(since 1999)

RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)



• 1 can tomatoes.
• 6 cloves.
• 1/4 cup sugar.
• 3 slices onion.
• 1 teaspoon salt.
• Few grains cayenne.
• 1/4 cup butter.
• 1/3 cup corn-starch.
• 1 egg.


Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper.

Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten.

Pour into a buttered shallow tin and cool.

Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, eggs, and crumbs again, fry in deep fat, and drain.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages