The Myrtle Reed Cook Book

The Myrtle Reed Cook Book

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Excerpt: ... of curry powder and a teaspoonful of grated onion. Heat thoroughly and add a can of shrimps well-washed and drained. Cook for five minutes longer and serve with boiled rice and ice-cold bananas. JELLIED SHRIMPS Open a large can of shrimps and soak in ice-water for an hour. Dissolve half a box of powdered gelatine in cold water to cover, add to it one cupful of boiling water, the juice of two lemons and a pinch of salt. Strain into a ring mould and put in half the shrimps. Set on ice. When the jelly is firm, loosen from the mould by dipping for an Pg 295 instant in boiling water. Turn out on a round platter, and put the rest of the shrimps in the middle with the small hearts of lettuce. Serve with mayonnaise . MAYONNAISE OF SHRIMPS Prepare two cupfuls of shrimps, and break each one in two pieces. Mix with mayonnaise and serve with a border of lettuce leaves. A little finely cut celery may be added if desired. SHRIMPS BAKED IN GREEN PEPPERS Cut the stem ends from half a dozen green peppers and carefully remove the seeds and veins. Soak the green peppers in cold water for half an hour. Melt one tablespoonful of butter, add half a teaspoonful of mixed mustard and salt, pepper, celery salt, and grated nutmeg to season. Add one egg well-beaten and mix thoroughly. Add two cupfuls of shelled and broken shrimps and enough grated bread-crumbs to make a smooth paste. Fill the peppers, cover with crumbs, dot with butter, and arrange in a baking-pan with the open side up. Bake for twenty minutes. SHRIMPSshow more

Product details

  • Paperback
  • 189 x 246 x 6mm | 227g
  • United States
  • English
  • black & white illustrations
  • 1236711882
  • 9781236711885