365 dinner dishes : a dinner dish for every day in the year, selected from Table talk, Good Housekeeping, the Boston Cooking School cook book, and others.

Date:
[1906]
Catalogue details

Licence: In copyright

Credit: 365 dinner dishes : a dinner dish for every day in the year, selected from Table talk, Good Housekeeping, the Boston Cooking School cook book, and others. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    and let it simmer, closely covered, with i gill of rice until the grains are nearly dissolved ; add pepper, salt and a very little mace, and half a cup of cream or milk; just before serving, add the grated yolks of three hard boiled eggs. 9.—Asparagus Pates. Boil the tips of asparagus in salted hot water until tender; drain them, cut them into small pieces with a silver knife; season with a little butter and pepper. Fill Pat6 shells with them and serve hot. 10.—Stuffed Cucumbers. Make a force meat of one cup of minced veal or lamb and half a cup of bread-crumbs ; season with butter, salt and cayenne. Scoop out the centres from six large sized cucum- bers cut in halves. Take a slice off the bottom so that they will stand upright; arrange them in a deep pan, pour in a cupful of stock, let them simmer in this, in the oven, until tender; take them out, arrange them in a hot dish; thicken the gravy with browned flour; let it boil up once, and serve around the cucumbers.