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240 degrees apples baking powder balls bay leaf beans beat beaten egg boil slowly boiling water bread crumbs BROILED brown brussels sprouts cake calves brains candy caramel carrot chicken chocolate chopped cocoanut cold water Cook cornstarch cottage cheese cream of tartar cream sauce CROQUETTES cup diced cup water Dash of pepper dish fondant French dressing fresh fruits heaping tablespoon corn juice lemon lettuce level teaspoon loganberry maple sugar maple syrup mashed mayonnaise moderate oven mold nougat one-half cup one-half pound onion oysters paprika peas pieces pinch of salt pint quarts water recipe remove rice salad serve Sift slice soup spoonful Stir strained honey STUFFED CARAMELS sweet tablespoon butter tablespoon corn flour teaspoon baking powder teaspoon salt teaspoon soda teaspoonful of salt tender thermometer registers tomatoes twenty minutes vegetable vinegar walnut Wash WHEATLESS whipped cream Y2 teaspoon yolks
Page 14 - Add a piece of butter the size of a walnut and a pinch of salt.
Page 90 - For this salad any vegetables can be used and it is an excellent way to use up bits of cold boiled vegetables — left-overs that are too small to make a dish in themselves.
Page 18 - Drain milk from the cocoanut and add to milk enough water to make one-half pint (one cupful) of liquid. Mix with sugar. Put on fire and stir until sugar is dissolved — no longer.
Page 16 - XXXX sugar, and pour all slowly on to the well-beaten whites of two eggs. Then add, a little at a time, beating constantly, one-half ounce of powdered gum arabic and one-fourth ounce of pulverized gelatin, dissolved in a little water.
Page 41 - Melt the butter in a saucepan; add the flour, and stir till smooth.
Page 11 - Add butter the size of a walnut and cook to 242 degrees. Pour a small quantity...
Page 4 - When the figs are cool enough to handle, put through a meat grinder or chop very fine in a chopping bowl.