BONED TURKEY. MRS. R. H. J.
Boil a turkey in as little water as possible until the bones can be
easily separated from the meat; remove all the skin; slice, mixing
together the light and dark parts; season with salt and pepper. Take
the liquor in which the fowl was boiled, having kept it warm; pour it
on the meat; mix well; shape it like a loaf of bread; wrap in a cloth
and press with a heavy weight for a few hours. Cut in thin slices
when served.
More
-
BOILED TURNIPS
Have the turnips peeled and sliced. Drop the slices into a stew-pan with boiling water enough to cover generously. Cook until tender, then drain well. They are now ready to mash or chop. If they are to be served mashed, put them back in the stew-pan; mash... BOILED WATER
It sometimes becomes necessary to boil drinking water, which usually has a flat, insipid taste. Do young housewives know it is said that after water has been boiled and when quite cool if a bottle be half filled and shaken well the water will become aerat... BOILING
Beef Slowly, 40 to 60 minutes per pound Mutton Slowly, 20 minutes per pound Corned Beef Slowly, 30 minutes per pound Chicken Slowly, 20 minutes per pound Fowl Slowly, 30 mi... BOILING AND STEWING
Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling wat... BOLA
Make a good, rich bread dough. Let it rise overnight; next morning; mix with dough two eggs; one-half pound of butter well kneaded; stand by fire until well risen. When risen, roll out into thin sheets and sprinkle with chopped almonds, citron, cinnamon a... BOLA D'AMOR.
The recipe for this much celebrated and exquisite confection is simpler than may be supposed from its elaborate appearance, it requires chiefly care, precision, and attention. Clarify two pounds of white sugar; to ascertain when it is of a proper consiste... BOLA TOLIEDO.
Take one pound of butter, and warm it over the fire with a little milk, then put it into a pan with one pound of flour, six beaten eggs, a quarter of a pound of beaten sweet almonds, and two table-spoonsful of yeast; make these ingredients into a light pa... BOMB GLACÉ
1 pint of cream 3/4 pound of sugar 1 pint of water 1 gill of sherry 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of six eggs Put the sugar and water in a saucepan over the fire and stir until the sugar is di... Bombay Broiled Kidney.
Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee. ... Bombay Chicken Croquettes.
Boil red beets until tender; skin and cut into thin slices. Sprinkle with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine vinegar. Let stand. Serve the next day. ... Bombay Spinach.
Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tab... BONED QUAIL
Turkey is boned precisely the same as you bone a "galantine" of chicken. Use for the stuffing: 2 chickens 1 pound of sausage meat 1 pound of veal 3 truffles 1 can of mushrooms 1 pound of ham Take six hours to cook the turkey.... BONED SHOULDER OF MUTTON.
Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good forcemeat. To make this, chop fine half a pound of lean veal and quarter of a pound of ham and add to these a small cup of fine bread crumbs... BONED SMELTS, SAUTÉD
Take a dozen raw smelts; split them from the back lengthwise, leaving the head and tail intact; take out the large center bone without opening the stomach and season with salt. Put four ounces of butter into a saucepan, and when quite hot place the smelts... BONED TURKEY
1 box of granulated gelatin 1 teaspoonful of beef extract 1 small onion 1 bay leaf 1 blade of mace 1 truffle 1 carrot 1 green pepper 1 red pepper 1 lemon 1 tureen of foie-gras Cover the gelatin with a... BONED TURKEY. MRS. R. H. J.
Boil a turkey in as little water as possible until the bones can be easily separated from the meat; remove all the skin; slice, mixing together the light and dark parts; season with salt and pepper. Take the liquor in which the fowl was boiled, having ke... BORSHT
Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. Strain off the liquor, adding lemon juice, sugar, and s... BOSTON BAKED BEANS
2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 4 tablespoons shortening ice water Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough cold water, to make st... BOSTON BAKED BEANS
From MRS. E. J. P. HOWES, of Michigan, Lady Manager. Peel potatoes thin; put into boiling water with a little salt added. Cook until tender; drain off the water and remove the cover a few moments to dry the potatoes; turn into an earthen dish that has bee... BOSTON BROWN BREAD
4 cups flour 1 teaspoon salt 1 tablespoon sugar 7 teaspoons Dr. Price's Baking Powder 1 medium-sized, cold, boiled potato Milk (water may be used) Sift thoroughly together flour, salt, sugar and baking powder, rub in potato; add sufficient liquid to mix r... BOSTON BROWN BREAD
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager Three pints corn meal; two pints shorts, or coarse flour; three- quarters cup yeast; one and one-half cups molasses; one and one- eighth quarts warm water. Let rise until it cracks on top. Steam six ho... BOSTON BROWN BREAD. MRS. JOHN ROBINSON.
One and one-half pints sour milk, one cup baking molasses, two teaspoonfuls soda (one in the milk, one in the molasses); beat well before putting together. One teaspoonful salt, four cups graham flour, one teaspoonful baking powder in the flour. Steam t... BOSTON BROWN BREAD. MRS. S. E. BARLOW.
One and one-half pints sour milk, one cup baking molasses, scant teaspoon soda in each; foam separately. Pour cups graham flour, one teaspoon baking powder, one teaspoon salt. Put in one pound baking powder cans; steam two and one-half hours, and bake h... BOSTON CREAM PIE
1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers; fill with whipped cream and serve cold. ... BOSTON PUDDING
1 quart of cream 6 ounces of sugar (2/3 of a cupful) 4 tablespoonfuls of creme de violette 1/2 pound of candied violets 1 teaspoonful of vanilla Put half the cream over the fire in a double boiler. Pound or roll the violets, sift ... BOSTON PUDDING
A quarter of a pound of rice. A quarter of a pound of butter. A quarter of a pound of sugar. A pint and a half of milk, or cream and milk. Six eggs. A tea-spoonful of mixed spice, mace, nutmeg and cinnamon. A half wine-glass of rose-water. W... BOSTON ROAST
Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball. Bake in a moderate oven, basting... BOUCHÉES À LA REINE
One pound of fresh pork, one pound rump (flank) of beef, one pound rump of veal, two onions, one celery, four leeks, two or three carrots, two or three turnips, according to the size, a few Brussels sprouts, five or six potatoes, according to the number o... Boudins
Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls of butter and one onion sliced into a saucepan; stir until the onion is slightly brown; then add a half pint of stock or milk and four tablespoonfuls of bread crumbs. Stand this on ... Bouillabaise
The fish used for bouillabaise may be any kind of firm white fish, and for the following recipe, about two pounds are required. Heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced, and two cloves of garlic. Add the...