Outlines of comparative physiology touching the structure and development of the races of animals, living and extinct : for the use of schools and colleges . «, a ,. , , ripe yolk within its calyx or cup, the cicatrice disposed aroundof which, b, b, is seen as a transverse non-vascu-lar streak ; c, c, smaller yolks, with the vascularrete of their cups and their cicatrices; d, acalyx empty, the part having given way alongthe line of the cicatrice—smaller yolks (e) areenveloped by calices so transparent that the ci- ls a consequence orcatricula is seen through them. the rotatory motion upon its Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/outlines-of-comparative-physiology-touching-the-structure-and-development-of-the-races-of-animals-living-and-extinct-for-the-use-of-schools-and-colleges-a-ripe-yolk-within-its-calyx-or-cup-the-cicatrice-disposed-aroundof-which-b-b-is-seen-as-a-transverse-non-vascu-lar-streak-c-c-smaller-yolks-with-the-vascularrete-of-their-cups-and-their-cicatrices-d-acalyx-empty-the-part-having-given-way-alongthe-line-of-the-cicatricesmaller-yolks-e-areenveloped-by-calices-so-transparent-that-the-ci-ls-a-consequence-orcatricula-is-seen-through-them-the-rotatory-motion-upon-its-image338957666.html
RM2AKCRXX–Outlines of comparative physiology touching the structure and development of the races of animals, living and extinct : for the use of schools and colleges . «, a ,. , , ripe yolk within its calyx or cup, the cicatrice disposed aroundof which, b, b, is seen as a transverse non-vascu-lar streak ; c, c, smaller yolks, with the vascularrete of their cups and their cicatrices; d, acalyx empty, the part having given way alongthe line of the cicatrice—smaller yolks (e) areenveloped by calices so transparent that the ci- ls a consequence orcatricula is seen through them. the rotatory motion upon its
Annual report of the Maine Agricultural Experiment Station . hedby peritoneum. They enter opposite sides of the rectum justbehind the ileocolic valve. Where the coeca parallel the trans-verse part of the small intestine the left one lies craniad andventrad to the intestine. The right coecum lies caudal anddorsal to it. The left coecum thus lies farther forward on theovary than does the intestine. When a laying period is approached the growing yolks onthe ovary crowd the viscera caudad. The intestine and coecumare forced backward and downward from the ovary. Themesentery of the intestine, the i Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/annual-report-of-the-maine-agricultural-experiment-station-hedby-peritoneum-they-enter-opposite-sides-of-the-rectum-justbehind-the-ileocolic-valve-where-the-coeca-parallel-the-trans-verse-part-of-the-small-intestine-the-left-one-lies-craniad-andventrad-to-the-intestine-the-right-coecum-lies-caudal-anddorsal-to-it-the-left-coecum-thus-lies-farther-forward-on-theovary-than-does-the-intestine-when-a-laying-period-is-approached-the-growing-yolks-onthe-ovary-crowd-the-viscera-caudad-the-intestine-and-coecumare-forced-backward-and-downward-from-the-ovary-themesentery-of-the-intestine-the-i-image342679591.html
RM2AWEB8R–Annual report of the Maine Agricultural Experiment Station . hedby peritoneum. They enter opposite sides of the rectum justbehind the ileocolic valve. Where the coeca parallel the trans-verse part of the small intestine the left one lies craniad andventrad to the intestine. The right coecum lies caudal anddorsal to it. The left coecum thus lies farther forward on theovary than does the intestine. When a laying period is approached the growing yolks onthe ovary crowd the viscera caudad. The intestine and coecumare forced backward and downward from the ovary. Themesentery of the intestine, the i
. American cookery. ayonnaise. 1. The too rapid addition of the oilat the start. 2. The use of congealed, or too cold,an oil. 3. Excess of oil in proportion to thenumber of yolks, the assimilating powerof an egg being limited to two and one-half ounces of oil (if the sauce be madesome time in advance) and three ouncesif it is to be used immediately. Our experience has been that, if thedressing was to be used on the day ofmixing, a much larger quantity of oilcould be added without any separationtaking place. We also find that thedressing is made more easily, if all theacid that is to be used in Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-ayonnaise-1-the-too-rapid-addition-of-the-oilat-the-start-2-the-use-of-congealed-or-too-coldan-oil-3-excess-of-oil-in-proportion-to-thenumber-of-yolks-the-assimilating-powerof-an-egg-being-limited-to-two-and-one-half-ounces-of-oil-if-the-sauce-be-madesome-time-in-advance-and-three-ouncesif-it-is-to-be-used-immediately-our-experience-has-been-that-if-thedressing-was-to-be-used-on-the-day-ofmixing-a-much-larger-quantity-of-oilcould-be-added-without-any-separationtaking-place-we-also-find-that-thedressing-is-made-more-easily-if-all-theacid-that-is-to-be-used-in-image336925976.html
