The Corn Cook Book |
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Common terms and phrases
½ cup ½ teaspoon add butter add corn add sugar bacon fat Beat beaten until stiff beaten until thick boiling point bread pan brown butter or butter BUTTER SUBSTITUTE CALLING FOR CREAM cold milk cook CORN BREAD corn meal ½ cornstarch cup corn meal cup milk cup molasses cups boiling water cups scalded milk double boiler dry ingredients egg well beaten eggs PROCESS finely chopped flour 1 teaspoon flour ½ graham flour greased green corn griddle griddle cakes Hard Sauce hominy hot oven lemon tinted meal 1 cup milk 1 cup MILK AND BUTTER milk PROCESS moderate oven molasses molds mush onion paprika RECIPES Remove from range salt 1 cup salt ½ teaspoon SKIMMED MILK sour milk spoon stirring constantly sugar 1 teaspoon sugar ½ tablespoon melted butter tablespoons butter tablespoons sugar teaspoon salt teaspoon soda teaspoon sugar teaspoons baking powder thick and lemon tomatoes twenty-five minutes whites of eggs
Popular passages
Page 106 - Beat the egg yolks ; add white sauce, seasoning, and vegetables ; fold in the beaten egg whites; put into a buttered baking dish and bake in a moderate oven until firm.
Page 107 - Pour into a buttered baking dish, set in a pan of hot water, and bake in a moderate oven (350° F) for 30 to 40 minutes or until firm in center.
Page 80 - ... in a pan of boiling water, and bake in a moderate oven for twenty to twenty-five minutes.
Page 80 - Ys cup American cheese cut into Pepper cubes 1 egg Method. Scald milk in top of double boiler; add bread crumbs, cheese, butter, and seasoning. Remove from stove, and add unbeaten egg yolk. Whip egg white stiff, and fold into mixture.
Page 101 - Mix cornstarch, sugar and salt, add onehalf cup cold milk. Add to scalded milk, stirring constantly until mixture thickens. Afterwards cook fifteen minutes.
Page 67 - ... burning, and add a great spoonful of butter, some pepper and salt. Boil up once and pour over the eggs. Or, better still, heat the milk in a separate saucepan, that the eggs may not have to stand. A little broth improves the sauce. STEAMED EGGS. — Butter a tin plate and break in your eggs; set in a steamer; place over a kettle of boiling water, and steam until the whites are cooked; they are more...
Page 72 - ... milk Add chicken to sauce ; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley. Scalloped Chicken Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are brown. Mock Terrapin...
Page 77 - Wash, wipe and remove a thin slice from the stem end of six uniform-sized tomatoes, scoop out the inside, sprinkle with salt, invert, let stand one-half hour. Mix the pulp with one cup of succotash; stuff tomatoes and arrange them in a granite dripping pan, well buttered; sprinkle the top of each with buttered cracker crumbs.
Page 118 - Add butter and cook until candy is very hard when again tested in cold water (ice- water is preferable) . Add corn, stir until thoroughly blended. Return to range to warm slightly and pour on an oiled marble slab or an enameled tray and with a slightly oiled rolling-pin roll as thin as possible. (This operation must be done quickly.) Cut in bars or squares. If it becomes too hard to cut break in small pieces.
Page 118 - ... 1 teaspoon salt PROCESS: Carefully pick over fresh popped corn, discarding all unpopped kernels. Pass through meatchopper, using coarse knife ; sprinkle with salt. Into a kettle put sugar, prepared corn and water; cook until candy cracks when tested in cold water (about 270...