and saute in butter. Fry one sliced onion and one-half shallot, finely chopped, in three tablespoons butter until yellow; add three tablespoons flour and one and onefourth cups Brown Stock. Cook five minutes, strain, and add one-half cup mushroom caps peeled and cut in quarters; season with salt and pepper, add kidneys, and serve as soon as heated. White wine may be added if desired.

From The Boston Cooking-School Cook Book, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 276 in the book

Mix one-half cup stale bread crumbs, one-half small onion, finely chopped, and one-half tablespoon finely chopped parsley. Season with salt and pepper and moisten with beaten egg. Spread mixture on thin slices of bacon, fasten around pieces of lambs' kidney, using skewers. Bake in a hot oven twenty minutes.

From The Boston Cooking-School Cook Book, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 277 in the book

Minced Lamb on Toast Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat. Heat in well-buttered frying-pan, season with salt, pepper, and celery salt, and moisten with a little hot water or stock; or, after seasoning, dredge well with flour, stir, and add enough stock to make thin gravy. Pour over small slices of buttered toast.

From The Boston Cooking-School Cook Book, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 277 in the book

Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper. Cover bottom of a buttered baking-dish with buttered cracker crumbs; cover meat with boiled macaroni, and add another layer of meat and macaroni. Pour over Tomato Sauce, and cover with buttered cracker crumbs. Bake in hot oven until crumbs are brown. Cold boiled rice may be used in place of

From The Boston Cooking-School Cook Book, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 277 in the book

Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups sauce, — sauce made of onefourth cup each of butter and flour, one cup White Stock, and one cup of milk which has been scalded with two blades of mace. Season with salt and pepper, and ada one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large croutons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 277 in the book

Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter, adding threefourths tablespoon vinegar, one-fourth cup currant jelly, one-fourth teaspoon French mustard, and salt and cayenne to taste.

From The Boston Cooking-School Cook Book, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 278 in the book

Brown two tablespoons butter, add two and one-half tablespoons flour, and stir until well browned; then add one-fourth teaspoon, each, curry powder, mustard, and salt, and one-eighth teaspoon paprika. Add, gradually, one cup brown stock and two tablespoons sherry wine. Reheat cold roast lamb cut in thin slices in sauce.

From The Boston Cooking-School Cook Book, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 278 in the book

Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with one cup Brown Sauce, or one cup cold lamb gravy seasoned with Worcestershire, Harvey, or Elizabeth Sauce. Cook until thoroughly heated. Arrange slices overlapping one another lengthwise of platter, pour around sauce, and garnish with toast points. A few sliced mushrooms or stoned olives improve this sauce.

From The Boston Cooking-School Cook Book, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 278 in the book

Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice and lemon juice; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam forty-five minutes. Serve on a platter surrounded with Tomato Sauce. Veal may be used in place of mutton.

From The Boston Cooking-School Cook Book, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 278 in the book

Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-balf tablespoon salt, one-half teaspoon peppercorns, and onefourth cup each carrot and turnip cut in dice. Cover with boiling water, and simmer until bones will slip out easily. Take meat from water, remove bones, and press under weight. When cool, trim in shape, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Spanish Sauce. Small pieces of cold lamb may be sprinkled with salt and pepper, dipped in crumbs, egg, and crumbs, and fried in deep fat. 226 BOSTON COOKXNG-SCHOOL COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 279 in the book

Use slices of veal from leg cut one-half inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregularshaped pieces may be rolled, and fastened with small wooden skewers. Sprinkle with salt and pepper ?. VEAL 22T dip in flour, egg, and crumbs; fry slowly, until well browned, in salt pork fat or butter; then remove cutlets to stewpan and pour over one and one-half cups Brown Sauce. Place on back of range and cook slowly forty minutes, or until cutlets are tender. Veal may be cooked first in boiling water until tender, then crumbed and fried. The water in which veal was cooked may be used for sauce. Arrange on hot platter, strain sauce and pour around cutlets, and garnish with Brown Sauce. Brown three tablespoons butter, add three tablespoons flour, and stir until well browned. Add gradually one and one-half cups stock or water, or half stock and half stewed and strained tomatoes. Season with salt, pepper, lemon juice, and Worcestershire Sauce. The trimmings from veal (including skin and bones) may be covered with one and one-half cups cold water, allowed to heat slowly to boiling-point, then cooked, ^trained, and used for sauce.

From The Boston Cooking-School Cook Book, 1896, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 280 in the book

Wipe six loin chops and put in a stewpan with one-half onion, eight slices carrot, two stalks celery, one-half teaspoon peppercorns, four cloves, and two tablespoons butter. Cover with boiling water and cook until tender. Drain, season with salt and pepper, dip in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Arrange chops on hot serving dish and surround with boiled flat maccaroni to which Soubise Sauce (see p. 267) is added.

From The Boston Cooking-School Cook Book, 1896, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 281 in the book

Wipe two pounds sliced veal, cut from loin, and cover with boiling water; add one small onion, two stalks celery, and six slices carrot. Cook slowly until meat is tender. Remove meat, sprinkle with salt and pepper, dredge with flour, and saute in pork fat. Strain liquor (there should be two cups). Melt four tablespoons butter, add four tablespoons flour and strained liquor. Bring to boiling-point, season with salt and pepper, and pour around meat. Gar« nish with parsley.

From The Boston Cooking-School Cook Book, 1896, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 281 in the book

1^ lbs. veal cut in Flour thin slices 1}{ cups Brown Stock Salt and pepper Juice 1 lemon ^ cup claret wine 2 sprigs parsley Pound veal until one-fourth inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in bakingpan, pour over wine, and let stand thirty minutes. Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan.

From The Boston Cooking-School Cook Book, 1896, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 282 in the book

Wipe four pounds loin of veal, sprinkle with salt and pepper, and dredge with flour. Put one-fourth cup butter in deep stewpan; when melted, add veal and brown entire surface of meat, watching carefully and turning often, that it may not burn. Add one cup hot water, cover closely, and cook slowly two hours, or until meat is tender, adding more water as needed, using in all about three cups. Remove meat, thicken stock remaining in pan with flour diluted with enough cold? water to pour easily. Surround the meat with two cups each boiled turnips and carrots, cut in half-inch cubes, and potatoes cut in balls. Serve gravy in a tureen.

From The Boston Cooking-School Cook Book, 1896, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 282 in the book

Knuckle of veal Blade of mace 1 slice onion 2 teaspoons salt 1 slice carrot }^ lb. lean raw ham Bit of bay leaf - 4 tablespoons flour Sprig of parsley 4 tablespoons butter 12 peppercorns 2 doz. bearded oysters Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and heat slowly to boiling point. Add meat, boil five minutes, and let simmer until meat is tender; remove meat and reduce stock to two cups. Put ham in frying-pan, cover with lukewarm water, and let stand on back of range one hour. Brown butter, add flour, and when well browned add stock; then add veal and ham each cut into cubes. Let simmer twenty minutes and add oysters. Put in serving dish and cover with top made of puff paste. It is much better to bake the paste separately and cover pie just before sending to table.

From The Boston Cooking-School Cook Book, 1896, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 282 in the book

The leg, cushion (thickest part of leg), and loin, are suitable pieces for roasting. When leg is to be used, it should be boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and sew in shape. Place on rack in dripping-pan, dredge meat and bottom of pan with flour, and place around meat strips of fat salt pork. Bake three or four hours in moderate oven, basting every fifteen minutes with one-third cup butter melted in one-half cup boiling water, until used, then baste with fat in pan. Serve with brown*gravy.

