The Treasure Cookery Book; Containing the Principles and Rules of Modern Cookery, Including Numerous Recipes

The Treasure Cookery Book; Containing the Principles and Rules of Modern Cookery, Including Numerous Recipes

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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. 1913 edition. Excerpt: ...mixed with the dressing until it is required for the table. The oil for salad should be of the best quality, and must be kept in a cool place. Vinegar should be used sparingly; the oil ought to be used at least in the proportion of two parts of oil to one of vinegar. Tarragon and chilli vinegars improve the flavour of the dressing. Boiled Potatoes Potatoes. I Boiling water. Salt. Choose the potatoes of an equal size, wash them well, peel them thinly, putting them into cold water as they are done. Have sufficient boiling water to just cover them, put in a large teaspoonful of salt, place the potatoes in, and let them boil gently until done, when a fork or skewer will pass easily through them; time, about twenty minutes; taking care they do not break, as they will then absorb more water. Drain them carefully, and stand the saucepan at the corner of the stove with the lid tilted, in order to dry them, or a cloth may be put on the top of the potatoes to absorb the steam. If the potatoes are not looking floury, shake the saucepan a little to rough them on the outsides. If the potatoes are of various sizes, the larger ones should be put in to cook a few minutes before the smaller ones, in order that they may be all finished cooking at the same time. Potatoes must not be cut for boiling, or a quantity of the nutriment is drawn out into the water and wasted. A little lemon juice added while boiling potatoes often makes them whiter, especially new potatoes, if skinned before cooking. Boiled New Potatoes Potatoes. Sprig of mint. Salt. A little butter. Boiling water. The potatoes must be washed and scraped, place them in the water with the salt and mint, and boil until tender, drain them, take out the mint, cover them with a cloth to. New more

Product details

  • Paperback | 142 pages
  • 189 x 246 x 8mm | 268g
  • United States
  • English
  • black & white illustrations
  • 1236849353
  • 9781236849359