Mrs. Clarke's Cook Book: Containing Over One Thousand of the Best Up-to-date Recipes for Every Conceivable Need in Kitchen and Other Departments of Housekeeping

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National Tribune, 1899 - Cooking - 208 pages
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common sense cooking!

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Page 153 - Cake. — One pound of flour, three-quarters of a pound of sugar, half a pound of butter, half a pint of milk, five eggs, two quarts of hickorynuts, one teaspoonful of soda, and two of cream tartar. Cocoanut Cake. — One pound of grated cocoanut, one pound of sugar, one-half pound of butter, six eggs, three-quarters of a pound of flour. Flavor to taste. New Year's Cake.
Page 188 - Slice it into a colander, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour boiling vinegar enough to cover, and put a few slices of red beet-root.
Page 97 - They then, after removing the shells, lay them carefully in large-mouthed jars ; and pour over them scalding vinegar, well seasoned with whole pepper, allspice, a few races of ginger, and a few cloves of garlic. When cold, they are bunged down closely, and in a month are fit for use.
Page 65 - When thoroughly done, lay the pig, back up,.in a dish, and put a red apple or pickled-mango in its mouth. Make a dressing with some of the stuffing, with a glass of wine and some of the dripping. Serve with the roast pig, and also in a gravy-boat. Roast Pork. — Choose for roasting, the loin, the leg, the saddle, the fillet, the shoulder, or the spare-rib. The loin of young pork is roasted with the skin on, and this should be scored in regular strips of about a quarter inch wide before the joints...
Page 152 - ... beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients, and beat well for twenty minutes...
Page 202 - Boil all the ingredients except the chocolate and vanilla extract half an hour, stirring to prevent burning. Reserve half of the cream and wet up the chocolate in it, adding a very little water if necessary. Draw the saucepan to the side of the range, and stir this in well ; put back on the fire, and boil ten minutes longer, quite fast, stirring constantly. When it makes "a hard, glossy coat on the spoon it is done. Add the vanilla after taking it from the range. Turn into shallow dishes well buttered....
Page 142 - A little salt. Heat the milk, and stir in the soaked tapioca. When it has dissolved, add the sugar. Boil slowly fifteen minutes, stirring all the time ; take from the fire, and beat until nearly cold. Flavor and pour into a mould dipped in cold water. Turn out, and pour cold sweetened cream around it.
Page 56 - The head and feet of the calf are valuable articles of food, both for the nutriment which the gelatinous parts of them afford, and for the greater variety of modes in which they may be dressed.
Page 88 - ... together. Fry in hot fat. Hominy Fritters. — Two teacupfuls of cold boiled hominy ; stir in one teacupful of sweet milk and a little salt, four tablespoonfuls of sifted flour, and one egg ; beat the white separately and add last ; drop the batter by spoonfuls in hot lard and fry to a nice brown. Rice Fritters. — Boil a quarter of a pound of rice in milk till it is tender, then mix it with a pint of milk, two eggs, one cup of sugar, a little salt and cinnamon, and as much flour as will make...
Page 45 - ... a little cream, if you have it. Catsup is an additional relish to the gravy. Smothered Chicken. — Dress your chickens ; wash and let them stand in water half an hour to make them white ; cut them open at the back ; put into a baking-pan, sprinkle salt and pepper over them, putting a lump of butter here and there ; cover tightly with another pan the same size, and bake one hour ; baste often with butter. Fried Chicken. — Prepare the chicken as for stewing ; dry it, season with salt and pepper,...

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