Home Helps; A Pure Food Cook Book a Useful Collection of Up-To-Date, Practical Recipes

Home Helps; A Pure Food Cook Book a Useful Collection of Up-To-Date, Practical Recipes

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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. 1910 edition. Excerpt: ...and cream instead of milk, and is highly seasoned. One whole egg or two beaten yolks are added just before serving. RICE CROQUETTES (Mrs. Lincoln) Season hot boiled rice, cooked very soft, with salt, pepper, butter and grated cheese; and to one pint of rice, add yolks two eggs well beaten. Mix well and shape when cool in balls or ovals. Crumb-egg-and-crumb, and fry as usual. Satiees for Meat(r), Fish audi Vegetables The juices that flow from rare cooked meats are the best sauce for them; but do not try to make them go farther by pouring hot water over the meat as it is carved. A steak cooked to a turn needs only salt; it may have butter if it has but little fat; lamb chops need only salt, but many like to add a little lemon juice, or minced parsley, or tomato sauce, to both meats, and also to many other broiled meats, like chicken, tripe, etc. Apple sauce should be served with pork, duck and goose; cranberry sauce seems to belong to turkey and roast chicken. Oily fish broiled needs but little butter, but salt and lemon juice may be used generously. White fish, like halibut, cod, etc., needs rich white sauce flavored with egg, lemon and onion. There is a common philosophy in making sauces. Remember that two level tablespoons of butter or Cottolene mixed with two level tablespoons of flour will thicken each half pint of liquid. For a white sauce rub the fat and flour together and add a half pint of milk; stir until boiling. For a tomato sauce rub the fat and flour together and add a half pint of nicely seasoned strained tomatoes. For a brown sauce, use half a pint of stock. For English drawn butter, rub the fat and flour together and add a half pint of boiling water; stir until boiling, then add a seasoning of salt and pepper and stir in, at.show more

Product details

  • Paperback | 32 pages
  • 189 x 246 x 2mm | 77g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236612558
  • 9781236612557