The Rumford Complete Cook Book,

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Rumford Chemical Works, 1908 - Cooking - 241 pages
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Page 109 - Ingredients - The weight of 5 eggs in flour, the weight of 8 in pounded loaf sugar; flavouring to taste. Mode - Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavouring...
Page 146 - When cool, beat the whites of the eggs to a stiff froth, and add to the mixture.
Page 148 - Add a little vanilla, and the last thing stir in the whites of the eggs beaten to a stiff froth. Bake in a shallow pan.
Page 137 - Fold in the whites of the eggs beaten to a stiff froth. Turn into a buttered mold, cover, and steam one and a quarter hours.
Page 128 - At the last moment fold in lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.
Page 224 - Phosphate and cook, without stirring, until the whey separates. Strain through cheese cloth and add the sugar. If more acid is desired, add two or three drops of Horsford's Acid Phosphate. Serve hot or cold. Beef and Sago Broth Jú pound round steak or 2 teaspoons sago.
Page 145 - ... your cake as you stir it), and add your sugar ; beat the butter and sugar to a cream ; add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour. Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour. The oven should be pretty hot for small cakes, And moderate for larger.
Page 162 - ... flour, and a gill of new milk ; stir it over a slow fire till it becomes like smooth, thick cream (but it must not boil) ; add the well-beaten yolks...
Page 210 - Butter size of a walnut. Put sugar and milk in a saucepan and let it dissolve slowly; add butter and let boil until it forms a ball when dropped into cold water. Remove from stove, add the chopped nuts and beat well. Turn into a buttered pan and, when cool, cut in squares.
Page 16 - Beat the whites of the eggs to a stiff froth and fold them in; turn into a buttered pan and bake fifteen minutes in a hot oven.

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