Celebrated Actor Folks' Cookeries; A Collection of the Favorite Foods of Famous Players

Celebrated Actor Folks' Cookeries; A Collection of the Favorite Foods of Famous Players

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ...in pan. Mix sauce. Put half over lamb, place in hot oven. When nicely browned, use remainder of sauce. Do not baste. If wanted rare cook about one hour. Add a little flour to the sauce in the pan, mix and serve for gravy. Keep plenty of water in the pan to keep from burning. I think cooking is lots of fun. Sincerely yours, SHRIMP JOY 2 cans shrimps can tomatoes 1 pint cream 1 tablespoon chopped onion 1 cup cooked rice Butter half the size of an egg Cook onion in butter, add tomatoes and cooked rice; when hot add shrimps cut in thirds; add cream, season with salt and pepper and serve hot on crackers. Will serve ten persons. Right merrily yours, FRED MACE HAM JAMBALAYA Wash thoroughly, in several waters, two cups of rice. In a large tablespoonful of hot lard, brown one small onion, chopped fine, quarter of a pound of ham cut in small pieces and a small can of tomato paste. Add the raw rice and cook for about five minutes in water sufficient to cover well. Season with a finely minced clove of garlic, thyme, one bay leaf, salt, pepper and paprika. When the water is boiled down low, set on a very slow fire and let steam until cooked, closely covered. In stirring always use a fork. This will serve six persons. SYDNEY SHIELDS m LUCILE WATSON SAUCE FOR SPAGHETTI Fry two good-sized onions in two tablespoonfuls of butter and, when brown, pour in a can of tomatoes, liquor and all. Let this simmer an hour and a half. Pass through a sieve. Boil the spaghetti until tender and drain, then cover with the sauce. Grate parmesan cheese fine over the top, being careful not to use too near the rind. Pass the vegetables through the meat chopper and then add the tomato juice. Make the gelatine according to directions on the box and, after stirring thoroughly, cool in...show more

Product details

  • Paperback | 26 pages
  • 189 x 246 x 1mm | 68g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236560442
  • 9781236560445