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apples baking powder balls bay leaf beans Beat beaten egg bread crumbs BROILED brown brussels sprouts butter butter 1 heaping cake calves brains caramel celery chicken chopped cold water cooked cornmeal cornstarch cottage cheese cream of tartar cream sauce CROQUETTES cucumbers cup bread crumbs cup maple sugar cup milk cup molasses cup rice cup water cups barley flour Dash of pepper dish French dressing fresh fruit ginger heaping tablespoon corn hot oven ice-cream juice lemon lettuce loganberry maple sugar maple syrup mashed mayonnaise moderate oven mold one-half cup onion oysters paprika peas pinch of salt quarts of water recipe Remove roll salad serve shortening slice smooth soup sour spoonful Stir strained honey tablespoon butter tablespoon corn flour teaspoon baking powder teaspoon soda teaspoonful of salt tender thermometer thermometer registers tomatoes twenty minutes vegetable vinegar 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.