Mrs. Lincoln's Boston Cook Book: What to Do and what Not to Do in Cooking |
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½ cup ½ teaspoonful acid apples bake Bavarian cream beat beaten beef beef tea boiling water bones bowl bread Broiled brown cake cayenne pepper celery celery salt chicken chopped cold water cooked cool corn cornstarch cover cracker cream of tartar Croquettes crumbs cup sugar custard digestion dish double boiler dough Drain eggs fish flavor flesh-forming flour fruit gelatine gluten half a cup half a teaspoonful heat hot water hour inch jelly keep kettle lemon juice lobster meat méringue milk mixed mixture mould mutton onion oven oysters parsley pieces pint potatoes pound Pudding puff paste quart remove rice roast roll salt and pepper saltspoonful season serve shells simmer skin Soak soda soft soup spoon starch steam stew stiff stir strain strainer tablespoonful tablespoonful of butter teaspoonful of salt teaspoonful salt tender thick toast tomatoes veal vegetables vinegar white sauce yeast yolks
Popular passages
Page iv - That not to know at large of things remote From use, obscure and subtle, but to know That which before us lies in daily life, Is the prime wisdom...
Page 479 - ... are parts in which the capillaries are the most abundant ; while in cartilage and bone, tendon and ligament, the disintegration of tissue is comparatively slow, and the capillaries are much less abundant. Each elementary cell or particle of a tissue seems to have a sort of gland-like power not only of attracting materials from the blood, but of causing them to assume its structure, and participate in its properties.
Page 163 - When the flesh on one side is removed, slip the knife under the bone on the other side, and raise the bone, leaving the flesh on the board ; then pull out all the small bones left in the flesh, which you can easily feel with the fingers.
Page 416 - Put the oatmeal and salt in a double boiler, pour on the boiling water and cook three or four hours. Remove the cover just before serving, and stir with a fork to let the steam escape. If the water in the lower boiler be strongly salted, the oatmeal will cook more quickly. Serve with sugar or salt and cream or milk. Note. — Baked sour apples, apple sauce and apple jelly are delicious eaten with oatmeal. They should be served with the mush, and sugar and cream poured over the whole. They give the...
Page 162 - ... foods, like bread or potatoes; and white fish need, in addition, to be cooked with butter or fat to make them desirable as food. The juices of fish, shellfish particularly, are of an alkaline nature and this renders lemon juice or vinegar a desirable condiment as a neutralizing agency. The flesh of good fish is firm and hard and will rise at once when pressed with the finger. If the eyes be dull and sunken, the gills pale, and the flesh flabby or soft, the fish is not fresh.
Page 350 - Line a mould or bowl with lady fingers or sections of oranges. Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice. Strain and add the orange juice and pulp with a little of the grated rind. Cool in a pan of ice water. Beat the whites of the eggs stiff, and when the orange jelly begins to harden beat it till light. Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould.
Page 406 - ... quartered. They can all be put in stone jars; but Mason's cans are better. TOMATO CATCHUP. Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain through a colander. Be sure that it is a colander, and not a sieve, for reasons to be given. Add to this pulp two quarts of best vinegar; one cup of salt; two pounds of brown sugar; half an ounce of cayenne pepper; three ounces each of powdered allspice and mace; two ounces of powdered cinnamon; three ounces of celery-seed. Mix spices...
Page 310 - Break one quarter of a pound of macaroni in three-inch pieces, and put into three pints of boiling salted water. Boil twenty minutes, or until soft. Drain in a colander, and pour cold water through it to cleanse and keep it from sticking. Cut into inch pieces. Lay the strips on a board, parallel to each other, and cut through them all at once. Put in a shallow baking-dish and cover with a white sauce, made with a cup and a half of hot milk, one tablespoonful of butter, and one tablespoonful of flour,...
Page 386 - When it is nearly at that point, beat the egg stiff, add the cream of tartar, and pour the boiling syrup over the egg in a fine stream, beating well. When it thickens and is perfectly smooth, pour it over the cake.