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Newspaper
Concord Enterprise
Location
Concord, Massachusetts, United States of America
Date
Mar 05, 1902
Page
6
Central Massachusetts Union Passenger Station Causeway Street notes winter arrangement in effect October 14, 1901. Details concern timetables and routing on the Boston and Maine Southern Division.
Taunton division timetable effective Nov 7 lists trains from Marlboro to Boston and Framingham with multiple departures and returns to Southboro Clinton Leominster Fitchburg Northboro and Lowell, including service to Framingham Mansfield Boothboro Fayville Acton and Lowell with numerous times and connections. Clifford Clark, General Superintendent.
Train schedules show departures from Acton Concord South Acton and Concord Junction toward Boston and return arrivals. Timetabled times include morning and afternoon runs with multiple daily options, noting a Boston arrival around midmorning and evening departures. The listing identifies stations and various times across the weekday operations.
Pick the meat from uncooked fresh fish and mince finely. Mix with bread crumbs and potatoes, season with pepper and salt. Simmer bones with herbs and water for about an hour. Bind fish mixture with beaten egg white, brush with yolk, coat with bread crumbs and fry lightly. Serve with gravy and lemon.
Take three or four pounds of mutton breast and boil in water. Add cabbage celery carrots and leeks, cook five hours, press and cut the meat, crumb and fry. Serve with sauce and use the strained cooking liquor for soup. Mash the vegetables and pour over rice for a three dish meal at little extra cost.
Peel the fruit and rub it through a coarse sieve. Mix with cream and a pinch of salt. To a pint of this, add two ounces powdered sugar and heat until light and frothy. Pour into glasses and top with blanched almonds. Serve cold with a candied cherry in the center.
Stew tomatoes with onion leaf parsley then press through sieve and return to heat. Thickens by adding milk butter flour and sugar and soda, stir to cream. Cool and mix with chopped mushrooms lemon peel parsley chives salt pepper oil vinegar and serve.
Parboil one quart of oysters drain them and return the liquor to boil with two tablespoons butter. Add cayenne lemon juice and milk thickened with flour to a smooth paste, cook to drawn-butter consistency. Place oysters in small dishes cover with sauce and crumbs bake until brown and serve immediately.
A guide to lent friendly egg and toast dishes including Queen eggs croustades with poached eggs and cream sauce, bak ing eggs with rich cream and crumbs, Mex ican style pepper tomato olive mushroom sauce, and a beef and tomato toast topping with hard boiled eggs.
Roil a pound of fat bacon for half an hour and then cut it in thin slices. Make two pounds of flour into a stiff dough and roll it out thin, lay the slices of bacon over it and cover the top with slices of apple and onion. Roll up the paste, tie it in a cloth and boil it for two hours in plenty of water.
A recipe combines a whole seasoned fowl baked with whit beans and pork for eight hours then served with beans on top. It also describes a raisin bread pudding with milk soaked crumbs eggs sugar cinnamon and crusts baked in two pie plates.
Simple chicken pie outlines fricassee style chicken with puff pastry diamonds, baked until pastry warms. Swiss pudding blends beef suet, crumbs, apples and lemon, boiled in a buttered mold and served immediately. A lobster dish details lobster meat with butter flour roux stock and cream, seasoned and plated, with a note to add extra lobster plates.
Soak three tablespoonfuls of tapioca for two hours in cold water. Drain and place in a pudding dish. Add one quart of milk and heat slowly on the stove area. When hot, beat three eggs with three tablespoonfuls of sugar and a hint of vanilla. Dot with butter bits and bake in a medium oven. Serve hot or cold.
The recipe instructs salting and lightly flouring pork chops and browning them in a hot oven. Bake in a shallow pan with water for fifteen minutes, then serve on a hot platter with butter, lemon juice, and currant jelly as a garnish.
Directions describe preparing pumpkin for pie by selecting a sweet small yellow fruit, halving, seeding, slicing, steaming, and mashing. Combine pulp with milk and cream scalded, one beaten egg, sugar, salt, and mace. Bake slowly until set.
Boil half a calf s head remove bone press meat into a pie dish. When half cold bake with egg yolks browned bread crumbs melted butter and sufficient stock. Oven time half an hour. Serve hot garnished with fried bacon rolls sliced tongue and piquant sauce.
Buttered brown bread slices are filled with a shrimp paste mix and cream or butter, lightly spiced with cayenne. A layer of caviar crowns the spread, the slices rolled, trimmed of crusts, and pinched to hold shape.
A kitchen instruction describes beating eggs with salt pepper and onion juice then adding one and a half cups of rich milk to create a firm custard baked in buttered timbale moulds in a water bath. The dish is unmoulded onto a hot platter and served with bread sauce and browned crumbs.
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