The White House Cook Book: Cooking, Toilet and Household Recipes, Menus, Dinner-giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts W

Plain Label Books, 2011 - 632 Seiten
This is a reproduction of a book published before 1923. This book may have occasional imperfectionssuch as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed worksworldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The White House Cook Book: Cooking, Toilet And Household Recipes, Menus, Dinner-giving, Table Etiquette, Care Of The Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc., The Whole Comprising A Comprehensive Cyclopedia Of Information For The Home Fanny Lemira Gillette, Hugo Ziemann Werner, 1894 Cookery, American

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Seite 1010 - ... virtues of a marked character, stimulating the circulatory system, and the consequent increase of the saliva and the gastric juice promoting digestion. Red onions are an excellent diuretic, and the white ones are recommended raw as a remedy for insomnia.
Seite 1037 - To half a pint of milk put an equal quantity of vinegar, in order to curdle it ; then separate the curd from the whey, and mix the whey with the whites of four or five eggs, beating the whole well together.
Seite 1041 - Mix a handful of quicklime in four ounces of linseed oil, boil to a good thickness then spread it on tin plates in the shade, and it will become very hard, but may be easily dissolved over the fire as glue.
Seite 377 - The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg.
Seite 402 - ... into bottles, and it is ready for use. It must be stirred frequently while it is making, and kept near the fire. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time.
Seite 1024 - Half a pint of gin, half a pound of honey, half a pound of soft soap, oneeighth of a pint of water. Mix the above ingredients together; then lay each breadth of silk upon a clean kitchen table or dresser, and scrub it well on the soiled side with the mixture. Have ready three vessels of cold water; take each piece of silk at two corners, and dip it up and down in each vessel, but do not wring it; and take care that each breadth has one vessel of quite clean water for the last dip. Hang it up dripping...
Seite 998 - The treatment of warts is to pare the hard and dry skin from their tops, and then touch them with the smallest drop of strong acetic acid, taking care that the acid does not run off the wart upon the neighbouring skin, for if it do, it will occasion inflammation and much pain.
Seite 275 - Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucumbers and asparagus. Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled meat, and corn, beets, peas and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roast pork and with boiled meats. Tomatoes are good with almost every kind of meats, especially with roasts.
Seite 1075 - TO REMOVE FRECKLES. The following lotion is highly recommended: One ounce of lemon- juice, a quarter of a drachm of powdered borax, and half a drachm of sugar; mix in a bottle, and allow them to stand a few days, when the liquor should be rubbed occasionally on the hands and face.
Seite 498 - ... beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients, and beat well for twenty minutes...

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