Hood's Practical Cook's Book: For the Average Household ...

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C.I. Hood & Company, 1897 - Cooking, American - 351 pages

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Page 290 - Company, of Dorchester, Mass., USA, have given years of study to the skilful preparation of cocoa and chocolate, and have devised machinery and systems peculiar to their methods of treatment, whereby the purity, palatability, and highest nutrient characteristics are retained. Their preparations are known the world over and have received the highest endorsements from the medical practitioner, the nurse, and the intelligent housekeeper and caterer.
Page 78 - MUTTON PIE AND TOMATOES.— Spread the bottom of a baking-dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and sliced; season each layer with pepper, salt and bits of butter. The last layer should be of tomatoes spread with breadcrumbs. Bake three-quarters of an hour, and serve immediately.
Page 298 - ... Peaches. Have ready a kettle of boiling water. Fill a wire basket with peaches and plunge them into the boiling water. In two minutes take them out, and the skins will come off easily. Drop the fruit into cold water, to keep the color. For three pounds of fruit use one pound of sugar, and one pint of water for three pounds of sugar. When the syrup is boiling hot, take the fruit from the water, and drop into it. Put but a few in at a time, as they cook very quickly. Take them from the syrup with...
Page 265 - Beat the flour, one cupful of sugar and the eggs together, and stir into the boiling milk. Cook twenty minutes, and add the gelatine, which has been soaking one or two hours in water enough to cover it. Set away to cool. When cool, add the wine, sugar and cream. Freeze ten minutes; then add the candied fruit, and finish freezing. Take out the beater, pack smoothly, and set away for an hour or two. When ready to serve, dip the tin in warm water, turn out the cream, and serve with whipped cream heaped...
Page 274 - One cup of sugar and three of flour sifted together, one cup of milk and a piece of butter the size of an <;gg warmed together, three eggs well beaten, and one teaspoonful of mace.
Page 335 - Cook two minutes ; then add the yolks of the eggs, well beaten, and the cheese. Set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold a quart.
Page 131 - Fry one scant tablespoonful of minced onion in one heaping tablespoonful of butter, until yellow. Add the potatoes, and 'stir with a fork until they have absorbed all the butter, being careful not to break them. Add one, tablespoonful of chopped parsley, and serve hot.
Page 5 - Every pantry should have a ' catch-all.' It is vastly more important there than in the sewing-room or on the toilet-table. The coal-hod, refuse-pail and sink catch all in many households. One or two large bowls — not tin, but deep earthen dishes, provided they are sweet and do not leak — will better answer the purpose. After breakfast or dinner, do not put away the remnants of steaks or roasts on the platters, but look them over, and put by themselves any pieces that can be used again, or in...
Page 264 - French candied fruit — half a pound will do, four table-spoonfuls of wine. Let the milk come to a boil. Beat the flour, one cupful of sugar and the eggs together, and stir into the boiling milk. Cook twenty minutes, and add the gelatine, which has been soaking one or two hours in svater enough to cover it.

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