Buckeye Cookery and Practical Housekeeping

Buckeye Cookery and Practical Housekeeping

By (author) 

List price: US$7.60

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

Description

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