RM2AG48EG–. American cookery. ayonnaise. 1. The too rapid addition of the oilat the start. 2. The use of congealed, or too cold,an oil. 3. Excess of oil in proportion to thenumber of yolks, the assimilating powerof an egg being limited to two and one-half ounces of oil (if the sauce be madesome time in advance) and three ouncesif it is to be used immediately. Our experience has been that, if thedressing was to be used on the day ofmixing, a much larger quantity of oilcould be added without any separationtaking place. We also find that thedressing is made more easily, if all theacid that is to be used in
Dollars and sense in the poultry business .. . so balanced that the right proportion andkind of ingredients for egg forming are used. Some foods make shells.Page Fifty American Poultry School, Kansas City, Mo. others make yolks, others whites. If you feed enough to produce six shells,four whites and two yolks you get only two egga. If you feed the rightportions for six shells, six yolks, six whites, you get six eggs. You havefed no more, but the right proportions. Our lessons on feeding will openyour eyes to the wonderful results you will obtain when you have a scientificknowledge of the busin Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/dollars-and-sense-in-the-poultry-business-so-balanced-that-the-right-proportion-andkind-of-ingredients-for-egg-forming-are-used-some-foods-make-shellspage-fifty-american-poultry-school-kansas-city-mo-others-make-yolks-others-whites-if-you-feed-enough-to-produce-six-shellsfour-whites-and-two-yolks-you-get-only-two-egga-if-you-feed-the-rightportions-for-six-shells-six-yolks-six-whites-you-get-six-eggs-you-havefed-no-more-but-the-right-proportions-our-lessons-on-feeding-will-openyour-eyes-to-the-wonderful-results-you-will-obtain-when-you-have-a-scientificknowledge-of-the-busin-image338072273.html
RM2AJ0EHN–Dollars and sense in the poultry business .. . so balanced that the right proportion andkind of ingredients for egg forming are used. Some foods make shells.Page Fifty American Poultry School, Kansas City, Mo. others make yolks, others whites. If you feed enough to produce six shells,four whites and two yolks you get only two egga. If you feed the rightportions for six shells, six yolks, six whites, you get six eggs. You havefed no more, but the right proportions. Our lessons on feeding will openyour eyes to the wonderful results you will obtain when you have a scientificknowledge of the busin
. Diet in illness and convalescence. ntaining hot water, whichreaches three-fourths to the top of the pudding-dish.The two vessels, one in the other, are then placed inthe oven until the custard is set (about twenty min-utes). As soon as it is set it is done, and the wheyshould not be allowed to separate. This is the bestway to bake custards. Custard a la Morrison Make a boiled custard with a pint of milk, the yolksof three eggs (if small), and a table-spoonful of sugar.The yolks and sugar are beaten together, the milkadded when warm, and the whole cooked in thedouble boiler. It must be stirre Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/diet-in-illness-and-convalescence-ntaining-hot-water-whichreaches-three-fourths-to-the-top-of-the-pudding-dishthe-two-vessels-one-in-the-other-are-then-placed-inthe-oven-until-the-custard-is-set-about-twenty-min-utes-as-soon-as-it-is-set-it-is-done-and-the-wheyshould-not-be-allowed-to-separate-this-is-the-bestway-to-bake-custards-custard-a-la-morrison-make-a-boiled-custard-with-a-pint-of-milk-the-yolksof-three-eggs-if-small-and-a-table-spoonful-of-sugarthe-yolks-and-sugar-are-beaten-together-the-milkadded-when-warm-and-the-whole-cooked-in-thedouble-boiler-it-must-be-stirre-image336760973.html
