The New Cookery : A Book of Recipes, Most of which are in Use at the Battle Creek Sanitarium

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Good Health Publishing Company, 1913 - Cooking, American - 298 pages
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Page 105 - Neufchatel cheese 2 cups milk 1 teaspoon salt Cook macaroni in boiling salted water until tender; drain and pour over it a dash of cold water.
Page 133 - Pour into a buttered baking dish, set in a pan of hot water, and bake in a moderate oven (350 F) for 30 to 40 minutes or until firm in center.
Page 207 - Bake three hours in a very slow oven, stirring three times during the first hour to prevent rice from settling.
Page 145 - ... are of delicate flavor. Shallot, leek, garlic, and chive are principally used to give additional flavor to food. Shallot, garlic, and chive are used, to some extent, in making salads. Boiled Onions. Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, cook five minutes, and...
Page 259 - ... begins to boil. Cover the boiler and let the fruit cook ten minutes from the time the water surrounding it begins to boil. Draw the boiler back and take off the cover. When the steam passes off take out one jar at a time and place in a pan of boiling water beside the boiler, fill up with boiling sirup, and seal. Put the jars on a board and do not let cold air blow upon them. If screw covers are used tighten them when the glass has cooled and contracted. PRESERVING FRUIT.
Page 201 - Strain into cups, place in a pan of hot water, and bake in a moderate oven until firm in the middle.
Page 243 - Then boil without stirring until the syrup threads when dropped from the end of a spoon or fork or until it forms a soft ball when dropped into cold water. Then...
Page 66 - Soup. 1 cup split peas or cowpeaa. 3 tablespoons flour. 2J quarts water. 1J teaspoons salt. 2 tablespoons chopped onion. J teaspoon pepper. 3 tablespoons butter. 1 pint milk. Wash the peas and soak them over night in cold water; drain and rinse thoroughly; add 2J quarts of cold water and the onion; cook slowly until soft; rub through a strainer and add the remainder of the liquid; melt butter, add flour and seasonings, then hot milk with the liquid from the peas, and cook until it is like thick cream....

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