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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e as a first course ^^^^ril^yKJ ^%%^ :^J^^li^W: ANCHOVY-AND-EGG CANAPES 289 290 THE BOSTON COOKING-SCHOOL MAGAZINE or in the place of soup. Chicken-and-Tomato Bouillon Cut an onion, two stalks of celery,half a green pepper and half a small car-rot in thin slices; let cook in three table-spoonfuls of butter until softened andslightly yellowed; add three branches ofparsley and the yellow rind of a lemon,with a pint of water or chicken broth.andlet simmer twenty minutes; add twoquarts of rich chicken broth, the liquiddrained from two cans of tomatoes (use the boiling point, add the oysters andlet cook until they are plump, the edgesare ruffled and the water is again boiling.In the meantime make a cream sauce ofone-third a cup, each, of butter and flour,a teaspoonful and a half of salt, half ateaspoonful of black pepper, and threepints of milk. Mix the oysters with thesauce and serve at once. One or twostalks of celery and half an onion may bescalded in the milk of which the sauceis made.
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OYSTER-VOL-AU-VENT none of the tomato pulp), the crushedshells of several eggs, and the slightly-beaten whites of four eggs, also salt andpepper to season. Mix all together thor-oughly, then stir constantly over thefire until the boiling point is reached; letboil five minutes, then draw to a coolpart of the range and let stand to set-tle. Skim, then strain through a napkinlaid over a colander. Reheat beforeserving. Cream of Oyster Soup Pour two cups of cold water over aquart of oysters; take each oyster in thefingers, rinse in the water and removebits of shell if present. Strain the waterthrough a napkin. Heat the water to Fresh Codfish, Boiled, OysterSauce The cut of a large fish just back ofthe head is thought to be the best forboiling or steaming. Set the fish on arack in a steam kettle, the piece is thick(comparatively) and will take about sixminutes per pound to cook. A largequantity of water is unnecessary; thisshould be lukewarm that the skin of thefish may not contract. Dress

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