The National Cook Book |
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apples bake Beat Beat the eggs beaten beef boiling water brandy brown butter and sugar cakes chickens chopped cinnamon clean cold water cook cool cover cream cups currants dish dissolved dough drain dressing eggs fire five flour four fruit gill glass grated gravy Half a pound hard Indian jelly juice keep lemon let it boil light Line liquor little salt little water mash meat milk minutes mixed mixture moderate oven nutmeg onions ounce oysters paste peel pepper and salt Pick pieces pint potatoes pound of butter pound of flour pound of sugar PUDDING quart quarter rice roast rolled rose-water sauce season serve sides slices soft soon spice stand stew stir strain sweet table spoonful taste tea spoonful tender thick tomatoes turn vinegar warm wash whole wine yelks
Bibliographic information
| Title | The National Cook Book |
| Author | Hannah Mary Bouvier Peterson |
| Edition | 9 |
| Publisher | Hayes & Zell, 1856 |
| Original from | the New York Public Library |
| Digitized | Aug 7, 2008 |
| Length | 286 pages |
| Export Citation | BiBTeX EndNote RefMan |