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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veal, ham, onions, carrots, parsley,peppercorns, etc. Query 1132.—Subscriber, Brookline, Mass.:Recipes for cooking whitebait, terrapin, andbraised fowl. Are mushrooms under glassbells cooked in the oven? Recipes for shadroe, souffle and Newburg style. Is the fishgiven in the recipe for halibut cutlets, Febru-ary, 1904, raw ? Am having trouble with mypopovers. They do not rise. WhitebaitWash these little fish very thoroughly.Dry a few at a time between the foldsof a towel. Roll in flour, toss on asieve, to remove superfluous flour, andfry at once in deep fat. yse a basket,having a single layer of fish on thebottom. Fry no longer than sixtyseconds to a delicate amber color, turnonto soft paper to drain, sprinkle withsalt, and keep hot in the oven until allare fried. Serve the fish between thefolds of a hot napkin. Pass at thesame time quarters of lemon or saucetartare. Terrapin, Philadelphia StyleImmerse the terrapin, one by one, inboiling water. Let them remain in the Advertisements
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