File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14590982290).jpg

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Identifier: bostoncookingsch19hill_12 (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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cold water overnight; drain, wash in cold water andrinse and drain again. Set to cook intwo quarts of cold water; add an onion,two branches of parsley and let simmeruntil the beans are soft, adding boilingwater as needed. Press the beans through a sieve; add two teaspoonfuls of salt, halfa teaspoonful of paprika and, if desired,a cup of tomato puree. Heat the soup tothe boiling point. Beat one-fourth acup of butter to a cream, and graduallybeat in two tablespoonfuls of flour; dilutewith a little of the hot soup, stir untilsmooth, then return to the soup kettleand let simmer fifteen minutes; skim asneeded. Serve a slice of lemon and aslice of hard-cooked egg in each plate ofsoup. Pass croutons with the soup. Tuna Fish Cakes For a small family let a can of Tunabecome very hot in boiling water; openthe can, drain off the liquid and turn thefish upon hot dish; serve with plain boiledpotatoes and drawn butter sauce, towhich chopped pickles or hard-cookedegg has been added. The next day, or
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BLACK BASS SEASONABLE RECIPES 211 the day thereafter, reheat the potatoes inboihng water, drain and mash; add theremnants of the fish, picked fine, and thesauce, mix thoroughly and shape into Have ready hot, mealy, baked potatoes;empty pulp from the skins into the dishand mash with a wooden spoon or platedfork; add butter, hot cream and^enough

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1913
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29 July 2014



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