The Centennial Cook Book and General Guide (illustrated): Practical Receipts in Four Parts : Embracing Modern Cookery in All Its Arts, Family Medicines and Household Remedies, Farming Hints and Complete Farriery, Events of the Last Century

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J.B. Myers, 1876 - Agriculture - 403 pages
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Page 357 - Above the green elms, that a cottage was near, And I said, " if there's peace to be found in the world, A heart that was humble might hope for it here...
Page 251 - ... steal horses. 4. Would you cultivate a constant feeling of thankfulness towards the great giver of all good ? Plant an orchard. By having constantly before you one of the greatest blessings given to man, you must be hardened indeed if you are not influenced by a spirit of humility and thankfulness.
Page 12 - ... of yeast ; mix all together into a paste, but not too stiff; cover it over, and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven.
Page 198 - ... all night. In the morning, pour it carefully from the dregs into a clean bottle, cork it, and keep it for use. A tablespoonful of...
Page 126 - ... jar, and pour boiling vinegar over them. Cover them with a plate, and when they are cold, tie them down with a bladder and leather, and they will be fit to eat in two or three months. The next year, if any...
Page 13 - Beat up seven eggs, mix them with half a pint of warm new milk, in which a quarter of a pound of butter has been melted, add a quarter of a pint of yeast, and three ounces of sugar; put them gradually into as much flour as will make a light paste...
Page 267 - Put the milk into a large tub, warming a part till it is of a degree of heat quite equal to new-;, if too hot, the cheese will be tough. Put in as much rennet as will turn it, and cover it over. Let it stand till completely turned ; then strike the curd down several times with the skimming-dish, and let it separate, still covering it. There are two modes of breaking the curd ; and there will be a difference in the taste of the cheese, according as either is observed ; one is, to gather it with the...
Page 223 - This is always at hand; and while it requires no skill in using, it produces most astonishing effects. The moisture produced upon the surface of a slight or deep burn is at once absorbed by the flour and forms a paste which shuts out the air.
Page 86 - Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours ; the surest way to know- when they are done enough, is to draw out a...
Page 128 - FRICASSEED TRIPE. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley cut small and put with it is an improvement. Some put in oysters five minutes before dishing up. TRIPE LYONNAISE.

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