The Battle Creek Cook Book: A Collection of Well Tested Recipes

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Ellis Publishing Company, 1922 - Community cookbooks - 163 pages
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Page 16 - Let the cream come to a boil. Mix the flour with a little cold milk, and stir into the boiling cream. Season with salt and pepper. While the cream is cooking let the oysters come to a boil in their own liquor. Skim carefully, and drain off all the liquor.
Page 45 - WERTHER had a love for Charlotte Such as words could never utter ; Would you know how first he met her? She was cutting bread and butter. Charlotte was a married lady, And a moral man was Werther, And for all the wealth of Indies, Would do nothing for to hurt her. So he sighed and pined and ogled, And his passion boiled and bubbled, Till he blew his silly brains out, And no more was by it troubled. Charlotte, having seen his body Borne...
Page 28 - And when the pie was opened, The birds began to sing, And is not this a dainty dish To set before the...
Page 15 - Little Pigs in Blankets. Season large oysters with salt and pepper. Cut fat English bacon in very thin slices, wrap an oyster in each slice, and fasten with a little wooden skewer (toothpicks are the best things). Heat a frying-pan and put in the "little pigs.
Page 99 - The whites of four eggs beaten to a stiff froth, half a cupful of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give it the appearance of snow-flake. COCOANUT PUDDING. No. 2. Half a pound of grated cocoanut. Then mix with it half a cupful of stale sponge-cake, crumbled fine.
Page 10 - ... butter and water. When done, have ready a cup of sweet cream or rich milk to which a few spoons of hot water has been added; stir in two large spoons of melted butter and a little chopped parsley; heat all by setting the cup in boiling water; add the gravy from the dripping-pan, and let it boil up once; place the fish in a hot dish and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in the yolk of an egg quickly, and then a teaspoon of chopped parsley. It can be stuffed...
Page 98 - One quart of milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla. FROSTING:.
Page 32 - ... salad. In a saucepan put four coffeecups or one quart of cream ; in another four large tablespoons of butter and five even ones of flour. Stir the latter until melted, then pour on the hot cream, stirring until it thickens : add and stir in a small half of a grated onion and a very little nutmeg, and season highly with black and red pepper. Put chicken and ingredients together, with sweetbreads and mushrooms (which if large should be cut in four pieces), in a baking dish, cover with bread crumbs...
Page 29 - Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time. When like a soft custard it is done. The bowl, if thin, must be kept over the fire only about five minutes, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish. Lobster Sauce. One small lobster, four...

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