From The Boston Cooking-School Cook Book, 1896, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 283 in the book

Wipe a slice of veal one-half inch thick, weighing one and one-half pounds, and cook in frying-pan without butter, quickly searing one side, then the other. Place on a board and cut in one and one-half inch pieces. Fry two sliced onions in one-half cup butter until brown, remove onions, and add to the butter, meat, and one-half tablespoon curry powder, thfen cover with boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.

From The Boston Cooking-School Cook Book, 1896, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 283 in the book

Wipe slices of veal from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound until one-fourth inch thick and cut in pieces two and one-half inches long by om and Quehalf inches wide, each piece making a bird. Chop trimmings of meat, adding for every three birds a piece of fat salt pork cut one inch square and one-fourth inch thick; pork also to be chopped. Add to trimmings and pork one-half their measure of fine cracker crumbs, and season highly with salt, pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with beaten egg and hot water or stock. Spread each piece with thin layer of mixture and avoid having mixture come close to edge. Roll, and fasten with skewers. Sprinkle with salt and pepper, dredge with flour, and fry in hot butter until a golden brown. Put in stewpan, add cream to half cover meat, cook slowly twenty minutes or until tender. Serve on small pieces of toast, straining cream remaining in pan over birds and toast, and garnish with parsley. A Thin White Sauce in place of cream may be served around birds.

From The Boston Cooking-School Cook Book, 1896, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 283 in the book

Separate a knuckle of veal in pieces by sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover ^ith boiling water, and cqok slowly until veal is tender. Drain, chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with slices of '^hard-boiled" eggs and parsley. Put in layer of meat, layer of thinly sliced " hard-boiled " eggs, sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.

From The Boston Cooking-School Cook Book, 1896, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 284 in the book

Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add one-half pound fat salt pork (also finely chopped), six common crackers (rolled), four tablespoons cream, two tablespoons lemon juice, one tablespoon salt, one-half tablespoon pepper, and a few drops onion juice. Pack in a small bread-pan, smooth evenly on top, brush with white of egg, and bake slowly three hours, basting with one-fourth cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving.

From The Boston Cooking-School Cook Book, 1896, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 284 in the book

Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I. Serve in a potato border and sprinkle over all finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 285 in the book

Reheat two cups cold roast veal, cut in cubes, in one and one-half cups Brown Sauce seasoned with one teaspoon Worcestershire Sauce, few drops of onion juice, and a few grains of cayenne.

From The Boston Cooking-School Cook Book, 1896, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 285 in the book

A SWEETBREAD is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. It is prenatally developed, of unknown function, and as soon as calf is taken from liquid food it gradually disappears\ Pancreas, stomach sweetbread, is sold in some sections of the country, but in our markets this custom is not practised. Sweetbreads are a reputed table delicacy, and a valuable addition to the menu of the convalescent. A sweetbread consists of two parts, connected by tubing and membranes. The round, compact part is called the heart sweetbread, as its position is nearer the heart; the other part is called the throat sweetbread. When sweetbread is found in market separated, avoid buying two of the throat sweetbreads, as the heart sweetbread is more desirable. Sweetbreads spoil very quickly. They should be removed from paper as soon as received from market, plunged into cold water and allowed to stand one hour, drained, and put into acidulated salted boiling water, then allowed to cook slowly twenty minutes; again drained, and plunged into cold water, that they may be kept white and firm. Sweetbreads are always parboiled in this manner for subsequent cooking.

From The Boston Cooking-School Cook Book, 1896, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 286 in the book

Parboil a sweetbread, split cross-wise, sprinkle with salt and pepper, and broil five minutes. Serve with Lemon SWEETBREADS 233 Creamed S"weetbread Parboil a sweetbread, and cut in one-half inch cubes, or separate in small pieces. Reheat in one cup White Sauce II. Creamed Sweetbread may be served on toast, or used as filling for patty cases or Swedish Timbales.

From The Boston Cooking-School Cook Book, 1896, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 286 in the book

Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in baking-dish, brush over with melted butter, allowing two tablespoons to each pair of sweetbreads, and cover with thin slices fat salt pork. Bake in a hot oven over twenty-five minutes, basting twice during the cooking, and remove pork during the last five minutes of the cooking. •

From The Boston Cooking-School Cook Book, 1896, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 287 in the book

Parboil a sweetbread, lard the upper side, and bake until well browned, basting with Meat Glaze. Sweetbreads k la Napoli Parboil a large sweetbread and cut in eight pieces. Cook in hot frying-pan with a small quantity of butter, adding enough beef extract to give sweetbread a glazed appearance. Cut bread in slices, shape with a circular cutter three and one-half inches in diameter, and toast. Spread each piece with two tablespoons grated Parmesan cheese seasoned with salt and paprika and moistened with two tablespoons heavy cream. Arrange one piece of sweetbread on each piece of toast and season with salt and pepper. Put In individual glass-covered dishes, having two tablespoons cream in each dish. Cover each piece of sweetbread with sauted mushroom cap, put on glass covers, and bake in a moderate oven eight minutes.

From The Boston Cooking-School Cook Book, 1896, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 287 in the book

Parboil a sweetbread in Sherry wine twelve minutes. Drain, cool, cut in four pieces, and lard. Cook in fryingpan same as Sweetbreads k la Napoli. Peel mushroom caps, cover with Sherry wine, let stand one hour, drain, and saute in butter. Arrange on circular pieces of toast, over each of which has been poured one teaspoon wine drained from mushroom caps, and season with salt and pepper. Pile five or six mushroom caps on each piece of sweetbread, add two tablespoons heavy cream, and bake in a moderate oven, eight minutes. Cook in individual glass-covered dishes. Sweetbread Cutlets w^ith Asparagus Tips Parboil a sweetbread, split, and cut in pieces shaped like a small cutlet, or cut in circular pieces. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and saute in batter. Arrange in a circle around Creamed Asparagus

From The Boston Cooking-School Cook Book, 1896, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 288 in the book

Parboil a sweetbread, cut in small pieces, dip in flour, egg, and crumbs, and arrange alternately with pieces of bacon on small skewers, having four pieces sweetbread and three of bacon on each skewer. Fry in deep fat, and drain. Arrange in a circle around mound of green peas. Sweetbread a la Napoli. — Page 23S. Braised Sweetbreads Euoek^ie. — Page fSS4, ! U«» ■ II 1 » »-....-, ^. ^r«^^.....«..»...,^.,„ - — J BttESLiN Potted Chickek in Casserole Dish. — Page

From The Boston Cooking-School Cook Book, 1896, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 288 in the book

PORK is the flesh and fat of pig or hog. Different parts of the creature, when dressed, take different names. The chine and spareribs, which correspond to the loin in lamb and veal, are used for roasts or steaks. Two ribs are left on the chine. The hind legs furnish hams. These are cured, salted, and smoked. Sugar-cured hams are considered the best. Pickle, to which is added light brown sugar, molasses, and saltpetre, is introduced close to bone; hams are allowed to hang one week, then smoked with hickory wood. Shoulders are usually corned, or salted and smoked, though sometimes cooked fresh. Pigs* feei are boiled until tender, split, and covered with vinegar made from white wine. Hocks, the part just above the feet, are corned, and much used by Germans. Heads are soused, and cooked by boiling. The flank, which lies just below the ribs, is salted and smoked, and furnishes bacon. The best pieces of fat salt pork come from the back, on either side of backbone. Fat, when separated from flesh and membrane, is tried out and called lard. Leaf -lard is the best, and is tried out from the leaf shaped pieces of solid fat which lie inside the flank. Sausages are trimmings of lean and fat meat, minced, highly seasoned, and forced into thin casings made of the prepared entrails. 1/ittle pigs (four weeks old) are sometimes killed, dressed, and roasted whole. Pork contains the largest percentage of fat of any meat When eaten fresh it is the most difficult of digestion, and although found in market through the entire year, it should be but seldom served, and then only during the winter months. By curing, salting, and smoking, pork is rendered more wholesome. Bacon, next to butter and cream, is the most easily assimilated of all fatty foods.

