Common Sense in the Household: A Manual of Practical Housewifery

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Scribner, Armstrong & Company, 1878 - 556 Seiten
 

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Seite 225 - A peck is not too much for a family of four or five. Pick it over very carefully ; it is apt to be gritty. Wash in several waters, and let it lie in the last half an hour at least. Take out with your hands, shaking each bunch well, and put into boiling water, with a little salt. Boil from fifteen to twenty minutes. When tender, drain thoroughly, chop very fine ; put into a saucepan with a piece of butter the size of an egg, and pepper to taste. Stir until very hot, turn into a dish and shape into...
Seite 73 - Drain the liquor from two quarts of firm, plump oysters; mix with it a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. When it comes to a boil, add a large cupful of rich milk.
Seite 201 - Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; And lastly o'er the flavoured compound toss A magic soupcon of anchovy sauce.
Seite 528 - Boil two hours ; stirring often with a wooden spoon or a stick. To be eaten hot with milk and sugar. CONDENSED MILK. This is perhaps the safest substitute for the "good milk from one cow," which few mothers in town can procure.
Seite 249 - Hominy Croquettes. — To a cupful of cold boiled hominy (small grained) add a tablespoonful of melted butter and stir hard; moisten by degrees with a cupful of milk, beating to a soft, light paste. Put in a teaspoonful of white sugar and a well-beaten egg. Roll into oval balls with floured hands, dip in beaten egg, then in cracker-crumbs, and fry in hot lard.
Seite 516 - Half a raw chicken, pounded with a mallet, bones and meat together. Plenty of cold water to cover it well — about a quart. Heat slowly in a covered vessel, and let it simmer until the meat is in white rags and the liquid reduced one-half. Strain and press, first through a cullender, then through a coarse cloth.
Seite 463 - ... off and throw -away every bit of the thick white inner skin; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces; drain all the juice that will come away, without pressing them, over the sugar; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes; put in the boiled shreds, and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When...
Seite 221 - Line a barrel, keg, or jar with cabbage-leaves on the bottom and sides. Put in a layer of the cut cabbage, three inches in depth; press down well and sprinkle with four tablespoonfuls of salt. When you have packed five layers in this way, press hard with a board cut to fit loosely on the inside of the barrel or jar. Put heavy weights on this, or pound with a wooden beetle until the cabbage is a compact mass, when remove the board and put in more layers of salt and shred cabbage, repeating the pounding...
Seite 479 - }* 1 quart good molasses. •J- cup vinegar. 1 cup sugar. Butter the size of an egg. 1 teaspoonful saleratus. Dissolve the sugar in the vinegar, mix with the molasses, and boil, stirring frequently, until it hardens when dropped from the spoon into cold water; then stir in the butter and soda, the latter dissolved in hot water. Flavor to your taste, give one hard final stir, and pour into buttered dishes. As it cools, cut into squares for
Seite 428 - Yolks only of four eggs. i oz. of gelatine or isinglass. 1 cup (small) of sugar. 2 teaspoonfuls vanilla or bitter almond extract. Soak the gelatine in just enough cold water to cover it, for an hour. Drain, and stir into a pint of the cream made boiling hot. Beat the yolks smooth with the sugar, and add the boiling mixture, beaten in a little at a time. Heat until it begins to thicken, but do not actually boil ; remove it from the fire, flavor, and while it is still hot stir in the other pint of...

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