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Read Ebook: The Boston Cooking-School Magazine (Vol. XV No. 2 Aug.-Sept. 1910) by Various Hill Janet McKenzie Editor
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Ebook has 638 lines and 39883 words, and 13 pages
Peach Salad
Set pared halves of choice peaches in nests of lettuce hearts and pour on enough French dressing to season nicely. Sprinkle with blanched almonds cut in thin slices. For a change, omit the nuts and set chopped celery, mixed with mayonnaise dressing, in the open space of each half of peach, or the nuts may be mixed with the celery. Fresh or rather firm canned peaches may be used. Use lemon juice as the acid in both the French and mayonnaise dressings.
Grape Juice Parfait
Boil one-third a cup of grape juice and three-fourths a cup of sugar to 240? Fahr. or until it will spin a thread two inches in length. Pour in a fine stream upon the whites of two eggs, beaten dry, then beat occasionally until cold. To one cup and a fourth of double cream add half a cup of grape juice and the juice of a lemon and beat until firm throughout. Fold the two mixtures together and turn into a quart mold; cover securely and pack in equal measures of rock salt and crushed ice.
When unmolded sprinkle with fine-chopped pistachio nuts blanched before chopping.
Watermelon Cones
Cut a ripe and chilled watermelon in halves, crosswise the melon. Use a tea, soup or tablespoon, as is desired. Press the bowl of the spoon to its full height down into the melon, turn it around until it comes again to the starting place, lift out the cone of melon, remove the seeds in sight and dispose on a serving dish. When all the cones possible have been cut from the surface of the half melon, cut off a slice of rind that extends to the tip of the cones, then remove the red portion of the melon in cones as before.
Grape Juice Sherbet
Prepare as peach sherbet, substituting grape juice for peach juice. Scald the grapes and strain through cheesecloth. Cool before freezing.
Menus for a Week in August
SUNDAY
Red Raspberries, Cream Floradora Buns Coffee
Bisque-of-Clams and Green Peas Stuffed Tomatoes Cheese Salad Toasted Crackers Peach Sherbet, Whipped Cream Half Cups of Coffee
Cold Corned Beef, Sliced Thin Potato Salad Tiny Baking Powder Biscuit Hot Coffee
MONDAY
Barley Crystals, Thin Cream Corned Beef-and-Potato Hash Rye Meal Muffins Sliced Tomatoes Coffee
Hamburg Steak Corn on the Cob Stewed Tomatoes Blackberry Shortcake Half Cups of Coffee
Shell Beans, Stewed Cream Toast Berries. Tea
TUESDAY
Grapes Omelet with Creamed Fish Flakes Baked Potatoes Zwiebach. Coffee
Guinea Fowl, Roasted Candied Sweet Potatoes Apple-and-Celery Salad Baked Rice Pudding, Vanilla Sauce Half Cups of Coffee
Green Corn Custard Bread and Butter Sliced Peaches Sponge Cake. Tea
WEDNESDAY
THURSDAY
Melons. Eggs Cooked in the Shell Green Corn Griddle Cakes Toasted Bread, Buttered. Coffee
Fried Chicken. Corn Fritters Boiled Cauliflower, Hollandaise Sauce Berry Pie Half Cups of Coffee
Succotash Hot Apple Sauce Cream Cheese Cookies Tea
FRIDAY
Creamed Celery with Poached Eggs on Toast Berries. Bread and Butter. Tea
Cold Tongue in Jelly Mayonnaise of Eggs-and-Lettuce Hot Yeast Rolls Sliced Peaches. Tea
Menus for a Week in September
SUNDAY
Melons Egg-O-See, Thin Cream Country Ham, Broiled. Sliced Tomatoes Broiled Potatoes. Corn Meal Muffins Coffee. Cocoa
Chicken, Roasted. Green Corn Custard Sweet Potatoes, Southern Style Cauliflower, Hollandaise Sauce Celery, Club Style Peach Sherbet. Sponge Cakelets Half Cups of Coffee
Clam Broth Apple Sauce. Bread and Butter
MONDAY
Barley Crystals, Thin Cream Minced Chicken on Toast Broiled Tomatoes. Rye Meal Muffins Coffee. Cocoa
Stuffed Flank of Beef, Roasted Tomato Sauce Green Corn on the Cob. Baked Squash Endive, French Dressing Baked Sweet Apples, Thin Cream Half Cups of Coffee
New Lima Beans, Stewed, in Cream Bread and Butter Sliced Peaches. Tea
TUESDAY
Broiled Honeycomb Tripe Ma?tre d'H?tel Butter French Fried Potatoes. Parker House Rolls. Blackberries. Coffee. Cocoa
Chicken-and-Tomato Soup Boiled Corned Beef Boiled Potatoes, Cabbage and Beets Baked Indian Pudding Vanilla Ice Cream. Half Cups of Coffee
Green Corn au Gratin Bread and Butter Hot Apple Sauce Gingerbread. Tea
WEDNESDAY
Egg-O-See, Thin Cream Corn Beef and Green Pepper Hash Poached Eggs. Waffles White Clover Honey Coffee. Cocoa
Stuffed Bluefish, Baked Cucumbers, French Dressing Mashed Potatoes. Scalloped Tomatoes Apple Pie. Cheese Half Cups of Coffee
Rice Croquettes, Cheese Sauce Graham Bread and Butter Baked Pears. Tea
THURSDAY
Gluten Grits, Thin Cream Eggs Cooked in Shell Blackberry Shortcake Coffee. Cocoa
Hamburg Roast, Tomato Sauce Scalloped Potatoes Late Green Peas. Celery Peach Tapioca Pudding, Cream Half Cups of Coffee
Scalloped Oysters, Finnelli, Philadelphia Relish. Tiny Baking Powder Biscuit Berries. Cookies. Tea
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