From The Boston Cooking-School Cook Book, 1896, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 291 in the book

Wipe chops, sprinkle with salt and pepper, place in a hot frying-pan, and cook slowly until tender, and well browned on each side. Pork Chops "w^ith Fried Apples Arrange Pork Chops on a platter, and surround with slices of apples, cut one-half inch thick, fried in the fat remaining in pan.

From The Boston Cooking-School Cook Book, 1896, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 292 in the book

Wipe pork, sprinkle with salt and pepper, place on a rack in a dripping-pan, and dredge meat and botton of pan with flour. Bake in a moderate oven three or four hours, basting every fifteen minutes with fat in pan. Make a gravy as for other roasts.

From The Boston Cooking-School Cook Book, 1896, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 292 in the book

Wipe tenderloins, put in a dripping-pan, and brown quickly in a hot oven; then sprinkle with salt and pepper, and bake forty-five minutes, basting every fifteen minutes. Sweet Potatoes. Pare six potatoes and parboil ten minutes, drain, put in pan with meat, and cook until soft, basting when basting meat.

From The Boston Cooking-School Cook Book, 1896, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 292 in the book

Cut fat salt pork in one-fourth inch slices, cut gashes onethird inch apart in slices, nearly to rind. Try out in a hot frying-pan until brown and crisp, occasionally turning off fat from pan. Serve around strips of codfish which have been soaked in pan of lukewarm water and allowed to stand on back of range until soft. Serve with Drawn Butter Sauce, boiled potatoes, and beets.

From The Boston Cooking-School Cook Book, 1896, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 292 in the book

Wipe ham, remove one-half outside layer of fat, and place in frying-pan. Cover with tepid water and let stand on back of range thirty minutes; drain, and dry on a towel. Heat pan, put in ham, brown quickly on one side, turn and brown other side; or soak ham over night, dry, and cook in hot frying-pan. If cooked too long, ham will become hard and dry. Serve with fried eggs cooked in the tried-out ham fat.

From The Boston Cooking-School Cook Book, 1896, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 293 in the book

Soak thin slices of ham one hour in lukewarm water; drain, wipe, and cook in a hot frying-pan until slightly browned. Remove to serving dish and add to fat in pan three tablespoons vinegar mixed with one and one-half teaspoons mustard, one-half teaspoon sugar, and one-eighth teaspoon paprika. When thoroughly heated pour over ham and serve at once.

From The Boston Cooking-School Cook Book, 1896, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 293 in the book

Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to boiling-point, and cook slowly until tender. See Time Table for Cooking, page 28. Remove kettle from range and set aside, that ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, and stick with cloves one-half inch apart. Bake one hour in a slow oven. Serve cold, thinly sliced.

From The Boston Cooking-School Cook Book, 1896, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 293 in the book

Place a whole baked ham in the oven fifteen minutes before serving time, that outside fat may be heated. Remove to a hot platter, garnish bone end with a paper ruffle, and serve with Champagne Sauce.

From The Boston Cooking-School Cook Book, 1896, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 293 in the book

Wipe, sprinkle with salt and pepper, and broil six to eight minutes. Serve with Maitre d'Hotel Butter or Sauce

From The Boston Cooking-School Cook Book, 1896, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 294 in the book

Wipe, sprinkle with salt and pepper, dip in crumbs, egg^ and crumbs, fry in deep fat, and drain.

From The Boston Cooking-School Cook Book, 1896, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 294 in the book

Cut apart a string of sausages. Pierce each sausage several times with a carving fork. Put in frying-pan, cover with boiling water, and cook fifteen minutes; drain, return to frying-pan, and fry until well browned. Serve with fried apples. Sausages are often broiled same as bacon and apples baked in pan under them.

From The Boston Cooking-School Cook Book, 1896, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 294 in the book

Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water, heat slowly (keeping water below boiling-point), and cook until skins will burst, — which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Beans thus tested must, of course, be thrown away. Drain beans, throwing bean-water out of doors, not in sink. Scald rind of three-fourths pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans inpot and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon molasses, and three tablespoons sugar; add one cup boiling water, and pour over beans; then add enough more boiling water to cover beans. Cover bean-pot, put in oven, and bake slowly six or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. Many feel sure that by adding with seasonings one-half tablespoon mustard, the beans are more easily digested. If pork mixed with lean is preferred, use less salt. The fine reputation which Boston Baked Beans have gained has been attributed to the earthen bean-pot with small top and bulging sides in which they are supposed to be cooked. Equally good beans have often been eaten where a five-pound lard pail was substituted for the broken bean-pot. Yellow-eyed beans are very good when baked.

From The Boston Cooking-School Cook Book, 1896, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 294 in the book

Dress for broiling, following directions on page 244. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook in oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to finish cooking. Guinea chickens are becoming popular cooked in this way.

From The Boston Cooking-School Cook Book, 1896, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 301 in the book

Dress, clean, and truss a four-pound fowl, tie in cheesecloth, place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stufE a boiled fowL

From The Boston Cooking-School Cook Book, 1896, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 301 in the book

Prepare and cook a capon same as Boiled Fowl, and serve surrounded with Cauliflower Sauce and garnished with Chicken k la Providence Prepare and boil a chicken, following recipe for Boiled Fowl. The liquor should be reduced to two cups, and used for making sauce, with two tablespoons each butter and flour cooked together. Add to sauce one-half cup each of cooked carrot (cut in fancy shapes) and green peas, one teaspoon lemon juice, yolks two eggs, salt and pepper. Place chicken on hot platter, surround with sauce, and sprinkle chicken and sauce with one-half tablespoon finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 302 in the book

Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving-dish as soon as tender, and when onions are soft drain from stock and reduce stock to one and one-half cups. Make sauce of three tablespoons butter, four tablespoons flour, stock, and one-half cup heavy cream; then add yolks three eggs, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions. Chicken k la Stanley Melt onefourth cup butter, add one large onion thinly sliced, and two broilers cut in pieces for serving; cover, and cook slowly ten minutes; then add one cup Chicken Stock, and cook until meat is tender. Remove chickens, rub stock and onions through a sieve, and add one and onehalf tablespoons each butter and flour cooked together. Add cream to make sauce of the right consistency. Season with salt and pepper. Arrange chicken on serving dish, pour around sauce, and garnish dish with bananas cut in diagonal slices dipped in flour and sauted in butter.

From The Boston Cooking-School Cook Book, 1896, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 302 in the book

Clean, Binge, and cut in pieces for serving, two young chickens. Season with salt and pepper, and saute in batter. Remove seeds and veins from eight red peppers, cover with boiling water, and cook until soft; mash, and rub through a sieve. Add one teaspoon salt, one onion finely chopped, two cloves of garlic finely chopped, the chicken, and boiling water to cover. Cook until chicken is tender. Remove to serving dish, and thicken sauce with three tablespoons each butter and flour cooked together; there should be one and one-half cups sauce. Canned pimentoes may be used in place of red peppers.

From The Boston Cooking-School Cook Book, 1896, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 302 in the book

Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping-pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in twothirds cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked. A four-pound chicken requires about one and one-half hours.

