Boston Baked Bean Salad. Sliced Pim-Olas and Pickle Garnish

Boston Baked Bean Salad. Sliced Pim-Olas and Pickle Garnish

The quantity of oil to be used in this salad will depend upon the quantity of pork used in cooking the beans. Often, when the dish is intended for sedentary people, no pork is used. In this case three or four tablespoonfuls of oil will be none too much for a pint of beans.

Into this stir about half a teaspoonful of paprika, a few drops of onion juice, and, very gradually, two tablespoonfuls of vinegar.

Mix this through the beans, and turn them on or into the serving-dish. Cover, and let stand half an hour in a cool place. Finish with slices of Pim-Olas and fans cut from tiny cucumber pickles. To cut the fans use a shap thin bladed knife to slice a teaspoonful of fine cut chives is considered the best form in which onions can be introduced into bean salad.

Bibliographic information: Title: The Boston Cooking School Magazine of Culinary Science and Domestic Economics, Volume 8. Author: Janet McKenzie Hill. Contributors: Boston Cooking School (Boston, Mass.), Boston Cooking-School Corporation. Publisher: Boston Cooking-School Magazine, 1904. Original from: the University of Michigan. Digitized: Dec 11, 2008.

3 WHEAT BREAD RECIPES

ENTIRE WHEAT BREAD. No. 1.

One cup of wheat flour, one quart of entire wheat flour, one pint of water or milk, one teaspoonful of butter, onehalf teaspoonful of salt, one-quarter of a cake of compressed yeast. Sweeten to taste. This makes two loaves. - Mrs. S. H. Joslin.

ENTIRE WHEAT BREAD. No. 2.

One pint of milk scalded and cooled, with two tablespoonfuls of sugar, and two tablespoonfuls of butter in it. One teaspoonful of salt, one-half cake of compressed yeast, dissolved in one-half cup of water, six cups (full) of Franklin flour; mix in the evening, in the order given. Have the dish warm and also the flour. Always sift the flour. In the morning, stir it down, and shape into loaves, using no additional flour, and set to rise in the pans. When well risen, bake in an oven not quite hot enough for white bread, and a little longer. It may be used as biscuit or rolls - Mrs. E. F. Lane.

WHEAT BREAD.

To one quart of new milk add a tablespoonful of butter, salt, one-half cake of yeast, three tablespoonfuls of sugar. Mix as stiff as possible, then knead upon a board until light; put in mixing bowl and raise over night; in the morning, cut down and raise again; when light, knead and put in pans. This same rules make very nice rolls, cut and brush over with butter, fold over and place on tins two inches apart. Let them rise until very light = Mrs. G. H. Richards.

Title: Choice recipes. Authors" First Congregational Society (Keene, N.H.). Ladies, First Congregational Society. Ladies. Publisher: Sentinel Printing, 1898
Original from: Harvard University. Digitized: Jul 21, 2008/ Length: 192 pages. Subjects Cooking › General

Tomato Soup

Take one can of stewed tomatoes and strain them to take the seeds out; put on the stove and put in one-half teaspoonful of soda, a small piece of butter, some salt and pepper, and have two cups of milk hot, and just before serving put the milk into the tomatoes and pour over crackers. - Mrs. S. P. Corbett

Peel four large, ripe tomatoes in one quart of boiling water, cook until soft. Strain and return to fire, stir in a teaspoonful of soda, and while it is still foaming add one pint of boiling milk, a large piece of butter, pepper and salt; thicken with cracker dust. Roll three or four crackers fine. - Emma E.Guy

Creamed Tomato Soup, Put milk in double boiler with slice of onion. Mix flour with a little milk, and when milk is hot add, stirring constantly for about 20 minutes. Remove onion, cook tomatoes until done, and then add the soda and sugar in tomatoes. Strain and add the milk, put butter, salt and pepper in tureen and strain the soup over it. - Mrs. S. Chase.

INTRODUCTION: We wish to express to all who have contributed recipes our hearty thanks, and regret that lack of space forbids our use of all which have been received. We wish also to thank our advertisers who have so generously helped toward the financial success of our first attempt at book-making. We hope all purchasers will find our little book of assistance in the difficult art of cooking, regretting that we cannot in some way impart to the recipes the "knack" which many of the donors possess. - The Class.

Title: A book of tested recipes. Author: Baptist Church (Norwood, Mass.). Ladies Aid Society. Publisher: The Society, 1907. Original from: Harvard University. Digitized: Jan 15, 2008. Length: 104 pages.