Boston Cooking-School cook book

4 cup chopped celery lg teaspoon savory seasoning 1 tablespoon butter 1% teaspoon celery seed 1 tablespoon minced onion 14 teaspoon salt Few grains pepper Cook celery, onion, and parsley in butter 3 minutes. Add other ingredients. MINT OR WATERCRESS STUFFING 3 cups fine, dry bread crumbs 3 tablespoons chopped celery 1% cup fresh mint leaves or 1% tablespoons chopped onion 1% cups finely cut watercress 34 teaspoon salt 6 tablespoons butter Y% teaspoon pepper Cook onion and celery 2 minutes in 3 tablespoons butter. Add mint or cress and seasonings. Cook until water evaporates. Add 3 tablespoons melted butter to crumbs and combine ingredients. PLAIN MUSHROOM STUFFING 4% cup bread crumbs 14 cup mushrooms, cut in pieces 3 tablespoons melted butter Salt and pepper MUSHROOM AND EGG STUFFING 6 slices bread, 14 inch thick 1 hard-cooked egg, chopped Stock or water to moisten 14 pound mushrooms, sliced and 2-inch cube fat salt pork, sauteed in butter finely chopped Salt and pepper SAVORY MUSHROOM STUFFING 34 cup finely chopped mush- ¥g teaspoon pepper rooms, fried in butter Few grains cayenne Few drops onion juice Few grains nutmeg 1 cup stale bread crumbs 1% tablespoon chopped parsley 34 teaspoon salt V4 teaspoon chopped chives ¥% teaspoon celery salt 2 tablespoons melted butter 4 cup stock or water PEANUT STUFFING 34 cup cracker crumbs 2 tablespoons butter Y4 cup shelled peanuts, finely Few drops onion juice chopped Salt and pepper 4 cup heavy cream Cayenne APPLE STUFFING 4 cup diced salt pork 14 cup chopped parsley 4 cup chopped celery 5 tart apples, diced ¥% cup chopped onion 14 cup sugar 1 cup fine, dry bread crumbs Salt and pepper Fry pork until crisp, remove pieces. Cook celery, onion, and parsley in fat 3 minutes and remove. Put apples in fat, sprinkle with sugar, cover, and cook slowly until tender. Uncover and cook until glazed. Add crumbs, salt pork scraps, and cooked vegetables, and season. APPLE AND PRUNE STUFFING I Use equal amounts of whole prunes and sliced apple rings. Let prunes stand 5 minutes in boiling water. Fill bird 34 full, as fruit will swell. APPLE AND PRUNE STUFFING II 1 large apple, peeled, cored, V4 pound prunes and sliced 2 tablespoons seeded raisins 2 tablespoons cracker crumbs V4 teaspoon sugar 4 teaspoon salt Y% egg, beaten Pour boiling water over prunes and raisins. Let stand 5 minutes. Remove prune stones. Add crumbs, seasonings, and egg. Add apples. CHESTNUT STUFFING 3 cups boiled French chestnuts (p. 458) 14 cup cream ¥% cup butter Salt, pepper 1 cup cracker crumbs Force chestnuts through ricer. Add half the butter and cream. Season. Melt remaining butter, mix with crumbs. Combine mixtures. SAUSAGE AND CHESTNUT STUFFING 1 small onion, finely chopped V4 teaspoon pepper | 2 tablespoons butter ‘ J% teaspoon powdered thyme | 14 pound sausage meat 2 teaspoons parsley, finely : 4 dozen French chestnuts chopped 2 teaspoons salt 1 cup fresh bread crumbs Cook onion in butter 3 minutes. Add sausage meat. Cook 5 minutes. Boil chestnuts (p. 458) and mash half of them. Add to first mixture with remaining ingredients. When thoroughly blended, add whole chestnuts. GARNISHES FOR FISH, MEAT, AND POULTRY Vegetables, Truffles, Eggs, and Almonds for Garnishing Parsley, watercress, celery tops, fresh mint leaves. Almonds, arranged like the petals of a flower or chopped (for fish). Hard-cooked eggs, in strips, chopped or cut like a flower (also good for vegetables, such as spinach). Lemons, especially for fish. Wash, wipe, and cut in crosswise slices, lengthwise sections, fan-shaped pieces, cups, or baskets. Lemons Are the Best Garmsh for Fish -