Juliet Corson's New Family Cook Book |
Common terms and phrases
allspice apples bake bay leaf beat beef birds boiling water bowl bread broil broth brown cake cayenne pepper celery chicken chopped cloves colander cold water cooked cool cream croquettes dough drain drippings earthen eggs fire flour force-meat fried fruit frying-pan gently gravy half a cupful half a pint half a pound half an hour heat hot dish hot oven ingredients jars jelly juice kettle lemon level teaspoonful meat milk moderate oven Monsieur Lecoq nutmeg onions ounces oysters palatable seasoning parsley pastry peel and slice pine-apple pint potatoes pound of sugar powdered sugar preserving-kettle pudding quart quarter recipe rind roast salad salt and pepper saltspoonful of pepper sauce saucepan serve it hot serve them hot shells skimmer skin soup spoonful stew stir syrup tablespoonfuls of butter teaspoonful of salt tender toast tomatoes turkey venison vinegar wash water to cover yeast yelks
Popular passages
Page 84 - Put it over the fire in the same water, and simmer in a farina-kettle until the rice is dry. Add the milk, shaking up the rice — not stirring it— and cook slowly, covered, until tender throughout. Stir in the butter, then the yolks of the eggs, beaten and strained, whatever flavoring you may desire, and when these have cooled somewhat, the...
Page 170 - ... lay them on brown paper for a moment to free them from grease, and then dust them with powdered sugar and serve them hot.
Page 232 - SHERBET. Crush one pound of berries, add them to one quart of water, one lemon sliced, and one teaspoonful of orange flavor, if you have it. Let these ingredients stand in an earthen bowl for three hours; then strain, squeezing all the juice out of the fruit. Dissolve one pound of powdered sugar in it, strain again, and put on the ice until ready to serve.
Page 161 - ... as much cayenne as you can take up on the point of a very small penknife blade; mix all these ingredients with the tips of the fingers to a firm paste, knead it well, roll it out an eighth of an inch thick, and with a sharp knife, or pastry jagger, cut it in straws about eight inches long...
Page 64 - ... with a skimmer, lay them on brown paper for a moment to free them from fat, and then serve them hot.
Page 232 - After all the ingredients have been properly prepared, as above, stAin off the juice, carefully pressing all of it out of the fruit; mix it with two pounds of powdered sugar and three quarts of ice water, and stir it until all the sugar is dissolved. Then strain it again through a muslin or bolting-cloth sieve, and put it on the ice or in a very...
Page 30 - ... shrimps from bits of sea-grass and broken shells, throw them into salted boiling water, and boil them for a few moments, until the shells turn red, then drain them and break off the heads, legs and shells ; the available part is the flesh of the tails. After the shrimp are prepared, put a...
Page 194 - ... which does not give the nourishment that meat does, serve a boiled, hearty pudding. A lemon cornstarch pudding can be used when you are short of milk, and a broken cold pudding can be made fresh again by arranging it in a clean dish and covering it with a meringue. HEAT THE OVEN PROPERLY FOR CAKES. A layer of sand on the bottom of the oven, about half an inch thick, is a safeguard against burning on the bottom. If the general heat is too great, the cake will burn or crack on the top before it...
Page 15 - OYSTERS (Maryland fashion). Drain all the juice from a quart of oysters. Melt in a frying-pan a piece of butter the size of an egg, with as much cayenne pepper as can be taken up on the point of a penknife, and a saltspoonful of salt. Put in the oysters, and cover closely. They are done as soon as the edges ruffle. Serve on thin slices of buttered toast as a breakfast or supper dish. A glass of sherry is often added. OYSTER OR CLAM FRITTERS. Chop twenty-five clams or oysters fine, and mix them...