Cookery ManualsSpring, Emerson & Company, 1890 - 141 Seiten |
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add a little add a pint added asparagus baking dish bay leaf beans beaten egg beets boil till tender bowl bread crumbs broth brown sauce cabbage celery chopped CLASS cold water cooked and served corn cover closely cream dressing cut in slices dough drain drawn butter fermentation flavor French dressing FRIED FRUIT SALAD fry brown gill grease half a pint heat hot fat hour kneading lemon juice lettuce loaves MACARONI Mayonnaise MAYONNAISE DRESSING meat melted butter milk minutes mixed soup mold mustard onion ounce of butter ounce of flour oysters Pare parsley parsnips peas pepper and butter prepared quantity quart roll salad dressing SALSIFY salt and pepper season to taste season with salt serve hot simmer gently small pieces Soak spices spoonful sprinkle stew stew pan stir strained sugar tablespoonful taste with salt teaspoonful of salt thicken thin tomatoes turnip vegetables vinegar Wash white sauce white soups yeast yolk
Beliebte Passagen
Seite 18 - 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 to-day.
Seite 18 - Distrust the condiment which bites so soon; But deem it not, thou man of herbs, a fault, To add a double quantity of salt: Three times the spoon with oil of Lucca crown, And once with vinegar, procured from town; True flavour needs it, and your poet begs The pounded yellow of two well-boiled eggs; Let onion atoms lurk within the bowl, And scarce suspected, animate the whole; And lastly, on the...
Seite 30 - ... water ; one cupful of sugar, the juice of a large lemon, the whites of three eggs. Pour half a cupful of boiling water upon the 'gelatine, stir until thoroughly dissolved, and pour upon the apple ; then add the sugar and lemon juice. Place in a basin of ice water, and beat until it begins to thicken. Add the whites of the eggs, beaten to a stiff froth. Pour into a two-quart mould, which has been lined with sponge cake, and put on ice to harden. Make a soft custard of the yolks of the eggs, one...
Seite 14 - ... of which I shall speak in a subsequent chapter — and exercises, as I believe, a special tonic and exhilaarating influence upon the system, independent of any directly nutritive quality it may possess. This substance, with all the soluble salts of the flesh, the beef-tea made after the above process contains, and the residual fleshy fibre is tasteless, and will not alone support animal life for any length of time. But eaten along with the tea thus made, or with what the tea contains, or...
Seite 36 - SALAD MACEDOINE. This salad ought to be called ' compound salad,' as it is made of a little of everything that can be served in salad, that is, fish, meat, green and dry vegetables, etc. "When the whole is mixed, you add chopped parsley, sweet oil, vinegar, salt and pepper. You move till your arms are sore, and you have a salad Macedoine. Every one has a right to try it.
Seite 10 - It should be only a dressing—an adjunct, to tone down and soften too sharp an acid, or too pungent a flavor; or to render finer and more distinctive, some peculiar individuality of the fruits, vegetables, etc., composing the salad. This is the true mission of the dressing. And a salad dressing, scientifically prepared, brings out and develops the native characteristics of the various materials used, and crowns with perfectness the harmoniously compounded salad.
Seite 30 - Put a piece of butter the size of an egg in a stew pan, and when melted add a pint of milk and let it come to a boil; add the oysters, and the moment the edges curl remove from the fire; season with salt and pepper.
Seite 21 - It is claimed that bran in Graham flour often proves an irritant to delicate digestive organs. In whole wheat flour we have the entire food principle of the grain without the hull. The cold blast process of milling gives us this flour of a very superior quality. WHOLE WHEAT FLOUR BREAD should be made in every particular like patent or new process flour bread, and baked in loaves, twists, or fancy rolls. It is very delicious baked in the form of muffins and eaten warm. GRAHAM BREAD. — The ferment...
Seite 16 - ... as a base. Butter may always be substituted for olive oil when desired, and can be used in a Mayonnaise by stirring to a cream, and gradually adding a well beaten egg. The white of an egg beaten stiff' may be added to any cream or Mayonnaise dressing just before it is used.
Seite 24 - To a pint of new milk, add a pint of water, an ounce of compressed yeast, a teaspoonful of salt, and flour sufficient to make a thin batter. Stir well and let stand for an hour to rise, then work in flour until the dough is the proper consistency for bread. When very light, which will be in about three hours, divide and mold into loaves, and set to rise in the bread pans ; or shape into imperial rolls and set to rise. IMPERIAL ROLLS.