How to Cook Well |
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allspice apples bake beef boiling water bread brown sugar Cake cayenne pepper chicken chopped cinnamon cloves cold water cook corn cornstarch cover crackers cream of tartar Croquettes crumbs crust cupful butter cupful milk cupful sugar cupfuls flour currants custard deep dish dish dissolved dough dredge eggs beaten light fifteen minutes fish flavor Fried fruit frying-pan gelatine Graham flour grated gravy half an hour hot oven jars jelly juice lard layers lemon little salt mashed meat melted butter Meringue minced Mix in order moderate oven molasses nutmeg onion oysters parsley pepper and salt pieces pint pint milk platter potatoes pound Pudding pudding-dish rice roll salt and pepper salt pork Sauce sauce-pan season Serve hot slices Soak soup spoon sprinkle Stewed stir syrup tablespoonful tablespoonful butter teaspoonful salt teaspoonful soda tender thick thin toast tomatoes veal vinegar warm yeast yolks
Popular passages
Page 368 - Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender, and set aside. Grate the rind of the remaining oranges ; take off and throw away every bit of the thick white inner skin ; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces ; drain all the juice that will come away, without pressing them, over the sugar ; heat this, stirring until the sugar is dissolved, adding a very...
Page 368 - Grate the rind of the remaining oranges ; take off and throw away every bit of the thick white inner skin ; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces ; drain all the juice that will come away, without pressing them, over the sugar ; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes ; put in the boiled shreds, and cook ten minutes ; then the chopped fruit and grated...
Page 8 - Measure. 2 pints make 1 quart, 8 quarts make 1 peck, 4 pecks make 1 bushel, 36 bushels make 1 chaldron. Liquid or Wine Measure. 4 gills make 1 pint, 2 pints make 1 quart, 4 quarts make 1 gallon, 31 J gallons make 1 barrel, 2 barrels make one hogshead.
Page 262 - Pour into the dish in which it is to be served. Beat the whites of the eggs to a stiff froth ; then stir in the reserved half cupful of sugar and the juice of the lemon.
Page 381 - Select cucumbers 7 from six to eight inches long. Wash and wipe them carefully, then put a layer of them in a big stone jar; one that will hold at least four gallons. Then put in a layer of grape leaves and a bunch of dill seed on the stalk. Go on in this way till the jar is full, topping it with plenty of cabbage leaves. On the very top put a large stone. Fill up with the brine, and let it stand. Quiet fermentation ' ; takes place. In about two or three weeks your cucumbers are done, and ought to...