BRAIN SALAD
Scald brains with boiling hot water to cleanse thoroughly. Boil until
tender, in fresh cold salt water, being careful to remove from water
while it is yet firm. Slice lengthwise and lay in dish. Pour over
one-half cup of vinegar, which has been sweetened with a pinch of sugar
to remove sharp taste, pinch of salt and pepper. Garnish with parsley
and serve cold. Can also be served with mayonnaise.
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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
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Allow eleven ounces of finely ground coffee to each gallon of water. This will serve twenty five persons with one coffee cup each, and forty persons with after-dinner cups. The better way to make a large quantity of coffee without an urn is to purchase a ... BOUILLON. MRS. W. C. DENMAN.
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Scald brains with boiling hot water to cleanse thoroughly. Boil until tender, in fresh cold salt water, being careful to remove from water while it is yet firm. Slice lengthwise and lay in dish. Pour over one-half cup of vinegar, which has been sweetened ... BRAINS (SWEET AND SOUR)
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Take one cup of water, a quarter glass of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of two eggs light, and add the boiling sauce gradually to them, stirring constantly until thick. ...