Mrs. Hale's New Cook Book: A Practical System for Private Families in Town and Country; with Directions for Carving, and Arranging the Table for Parties, Etc. Also, Preparations of Food for Invalids and for Children. By Mrs. Sara J. Hale ...
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allspice anchovies apples bake beat beaten beef black pepper boiling water bones broth brown butter cakes Cayenne Cayenne pepper chopped clean cloves cold water cook cover cream currants deep dish dish dressed eggs fire fish flavor flour forcemeat fruit gently grated gravy half a pint half a pound isinglass jelly juice lemon lemon peel let it boil liquor little salt loaf sugar mace meat melted butter milk minced mustard mutton nutmeg onions ounces oven oysters parsley pepper and salt pickle pint pint of water port wine potatoes pound of butter powdered pudding quantity quart quarter rice rind roast roll saltpetre sauce sauce-pan season serve sieve sifted simmer skim skin slices soup spoonful stew stew-pan stir strain syrup table-spoonful tea-spoonful tender thick thicken thin veal vinegar warm wash wine yeast yolks
Page xxxvii - I do not deny that natural disposition may often give the first rise to it; but that never carries a man far without use and exercise, and it is practice alone that brings the powers of the mind as well as those of the body to their perfection.
Page 482 - ... water, and then laid in a cloth moistened with wine or vinegar, it gradually loses its saltness, and from being hard and dry, becomes soft and mellow, provided it be a rich cheese. This simple method of improving cheese is worth knowing. It is generally practised in Switzerland, where cheeses are kept stored for many years, and if they were not very salt and dry they would soon be the prey of worms and mites. A dry Stilton cheese may thus be much improved.
Page 145 - ... pour gradually in veal broth, gravy, or boiling water to nearly half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or rather more ; then turn it, and let it stew for nearly or quite another hour, or longer should it not appear perfectly done. As none of our receipts have been tried with large, coarse veal, the cooking must be regulated by that circumstance, and longer...
Page 109 - When cool, turn them out upon a large dish. Stew some large fresh oysters with a few cloves, a little mace and nutmeg, some yolk of egg boiled hard and grated, a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan, and set them away to cool. When quite cool, lay two or three oysters in each shell of puff-paste.
Page 384 - Simmer the fruit for 2 hours after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind, and let it boil...
Page 431 - Take a quart of flour ; four eggs ; a piece of butter the size of an egg ; a piece of lard the same size : mix the butter and lard well in the flour; beat the eggs light in a pint bowl, and fill it up with cold milk ; then pour it gradually into the flour ; add a teaspoonful of salt ; work it for...
Page 327 - ... of melted butter and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie plates, with a lining and rim of puff paste.
Page 331 - ... and add them very gradually to the flour ; for if too much liquid be poured to it at once it will be full of lumps, and it is easy, with care, to keep the batter perfectly smooth. Beat it well and lightly, with the back of a strong wooden spoon, and after the eggs are added, thin it with milk to a proper consistency. The whites of the eggs beaten separately to a solid froth, and stirred gently into the mixture the instant before it is tied up for boiling, or before it is put into the oven to...
Page 96 - TO BOIL PERCH. First wipe or wash off the slime, then scrape off the scales, which adheres rather tenaciously to this fish ; empty and clean the insides perfectly, take out the gills, cut off the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel: from eight to ten minutes will boil them unless they are very large. Dish them on a napkin, garnish them with curled parsley, and serve melted butter with them, or Mditre (f Hotel sauce maigre.
Page 439 - The coffee being put into the water, the coffee-pot should be covered up, and left for 2 hours surrounded with hot cinders, so as to keep up the temperature, without making the liquor boil. Occasionally stir it, and after two hours' infusion, remove it from the fire, allow it a quarter of an hour to settle, and when perfectly clear, decant it. Isinglass is sometimes used to clarify the coffee; but by this addition you lose some portion of its delicious aroma.