Boston Cooking-School cook book

Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through sieve. Cook tomatoes with sugar 15 minutes (shorter time if canned tomatoes are used). Add soda and rub through sieve. Reheat bread and milk to boiling point, add tomatoes, butter, salt, and pepper. Serves 6 to 8. CREAM OF TOMATO AND CORN 1 onion, finely chopped 2 tablespoons sugar 14 cup butter 1 teaspoon salt V4 bay leaf V4 teaspoon pepper 12 peppercorns 2 cups water 2 tablespoons flour 2 cups canned corn, chopped 2 cups canned tomatoes VEGETABLE AND CREAM SOUPS 179 Cook onion and butter 5 minutes, stirring constantly. Add bay leaf, peppercorns, and flour, and cook 2 minutes. Add other ingredients. Simmer 30 minutes and strain. For a richer soup, just before serving, add 2 egg yolks, slightly beaten, diluted with 4 cup cream. Serves 6 to 8. ICED FRUIT SOUP 1 cup orange juice 1 cup canned pineapple juice 34 cup grapefruit juice 1 tablespoon arrowroot or 5 cloves cornstarch 2-inch piece of cinnamon ¥% cup cold water Y% teaspoon salt 14 cup sugar Add cloves and cinnamon to orange and grapefruit juices. Let stand several hours or overnight in a cool place. Bring pineapple juice to boiling point. Add arrowroot or cornstarch mixed with cold water. Cook 3 minutes, add sugar, salt, and fruit juices. Strain, pack in ice and salt, or in drawer of refrigerator until very cold. Serves 4 to 6. CHAPTER 16 STUFFINGS, GARNISHES AND RELISHES The amount of stuffing to be used cannot be definitely stated since fowl vary in body structure even with the same weight. As a general basis, allow 4 cups stuffing for 5-pound chicken, 12 cups or more for 10-pound turkey, about 3 cups for duck, 2 to 4 table- spoons to a squab, 1 cup for 4-pound boned fish. PLAIN STUFFING (Basic Recipe) 4 cups bread crumbs or 1 teaspoon salt half cracker crumbs Seasoning 1% cup melted butter or savory fat such as bacon, sausage or chicken Mix ingredients lightly with fork. Season to taste. If a com- pact stuffing is desired, moisten with hot water or scalded milk. Savory Stuffing. Season to taste with minced onion, sage, chopped parsley, chives, summer savory, celery seed, marjoram, thyme, or poultry dressing or any combination. Celery Stuffing I. Add 1 cup finely cut celery. Corn Bread Stuffing. Use stale corn bread crumbs. Cracker Stuffing. Make with cracker crumbs. Egg Stuffing. Add 2 cups scalded milk and 2 eggs slightly beaten. Giblet Stuffing. Cover giblets with 1 quart cold water. Bring slowly to boiling point. Simmer until tender, removing liver as soon as tender. Chop and add. Onion Stuffing. Parboil 6 onions 10 minutes. Drain, chop fine and add to dressing with 1 egg slightly beaten. Oyster Stuffing I. Wash 1 pint oysters and remove tough muscles. Add to dressing with 14 cup oyster liquor. Season with salt, pepper, and mace. STUFFINGS, GARNISHES AND RELISHES 181 Oyster Stuffing Il. Make with cracker crumbs. For each cup of crumbs add 1 cup washed oysters (tough muscle removed), 1}4 teaspoons lemon juice, and 114 tablespoons finely chopped parsley. Moisten with oyster liquor. Raisin and Nut Stuffing. Add 1 cup seeded raisins, cut in pieces and 1 cup English walnut meats, broken in pieces. NEW ENGLAND STUFFING 12 slices bread, 4% inch thick 1 egg, well beaten ‘. Stock or water to moisten Salt 2-inch cube fat salt pork, Pepper finely chopped Sage or poultry seasoning Remove crusts from bread. Toast. Chop, moisten with stock. Add pork, egg, and seasonings. POTATO STUFFING 2 cups hot mashed potato 11% teaspoons salt 114 cups soft, stale bread crumbs 1 teaspoon sage 1g cup melted butter 14 cup finely chopped fat salt pork 1 egg 1 onion, finely chopped With Giblets. Add 4% cup giblets, cooked and finely chopped. CELERY STUFFING II 1 cup fine, dry bread crumbs 1 tablespoon parsley