The Chicago Herald Cooking School: A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private Entertainments, with Minute Instructions for Making Every Article Named, Originally Published in the Chicago Daily Herald |
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Common terms and phrases
½ cupful baking pan baking powder bay leaf beat beef black pepper boil bone bowl broil brown brush cake celery cheese chicken chopped coffee cold water color cook corn cream croquettes crust cupful of milk cupful of water dinner dish dough eggs fish flavor forcemeat fowl fried gravy grease jelly juice knead lard lemon liquor little salt mash mayonaise meal meat melted lard MENU minced minutes mixture mold nutmeg onion ounces of butter ounces of sugar oven oysters parsley pastry cream pepper and salt pieces pint potatoes pounds of flour powdered sugar pudding puff paste quart roast salad salt and pepper sauce saucepan season served shape slices sponge sponge cake spoonful stew stir sweet sweetbreads syrup tablespoonful teaspoonful thick thin toast veal vegetables vinegar warm whip whites of eggs yeast