From The Boston Cooking-School Cook Book, 1896, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 303 in the book

1 cup cracker crumbs % cup boiling water 1^ cup butter Salt and Pepper Powdered sage, summer savory, or marjoram Melt butter in water, and pour over crackers, to which seasonings have been added. Stuffing n 1 cup cracker crumbs Salt ^ cup melted butter Pepper Sage or Poultry Seasoning 1 cup scalded milk Make same as Stufllng JL Pour off liquid in pan in which chicken has been roasted. From liquid skim off four tablespoons fat; return fat to pan, and brown with four tablespoons flour; add two cups stock in which giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and pepper, then strain. The remaining fat may be used, in place of butter, for frying potatoes, or for basting when roasting another chicken. For Giblet Gravy, add to the above, giblets (heart, liver, and gizzard) finely chopped.

From The Boston Cooking-School Cook Book, 1896, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 303 in the book

Dress, clean, and truss a four-pound fowl. Try out two slices fat salt pork cut one-fourth inch thick; remove scraps, and add to fat five slices carrot cut in small cubes, onehalf sliced onion, two sprigs thyme, one sprig parsley, and one bay leaf, then cook, ten minutes; add two tablespoons butter, and fry fowl, turning often until surface is well browned. Place on trivet in a deep pan, pour over fat, and add two cups boiling water or Chicken Stock. Cover, and bake in slow oven until tender, basting often, and adding more water if needed. Serve with a sauce made from stock in pan, first straining and removing the fat.

From The Boston Cooking-School Cook Book, 1896, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 304 in the book

Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly until tender, adding salt to water when chicken is about half done. Remove from water, sprinkle with salt and pepper, dredge with flour, and saute in butter or pork fat. Arrange chicken on pieces of dry toast placed on a hot platter, having wings and second joints opposite each other, breast in centre of platter, and drumsticks crossed just below second joints. Pour around White or Brown Sauce. Reduce stock to two cups, strain, and remove the fat. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually one and one-half cups stock. Just before servvng, add one-half cup cream, and salt and pepper to taste; POULTKY AND GAME 249 or make a sauce by browning butter and flour and adding two cups stock, then 'seasoning with salt and pepper. FowlSj which are always made tender by long cooking, are frequently utilized in this way. If chickens are employed, they are sauted without previous boiling, and allowed to simmer fifteen to twenty minutes in the sauce.

From The Boston Cooking-School Cook Book, 1896, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 304 in the book

Clean, singe, and cut in pieces for serving, two young chickens. Plunge in cold water, drain but do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, having as much flour adhere to chicken as possible. Try out one pound fat salt pork cut in pieces, and cook chicken slowly in fat until tender and well browned. Serve with White Sauce made of half milk and half ^ream.

From The Boston Cooking-School Cook Book, 1896, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 305 in the book

Dress, clean, and cut up two young chickens. Sprinkle with salt and pepper, dip in flour, egg, and soft crumbs, place in a well-greased dripping-pan, and bake thirty minutes in a hot oven, basting after first five minutes of cooking with one-third cup melted butter. Arrange on platter and pour over two cups Cream Sauce.

From The Boston Cooking-School Cook Book, 1896, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 305 in the book

Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut. Cover with strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce: To three tablespoons fat, taken from dripping-pan, add four tablespoons flour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Season with salt and pepper. Chicken k la Merango Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and saute in salt pork fat. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender. Add one-half can mushroons cut in quarters, and cook five minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley. }^ cup butter 2 cups boiling water 1 tablespoon finely chopped ^ cup stewed and strained onion tomato 1 slice carrot, cut in cubes 1 teaspoon salt 1 slice turnip, cut in cubes % teaspoon pepper ^ cup flour Few grains cayenne Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.

From The Boston Cooking-School Cook Book, 1896, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 305 in the book

Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with fiour, and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with onefourth cup butter melted in one-fourth cup boiling water. Serve with gravy made by using fat in pan, one-fourth cup flour, one cup each Chicken Stock and cream, salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 306 in the book

^ cup butter 1 teaspoon finely chopped Red pepper 1 ^ tablespoon onion Green pepper I each, finely ^ clove garlic, finely Parsley J - chopped chopped Duchess potatoes 1 teaspoon lemon juice 8 mushroom caps Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes (see p. 312) close to edge of plank, and remove chicken to plank. Clean, peel, and saute mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.

From The Boston Cooking-School Cook Book, 1896, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 306 in the book

Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and saute in pork fat. Fry one-half finely chopped onion in fat remaining in frying-pan. Add four cups sliced okra, sprig of parsley, and one-fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one-half cups tomato, three cups boiling water, and one and one-half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled

From The Boston Cooking-School Cook Book, 1896, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 307 in the book

Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with onethird cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.

From The Boston Cooking-School Cook Book, 1896, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 307 in the book

Dress, clean, and cut up two fowls Or chickens. Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water, and cook slowly until tender. When chicken is half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock with one-third cup flour diluted with enough cold water to ponr easily. Place a small cup in centre of baking-dish, arrange around it pieces of chicken, removing some of the larger bones; pour over gravy, and cool. Cover with pie-crust in which several incisions have been made, that |;here may be an outlet for escape of steam and gases. Wet edge of crust and put around a rim, having rim come close to edge. Bake in a moderate oven until crust is well risen and browned. Roll remnants of pastry and cut iu diamond-shaped pieces, bake, and serve with pie when -Reheated. If puff paste is used, it is best to bake top separatelj^

From The Boston Cooking-School Cook Book, 1896, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 307 in the book

3 lb. chicken 1 tablespoon curry poyir^der % cup butter 2 teaspoons salt 2 onions 1 teaspoon vinegar Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying-pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish Pilaf.

From The Boston Cooking-School Cook Book, 1896, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 308 in the book

Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter, and bake in a casserole dish twelve minutes. Parboil onethird cup carrots cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four thin slices bacon cut in narrow strips. Add one and one-third cups Brown Sauce and two-thirds cup potato balls. Add to chicken, with three tablespoons Sherry wine, salt and pepper to taste. Cook in a moderate oven twenty minutes, or until chicken is tender. If small casserole dishes are used allow but one chicken to each dish. 'Breslin Potted Chicken Dress, clean, and truss two broilers. Put in a casserole dish, brush over with two and one-half tablespoons melted butter, put on cover, and bake twenty minutes; then add one cup stock and cook until chicken is tender. Thicken stock with one tablespoon, each, butter and flour cooked together, and le'OULTRY AKD GAME 253 add one-half cup cooked potato balls, one-third cup canned string beans, cut in small pieces, one-third cup cooked carrot, cut in fancy shapes, and six sauted mushroom caps. %

From The Boston Cooking-School Cook Book, 1896, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 308 in the book

Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook Slowly until meat falls from bones. When half cooked, advi one-half tablespoon salt. Remove chicken; reduce stock to three-fourths cup, strain, and skim off fat. Decorate bottom of a mould with parsley and slices of hardboiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under heavy weight. Keep in a cold place until Arm. In summer it is necessary to add one teaspoon dissolved granulated gelatine to stock.

From The Boston Cooking-School Cook Book, 1896, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 309 in the book

Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and saute in butter. Brown two tablespoons butter, add two and one-half tablespoons flour, and when well browned add gradually one cup Brown Stock; then add two tablespoons Madeira wine, and reheat livers in sauce.

