Buffalo Cookery: A Collection of Choice Recipes Carefully Selected and Arranged for Western Housewives |
Common terms and phrases
½ cup ½ cup sugar ½ pound ½ teaspoon add sugar allspice apples bake Beat beaten whites brown sugar CAKE cayenne celery celery seed cheese chicken chocolate cinnamon cloves cook cool cornmeal cornstarch cover cracker cucumbers cup boiling water cup butter cup chopped cup cold water cup milk cup sugar cup water cups flour dissolved double boiler Drain eggs 1 cup eggs ½ fruit gelatine graham flour J. C. Van Dyke lard lemon juice let stand meat melted butter minutes mustard nutmeg one-half cup onion orange oven oysters PICKLES Pinch of salt pineapple potatoes powdered sugar quart raisins SALAD salt and pepper sauce season with salt serve slices Soak spoon stiff stir sugar 1 cup syrup tablespoon butter tablespoon flour tablespoons sugar teaspoon salt teaspoon soda teaspoon vanilla teaspoons bakingpowder thick tomatoes vanilla vinegar whipped cream white mustard whites of eggs yolks of eggs
Popular passages
Page 7 - A good many husbands are spoiled in the cooking. Some women go about it as if they were bladders and blow them up; others keep them constantly in hot water; others let them freeze by their carelessness and indifference. Some keep them in a stew by irritating ways and words; others roast them. Some keep them in a pickle all their lives. It cannot be supposed that any husband will be tender and good managed in this way, but they are very delicious when properly treated.
Page 7 - ... they are quite done. Add a little sugar in the form of what confectioners call kisses, but no vinegar or pepper on any account. A little spice improves them, but it must be used with judgment. Do not stick any sharp instrument into him to see if he is becoming tender.
Page 7 - Some women go about it as if their husbands were bladders, and blow them up. Others keep them constantly in hot water; others let them freeze by their carelessness and indifference. Some keep them in a stew by irritating ways and words. Others roast them. Some keep them in a pickle all their lives. It cannot be supposed that any husband will be tender and good managed in this way, but they are really delicious when properly treated. In selecting your husband, you should not be guided by the silvery...
Page 7 - It is far better to have none unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is best, but if you have nothing but an earthenware pipkin it will do, with care.
Page 142 - J£ teaspoon vanilla Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon-colored, and flavoring.
Page 7 - A preserving kettle of the finest porcelain is best, but if you have nothing but an earthenware pipkin it will do, with care. See that the linen in which you wrap him is nicely washed and mended, with the required number of buttons and strings nicely sewed on. Tie him in the kettle by a strong silk cord called comfort, as the one called duty is apt to be weak.
Page 7 - Tie him in the kettle by a strong silk cord called comfort, as the one called duty is apt to be weak. They are apt to fly out of the kettle and be burned and crusty on the edges, since, like crabs and lobsters, you have to cook them while alive.
Page 17 - It is unseasonable and unwholesome in all months that have not an R in their name to eat an oyster.
Page 7 - ... sewed on. Tie him in the kettle by a strong silk cord called comfort, as the one called duty is apt to be weak. They are apt to fly out of the kettle and be burned and crusty on the edges, since, like crabs and lobsters, you have to cook them alive.