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Show RECIPES. Sauce for Spanish Beans Three tablespoons olive oil, threo tablespoons table-spoons molasses, salt and pepper to taste. Tako one can tomatoes, salt and pepper and thicken with one tablespoon ta-blespoon flour, then add three largo onions after they liave been fried brown Add to the beans and boll slowly until beans are tender. To be added after beans have previouslv cooked for a couple of hours. Garnishes for Meat Parsley is thc most common garnish for all klnd3 cf cold meat, poultry and fish. Horseradish s the garnish for roast beef. Carrot In slices for boiled beef, hot or cold. Mint, with or without parsley, for roast lamb Seasonings Sweet herbs, bay leaf, allspice, whole pepper, cloves, nutmeg, nut-meg, thyme, salt and pepper. Stock" for soups docs not 'call for parboiling vegetables |