From The Boston Cooking-School Cook Book, 1896, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 309 in the book

Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and fasten with a small skewer. Put in a broiler, place over a dripping-pan, and bake in a hot oven until bacon is crisp, turning once during cooking. Saut6d Chickens' Livers Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter. Remove bacon, add one finely chopped shallot, and fry two minutes; then add six chickens* liters cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown Stock, one teaspoon lemon juice, and one-fourth cup sliced mushrooms. Cook two minutes, turn into a serving dish, and sprinkle with finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 309 in the book

Clean and separate livers. Dip in seasoned crumbs, egg, and crumbs, and saute in butter. Remove livers, and to fat in pan add two tablespoons butter, one-half tablespoon finely chopped onion, and cook five minutes. Add two tablespoons flour mixed with one-half teaspoon curry powder and one cup stock. Strain sauce over livers, and serve around livers Rice Timbales.

From The Boston Cooking-School Cook Book, 1896, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 310 in the book

Dress, clean, stuff, and truss a ten-pound turkey (see pages 242-244). Place on its side on rack in a drippingpan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, and baste every fifteen minutes until turkey is cooked, which will require about three hours. For basting use one-half cup butter melted in one-half cup boiling water and after this is used baste with fat in pan. Pour water in pan during the cooking as needed to prevent flour from burning. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers before serving. Garnish with parsley, or celery tips, or curled celery and rings and discs of carrots strung on flne wire. For stuflang, use double the quantities given in recipes under Roast Chicken. If stuffing is to be served cold, add one beaten egg. Turkey is often roasted with Chestnut

From The Boston Cooking-School Cook Book, 1896, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 310 in the book

3 cups French chestnuts ^ teaspoon pepper y^ cup butter y^ cup cream 1 teaspoon salt 1 cup cracker crumbs Shell and blanch chestnuts. Cook in boiling salted water nntil soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.

From The Boston Cooking-School Cook Book, 1896, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 311 in the book

8 cups stale bread crumbs Salt and pepper y^ cup melted butter Few drops onion juice 1 pint oysters Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.

From The Boston Cooking-School Cook Book, 1896, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 311 in the book

2 cups stale bread crumbs \^ cup English walnut meats, % cup melted butter broken in pieces ^ cup raisins, seeded and cut Salt and pepper in pieces Sage Mix ingredients in the order given. Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wingg have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For Gib!et Gravy add to the above, giblets (heart, liver, and gizzard) finely chopped-

From The Boston Cooking-School Cook Book, 1896, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 311 in the book

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with watercress and bright red cranberries. Serve with

From The Boston Cooking-School Cook Book, 1896, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 312 in the book

2 cups hot mashed potato % cup butter 11^ cups soft stale bread crumbs 1 egg 1^ cup finely chopped fat salt pork 1% teaspoons salt 1 finely chopped onion 1 teaspoon sage Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.

From The Boston Cooking-School Cook Book, 1896, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 312 in the book

% tablespoon finely chopped 1 cup chestnut puree shallot 3^ cup stale bread crumbs 3 tablespoons butter i^ tablespoon finely chopped ^^ lb. sausage meat parsley 12 canned mushrooms, finely 24 French chestnuts cooked chopped and left whole Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut puree, Roast Turkey garnished for servikg. — Page 254Duck; stuffed and trussed for roasting. — Page 257. Stuffed Egg Plant. — Page 293.

From The Boston Cooking-School Cook Book, 1896, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 312 in the book

Dress and clean a wild duck and truss as goose. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty minutes in a very hot oven, basting e\ery five minutes with fat in pan; cut string and remove string and skewers. Serve with Orange or Olive Sauce. Currant jelly should accompany a duck co'irse. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks. Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small onions may be put in body of duck to improve flavor. Neither apples nor onions are to be served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion, or use

From The Boston Cooking-School Cook Book, 1896, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 315 in the book

^ cup cracker crumbs ' 2 tablespoons butter 1^ cup shelled peanuts, finely Few drops onion juice chopped Salt and pepper }4 cup heavy cream Cayenne Mix ingredients in the order given.

From The Boston Cooking-School Cook Book, 1896, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 315 in the book

Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two lardoons in each leg. Truss, and place on trivet in small shallow pan; rub with salt, brush over with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake twenty to twenty-five minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around Bread Sauce, and sprinkle bird and sauce with coarse brown bread crumbs. Garnish with parsley.

From The Boston Cooking-School Cook Book, 1896, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 316 in the book

Clean, stuff, and truss six pigeons, place upright in a stewpan, and add one quart boiling water in which celery has been cooked. Cover, and cook slowly three hours or until tender; or cook in oven in a covered earthen dish. Remove from water, cool slightly, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. Make a sauce with one -fourth cup, each, butter and flour cooked together and stock remaining in pan; there should be two cups. Place each bird on a slice of dry toast, and pour gravy over all. Garnish with parsley.

From The Boston Cooking-School Cook Book, 1896, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 316 in the book

1 cup hot riced potatoes 1 tablespoon butter ^ teaspoon salt y^ cup soft stale bread 3^ teaspoon pepper crumbs soaked in some }/^ teaspoon marjoram of the celery water and or summer savory wrung in cheese-cloth Few drops union juice Yolk 1 ^%g Mix ingredients in order given.

From The Boston Cooking-School Cook Book, 1896, page 317. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 317 in the book

Cut venison steaks in circular pieces and use trimmings for the making of stock. Saute steaks in hot buttered fryingpan and serve with Cumberland Sauce. Soak two tablespoons citron, cut in julienne-shaped pieces, two tablespoons giaced cherries, and one tablespoon Sultana raisins, in Port wine for several hours. Drain and cook fruit five minutes in one-third cup Port wine. Add one-half tumbler currant jelly, and, as soon as jelly is dissolved, add one and one-third cups Brown Sauce, and two tablespoons shredded almonds.

From The Boston Cooking-School Cook Book, 1896, page 317. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 317 in the book

Wipe steak, sprinkte with salt and pepper, place on a greased broiler, and broil five minutes. Bemove to hot plat-^ ter and pour over Chestnut Sauce. Fry one-half onion and six slices carrot, cut in small pieces, in two tablespoons butter, five minutes^ add three tablespoons flour, and stir until well browned; then add one and one-half cups Brown Stock, a sprig of parsley, a bit of bay leaf, eight peppercorns, and one teaspoon salt. Let simmer twenty minutes, strain, then add three tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter.

From The Boston Cooking-School Cook Book, 1896, page 317. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 317 in the book

Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with melted butter or olive oil, and roll in soft stale bread crumbs. Place in a broiler and broil five minutes, or saute in butter. Serve with Port

From The Boston Cooking-School Cook Book, 1896, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 318 in the book

Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight slices carrot cut in small pieces and one-half small onion in two tablespoons bacon fat five minutes. Add one cup Brown Stock, and pour around hare in pan. Bake forty-five minutes, basting often. Add one cup heavy cream and the juice of one lemon. Cook fifteen minutes longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season with salt and pepper, and pour around hare. WARMING OVER POULTRY AND GAME! 261

From The Boston Cooking-School Cook Book, 1896, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 318 in the book

2 cups cold cooked chicken, 2 cups White Sauce II cut in dice )^ teaspoon celery salt Heat chicken dice in sauce, to which celery salt has been added.

From The Boston Cooking-School Cook Book, 1896, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 319 in the book

To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of tliree eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with Creamed Chicken. Form handles for baskets of parsley.

From The Boston Cooking-School Cook Book, 1896, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 319 in the book

^ cup butter 2 cups cold cooked chicken, ^ cup flour cut in dice }4, teaspoon salt 1 pint oysters, cleaned and % teaspoon pepper drained 2 cups cream y^ cup finely chopped celery Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with

From The Boston Cooking-School Cook Book, 1896, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 319 in the book

\% cups cold cooked chicken, 1 cup Chicken Stock cut in small dice Salt 2 tablespoons butter Pepper 1 slice carrot, cut in small cubes % cup buttered cracker 1 slice onion crumbs 2 tablespoons flour 4 eggs Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.

