Cut eggs in halves lengthwise. Remove yolks, rub through sieve, and add chicken, ham, mushrooms, and chopped truffle. Moisten with sauce and refill whites. Mask eggs with sauce, garnish with truffles. Brush over with aspic. Vary stuffing as desired, using chopped shrimp, crab meat or lobster, and seasoning with anchovy essence, Worcestershire sauce or other relish. Serves 6. 428 THE BOSTON COOKING-SCHOOL COOK BOOK EGGS A LA MIMOSA Hard-cooked eggs Chopped lobster, crab meat, or ham Mayonnaise (p. 490) Cut eggs in halves, lengthwise. Remove yolks and force through strainer. Fill whites with lobster, crab, orham. Pour Mayonnaise over it and sprinkle with egg yolk. STUFFED OLIVES IN ASPIC Place small molds in pan of ice water and pour in Aspic Jelly mixture (p. 425) 14 inch deep. When firm, put a stuffed olive in each mold (keeping olives in place by means of small wooden skewers) and add aspic by spoonfuls until molds are filled. Chill thoroughly, remove to circular slices of liver sausage, garnish with green butter forced through a strainer, and red peppers cut in fancy shapes✪ Stuffed Olives in Aspic. Green Butter. Mix yolk 1 hard-cooked egg, 2 tablespoons butter, 1 sprig parsley, 1 sprig tarragon, 1 small shallot, 14 teaspoon anchovy paste, 1 teaspoon capers, and 1 teaspoon chopped gherkins, and pound ina mortar; then rub through a very fine sieve.’ Season with salt and pepper and add a few drops vinegar. TOMATOES IN ASPIC Peel 6 small firm tomatoes and remove pulp, having opening in tops as small as possible. Sprinkle insides with salt; invert and let stand 30 minutes. Fill with vegetable or chicken salad. Cover tops with Mayonnaise (p. 490), to which has been added a small quantity dissolved gelatine, and garnish with capers and sliced pickles. Place a pan in ice water, cover bottom with Aspic Jelly (p. 425) mixture✪ Tomatoes in Aspic, let stand until firm. Arrange tomatoes on jelly, garnish side down. Add more Aspic Jelly mixture, let stand until firm, and so continue until all is used. _ Chill thoroughly, turn on a serving dish, and garnish around base with parsley. Serves 6. TONGUE IN ASPIC Remove skin and roots from cooked tongue (p. 322). Run skewer through tip of tongue and fleshy part, thus keeping tongue in shape. When cool, remove skewer. Put a round pan in ice COLD ENTREES 429 water, cover bottom with brown Aspic Jelly (p. 425), and when firm, decorate with cooked carrot, turnip, beet cut in fancy shapes, and parsley✪ Tongue in Aspic. Cover with Aspic Jelly mixture, adding it by spoon- fuls so as not to disarrange vegetables. When this layer of mixture is firm, put in tongue, adding gradually remaining mixture, as in Tomatoes in Aspic. Tongue may be sliced and put in mold in layers. Serves 6 to 8. CHAPTER 2 POTATOES | Potatoes are best in the fall and keep well through the winter. By spring the starch is partially changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same change takes place when potatoes are frozen. To prevent freezing, keep a pail of cold water standing near them. Potatoes keep best in a cool, dry cellar, in barrels, or piled in a bin. When sprouts appear they should be removed; receiving their nourishment from the starch, they deteriorate the potato. Sweet Potatoes. Sweet potatoes, although analogous to white potatoes, are fleshy roots of the plant, belong to a different family (Convolvulus), and contain more sugar and more fat than white - potatoes. Yams are sweeter and juicier than the more common variety. BAKED POTATOES Select smooth, medium-sized potatoes.✪ Baked Potatoes Wash with vegetable brush, dry, and place in dripping pan. Bake 40 minutes or until soft, in very hot oven (450°-500° F.), remove from oven, and serve at once. If they must stand, break skin for escape of steam. If skins are to be eaten, potatoes may be rubbed with butter or bacon fat or cooking oil before baking. STUFFED BAKED POTATOES ✪ Stuffed Baked Potatoes

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Cut eggs in halves lengthwise. Remove yolks, rub through sieve, and add chicken, ham, mushrooms, and chopped truffle. Moisten with sauce and refill whites. Mask eggs with sauce, garnish with truffles. Brush over with aspic. Vary stuffing as desired, using chopped shrimp, crab meat or lobster, and seasoning with anchovy essence, Worcestershire sauce or other relish. Serves 6. 428 THE BOSTON COOKING-SCHOOL COOK BOOK EGGS A LA MIMOSA Hard-cooked eggs Chopped lobster, crab meat, or ham Mayonnaise (p. 490) Cut eggs in halves, lengthwise. Remove yolks and force through strainer. Fill whites with lobster, crab, orham. Pour Mayonnaise over it and sprinkle with egg yolk. STUFFED OLIVES IN ASPIC Place small molds in pan of ice water and pour in Aspic Jelly mixture (p. 425) 14 inch deep. When firm, put a stuffed olive in each mold (keeping olives in place by means of small wooden skewers) and add aspic by spoonfuls until molds are filled. Chill thoroughly, remove to circular slices of liver sausage, garnish with green butter forced through a strainer, and red peppers cut in fancy shapes. Green Butter. Mix yolk 1 hard-cooked egg, 2 tablespoons butter, 1 sprig parsley, 1 sprig tarragon, 1 small shallot, 14 teaspoon anchovy paste, 1 teaspoon capers, and 1 teaspoon chopped gherkins, and pound ina mortar; then rub through a very fine sieve.’ Season with salt and pepper and add a few drops vinegar. TOMATOES IN ASPIC Peel 6 small firm tomatoes and remove pulp, having opening in tops as small as possible. Sprinkle insides with salt; invert and let stand 30 minutes. Fill with vegetable or chicken salad. Cover tops with Mayonnaise (p. 490), to which has been added a small quantity dissolved gelatine, and garnish with capers and sliced pickles. Place a pan in ice water, cover bottom with Aspic Jelly (p. 425) mixture, let stand until firm. Arrange tomatoes on jelly, garnish side down. Add more Aspic Jelly mixture, let stand until firm, and so continue until all is used. _ Chill thoroughly, turn on a serving dish, and garnish around base with parsley. Serves 6. TONGUE IN ASPIC Remove skin and roots from cooked tongue (p. 322). Run skewer through tip of tongue and fleshy part, thus keeping tongue in shape. When cool, remove skewer. Put a round pan in ice COLD ENTREES 429 water, cover bottom with brown Aspic Jelly (p. 425), and when firm, decorate with cooked carrot, turnip, beet cut in fancy shapes, and parsley. Cover with Aspic Jelly mixture, adding it by spoon- fuls so as not to disarrange vegetables. When this layer of mixture is firm, put in tongue, adding gradually remaining mixture, as in Tomatoes in Aspic. Tongue may be sliced and put in mold in layers. Serves 6 to 8. CHAPTER 2 POTATOES | Potatoes are best in the fall and keep well through the winter. By spring the starch is partially changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same change takes place when potatoes are frozen. To prevent freezing, keep a pail of cold water standing near them. Potatoes keep best in a cool, dry cellar, in barrels, or piled in a bin. When sprouts appear they should be removed; receiving their nourishment from the starch, they deteriorate the potato. Sweet Potatoes. Sweet potatoes, although analogous to white potatoes, are fleshy roots of the plant, belong to a different family (Convolvulus), and contain more sugar and more fat than white - potatoes. Yams are sweeter and juicier than the more common variety. BAKED POTATOES Select smooth, medium-sized potatoes. Wash with vegetable brush, dry, and place in dripping pan. Bake 40 minutes or until soft, in very hot oven (450°-500° F.), remove from oven, and serve at once. If they must stand, break skin for escape of steam. If skins are to be eaten, potatoes may be rubbed with butter or bacon fat or cooking oil before baking. STUFFED BAKED POTATOES

Boston Cooking-School cook book