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add the sugar apples baking dish baking powder beans Beat beef BLANCMANGE boiling water bread crumbs broiling brown butter cake celery cheese cheesecloth chocolate chopped clean cloth cocoa coffee cold water cook cool corn starch cover crackers cream cream of tartar double boiler dough dust fire fish five minutes flavor flour fondant Food Value fruit frying fuel heat hot milk hot oven inch jars jelly kettle lemon juice let it stand liquid meat melted butter mixture nutmeg onion oysters pare pastry plate potatoes powdered sugar proteid pudding RECIPE remove roasted roll salad salt and pepper salt Spk sandwiches saucepan sautéing Scald the milk scalded milk season Serve sirup slowly Soak soda soft soup spoon sprinkle stew stirring it constantly Strain strainer tapioca thick toast tomatoes vanilla vegetables Wash wheat white sauce Wipe yeast yolks
Popular passages
Page 50 - Boston crackers and put a thin spreading of butter on the inside. Put the halves on a tin sheet or pan and bake them light brown in a hot oven; serve them hot with soup, or cold with cheese. BREAD PUDDING Put the bread crumbs into a buttered baking dish. Pour on the milk and let the crumbs soak in the milk J hour; add the sugar, salt, beaten egg, and flavoring. Set the dish into a pan of hot water and cook in a moderate oven until the pudding is firm and brown on top (about thirty-five minutes),...
Page 63 - Junket. — If sweet milk is allowed to stand undisturbed after the addition of rennet...
Page 208 - The third is to make a strong effort to avoid hesitation. When a housekeeper allows various possibilities as to what she may have for dinner to chase back and forth for hours in her mind, she is wasting nervous energy so fast that she must in a short tune become the natural victim of her bad habit.
Page 182 - ... water, two-thirds of a cupful of sugar, a teaspoonful of vanilla extract. Boil the sugar and water together for half an hour. Beat the eggs well, and stir into the boiling syrup. Place the sauce-pan containing the mixture in another of boiling water, and beat for eight minutes. Take from the fire, place the sauce-pan in a pan of cold water, and beat the mixture until it is cold ; then add the flavor and whipped cream. Stir well, and fill paper cases. Have the macaroons browned and rolled fine....
Page 161 - J c. minced cooked prunes i c. chopped figs i tbs. lemon juice RECIPE 294. CHEESE AND OLIVE SANDWICHES Spread butter thin crackers with a mixture of cream cheese and finely chopped olives moistened with mayonnaise dressing. Press two crackers well together. LETTUCE SANDWICHES Spread bread and butter sandwiches with a little mayonnaise dressing ; lay between two slices, 'small, fresh, crisp lettuce leaves which have been thoroughly washed, dried, and chilled. Press them gently together and trim them...
Page 87 - ... with a knife so that all surfaces may be browned). Brown the onions also. Put the meat and onions into the kettle in which the stew -is to be cooked ; rinse out the frying pan with hot water and turn the water into the stew.
Page 38 - Cover it with a. cloth, and let it stand where it will keep hot, but not boil, for an hour.
Page 44 - Care of Vegetables. — Winter vegetables, with the exception of squashes, should be kept in a dry, cold place and packed in barrels or bins to exclude air. Squashes should be spread out in a dry, rather warm place. If dark spots begin to appear on squashes, they should be used at once.
Page 6 - Human beings," wrote Motowori, "having been produced by the spirits of the two Creative Deities, are naturally endowed with the knowledge of what they ought to do, and of what they ought to refrain from doing.
Page 102 - ... and out with cloth wrung out of cold water, removing any clotted blood which may be found adhering to backbone. Head and tail may or may not be removed, according to size of fish and manner of cooking. Small fish are generally served with head and tail left on. To Skin a Fish. With sharp knife remove fins along the back and cut off a narrow strip of skin the entire length of back. Loosen skin on one side from bony part of gills, and being once started, if fish is fresh, it may be readily drawn...