From The Boston Cooking-School Cook Book, 1896, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 319 in the book

2 cups cold cooked chicken, 1 tablespoon finely cut in strips chopped parsley 1 cup White Sauce II Yolks 2 eggs 2 tablespoons milk Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.

From The Boston Cooking-School Cook Book, 1896, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 320 in the book

Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are

From The Boston Cooking-School Cook Book, 1896, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 320 in the book

1)^ cups cold cooked chicken Whites 2 " hard-boiled " eggs, or veal, cut in dice chopped 1 cup White Sauce I 3 tablespoons Sherry wine Yolks 2 " hard-boiled '* eggs, ^ teaspoon salt finely chopped Few grains cayenne Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.

From The Boston Cooking-School Cook Book, 1896, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 320 in the book

2 cups scalded milk 2 cups cold cooked chicken, }{ cup butter finely chopped ^ cup flour Yolks 3 eggs, well beaten 1 teaspoon salt 1 tablespoon finely-chopped }^ teaspoon pepper - parsley }{ cup stale soft bread crumbs Whites 3 eggs, beaten stiff Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty five minutes in a WARMING OVER POULTRY AND GAME 263 slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.

From The Boston Cooking-School Cook Book, 1896, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 320 in the book

1% tablespoons butter % cup finely chopped celery 1 teaspoon finely chopped onion ^ teaspoon salt 2 tablespoons corn-starch Few grains paprika 1 cup chicken stock 1 cup cold cooked chicken, 1 teaspoon lemon juice cut in small cubes Yolk 1 e^g Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of eg^ slightly beaten, and cook one minute. Serve with buttered Graham

From The Boston Cooking-School Cook Book, 1896, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 321 in the book

Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal. Season chicken with salt, pepper, celery salt, onion juice, and one-half teaspoon finely chopped parsley.

From The Boston Cooking-School Cook Book, 1896, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 321 in the book

Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones and skin of a roast turkey). Cut remnants of cold roast turkey in small pieces; there should be one and onehalf cups. Sprinkle bottom of buttered baking-dish with seasoned cracker crumbs, add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot oven until crumbs are brown. Turkey, chicken, or veal may be used separately or in combination.

From The Boston Cooking-School Cook Book, 1896, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 321 in the book

To one cup cold roast turkey, cut in small dice, add onethird cup soft stale bread crumbs. Make one cup sauce, using two tablespoons butter, two tablespoons flour, and one cup stock (obtained by cooking bones and skin of a roait turkey). Season with salt, pepper, and onion juice. Heat turkey and bread crumbs in sauce. Serve on small pieces of toast, and garnish with poached eggs and toast points.

From The Boston Cooking-School Cook Book, 1896, page 321. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 321 in the book

Spanish Sauce. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw ham. Cook until butter is brown, then add one-fourth cup flour, and when well browned add two cups Consomme, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper; cook five minutes. Strain, add duck, and when reheated add Sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for serving, and garnish with olives and mushrooms. Grouse may be used in place of duck. FISH AND MEAT SAUCES 265

From The Boston Cooking-School Cook Book, 1896, page 322. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 322 in the book

THE French chef keeps always ou hand four sauces, — White, Brown, Bechamel, and Tomato, — and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool, again place over fire, and add liquid, stirring constantly until thick and smooth. Butter and flour for brown sauces are cooked together much longer, and watched carefully lest butter should burn. The American cook makes sauce by stirring butter in saucepan until melted and bubbling, adds flour and continues stirring, then adds liquid, gradually stirring or beating until the boiling-point is reached. For Brown Sauce, butter should be stirred until well browned; flour should be added and stirred with butter until both are browned before the addition of liquid. The secret in making a Brown Sauce is to have butter and flour well browned before adding liquid. It is well worth remembering that a sauce of average thickness is made by allowing two tablespoons each of butter and flour to one cup liquid, whether it be milk, stock, or ta mato. For Brown Sauce a slightly larger quantity of flour is necessary, as by browning flour its thickening property is lessened, its starch being changed to dextrine. When sauces are set away, put a few bits of butter on top to prevent crust from forming. 266 BOSTON COOKLNG-SCHOOL COOK BOOK

From The Boston Cooking-School Cook Book, 1896, page 323. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 323 in the book

2 tablespoons butter 1 cup scalded milk 1}^ tablespoons flour ^ teaspoon salt Few grains pepper Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once.

From The Boston Cooking-School Cook Book, 1896, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 324 in the book

2 tablespoons butter 1 cup milk 2 tablespoons flour ^ teaspoon salt Few grains pepper Make same as Thin White Sauce.

From The Boston Cooking-School Cook Book, 1896, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 324 in the book

2 cups sliced onions % cup cream or milk 1 cup Veloute Sauce Salt and pepper Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or " hard-boiled" eggs.

From The Boston Cooking-School Cook Book, 1896, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 325 in the book

^ cup butter 1)^ cups hot water 3 tablespoons flour % teaspoon salt Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

From The Boston Cooking-School Cook Book, 1896, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 325 in the book

To Drawn Butter Sauce add one-half cup capers drained from their liquor. Serve with boiled mutton.

From The Boston Cooking-School Cook Book, 1896, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 325 in the book

To Drawn Butter Sauce add two " hard-boiled " eggs cut in one-fourth inch slices.

From The Boston Cooking-School Cook Book, 1896, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 325 in the book

To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

From The Boston Cooking-School Cook Book, 1896, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 325 in the book

2 tablespoons butter 1 cup Brown Stock % slice onion ^ teaspoon salt 3 tablespoons flour )^ teaspoon pepper Cook onion in butter nntil slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually, bring to the boiling-point, and let boil two minutes.

From The Boston Cooking-School Cook Book, 1896, page 325. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 325 in the book

^ cup butter Sprig of parsley 1 slice carrot 6 peppercorns 1 slice onion 5 tablespoons flour Bit of bay leaf 2 cups Brown Stock Sprig of thyme Salt and pepper Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boilingpoint, strain, and season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 326 in the book

1 can mushrooms )^ cup flour 3^ cup butter 2 cups Consomme or Brown y^ tablespoon lemon juice Stock Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well-browned, add gradually Consomme. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.

From The Boston Cooking-School Cook Book, 1896, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 326 in the book

To one cup Brown Sauce add one tablespoon vinegar, one-half small shallot finely chopped, one tablespoon each chopped capers and'pickle, and a few grains of cayenne.

From The Boston Cooking-School Cook Book, 1896, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 326 in the book

^ cup butter Few grains cayenne )^ cup flour Juice 2 oranges 13^ cups Brown Stock 2 tablespoons Sherry wine y^ teaspoon salt Rind of 1 orange, cut in fancy shapes Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind. Sauce k I'ltalienue Onion 1 r» ^ 1 1 1 Sprig marioram Carrot l^ tablespoons each ^ tablespoons butter Lean raw ham] finely chopped 2)^ tablespoons flour 12 peppercorns 1 cup Brown Stock 2 cloves 11^ cups white wine % tablespoon finely chopped parsley Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.

From The Boston Cooking-School Cook Book, 1896, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 327 in the book

Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered

From The Boston Cooking-School Cook Book, 1896, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 327 in the book

% can tomatoes or 3 tablespoons butter 1^ cups fresh stewed tomatoes 3 tablespoons flour 1 slice onion 1^ teaspoon salt Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the toroatoes.

From The Boston Cooking-School Cook Book, 1896, page 327. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 327 in the book

% can tomatoes i^ teaspoon salt 1 teaspoon sugar 4 tablespoons butter 8 peppercorns 4 tablespoons flour Bit of bay leaf 1 cup Brown Stock Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.

