Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes; the Elegant Art of Dining

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P. Elder, 1914 - Cookbooks - 138 pages
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Page 1 - Tis never too late for delight, my dear, And the best of all ways To lengthen our days, Is to steal a few hours from the night, my dear!
Page 146 - ALDERMAN LIBRARY The return of this book is due on the date Indicated below DUE 5 DUE Usually books are lent out for two weeks, but there are exceptions and the borrower should note carefully the date stamped above. Fines are charged for over-due books at the rate of five cents a day; for reserved books there are special rates and regulations. Books must be presented at the desk if renewal Is desired. Ll...
Page 88 - Soak the crab meat in the sherry two hours before cooking. Chop fine the onion, sweet pepper and tomato with the rosemary. Mash the clove of garlic, rubbing thoroughly in a mortar and on this put the butter and flour, mixing well together, and gradually adding the salt and minionette pepper, and stir in two tablespoonfuls of cream.
Page 88 - ... minutes, serve in a chafing dish with toasted crackers or thin slices of toasted bread. A dash of Worcestershire sauce just before it is taken up adds to the flavor.
Page 88 - Take the meat of one large crab, scraping out all of the fat from the shell. One good-sized onion, one tomato, one sweet pepper, one teaspoonful of butter, one...
Page 135 - PARAVTPT in two ounces of unsweetened chocolate and melt over hot water. Add two cups of light brown sugar and mix well.
Page 62 - Sprinkle some finely chopped green peppers on top and serve very cold.

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