The Godey's Lady's Book Receipts and Household Hints

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Evans, Stoddart & Company, 1870 - 454 Seiten
 

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Inhalt

I
17
II
35
III
47
IV
79
V
145
VI
188
VII
245
VIII
273
IX
296
X
309
XI
379
XII
406
XIII
414
XIV
429

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Seite 98 - The hind quarter of lamb usually weighs from 7 to 10 pounds : this size will take about two hours to roast it. Have a brisk fire. It must be very frequently basted while roasting, and sprinkled with a little salt, and dredged all over with flour, about half an hour before it is done. Fore Quarter of Lamb. — A fore quarter of lamb is cooked the same way, but takes rather less time, if the same weight, than the hind quarter ; because it is a thinner joint : one of nine pounds ought to be allowed...
Seite 84 - BEEF BALLS. — Mince very finely a piece of tender beef, fat and lean; mince an onion, with some boiled parsley; add grated bread crumbs, and season with pepper, salt, grated nutmeg, and...
Seite 189 - The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup, before mixing them all together. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much lighter. Raisins and dried fruits for puddings should be carefully...
Seite 362 - One cup of sugar, half a cup of butter, two eggs, half a cup of milk, one teaspoonful of cream of tartar, half a teaspoonful of soda, two cups of flour.
Seite 391 - Rasp, with a quarter-pound of sugar, the rind of a very fine juicy lemon, reduce it to powder, and pour on it the strained juice of the fruit. Press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water. It will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.
Seite 132 - Boil a chicken; joint it; lay it in a saucepan with a piece of butter the size of an egg, a tablespoonful of flour, a little mace or nutmeg, white pepper, and salt. Add a pint of cream, and let it boil up once. Serve hot on toast. To FEY COLD CHICKEN".
Seite 74 - Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle ; tie down with bladder, and keep in a dry place.
Seite 218 - ... also some nutmeg and one wine-glassful of brandy ; beat these all together, add three large spoonsful of good brown sugar, beat five eggs very light, and stir in ; butter a dish and pour it in ; bake as long as custard. MARLBOROUGH PUDDING. Grate half a pound of pippins, stir to a cream one-quarter of a pound of sugar, and a quarter of a pound of butter, and add the grated apples ; grate the rind of a fresh lemon, whip very light five eggs, and beat all well together ; line a dish with puff paste,...
Seite 80 - Cut some tender beef into small pieces, and season with pepper and salt ; slice some onions and add to it, with water enough in the stewpan to make a gravy. Let it stew slowly till the beef is thoroughly cooked, then add some pieces of butter rolled in flour, enough to make a rich gravy.
Seite 212 - ... to a quart. ARROWROOT PUDDING. Mix a table-spoonful of arrowroot in two of cold milk ; pour it into a pint of boiling milk, in which dissolve a teacupful of white sugar ; stir it constantly, and add a little mace, or any other kind of spice, and four eggs. Bake it half an hour in a dish lined with paste. If" it is preferred to look clear, substitute water instead of milk, and add one more egg.

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