Boston Cooking-School cook book

Decorate with sprigs of parsley, finely chopped parsley, paprika, canned pimiento (cut in strips or fancy shapes), sliced radishes, or red portion of radishes, chopped or cut in fancy shapes. Truffles, cut in fancy shapes, especially to decorate a cold entrée, such as Chaudfroid of Chicken. Vegetables, cooked and cut in fancy shapes with French vegetable cutters. Raw vegetables may be cut in the same way, to be cooked in soup. RELISHES Radishes (p. 499). Celery (p. 499). Stuffed Celery (p. 115). Relishes and Pickles (p. 755). CARROT SLICES Cut raw carrot in thin slices, lengthwise. Crisp in slightly salted ice water. Drain thoroughly. CUCUMBER STICKS Cut cucumber in pieces about the thickness of a pencil and 4 inches long. Crisp in salted ice water. Drain thoroughly. RELISH BOWL FOR SUMMER Fill shallow bowl with crushed ice. Stick in, upright, celery stalks, carrot slices, and cucumber sticks. FRIED APPLE RINGS Core tart apples. Pare or not, as desired. Cut in half-inch slices. Sauté in butter, bacon, or sausage fat until tender but not broken, turning once. CINNAMON. APPLES (p. 54) BOILED CIDER APPLE SAUCE Pare, quarter, and core apples, put in bean pot or casserole, and sprinkle each layer with raisins. Add boiled cider to cover apples, put on cover, and bake 3 or 4 hours in very slow oven (250° F.) or until very tender and very dark in color. Or cook slowly on top of , the stove. STUFFED APPLES Core, stuff with sausage meat mixed with half the quantity of bread crumbs. Bake. Serve with roast duck or goose. BEET RELISH 1 cup chopped, cold, cooked beets 2 tablespoons lemon juice 3 tablespoons grated horse-radish 2 teaspoons powdered sugar root 1 teaspoon salt Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horse-radish, if of strong flavor and well drained. CELERY RELISH 11% cups chopped celery 1 teaspoon salt 4 teaspoons powdered sugar V4 teaspoon mustard 14 cup vinegar Mix ingredients in order given. Cover and let stand in a cold place 14% hours. Drain off the liquid before serving. When preparing celery, include some of the small, tender leaves. CRANBERRY SAUCE 3 cups cranberries 14 cups sugar 1 cup boiling water Pick over and wash cranberries. Cook with sugar and water 10 minutes. Watch to prevent boiling over.. Skim and cool. CRANBERRY JELLY 4 cups cranberries 2 cups boiling water 2 cups sugar Pick over and wash cranberries. Add water and boil 20 minutes. Rub through sieve, cook 3 minutes, add sugar, and cook 2 minutes. Mold and chill. SPICED CRANBERRY JELLY 1 quart cranberries 2-inch piece stick cinnamon 1 cup boiling water 24 whole cloves 2 cups sugar 6 allspice berries 1% cup cold water Few grains salt Pick over and wash berries. Add boiling water and spices and boil until cranberries are soft. Rub through a sieve and add remaining ingredients. Bring to boiling point and simmer 15 minutes. Turn into a mold, and chill. CRANBERRY JELLY WITH CELERY 4 cups cranberries 1 cup boiling water 2 cups sugar 11% cups celery, cut fine Pick over and wash cranberries. Add sugar and water and boil -20 minutes. Strain. When mixture begins to thicken, fold in 11% cups celery, cut crosswise of stalks in 14-inch slices. Turn into a mold or molds and chill. Remove from molds and garnish with curled celery. BAKED CRANBERRIES 1 cup cranberries 34 cup sugar Pick over and wash cranberries. Arrange in baking dish. Bake in slow oven (300° F.). CRANBERRY RELISH 2 cups cranberries 34 cup sugar 1 whole orange Pick over and wash cranberries. Cut orange, remove seeds. Put cranberries and orange through food chopper. Add sugar. Mix thoroughly. Let stand 30 minutes or more. STUFFED PRESERVED ORANGES