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Common Sense in the Household: A Manual of Practical Housewifery
Keine Leseprobe verfügbar - 2018
allspice apples arrowroot bake basting Beat beaten egg beef black pepper boil up once boiling water bread bread-crumbs browned flour cake celery chafing-dish chopped clean cloves cold water cook cool cream cream-tartar crust currant custard deep dish Drain drawn butter eggs fire five minutes flavor fruit grated gravy half an hour heat hot dish hot water jars jelly juice lard layer lemon liquor little salt mace meat melted butter milk minced mould nutmeg onion oven oysters Pare parsley peel pepper and salt pickle pint pork potatoes pound powdered sugar pudding quart roast sauce saucepan scalding season with pepper sending to table slices smooth soaked soup spoonful stew stiff stir strain sweet syrup tablespoonfuls tapioca taste teacupful teaspoonful soda tender thick thicken tomatoes vanilla veal vinegar warm wash water to cover white sugar wine yolks
Seite 201 - Oh, green and glorious! Oh, herbaceous treat! Twould tempt the dying anchorite to eat; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad-bowl! Serenely full, the epicure would say, 'Fate cannot harm me, I have dined today.
Seite 225 - ... 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 a flat-topped mound...
Seite 372 - Also take no heed unto all words that are spoken ; lest thou hear thy servant curse thee : 22 For oftentimes also thine own heart knoweth that thou thyself likewise hast cursed others.
Seite 516 - Halfa 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 colander, then through a coarse cloth.
Seite 463 - Grate the rind of the remaining oranges; take 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...
Seite 235 - Grate the corn, and allow an egg and a half for every cnpful, with a tablespoonful of milk or cream. Beat the eggs well, add the corn by degrees, beating very hard ; salt to taste; put a tablespoonful of melted butter to every pint of corn ; stir in the milk, and thicken with just enough flour to hold them together — say a tablespoonful for every two eggs. You may fry in hot lard, as you would fritters, but a better plan is to cook upon a griddle, like batter cakes. Test a little first, to see...
Seite 22 - It was a maxim of Captain Swosser's," said Mrs. Badger, " speaking in his figurative naval manner, that when you make pitch hot, you cannot make it too hot ; and that if you only have to swab a plank, you should swab it as if Davy Jones were after yon. It appears to me that this maxim is applicable to the medical, as well as to the nautical profession.
Seite 476 - Prick each plum with a needle to prevent bursting ; prepare a sirup, allowing a gill of pure water and a quarter of a pound of sugar to every three quarts of fruit. When the sugar is dissolved and the water blood-warm, put in the plums. Heat slowly to a boil. Let them boil five minutes — not fast or they will break badly — fill up the jars with plums, pour in the scalding sirup until it runs down the sides, and seal. Green gages are very fine put up in this way, also damsons for pies. Canned...