Dixie Cookery; Or, How I Managed My Table for Twelve Years. a Practical Cook-Book for Southern Housekeepers

Dixie Cookery; Or, How I Managed My Table for Twelve Years. a Practical Cook-Book for Southern Housekeepers

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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. 1867 edition. Excerpt: ...the eggs for a few minutes. Pour the mixture into a hot kettle, and stir constantly until it boils. Then pour the mixture out, and beat until cold. Flavor with lemon, and grate nutmeg over. Serve in glasses. The wine must be a light color, and the kettle not very hot. This quantity is sufficient for six persons. Plain Boiled Custard. Make a custard of six or eight yolks of eggs, to a quart of milk; sweeten with sugar to the taste, and flavor with vanilla or lemon. Boil the milk and flavoring together, take off the fire, and stir in the yolks and sugar; then stir constantly, and let it simmer, but not boil, until it thickens, when remove from the fire. Serve with the whites of eggs beaten, and laid on top of the bowl or cups, and nutmeg grated on them. Or you may mix the yolks of eggs, sugar, and flavoring to gether, and pour them into a pitcher, and set it into a kettle or pot of boiling water, and stir till it is cooked. It will not be so apt to curdle, made in this way. If you like raisins, stone and cut a teacupful, and boil in the milk instead of the flavoring. Strawberry Whips. Put three wineglassfuls of the juice to ten ounces of white sugar; add the juice of a lemon, and a pint and a half of cream. Froth the cream in a syllabub-churn, and remove the froth as it rises, and put into glasses. Whips. One pint of thick cream, the juice and rind of one lemon, a quarter of a pound of loaf-sugar, frothed with a syllabubchurn. Beat the whites of six eggs very light, and mix with the frothed syllabub. Put apple or lemon jelly in the bottom of your glasses, and put the frothed whips over it. Syllabub. One quart of cream, one gill of wine, the juice of three lemons, the beaten whites of six eggs, and sugar to your taste. Froth these ingredients in a...show more

Product details

  • Paperback | 36 pages
  • 189 x 246 x 2mm | 82g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236583159
  • 9781236583154