From The Boston Cooking-School Cook Book, 1896, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 328 in the book

^ cup butter Sprig of parsley 1 slice carrot 1 cup stewed and strained 1 slice onion tomatoes Bit of bay leaf 1 cup Brown Stock Sprig of thyme Salt and pepper ^ cup flour Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boilingpoint, and strain.

From The Boston Cooking-School Cook Book, 1896, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 328 in the book

2 slices chopped bacon or 2 cloves small quantity uncooked ham % teaspoon peppercorns 1 slice onion Few gratings nutmeg 6 slices carrot 3 tablespoons flour Bit of bay leaf % can tomatoes 2 sprigs thyme \% cups Brown Stock Sprig of parsley Salt and pepper % can mushrooms Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, • parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.

From The Boston Cooking-School Cook Book, 1896, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 328 in the book

% can tomatoes Bit of bay leaf Sprig of thyme 1 cup White Sauce I 1 stalk celery % teaspoon salt 1 slice onion Few grains cayenne ^i teaspoon soda Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets.

From The Boston Cooking-School Cook Book, 1896, page 329. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 329 in the book

2 tablespoons finely chopped ^ cup butter lean raw ham y^ cup flour 2 tablespoons chopped celery 1)^ cups Brown Stock 2 tablespoons chopped carrot ^ cup stewed and strained 1 tablespoon chopped onion tomatoes Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper. B§chamel Sauce 1% cups White Stock 6 peppercorns 1 slice onion \^ cup butter 1 slice carrot ^ cup flour Bit of bay leaf ^ 1 cup scalded milk Sprig of parsley y^ teaspoon salt Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper. Yellow B6ohamel Sauce To two cups Bechamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.

From The Boston Cooking-School Cook Book, 1896, page 329. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 329 in the book

8 tablespoons butter 1 teaspoon beef extract 3 tablespoons flour 8 olives (stoned and cut 1 cup White Stock in quarters) y^ cup cream ^ tablespoon lemon juice ^ cup shredded almonds ^ teaspoon salt Melt butter, add flour, and pou^- on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish.

From The Boston Cooking-School Cook Book, 1896, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 330 in the book

1 pint oysters 1 cup milk or Chicken Stock }^ cup butter Salt ^ cup flour Pepper Oyster liquor Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.

From The Boston Cooking-School Cook Book, 1896, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 330 in the book

Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish.

From The Boston Cooking-School Cook Book, 1896, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 330 in the book

Beat one-half cup heavy cream until stiff, and add onefourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.

From The Boston Cooking-School Cook Book, 1896, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 330 in the book

3 cups celery, cut in 2 cups Thin White thin slices - Sauce Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with onehalf stock and one-half milk. PISH AI?D MEAT SAUCES 273

From The Boston Cooking-School Cook Book, 1896, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 330 in the book

% cup butter % cup hot cream }^ cup flour 1 tablespoon mushroom liquor Ij^ cups hot Chicken Stock X teaspoon lemon juice Make same as Thin White Sauce, and add seasonings. Maitre d'Hdtel Butter % cup butter % tablespoon finely chopped % teaspoon Gait parsley y^ teaspoon pepper ^ tablespoon lemon juice Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.

From The Boston Cooking-School Cook Book, 1896, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 331 in the book

Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.

From The Boston Cooking-School Cook Book, 1896, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 331 in the book

^ cup butter Lobster coral Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster Soup and Sauces to give color and richness.

From The Boston Cooking-School Cook Book, 1896, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 331 in the book

% cup butter }4^ teaspoon salt Yolks 2 eggs Few grains cayenne 1 tablespoon lemon juice y^ cup boiling water Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.

From The Boston Cooking-School Cook Book, 1896, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 332 in the book

% cup butter Yolks 2 eggs y^ tablespoon vinegar or y^ teaspoon salt 1 tablespoon lemon juice Few grains cayenne. Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.

From The Boston Cooking-School Cook Book, 1896, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 332 in the book

1^ lb. lobster % teaspoon salt y^ cup butter Few grains cayenne 1^ cup flour y^ tablespoon lemon juice 3 cups cold water Remove meat from lobster, and cut tender clawmeat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt,- cayenne, lemon juice, and lobster dice. If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.

From The Boston Cooking-School Cook Book, 1896, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 333 in the book

To HoUandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon or one-half tablespoon tarragon vinegar. Sers^ed withTnutton chops, steaks, broiled squabs, smelts, or boiled salmon.

From The Boston Cooking-School Cook Book, 1896, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 333 in the book

3 tablespoons grated horse- % teaspoon salt radish root Few grains cayenne 1 tablespoon vinegar 4 tablespoons heavy cream Mix first four ingredients, and add cream beaten stiff.

From The Boston Cooking-School Cook Book, 1896, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 333 in the book

3 tablespoons cracker crumbs 3 tablespoons butter % cup grated horseradish root % teaspoon salt \}4. c"Ps milk % teaspoon pepper Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.

From The Boston Cooking-School Cook Book, 1896, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 333 in the book

% cup fine stale bread crumbs Few grains cayenne 1 onion 3 tablespoons butter 6 cloves /^ cup coarse stale bread crumbs Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.

From The Boston Cooking-School Cook Book, 1896, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 334 in the book

3 tablespoons rice 3 cloves 2 cups milk 2 tablespoons butter ^ onion Salt and pepper Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer, return to double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add butter, salt, and pepper.

From The Boston Cooking-School Cook Book, 1896, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 334 in the book

y^ cup finely chopped mint leaves 1 tablespoon powdered y^ cup vinegar sugar Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

From The Boston Cooking-School Cook Book, 1896, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 334 in the book

To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler current jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve with roast lamb. Currant Jelly Sauce is buitable to serv^e with iamb, FISH AND MEAT SAUCES 277

From The Boston Cooking-School Cook Book, 1896, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 334 in the book

1 teaspoon salt 6 tablespoons olive oil ^ teaspoon paprika 1 tablespoon chopped pickles Few grains pepper 1 tablespoon chopped green pepper 1 tablespoon tarragon vinegar 1 teaspoon chopped parsley 2 tablespoons cider vinegar 1 teaspoon chopped chives Mix ingredients in order given.

From The Boston Cooking-School Cook Book, 1896, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 335 in the book

^ teaspoon mustard 1)^' tablespoons vinegar 1 teaspoon powdered sugar Capers y^ teaspoon salt Pickles Few grains cayenne Olives Yolks 2 eggs Parsley ^2, cup olive oil }^ shallot, finely chopped }/^ teaspoon powdered tarragon or 1 tablespoon tarragon vinegar Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of icewater. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining %, tablespoon each finely chopped ingredients.

From The Boston Cooking-School Cook Book, 1896, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 335 in the book

% tablespoon each, finely chopped % cup White Sauce I Capers 3^^ cup Mayonnaise Pickles 3^ shallot, finely chopped Olives %, teaspoon vinegar Parsley To white sauce add remaining ingredients. Stir constantly until mixture is thoroughly heated, but do not let it come to the boiling-point. Served with boiled, steamed, or fried fish.

From The Boston Cooking-School Cook Book, 1896, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 335 in the book

Yc^ks 2 eggs M c^P ^^^ water 2 tablespoons olive oil Salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley.

From The Boston Cooking-School Cook Book, 1896, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 336 in the book

To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish.

From The Boston Cooking-School Cook Book, 1896, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 336 in the book

2 tablespoons chopped onion ^ cup sliced mushrooms 4 tablespoons green pepper, finely 6 olives, stoned chopped 1% cups Brown Sauce 2 tablespoons butter Salt and pepper 2 tomatoes Sherry wine Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.

