Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers |
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Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers Marion Harland No preview available - 2019 |
Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers ... Marion Harland No preview available - 2018 |
Cookery for Beginners: A Series of Familiar Lessons for Young Housekeepers ... Marion Harland No preview available - 2008 |
Common terms and phrases
bake Beat hard beef Blanc-mange boiling water bowl bread brown cakes chicken chopped clean frying-pan colander cold water cook cornstarch cover cream croquettes cup of sugar cups of boiling custard deep dish dough eggs fire five minutes flavoring froth frying gelatine gently Graham flour gravy grease Half a cupful Half a teaspoonful half an hour heaping tablespoonful heat hot water jelly juice knead lemon lemon jelly meat melted butter méringue milk mixed molasses mould mutton nice onion oven parsley peeled pepper and salt potatoes powdered sugar roast roll Sally Lunn salt and pepper sauce side sifted flour slices Soak soda soup sponge sponge cake steak stew stir strained tablespoonful of butter tablespoonful of salt teaspoonful of salt Three cups three eggs three minutes tomatoes warm white sugar wooden spoon Worcestershire sauce yeast yolks
Popular passages
Page 103 - ... much of the liquor (about a pint and a half) as you think will make the sauce. Put two ounces of Butter into a stewpan ; when it is melted, stir in as much Flour as will make it into a stiff paste ; some add thereto a table-spoonful of Claret, or Port •wine, the same of Mushroom Catsup (No.
Page 152 - ... and flavored. Oftenest of all, the tea is made with unboiled water, or with water that did boil once, but is now flat and many degrees below the point of ebullition. Scald the china, or silver, or tin teapot from which the beverage is to flow directly into the cups ; put in an even teaspoon of tea for each person who is to partake of it, pour in a half-cup of boiling water and cover the pot with a cozy or napkin for five minutes. Then, fill up with boiling water from the kettle and take to the...
Page 118 - A service of fruits and sweetmeats, at the close of an entertainment; the last course at the table, after the meat is removed.
Page 7 - What is the most important branch of culinary knowledge ? What the chief requisite in supplying the table well and healthfully ? " The experienced housewife cannot hesitate as to the reply. Beyond doubt, the ability to make good bread. No one need rise hungry from a table on which is plenty of light, sweet bread, white or brown, and good butter.
Page 138 - Allow for the sponge cake the weight of the eggs in sugar, and half their weight in flour.
Page 8 - She is culpable if she fails to see that her board furnishes three times a day a bountiful allowance of what I hope none of my friends in council will ever call "healthy bread.
Page 136 - Beat one egg light in a bowl, and into it a cup of sugar. Add to this the strained juice and grated rind of a lemon. Peel and grate three fine pippins or other ripe, tart apples directly into this mixture, stirring each well in before adding another.
Page 137 - Cake. One cup of butter, two cups of powdered sugar, three cups of flour, four eggs, one cup of sweet milk, one-half a teaspoonful of soda, one of cream of tartar, sifted with the flour.
Page 135 - Whip the whites of three eggs to a stiff froth. Add one cup of powdered sugar, and two thirds of a grated cocoanut.