Scientific Cooking With Scientific Methods
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179 tered crumbs, and bake in oven for thirty minutes.
Keep heat low enough so the crumbs brown, but do not burn.
Deviled Tomatoes.
4 tomatoes. 1 teaspoon mustard.
3 tablespoons butter. \i teaspoon salt.
3 teaspoons powdered sugar. 1 Qgg.
Yolk one hard-boiled egg. Flour.
2 tablespoons vinegar. Salt, pepper and cayenne.
Peel and cut tomatoes in slices, sprinkle with salt and pepper, dredge with flour, and saute in hot butter.
Kemove them to hot platter, and pour over them the dressing made by cr...eaming the butter and adding the dry ingredients, and the cooked egg rubbed to a paste, the egg slightly beaten and the vinegar. Cook over hot water until it thickens, pour over tomatoes, and serve.
Tomato Toast.
Press one pint of prepared tomatoes through a sieve fine enough to catch the seeds. Place in sauce- pan, heat, and season with one tablespoon butter, one- half tablespoon sugar, salt and white pepper to taste.
Make six pieces of toast, brown on both sides. Butter, place on hot platter. Just as you are ready to serve, add one cup of sweet cream to the tomatoes, and pour over the toast.
What to read after Scientific Cooking With Scientific Methods?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
179 tered crumbs, and bake in oven for thirty minutes.
Keep heat low enough so the crumbs brown, but do not burn.
Deviled Tomatoes.
4 tomatoes. 1 teaspoon mustard.
3 tablespoons butter. \i teaspoon salt.
3 teaspoons powdered sugar. 1 Qgg.
Yolk one hard-boiled egg. Flour.
2 tablespoons vinegar. Salt, pepper and cayenne.
Peel and cut tomatoes in slices, sprinkle with salt and pepper, dredge with flour, and saute in hot butter.
Kemove them to hot platter, and pour over them the dressing made by cr...eaming the butter and adding the dry ingredients, and the cooked egg rubbed to a paste, the egg slightly beaten and the vinegar. Cook over hot water until it thickens, pour over tomatoes, and serve.
Tomato Toast.
Press one pint of prepared tomatoes through a sieve fine enough to catch the seeds. Place in sauce- pan, heat, and season with one tablespoon butter, one- half tablespoon sugar, salt and white pepper to taste.
Make six pieces of toast, brown on both sides. Butter, place on hot platter. Just as you are ready to serve, add one cup of sweet cream to the tomatoes, and pour over the toast.
What to read after Scientific Cooking With Scientific Methods?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
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