File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14586356730).jpg

Identifier: bostoncookingsch19hill_4 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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e, then add to the yolksof three eggs and one whole egg, beatenuntil well mixed. Season with salt andpepper, and also, if desired, with agrating of nutmeg. Turn the mixtureinto small timbale moulds, thoroughlybuttered, and cook, as custard, on several Consomme, Autumn Fashion Add to each plate of consomme, atserving, four or five, each, tiny cookedflowerets of cauliflower, asparagus tips,half an inch in length, peasor flageolet, and half-inchbits of sweet red pepper.Tiny, chicken quenelles maybe added at discretion. Baked Leg of LambRemove the caul usuallyskewered about a leg oflamb. Trim off superfluousfat, wipe carefully, and rubover with salt, pepper, if approved, andflour. Set to cook in a moderateoven, basting each ten minutes withbacon or chicken fat, or with fat fromthe top of a dish of soup. Bakeabout an hour and a half. Serve withmint jelly and hominy cups holdingcurrant jelly. Cook the hominy in boil-ing salted water, shape when partlycool, egg-and-crumb, and fry in deepfat.
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Baked Leg of Lamb with Mint Jelly folds of paper and surrounded with boil-ing water. When cold, unmould, cut inslices and serve in consomme with cookedasparagus tips, peas, or flageolet. Mint Jelly (Miss Chandler)Let one tablespoonful of granulatedgelatine stand for some time in coldwater to cover. Boil one cup of gran- Seasonable Recipes H3 ulated sugar and one cup of vinegaruntil thickened slightly (about five min-utes after boiling begins). Add thesoftened gelatine and one-fourth a tea-spoonful, each, of salt and paprika,and stir until the gelatine is dissolved.Then add three-fourths a cup of mintleaves, chopped fine. Set the dish intoanother of ice and water, and stir oc-casionally until the mixture begins tothicken, then turn into a mould orjelly glass, and set aside to become firm.When turned from the mould, garnishthe dish with the tips from two or threestalks of mint. Egyptian Salad (Luncheon or Sup-per Salad)Have three or four ears of cold, boiledcorn. With a sharp knife scor

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