Practical American Cookery and Domestic Economy |
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allspice apples bake beat beaten beef black pepper boiling water brandy bread brown cake cayenne pepper chopped clean cloves cold water color cooked cool cover crust currants deep dish dish eggs fire fish flavor flour fresh fruit full of salt gently grated gravy half a pint half a pound isinglass jelly juice lemon lemon peel let it boil let it stand liquor little salt loaf sugar mace meat milk minutes mutton nutmeg onions ounces oysters parsley pearlash pickle piece pint potatoes pound of butter pound of flour pound of sugar powdered powdered sugar PUDDING puff paste quantity quart quarter roast rosewater sauce scalding serve sieve sifted skim slices soak soup spoon full stew stewpan stir strain sweet syrup tablespoon full taste teacup teaspoon full thick thin veal vinegar warm wash wine yeast yolks
Popular passages
Page 364 - Take two ounces of tripoli powdered, put it into an earthen pot, with just enough water to cover it ; then take a piece of white flannel, lay it over a piece of cork or rubber, and proceed to polish the varnish, always wetting it with the tripoli and water. It will be known when the process is finished by wiping a part of the work with a sponge, and observing whether there is a fair even gloss.
Page 22 - The stuffing, as in the turkey, will be obtained by making an insertion at the apron c. PHEASANT. Clear the leg by inserting the edge of the knife between it and the body, then take off the wings, B to A, but do not remove much of the breast with them, you are thus enabled to obtain some nice slices ; the pheasant is then carved as a fowl. The breast is first in estimation, then the wings, and after these the merry-thought; lovers of game prefer a leg.
Page 14 - ... have not been jointed by the butcher, you would find yourself in the position of the ungraceful carver being compelled to exercise a degree of strength which should never be suffered to appear, very possibly, too, assisting gravy in a manner not contemplated by the person unfortunate enough to receive it.
Page 379 - Twice is sufficient, unless the color is to be very dark. When dry, rub off the loose dye with a coarse cloth. Beat up the white of an egg, and with a sponge rub it over the leather. The dye will stain the hands, but wetting them with vinegar, before they are washed, will take it off.
Page 187 - Take some stalks of a good size, remove the thin skin, and cut them in pieces four or five inches long, place them in a dish, and pour over a thin syrup of sugar and water, cover with another dish, and simmer slowly for an hour upon a hot hearth, or do them in a block-tin saucepan. Allow it to cool, and then make it into a tart; when tender, the baking the crust will be sufficient. A tart may be made by cutting the stalks into pieces the size of gooseberries, and making it the same way as gooseberry...
Page 265 - Set a sponge with two table-spoonfuls of thick yest, a gill of warm milk, and a pound of flour ; when it has worked a little, mix with it half a pound of currants, washed and picked, half a pound of candied orange and lemon peel cut small, one ounce of spice, such as ground cinnamon, allspice, ginger, and grated nutmeg : mix the whole together with half a pound of honey ; roll out puff paste (No.
Page 136 - Potatoes should always be boiled in their " jackets ;" peeling a potato before boiling is offering a premium for water to run through it, and go to table waxy and unpalatable ; they should be thoroughly washed and put into cold water. In Ireland they always nick a piece of the skin off before they place them in the pot ; the water is gradually heated, but never allowed to boil ; cold water should be added as soon as the water commences boiling, and it should thus be checked until the potatoes are...
Page 12 - ... has full control over it ; for if far off, nothing can prevent an ungracefulness of appearance, nor a difficulty in performing that which in its proper place could be achieved with ease. In serving fish, some nicety and care must be exercised; here lightness of hand and dexterity of management is necessary, and can only be acquired by practice. The flakes which, in such fish as salmon and cod are large, should not be broken in serving, for the beauty of the fish is then destroyed, and the appetite...
Page 337 - Clean the picture well with a sponge, dipped in warm beer ; after it has become perfectly dry, wash it with a solution of the finest gum-dragon, dissolved in pure water.
Page 360 - Take one pint of drying oil, two ounces of yellow wax, two ounces of spirits of turpentine, and half an ounce of Burgundy pitch ; melt them over a slow fire, and thoroughly incorporate them by stirring.