File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14773201075).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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ify roots thoroughly.Cut off the tops, and let stand in cold water until ready to cook, then cookin boiling salted water until tender.Peel, and then press the roots througha ricer or sieve. Put the pulp at oncewith a pared onion, gashed a little, anda sprig or two of parsley into a doubleboiler with a pint of milk, and letstand over the fire until needed. Meltone-third a cup of butter. Cook in itone-third a cup of flour, one teaspoon-ful of salt, and half a teaspoonful ofpaprika. Then add one quart of milk,and stir until the sauce thickens andboils. Then add the salsify and milkfrom the boiler, and, when again boiling,press through a fine puree sieve. Re-heat, and stir in the beaten yolks oftwo eggs, mixed with one. cup of cream.Finish with ,the whites of the eggs,beaten dry, and dropped by spoonfuls a36 The Boston Cooking-School Magazine onto the soup poured into the tureen.This is a particularly delicious soup, and pepper. Also rub the inside withan onion cut in halves, and sprinkle
Text Appearing After Image:
Cream of Salsify or Oyster Plant Soup even without the addition of the creamand egg. Roast Goose Scrub the outside of the goose thor-oughly. A new, small, five-cent brush with powdered sage, if desired. Fillwith stuffing or cook without stuffing,as fancy dictates. Cut off the neckbone on a line with the wing and breastbones, but without cutting the skin;fold the neck skin down over the back, Goose Trussed for Roasting is good for this purpose. Rinse out-side and in. Dry thoroughly with acloth, then rub the inside with salt and fasten it in place with a trussingneedle threaded with twine. Run theneedle through one wing, the skin Seasonable Recipes 237 folded over the back, the other wing,and back the same way to the firstwing, where a knot is made. Leave astitch nearly an inch in length on theback and also on the, second wing.When the goose is cooked, the latterstitch is cut, and the string drawn outby the knot. Sew up the openingmade in dressing the fowl. Run thethreaded trussing need

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