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Beverages), (The Community Cook Book)
Scrub potatoes with a small brush. Pare them and let them stand a while in cold water. Cook them in a large amount of boiling salted water in a cooker pail. When they have boiled one minute put them in the cooker for from one and a half to three hours. New potatoes will not require so long to cook as old.
Coffee Cakes (kuchen)), (The International Jewish Cook Book)
Prepare the yeast as above; cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at a time, stirring each egg a few minutes before you add the next. Have ready two cups of sifted flour and add two spoonfuls between each egg until all is used. Make a soft dough of the yeast, a scant cup of lukewarm milk, a
Mehlspeise (flour Foods)), (The International Jewish Cook Book)
Stir the yolks of four eggs with one-half cup of sugar, add one-half cup of blanched and pounded almonds; grate in the peel, also the juice of one lemon, one-half pound of grated potatoes that have been boiled the day before. Lastly add the stiffly beaten whites, some salt and more potatoes, if necessary. Grease your pudding-pan well, pour in the mixture and
Belgian), (The Belgian Cook-book)
Take some slices of roast or boiled leg of mutton, egg them, and roll in a mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the slices are brown on each side; serve with chipped potatoes.
Introductory Remarks.), (The Jewish Manual)
Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy enough to cover it, previously seasoned with herbs, a carrot and turnip; cut in quarters three large Spanish onions, and place in the stewpan round the meat; a stuffing will improve it, and care must be taken to free the g
Salads.), (Cloud City Cook-book)
Pare six or eight large potatoes, boil until done, and slice thin while hot. Peel and cut up a white onion in small bits and mix with the potatoes. Cut up some breakfast bacon in small bits, sufficient to fill a teacup, and fry it a light brown. Remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which, with the
Pickles.), (The Lady's Own Cookery Book)
Simmer them, till done, in their own liquor; take them out one by one, strain the liquor from them, and boil them with one third of vinegar. Put the oysters in a jar, in layers, with a little mace, whole and white pepper, between the layers; then pour over them the liquor hot.
Cake), (The Community Cook Book)
Four cups sugar, one-half teaspoonful cream of tartar, one-half teaspoonful baking powder, one cup hot water, whites of four eggs, juice of one-half lemon. Mix sugar, cream of tartar and baking powder. Add water and let boil. Do not stir. Beat whites of eggs, standing in a pan of hot water. Add boiling syrup, a spoonful at a time, slowly, until half
), (Vaughan’s Vegetable Cook Book)
Chop a crisp head of cabbage fine, place in the individual dishes in which it is to be served; fill a cup with white sugar, moisten it with vinegar, add a cup of sour cream beaten until smooth, mix thoroughly, pour over the cabbage and serve at once. CABBAGE A LA HOLLAND. The following is a favorite dish in Holland:--Put together in a saucepan
Cakes, Cookies, Tarts, Etc.), (The Suffrage Cook Book)
1/2 cup shortening 2 cups brown sugar grated rind of lemon 2 eggs, 3 cups flour 1 lb. seeded raisins 1/2 teaspoon cinnamon dash of cloves and nutmeg Boil raisins in 1 1/2 cups water twenty minutes. Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour then r
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