From The Boston Cooking-School Cook Book, 1896, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 336 in the book

3 tablespoons butter }£ teaspoon finely chopped chives 2 tablespoons flour 3^ teaspoon made mustard 1 cup White Stock III 1 teaspoon grated horseradish ^ teaspoon salt ^ cup cream Few grains pepper 1 teaspoon lemon juice Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon

From The Boston Cooking-School Cook Book, 1896, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 336 in the book

% teaspoon mustard 1 teaspoon lemon juice Cook butter until well ingredients. \% teaspoons Worcestershire ^ cup stewed and strained browned, and add remaining

From The Boston Cooking-School Cook Book, 1896, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 337 in the book

Summer vegetables should be cooked as soon after gathering as possible; in case they must be kept, spread on bottom of cool, dry, well-ventilated cellar, or place in icebox. Lettuce may be best kept by sprinkling with cold water and placing in a tin pail closely covered. Wilted vegetables may be freshened by allowing to stand in cold water. Vegetables which contain sugar lose some of their sweetness by standing; corn and peas are more quickly affected than others. Winter vegetables should be kept in a cold, dry place. Beets, carrots, turnips, potatoes, «tc.t should be put in barrels or piled in bins, to exclude as much air as possible. Squash should be spread, and needs careful watching; when dark spots appear, cook at once. In using canned goods, empty contents from can as soon as opened, lest the acid therein act on the tin to produce poisonous compounds, and let stand one hour, that it may become reoxygenated. Beans, peas, asparagus, etc., should be emptied into a strainer, drained, and cold water poured over them and allowed to run through. In using dried vegetables, soak in cold water several hours before cooking. A few years ago native vegetables were alone sold; but now our markets are largely supplied from the Southern States and California, thus allowing us fresh vegetables throughout the year.

From The Boston Cooking-School Cook Book, 1896, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 339 in the book

A small scrubbing-brush, which may be bought for five cents, and two small pointed knives for preparing vegetables should be found in every kitchen. Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if cooked in an uncovered vessel, their color is better kept. For peas and beans add salt to water last half hour of cooking. Time for cooking the same vegetable varies according to freshness and age, therefore time-tables for cooking serve only as guides.

From The Boston Cooking-School Cook Book, 1896, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 340 in the book

Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water. Drain, and cook thirty to forty-five minutes in boiling, salted, acidulated water. Remove from water, place upside down to drain, then take off string. Serve with Bechamel or Hollandaise Sauce. Boiled Artichokes often constitute a course at dinner. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends only eaten, although the bottom is edible. Artichokes may be cut in quarters, cooked, drained, and served with Sauce Bearnaise. When prepared in this way they are served with mutton.

From The Boston Cooking-School Cook Book, 1896, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 341 in the book

Sprinkle Boiled Artichokes cut in quarters with salt, pepper, and finely chopped parsley. Dip in Batter I, fry in deep fat, and drain. In preparing artichokes, trim off tops of leaves closer than when served as Boiled ArtichokeSc

From The Boston Cooking-School Cook Book, 1896, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 341 in the book

Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken Force-meat I or IL and bake thirty minutes in a moderate oven, basting twice with Thin White Sauce. Remove to serving dish and pour around Thin White Sauce. Hothouse asparagus is found in market during winter, but is not very satisfactory, and is sold for about one dollar per bunch. Oyster Bay (white asparagus) appears first of May, and commands a very high price. Large and small green stalk asparagus is in season from first of June to middle of July, and cheapest the middle of June.

From The Boston Cooking-School Cook Book, 1896, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 342 in the book

Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove scales, and retie. Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water first ten minutes. Drain, remove string, and spread with soft butter, allowing one and one-half tablespoons butter to each bunch asparagus. Asparagus is often broken or cut in inch pieces for boiling, cooking tips a shorter time than stalks. Asparagus on Toast

From The Boston Cooking-School Cook Book, 1896, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 342 in the book

Boil asparagus cut in one-inch pieces, drain, and add CO White Sauce I, allowing one cup sauce to each bunch asparagus. Serve in Croustades of Bread for a vegetable course. Asparagus k la Hollandaise

From The Boston Cooking-School Cook Book, 1896, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 342 in the book

String Beans that are obtainable in winter come from California; natives appear in market the last of June and continue until the last of September. There are two varieties, green (pole cranberry being best flavored) and yellow (butter bean). Shell Beans^ including horticultural and sieva, are sold in the pod or shelled, five quarts in pod making one quart shelled. They are found in market during July and August. Common lima and improved lima shell beans are in season in August and September. Dried lima beans are procurable throughout the year.

From The Boston Cooking-School Cook Book, 1896, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 343 in the book

Remove strings, and snap or cut in one-inch pieces; wash^ and cook in boiling water from one to three hours, adding salt last half-hour of cooking. Drain, season with butter and salt.,

From The Boston Cooking-School Cook Book, 1896, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 343 in the book

Wash, and cook in boiling water from one to one and a half hours, adding salt last half-hour of cooking. Cook in sufficiently small quantity of water, that there may be none left to drain off when beans are cooked. Season with butter and salt.

From The Boston Cooking-School Cook Book, 1896, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 343 in the book

Soak one cup dried beans over night, drain, and cook in boiling salted water until soft; drain, add three-fourths cup cream, and season with butter and salt Reheat before

From The Boston Cooking-School Cook Book, 1896, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 343 in the book

Wash, and cook whole in boiling water until soft; time required being from one to four hours. Old beets will never be tender, no matter how long they may be cooked. Drain, and put in cold water that skins may be easily removed. Serve cut in quarters or slices.

From The Boston Cooking-School Cook Book, 1896, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 344 in the book

4 hot boiled beets 1}^ tablespoons sugar Cut beets in one-fourth inch slices, add butter, sugar, and salt; reheat for serving.

From The Boston Cooking-School Cook Book, 1896, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 344 in the book

'Wash beets, and cook in boiling salted water until soft. Drain, and reserve one-half cup water in which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in Sour Sauce. Melt two tablespoons butter, add two tablespoons flour, and pour on the beet water. Add one-fourth cup, each, vinegar and cream, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper.

From The Boston Cooking-School Cook Book, 1896, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 344 in the book

Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one-half cup sugar and one-half tablespoon corn-starch. Add onehalf cup vinegar and let boil five minutes. Pour over beets, and let stand on back of range one-half hour. Just before serving add two tablespoons butter.

From The Boston Cooking-School Cook Book, 1896, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 344 in the book

Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one cup White Sauce I.

From The Boston Cooking-School Cook Book, 1896, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 345 in the book

Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling salted water until soft, then drain. Wash celery and cut in pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour on gradually one and one-half cups scalded milk; add sprouts and turn mixture into a baking-dish. Cover with buttered crumbs and bake in a hot oven until crumbs are

From The Boston Cooking-School Cook Book, 1896, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 345 in the book

Take off outside leaves, cut in quarters, and remove tough stalk. Soak in cold water and cook in an uncovered vessel in boiling salted water, to which is added one-fourth teaspoon soda; this prevents disagreeable odor during cooking. Cook from thirty minutes to one hour, drain, and serve; or chop, and season with butter, salt, and pepper.

From The Boston Cooking-School Cook Book, 1896, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 345 in the book

Cut one-half boiled cabbage in pieces; put in buttered baking-dish, sprinkle with salt and pepper, and add one cup White Sauce I. Lift cabbage with fork, that it may be well mixed with sauce, cover with buttered crumbs, and bake until crumbs are brown.

From The Boston Cooking-School Cook Book, 1896, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 345 in the book