The Creole Cookery BookT.H. Thomason, 1885 - 216 Seiten |
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add a little allspice almonds apples bake beef biscuits black pepper boiling water bread crumbs brown sugar CAKE cayenne pepper chicken chopped cinnamon cloves cocoanut cold water cook cool cover cream of tartar cups of flour cups of sugar custard deep dish dish dissolved eggs fire fish flavor flour fresh butter ginger grated nutmeg gravy hour isinglass jelly juice lard large spoonful layer lemon let it boil light little salt loaf sugar mace meat minutes molasses mould nice nutmeg onion orange oysters parsley peaches peel pepper and salt PICKLED pint of milk potatoes pound powdered sugar PUDDING puff paste rice rind roll rose water sauce season sieve sifted flour simmer slices soup spice spoonful of butter stew stewpan stiff froth stir strain sweet tablespoonful of butter taste teacup teaspoonful of soda thick thin tomatoes vinegar warm white sugar wine yeast yolks
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Seite 196 - ... with a wooden ladle,, and put them into the cold water and fait. "Let them ftand a quarter of an hour, lay the board on them as before; if they are not kept under the liquor they will turn black, then lay them on a cloth, and cover them with another 'to dry ; then carefully wipe them with a foft cloth, put them into your jar or glafs, with fome blades of mace and nutmeg fliced thin.
Seite 55 - If your a-la-mode beef is to be eaten cold, prepare it three days before it is wanted. Take out the bone. Fasten up the opening with skewers, and tie the meat all round with tape. Rub it all over on both sides with salt. A large round of beef will be more tender than a small one. Chop the marrow and suet together. Pound the spice. Chop the pot-herbs very fine. Pick the sweet marjoram and sweet basil clean from the stalks, and rub the leaves to a powder.
Seite 149 - Ib. add 4 oz. of sugar. Boil till it begins to candy on the sides, then pour it into tin moulds. Other kinds of plums may be treated in the same way, u also cherries, and several other kinds of fruit.
Seite 75 - Take the white part of a boiled cauliflower after it is cold ; chop it very small and mix with it a sufficient quantity of well-beaten egg, to make a very thick batter ; then fry it in fresh butter in a small pan, and send it hot to table.
Seite 49 - To roast, allow twenty minutes to a pound. TO DRESS THE INSIDE OF A COLD SIRLOIN OF BEEF. Cut off the meat, with a little of the fat, into strips three inches long and half an inch thick ; season with pepper and salt, dredge them with flour, and fry them brown in butter; then simmer them in a rich brown gravy; add of mushroom ketchup, onion, and shalot vinegar, a tablespoonful each.
Seite 85 - ... irons. When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise. BATTER BREAD. TAKE six spoonsful of flour and three of corn meal, with a little salt — sift them, and make a thin batter with four eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven. CREAM CAKES.
Seite 105 - ... brandy. Stir the butter and sugar to a cream. Beat the eggs very light. Stir the meal and eggs, alternately, into the butter and sugar. Add the spice and liquor. Stir all well. Butter a tin pan, put in the mixture, and bake it in a moderate oven. This cake should be eaten while fresh.
Seite 75 - Half boil the carrots, then scrape them nicely, and cut them into thick slices; put them into a stewpan, with as much milk as will barely cover them, a very little salt and pepper, and a sprig or two of chopped parsley; simmer them till they are perfectly tender, but not broken; when nearly done, add a piece of fresh butter rolled in flour. Send them to the table hot.
Seite 155 - ... ALMOND ICE. Two pints of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces of bitter almonds; pound all in a marble mortar, pouring, in, from time to time, a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth ; boil the rest of the milk with the cream, and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give...
Seite 35 - FOWL. Clean the fowl thoroughly, roast it twenty minutes, unless a very fine one, and then it will take three quarters of an hour ; serve with bread sauce, or parsley and butter ; egg sauce is sometimes sent to table with it. If a small lump of salt butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl by removing the dryness which is met with in the back and side bones. BOILED FOWLS. Flour a white cloth, and put the fowls in...