Willy Lou's House Book; A Collection of Proved Recipes, Hints and Suggestions for Practical Cooking, Housekeeping and Housewifery

Willy Lou's House Book; A Collection of Proved Recipes, Hints and Suggestions for Practical Cooking, Housekeeping and Housewifery

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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. 1913 edition. Excerpt: ...more than a few minutes. Then I lower the heat about half and when the bag becomes quite a dark brown I turn off one of the burners and lower the remaining light to about one-third of full power and leave it so until the cooking is finished. Close watching is required at first to make sure that no breaks come in the bags and that the heat is not too great. When done I remove the wire grid from the oven, with the bag on it, to a flat kettle cover. This helps to keep the bag from breaking, as by this time the bag is so charred that it will not stand very much handling. The seam side of the bag is always placed uppermost. Of course if a bag should burst it can be placed at once into another bag, or if the break is very slight it can be folded over and a clip used to secure the broken place. When the food is about done I make a tiny opening in the top of the bag to see if it has browned sufficiently and if it has not I open a little wider space. This can be done without injury to the contents of the bag. The articles in the bags, however, are supposed to brown sufficiently without this being done. I will name a few articles of food that I have cooked successfully in paper bags. Halibut Steaks Use the ordinary slice of halibut, about one inch thick, season well with salt and pepper, and a little lemon juice if liked. Place in a thoroughly buttered bag and bake for twenty-five minutes. Before sending to the table sprinkle with chopped parsley. Roast Lamb Use a leg of lamb weighing about five pounds, sprinkle with salt and pepper and a little flour. Place in a thoroughly greased bag and add about half a tumbler of water. Tip the bag up a little while sealing, that the water may not run out.. It requires about one hour and a half to cook this roast....show more

Product details

  • Paperback | 28 pages
  • 189 x 246 x 2mm | 68g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236532090
  • 9781236532091