Boston Cooking-School cook book

Roll Puff or Plain Paste 14 inch thick, sprinkle half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat, and roll out Y4 inch thick. Sprinkle with cheese and proceed as before; repeat twice. Cut in strips 5 inches long and 14 inch wide. Bake 8 minutes in hot oven (450° F.). Use Parmesan cheese or equal parts of Parmesan and Edam cheese. Pile log-cabin fashion. CHEESE PASTRIES Sprinkle small rounds or oblongs of pastry (Puff or Plain) with grated cheese before baking. CHEESE WAFERS 4 ounces old sharp cheese or Y4 cup butter 1 roll processed sharp cheese Y% cup pastry flour Put ingredients through food chopper 3 times or cream butter and cheese together and blend in flour. Chill 4% hour. Roll thin on floured board or pastry cloth. Cut out in any desired shape. Place on unbuttered cooky sheet. Chill. Bake in hot oven (450° F.) until delicately brown (6 to 10 minutes). It is important to work quickly during the rolling and cutting process. Makes 30 small wafers. CHAPTER SOUP GARNISHES AND FORCEMEATS CROUTONS I Cut stale bread in ¥-inch slices and remove crusts. Spread thinly with butter. Cut slices in 14-inch cubes, put in pan, and bake until delicately brown or fry in deep fat. CROUTONS II Cut stale bread in small cubes. Sauté in small quantity of melted butter, turning frequently, to brown all sides equally. Drain on soft paper. PARKER HOUSE CROUTONS 2 tablespoons unsalted butter 1 egg yolk 4 tablespoons grated 14-inch cubes of stale Parmesan cheese bread Toast bread on one side. Blend butter, cheese, and egg yolk. Spread untoasted side with mixture. Bake until golden brown. PASTRY STRIPS Roll trimmings of puff paste and cut in pieces 34 inch long and YZ inch wide; fry (p. 26) in deep fat until well browned. HOMINY CROUTONS Pack hominy mush in buttered small baking-powder box. When cold, remove from box, cut in 44-inch slices and slice in 44-inch cubes. Dip in fine crumbs, egg, and crumbs, and fry (p. 26) in deep fat. TAPIOCA GARNISH FOR CONSOMME For 1 quart consommé, soak 2 tablespoons pearl tapioca overnight in cold water to cover. Drain and cook in boiling water until transparent. Again drain, rinse with cold water and add to soup. Quick-cooking tapioca may be added to soup during last 15 minutes of cooking without previous preparation. SALTED WHIPPED CREAM Slightly salt heavy cream, beaten slightly or until stiff. Fold in grated cheese, if desired. Serve small amount on soup. PIMIENTO CREAM 1/4 cup heavy cream Canned pimientos 1% egg white Few grains salt Drain pimientos, dry on a towel, and force through sieve to make 2 tablespoons of purée. Beat cream until stiff. Beat egg white until stiff and add to cream. Add purée and salt. EGG BALLS I Yolks 2 hard-cooked eggs Y% teaspoon salt 1 raw egg yolk Few grains cayenne 14 teaspoon melted butter Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and sauté in butter. EGG BALLS II 1 hard-cooked egg Few grains cayenne 1 raw egg yolk 1 teaspoon heavy cream Y% teaspoon salt Y4 teaspoon finely chopped parsley Rub yolk of hard-cooked egg through sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls and poach in boiling water or stock. EGG CUSTARD 2 egg yolks Few grains salt 2 tablespoons milk Beat eggs slightly with fork, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake in moderate oven (350° F.) until firm. Cool, remove from cup, and cut in fancy shapes with French vegetable cutters. HARLEQUIN SLICES