Buckeye Cookery and Practical Housekeeping

Buckeye Cookery and Practical Housekeeping

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1877 edition. Excerpt: ...as a wafer, dredge very lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into the soup. Okba Soup. Take a nice joint of beef filled with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, add vegetables and boil two hours more.--Mrs. E. L. F. 1 Onion Soup. Fry brown in butter eight sliced onions with a table-spoon flour, put in a tin pail, and stir in slowly four or five pints boiling milk (or part water), set in kettle of boiling water, season with salt and pepper, and add tea-cup grated potato; cook from five to ten minutes, add tea-cup of sweet cream, and serve immediately.--E. W. W. Oyster Soup. Two quarts water, table-spoon salt, two of butter, half tea-spoon pepper; heat together to boiling point, add pint oysters, six rolled crackers, half cup sweet cream. Remove as soon as at the boiling point. Serve immediately.--Mrs. Lizzie C. Robinson. Pot Au Feu. Take a good-sized beef-bone with plenty of meat on it, extract the marrow and place in a pot on the back of the range, covering the beef with three or more quarts of cold water; cover tightly, and allow to simmer slowly all day long. The next day, before heating, remove the cake of grease from the top, and add a large onion (previously stuck full of whole cloves, and then roasted in the oven till of a rich-brown color), adding tomatoes or any other vegetables which one may fancy. A leek or a section of garlic adds much to the flavor. Rice may be added, or vermicelli for a change. Just before serving, burn a little brown sugar and stir through it. This gives a peculiar flavor and rich color to the soup.--Mrs. Col. Clifford Thompson, New...show more

Product details

  • Paperback | 180 pages
  • 189 x 246 x 10mm | 331g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236765079
  • 9781236765079