Excelsior Cook Book and Housekeeper's AidMason, Baker & Pratt, 1870 - 288 Seiten |
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add a little add half allspice apples bake beat beef black pepper boiling water bottle brandy bread bread-crumbs brown CAKE Cayenne pepper chicken chopped cloth cloves cold water cooked cover cream of tartar cup of butter currants custard deep dish dish dissolved drachms eggs flavor flour grated gravy half a cup half a pint half a pound hour isinglass jelly juice keep lard layer lemon let it remain little salt meat melted minutes molasses nice nutmeg onions ounce oven oysters Pare pepper and salt PICKLE piece of butter pint pork potatoes pound of butter pound of sugar PUDDING raisins roll sauce scald season with pepper skim slices soak soap spices sprinkle stew stir strain sweet herbs syrup table-spoonful Take tea-cupful tea-spoonful of cream tea-spoonful of soda tender thick tight veal vinegar warm wash white sugar wine yeast yolks Zante currants
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Seite 216 - To candy any sort of Fruit. When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water, to take off the syrup that hangs about it ; put it on a napkin before the fire to drain, and then do some more in the sieve. Have ready sifted double-refined sugar, which sift over the fruit on all sides till quite white.
Seite 102 - Jamaica peppers, a grated nutmeg, the peel of a lemon cut as fine as possible, and half a pound of almonds blanched and beaten with orange-flower water. Melt two pounds of butter in a pint and quarter of cream, but not hot, put to it a.
Seite 43 - Parboil it ; take off the skin, and then put it down to roast ; baste it with butter, and make a savoury powder of finely minced, or dried and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion : sprinkle it with this when it is almost roasted. Put half a pint of made gravy into the dish, and...
Seite 45 - They come in lengths of 9 to 18 inches and an inch and a half in width, and half an inch thick.
Seite 102 - ... melt two pounds of butter in a pint and a quarter of cream, but not hot, the whites and yolks of twelve eggs, beaten apart, and half a pint of good yeast. Beat them together a full hour.
Seite 86 - The eatable mushrooms at first appear very small and of a round form on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens, and shows a...
Seite 172 - ... and add a gill of sweet white wine; whisk it well till you have raised a good froth; then pour a pint of thick cream into a china dish, take one French roll, slice it thin, and lay it over the cream as lightly as possible then a layer of clear calves...
Seite 49 - ... crumbs of bread, mixed up with raw eggs ; put this forcemeat under the skin in the thickest part of the leg of mutton, under the flap, and at the knuckle. For sauce, some oyster-liquor, a little red wine, an anchovy, and some more oysters slewed, and served under the mutton. MUTTON LOIN. Roast it; some people think it eats much better if cut lengthways like a saddle. It may also be used for steaks, pies, or broth, only taking care to cut off as much fat as possible.
Seite 275 - ... of lavender flowers ; half a handful of rosemary flowers ; bay and laurel leaves, half a handful of each ; three Seville oranges, stuck as full of cloves as possible, dried in a cool oven, and pounded ; half a handful of knotted marjoram; and two handfuls of balm of Gilead dried. Cover all quite close. When the pot is uncovered, the perfume is very fine.
Seite 86 - ... which continues more or less till the mushroom has gained some size, and then turns to a dark brown. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those that have a white or yellow fur should be carefully avoided, though many of them have the same smell, but not so strong, as the right sort.