The Unrivalled Cook-book and Housekeeper's Guide

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Harper & brothers, 1885 - COOKING - 640 pages
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Although a general cookbook, The Unrivalled Cook-Book boasts over 200 Creole recipes; among these are Hopping John and Fried Catfish.
 

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Page 225 - Distrust the condiment that bites too soon. But deem it not, thou man of herbs, a fault To add a double quantity of salt. Three times the spoon with oil of Lucca crown, And once with vinegar, procured from Town...
Page 213 - A peck is not too much for a family of four or five. Pick it over very carefully ; it is apt to be gritty. Wash in several waters, and let it lie in the last half an hour at least. Take out with your hands, shaking each bunch well, and put into boiling water, with a little salt. Boil from fifteen to twenty minutes. When tender, drain thoroughly, chop very fine ; put into a saucepan with a piece of butter the size of an egg, and pepper to taste. Stir until very hot, turn into a dish and shape into...
Page 186 - Line a barrel, keg, 01 jar with cabbage-leaves on the bottom and sides. Put in a layer of the cut cabbage, three inches in depth; press down well and sprinkle with four tablespoonfuls of salt. When you have packed five layers in this way, press hard with a board cut to fit loosely on the inside of the barrel or jar. Put heavy weights on this, or pound with a wooden beetle until the cabbage is a compact mass, when remove the board and put in more layers of salt and shred cabbage, repeating the pounding...
Page 225 - Twould tempt the dying anchorite to eat. Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl. Serenely full, the epicure would say, Fate cannot harm me, I have dined to-day.
Page 200 - Turn off the water, take the onions out and lay upon a cloth, that all the moisture may be absorbed or evaporate. Roll each in a round piece of buttered tissue-paper, twisting it at the top to keep it closed, and bake in a slow oven nearly an hour. When tender all through, peel them, put them into a deep dish, and brown slightly, basting with butter freely. This will take perhaps a quarter of an hour more. Serve in a vegetable dish, and pour over the melted butter, when you have sprinkled with pepper...
Page 440 - Take them out, lay upon a sieve or a cloth, sprinkle thickly with salt, and, when dry, brush this off. Cover with cold vinegar for two days, setting the jar in the sun. Then pack carefully in glass or stoneware jars, and pour over them scalding vinegar seasoned th,us: To one gallon allow a cup of white sugar, a dozen blades of mace, a tablespoonful of celery-seed, two dozen white pepper-corns and some bits of red pepper pods, a tablespoonful of coriander-seed, and the same of whole mustard.
Page 225 - Two boiled potatoes, strained through a kitchen sieve, Softness and smoothness to the salad give; Of mordant mustard take a single spoon — Distrust the condiment that bites too soon; Yet deem it not, thou man of taste, a fault, To add a double quantity of salt. Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town ; True taste requires it, and your poet begs The pounded yellow of two well-boiled eggs. Let onions...
Page 224 - The dressing of the salad should be saturated with oil, and seasoned with pepper and salt before the vinegar is added. It results from this process that there never can be too much vinegar ; for, from the specific gravity of the vinegar compared with oil, what is more than useful will fall to the bottom of the bowl. The salt should not be dissolved in the vinegar, but in the oil, by which means it is more equally distributed throughout the salad.
Page 506 - To one' pint of highly rectified spirit of wine, put an ounce of oil of rosemary, and two drams of essence of ambergris ; shake the bottle well several times, then let the cork remain out twenty-four hours. After a month, during which time shake it daily, put the water into small bottles. Honey Water. Take a pint of spirit as above, and three drams of essence of ambergris ; shake them well daily.

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