O'er all my song the image of a face Lieth, like shadow on the wild sweet flowers. The dream, the ecstasy that prompts my powers; The golden lyre's delights bring little grace To bless the singer of a lowly race. Long hath this mocked... Read more of The Negro Singer at Martin Luther King.caInformational Site Network Informational
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(Vegetables) - (The International Jewish Cook Book)

Place one pound Russian peas in granite kettle, add one tablespoon of
salt and hot water to more than cover and let soak twelve hours or more.
Drain, return to the kettle, cover with boiling water, let cook fifteen
minutes, add one-quarter teaspoon of soda and one pound of brisket of
beef or back or neck of fat chicken and let cook slowly until peas are
tender. Melt two tablespoons of fat, add two tablespoons of flour and
two tablespoons of brown sugar, let brown, add one cup of the liquid
from the peas, cook until thick and smooth. Pour over the peas, cook
thoroughly, then place in casserole and bake in a moderate oven one-half

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