Fitch RG Division Marlboro Branch Buston to Marlboro
Ticket agent reports a route change for the Fitch RG Division with service from Buston to Marlboro and adjustments at Marlboro station.
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Newspaper
Concord Enterprise
Location
Concord, Massachusetts, United States of America
Date
Feb 26, 1902
Page
6
Ticket agent reports a route change for the Fitch RG Division with service from Buston to Marlboro and adjustments at Marlboro station.
Schedule of trains for the New York New Haven and Hartford Railway Taunton division with arrival and departure times at Boston Fitchburg Leominster Clinton and Framingham and other points. Includes Sunday and holiday run times and notes Peter Clark as General Superintendent.
James F. Bigelow, noted as an architectural, civil and landscape engineer, is listed as a member of firms Siedboro and Mace Eg. The brief entry names his professional roles and affiliations.
Effective June 24 1900 schedules list Boston bound departures from South Acton Concord Junction and Concord with multiple morning and evening times. Sunday service includes specific leave and arrival times for South Acton Trinity area trains and connections to Benen and other locales.
Solid halibut about three pounds brushed with butter and flour baked then basted every ten minutes until the central bone loosens. Serve with pea puree made from drained peas, butter, salt and paprika. Veal rolls are seasoned minced trimmings with crackers and butter spread on thin veal slices rolled and simmered in stock then finished in flour and butter sauce with veal stock milk and seasonings.
A list of rhubarb based recipes is offered with cooking tips and methods. Rhubarb Glace uses gelatine molds and whipped cream. Rhubarb Slump covers crusted top and a hot or cold serve style with cream sauce. Rhubarb Custard Pie combines rhubarb custard and meringue. Rhubarb Flummery blends rhubarb juice with gelatine and cream. Rhubarb and Figs stews rhubarb with figs for a tender dessert option.
Macaroni croquettes are prepared by boiling two thirds cup of macaroni until tender, then chilling. Butter and flour with salt make a roux, milk and cheese are stirred in, macaroni folded in, cooled, shaped into croquettes, breaded, and fried until golden.
A menu of dishes includes squabs en casserole with onions potatoes bacon and a yolk cream sauce, reliable sponge cake with lemon flavoring baked until light, and veal cutlets a la zingara finished with a rich sauce of consommé aspic tomato juice and lemon with parsley.
A kitchen recipe describes browning butter in an iron pot then roasting a cleaned chicken two hours on the stove with milk and salt. Gravy thickens with flour milk caramel sugar. Tomato and cheese pudding combines canned tomatoes bread crumbs cheese and butter then bakes about twenty minutes.
A simple dessert method using one pint milk lemon rind two ounces sugar two and a half ounces macaroni boiled with lemon peel then mixed with two beaten eggs baked until delicate brown in a moderate oven.
Boil six to eight large onions until tender then layer with bread crumbs in a pudding dish. Alternate layers with salt pepper and melted butter. Pour enough milk to barely cover and bake in the oven until browned.
Beat three eggs until light separate whites and yolks. Add yolks to one pint of milk and mix with three cupfuls of flour two heaping teaspoons of baking powder and the egg whites. Stir until thoroughly mixed bake in muffin rings in a quick oven.
Be careful instructions to prepare a bearnaise sauce from four egg yolks four tablespoons salad oil and hot water. Stir over boiling water until thickened then season with salt cayenne and tarragon vinegar. Add chopped capers olives and gherkins for tartar sauce with fish. Mix with tomato puree for red mayonnaise to serve with cold boiled fish.
Scrub three large potatoes bake until soft scoop pulp mash smooth rub through a wire sieve add one ounce grated cheese yolks of two eggs melted butter pepper salt whites of three eggs beaten to stiff froth fold in light. Heap mixture into skins top with bread crumbs and butter bake twenty minutes in a hot oven.
Whip two or three eggs to stiff peaks add sugar per egg and almond extract fold in chopped almonds. Spoon into greased pudding mold cover and steam twenty minutes allowing room for swelling. Cool unmold and serve on baked custard in a glass dish.
Peel and boil turnips ten minutes in salted water then drain. Melt butter, brown turnips with sugar, add broth, dust with cinnamon and salt and pepper. Simmer until tender, arrange pyramidal on a hot dish and finish with gravy.
Dissolve gelatine in water for two hours then add hot coffee and sugar. Strain and cool, whip to thickening, fold in stiffly beaten cream, bake into a mould, chill until set, and serve with whipped cream.
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