Good Cooking |
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add a teaspoonful add half baked baking powder baking-pan barley water Bavarian cream bay leaf beat beef tea boiling point boiling water breakfast broiled brown cake carefully celery cheese chicken coffee cold water cook slowly cool cover croquettes dash of pepper dessert diet dinner dish double boiler easily digested eggs Fahrenheit fire fish five minutes flavor flour four tablespoonfuls French dressing fried garnish green vegetables half a pint half a teaspoonful heat indigestion jelly kettle lemon juice lettuce lettuce leaves luncheon masticated mayonnaise meal meat mutton omelet onion ounces parsley peas piece pint of milk potatoes pound purée quantity quick oven roasted salad sauce saucepan served sieve skin slice spinach spoonful stand starch Stewed stir constantly stomach strain sugar tablespoonful tablespoonful of butter teaspoonful of salt thirty minutes toast tomatoes turkey warm whole wheat bread yeast yolks
Popular passages
Page 102 - It was the first thing in the morning and the last thing at night, till I confess it began to be something of a bore to me.
Page 99 - ... juice of the lemons, and stir until cold and slightly thickened. Beat the whites of the eggs to a stiff froth, stir them into the apples and beat until cold and thick, then pour into a mould to harden.
Page 54 - Put the giblets in a saucepan over the fire with boiling water to cover, sprinkle over a teaspoonful of salt and a quarter of a teaspoonful of pepper and boil gently until tender. Save the water in which the giblets were boiled to use for gravy. Chop the giblets quite fine, put them in a frying pan over the fire with four ounces of butter, two breakfast cups of stale breadcrumbs and a good seasoning of salt, pepper and any powdered sweet herbs except...
Page 27 - ... much of the liquor (about a pint and a half) as you think will make the sauce. Put two ounces of Butter into a stewpan ; when it is melted, stir in as much Flour as will make it into a stiff paste ; some add thereto a table-spoonful of Claret, or Port •wine, the same of Mushroom Catsup (No.
Page 34 - ... saltspoonful of pepper, and a teaspoonful of sugar, and when the butter boils put in the carrots, and stir till heated through. Pile them in the centre of a platter, and put around them a can of French peas, which have been cooked in only a spoonful of water, with a teaspoonful of sugar, a spoonful of butter, half a teaspoonful of salt, and a dash of pepper. This is a pretty and excellent dish, and substantial as meat. A cup of stock can be added to the carrots if desired, but they are better...
Page 180 - In taking appetite as a guide in regulating the supply of food, it must not be confounded with a desire to gratify the palate. When food is not eaten too quickly and the diet is simple, a timely warning is afforded by the sense of satisfaction experienced as soon as enough has been taken ; and not only does a disinclination arise, but the stomach even refuses to allow this point to be far exceeded.
Page 26 - ... tablespoonful of chopped parsley, half a teaspoonful of salt, and a dash of paprika; and, when the milk is partly absorbed, stir into the potatoes quickly.
Page 77 - Throw a little flour on the floor of the oven ; if it browns quickly without taking fire the heat is sufficient. Or if you can hold your hand in the centre of the oven while you count slowly twenty, it is about right.
Page 12 - ... tops. Cook slowly for twenty minutes until the Chestnuts are tender. Press through a colander first, then through a sieve. Return the puree to the kettle, add a pint of milk. Rub together two tablespoonfuls of butter and one of flour; stir into the hot puree, stirring constantly for five minutes; add a teaspoonful and a half of salt and half a teaspoonful of pepper. Press again through the sieve, reheat, and it will be ready to serve.