Every Lady's Book: An Instructor in the Art of Making Every Variety of Plain and Fancy Cakes, Pastry ... |
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Every Lady's Book: An Instructor in the Art of Making Every Variety of Plain ... T. J. ] [Crowen No preview available - 2015 |
Every Lady's Book: An Instructor in the Art of Making Every Variety of Plain ... T. J. Crowen No preview available - 2018 |
Common terms and phrases
almonds apples bake baste beat beaten beef bit of butter boiling water bone bread broiled celery chopped clean colander cold water cream crust cup of butter currants deep dish dish dissolved drawn butter dredge eggs essence of lemon fish fried grated gravy half a pound hot water hour isinglass jelly juice lard let it boil liquor little salt loaf sugar macaroons meat mixture MUTTON nutmeg onions ounces oysters parsley peel pepper and salt piece pork potatoes pound of butter pound of flour pound of sugar powdered sugar puff paste quarter quick oven roast salt and pepper salt to taste sauce season with pepper serve shell simmer skin slices small cakes soup spoon sprinkle square tin pans steaks stew stewpan stir strain sweet syrup tablespoonful teaspoonful of essence teaspoonful of salæratus tender thin tureen veal vinegar warm wash white sugar yolks
Popular passages
Page 44 - ... a little white wine; if the paste is likely to be too thin when two eggs are used, omit the white of one; drop the mixture when ready on a tin plate, and bake. A COMMON CAKE. Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk; add currants or carraways, and beat well together. If required to be richer, put more butter and eggs, and add candied citron and...
Page 50 - Beat the whites of two eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like flour; flavor with...
Page 62 - To CLARIFY SUGAR. — Take four pounds of sugar and break it in pieces ; put into a preserving pan the white of an egg and a glass of spring water; mix them well with a whisk, and add water, a glass at a time, until two quarts are in. When the pan is full of froth, throw in the sugar, and set it on a moderate fire, being careful to skim it as the scum rises. After a few boilings up, the sugar will rise so high as to run over the sides of the pan — to prevent which, throw on a little cold water...
Page 11 - ... cover it with a cloth, and set it in a warm place for an hour or more, until light ; flour your hands well ; make it iu small rolls ; bake in a quick oven.
Page 96 - Salmon. — If new, the flesh is of a fine red (the gills particularly), the scales bright, and the whole fish stiff". When just killed, there is a whiteness between the flakes, which gives great firmness ; by keeping, this melts down, and the fish is more rich. The Thames salmon bears the highest price ; that caught in the Severn is next in goodness, and even preferred by some.
Page 96 - ... hours to drain. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar : rub these, when mixed well, into the salmon, and lay it on a large dish or tray...
Page 58 - ... best, the substance to be iced congealing more gradually in it than the former, an object much to be desired, for when the ice is formed too quickly it is apt to be rough and full of lumps like hail, especially if it is not well worked with the spatula; the other utensils fit for this operation are a deep pail with a cork at the bottom, and a wooden spatula, about nine inches long ; fill the pail with...
Page 23 - ... gill of Cognac brandy, a very little salt, and four ounces of white comfits. Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream; then add the flour, sugar...
Page 105 - ... tablespoonful of salt to a quart of water ; when the water boils, put it in, and keep it boiling briskly from half an hour to an hour, according to its size ; wipe all the scum off it, and rub the shell with a very little butter or sweet oil ; break off the great claws, crack them carefully in each joint, so that they may not be shattered, and yet come to pieces easily ; cut the tail down the middle, and send up the body whole.
Page 121 - ROAST A LOIN. — Take a sharp pen-knife and cut the skin across...