The Boston cooking-school cook book

two three-tined forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker’s French loaf may be used for pulled bread if home-made is not at hand. Egg Balls I Yolks 2 “hard-boiled” eggs ⅛ teaspoon salt Few grains cayenne ½ teaspoon melted butter Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and sauté in butter. Serve in Brown Soup Stock, Consommé, or Mock Turtle Soup. Egg Balls II 1 “hard-boiled” egg ⅛ teaspoon salt Few grains cayenne 1 teaspoon heavy cream ¼ teaspoon finely chopped parsley Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock. Egg Custard Yolks 2 eggs Few grains salt 2 tablespoons milk Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters. Harlequin Slices Yolks 3 eggs 2 tablespoons milk Few grains salt Whites 3 eggs Few grains salt Chopped truffles Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water and bake until firm. Beat whites of eggs slightly, add salt, and cook same as yolks. Cool, remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight. A few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices. Serve in Consommé. Royal Custard Yolks 3 eggs 1 egg ½ cup Consommé ⅛ teaspoon salt Slight grating nutmeg Few grains cayenne Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes. Chicken Custard Chop cooked breast meat of fowl and rub through sieve; there should be one-fourth