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apples bake beat beef boiling water bread brown cake carrots chicken chopped cloth cloves cold water cook cool cover cream crumbs crust dish dredge dressing eggs eight fifteen minutes fine fire fish five flavor four give grated gravy half a pound half an hour head inch jars jelly juice keep kettle lemon let it boil let it stand Line liquor little flour little salt mace meat milk minutes moulds mutton nice onion oven oysters paste peaches pepper piece piece of butter pint plate pound of butter pound of sugar PUDDING quart quarter quarts of water requires rice roast roll sauce saucepan season serve sieve simmer slices soup spoonful stew stir strain sweet syrup table-spoonsful Take tea-spoonful thick thin three hours turkey turn twenty veal volume wash weighing wine
Page 4 - A DESCRIPTIVE ACCOUNT OF A NEW METHOD of PLANTING and MANAGING the ROOTS of GRAPE VINES. By CLEMENT HOARE, Author of " A Treatise on the Cultivation of the Grape Vine on Open Walls.
Page 52 - ... with two forks, that it may all be equally dried, and strew over a little salt. It is now ready to serve, and may be heaped lightly on a dish by itself, or be laid round the dish as a border, with a curry or fricassee in the centre. Some cooks smooth the rice with the back of a spoon, and then brush it over with the yolk of an egg, and set it in the oven to colour; but the rice well boiled, white, dry, and with every grain distinct, is by far the more preferable mode of dressing it. During the...
Page 8 - ... of flour; stir it in, and give it one boil ; have ready, washed out of the liquor, one gallon of oysters ; strain the liquor into the soup ; let it boil up ; then put in the oysters, and a tumbler and a half of white wine ; give it one boil, and send it to the table very hot.
Page 1 - THE WAIF. A Collection of Poems. Edited by LONGFELLOW. A New Edition. In one volume, 16mo, price 75 cents.
Page 79 - BREAD PUDDING. Take a pound of stale bread, boil a quart of milk, pour it on the bread and let it soak one or two hours, then rub it quite fine with the hands. Beat up four or five eggs, and add them to it, also a tablespoonful of cinnamon or any other kind of spice, two cups of sugar, and a little chopped suet or a quarter of a pound of butter.
Page 97 - Then put it into a pitcher, put the pitcher into boiling water, stirring the custard constantly until it thickens. To be served in glasses, and eaten cold. COFFEE CUSTARD. Take a large cup of fresh ground coffee, break an egg into it, mix it up well, put it into a coffee-pot with a pint of boiling water. Boil it five minutes, add a cup of cold water, and let it stand ten minutes. Turn it off very clear into a saucepan, add a pint of cream, and give it one boil.
Page 3 - LONDON EDITION. By ROBERT ALLAN. Containing the LATEST DISCOVERIES in AMERICAN and FOREIGN MINERALOGY. With numerous Additions to the Introduction. By FRANCIS ALGER.
Page 78 - Eight ounces of flour ; half a pound of sugar ; a quarter of a pound of butter ; one wineglassful of wine ; four eggs ; a few caraway seeds.