By Des Moines. Plymouth church
Поваренная книга 1876
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This fascinating cookbook jam-packed with “receipts” used to be privately published via pass over Mumford in 1905. not like many recipe books from the period of time, there's a lot of element approximately elements and quantities. the writer states in a notice that she felt the recipes have been worthy passing down throughout the generations. There are a few gemstones the following, however the enjoyable of analyzing it truly is in descriptions similar to “boil a poultry to items” and names like “Meat Jelly for Invalids” and “ChowChow.
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Place in ice box two hours when needed fry in deep hot fat. Serve with tartar sauce. A small piece of claw should be stuck into the end of each cutlet to resemble a bone. ; ; THE 2A 3-6-5 COOK BOOK. LOBSTERA LA CREOLE. One pint of highly seasoned stock, add one cup of tomatoes, one garlic clove let these cook together for ten minutes, strain and return to the fire. Take one tablespoonful of iDutter and one tablespoonful of flour well mixed together and stir into the stock, add some sliced mushrooms and some fresh, green peppers chopped fine and the the sauce must be of the consistency of seeds removed thick cream.
1ST Larded, 62 Stewed, 63 " I'arrapin, 66 in Loaf, 64 Loin of, 63 Minced, 64 Pie. 54 Sweetbreads, Baked, 64 Cutlets, 64 ^'KAL Fried, 65 Havanese, 65 Patties. 66 Salad, 117 Truffled, 66 Creamed, 1S9 Sefton. 180 Soup, 16 VEGETABLES Artichokes, 121 Globe, 121 Asparagus, 1£0 " Creamed, 120 Bananas, 121 Beans, Green, 122 Lima, 122 Boston Baked, 122 Beets, 121 Brussels Sprouts. 121 Cabbage, Baked, 122 Boiled. 123 and Butter, 123 Cold Slaw, 123 Fscalloi^ed, 123 Hot Slaw, 123 Cardoons. 124 Carrots a la Maitre d'hotel.
Meat is composed of fibres, fat, gelatine, osmazome and albumen. The fibres are inseparable and constitute the remains of the meat after long cooking. Fat is dissolved by boiling gelatine is dissolved and is the basis and most nutritious portion of the stock when it is abundant, the stock when cold becomes a jelly. Osmazome is that part of the meat which gives flavor and perfume to the stock. When meat is roasted the osmazome appears to have a higher perfume, and so when you use the remains of roast meat in your soup you have always a finer flavor.