RM2AFTP1H–. Diet in illness and convalescence. ntaining hot water, whichreaches three-fourths to the top of the pudding-dish.The two vessels, one in the other, are then placed inthe oven until the custard is set (about twenty min-utes). As soon as it is set it is done, and the wheyshould not be allowed to separate. This is the bestway to bake custards. Custard a la Morrison Make a boiled custard with a pint of milk, the yolksof three eggs (if small), and a table-spoonful of sugar.The yolks and sugar are beaten together, the milkadded when warm, and the whole cooked in thedouble boiler. It must be stirre
The common frog . of a great mass of jelly through *which dark specks (the yolks of the %%^ are scattered.Each ^%^, when microscopically examined, m^ay beseen to undergo a process of yolk subdivision andcleavage till a mulberry-like mass is formed. Uponthis soon appears the primitive groove/ whichforms a canal and develops beneath it a chordadorsalis according to the pr.ocess which has beenalready stated to be common to the whole of theVertebrata. Gradually the embryo assumes the form of a youngtadpole, and is provided with a pair of little holders(or organs for adhesion) just behind the mouth Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-common-frog-of-a-great-mass-of-jelly-through-which-dark-specks-the-yolks-of-the-are-scatteredeach-when-microscopically-examined-may-beseen-to-undergo-a-process-of-yolk-subdivision-andcleavage-till-a-mulberry-like-mass-is-formed-uponthis-soon-appears-the-primitive-groove-whichforms-a-canal-and-develops-beneath-it-a-chordadorsalis-according-to-the-process-which-has-beenalready-stated-to-be-common-to-the-whole-of-thevertebrata-gradually-the-embryo-assumes-the-form-of-a-youngtadpole-and-is-provided-with-a-pair-of-little-holdersor-organs-for-adhesion-just-behind-the-mouth-image339158019.html
RM2AKNYEB–The common frog . of a great mass of jelly through *which dark specks (the yolks of the %%^ are scattered.Each ^%^, when microscopically examined, m^ay beseen to undergo a process of yolk subdivision andcleavage till a mulberry-like mass is formed. Uponthis soon appears the primitive groove/ whichforms a canal and develops beneath it a chordadorsalis according to the pr.ocess which has beenalready stated to be common to the whole of theVertebrata. Gradually the embryo assumes the form of a youngtadpole, and is provided with a pair of little holders(or organs for adhesion) just behind the mouth
The fireside university of modern invention, discovery, industry and art for home circle study and entertainment . farmers paid for their milk ? By the hundredweight—something like 70 cents for standardmilk. The commonest adulterations are water,starch and yellow colors, such as the yolks of eggs,carrots and even metallic yellows.To keep milk from showing its age,boric and salicylic acids, soda, andother chemicals areadded. Methodshave been adopted which discoverall these practices. To find thewater a gravity tube is sunk in themilk. If a vessel holding a thousandpounds of water be filled with Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-fireside-university-of-modern-invention-discovery-industry-and-art-for-home-circle-study-and-entertainment-farmers-paid-for-their-milk-by-the-hundredweightsomething-like-70-cents-for-standardmilk-the-commonest-adulterations-are-waterstarch-and-yellow-colors-such-as-the-yolks-of-eggscarrots-and-even-metallic-yellowsto-keep-milk-from-showing-its-ageboric-and-salicylic-acids-soda-andother-chemicals-areadded-methodshave-been-adopted-which-discoverall-these-practices-to-find-thewater-a-gravity-tube-is-sunk-in-themilk-if-a-vessel-holding-a-thousandpounds-of-water-be-filled-with-image342750707.html
RM2AWHJ0K–The fireside university of modern invention, discovery, industry and art for home circle study and entertainment . farmers paid for their milk ? By the hundredweight—something like 70 cents for standardmilk. The commonest adulterations are water,starch and yellow colors, such as the yolks of eggs,carrots and even metallic yellows.To keep milk from showing its age,boric and salicylic acids, soda, andother chemicals areadded. Methodshave been adopted which discoverall these practices. To find thewater a gravity tube is sunk in themilk. If a vessel holding a thousandpounds of water be filled with
. Wright's book of poultry, revised and edited in accordance with the latest poultry club standards. ans, as does the shape of the egg of eachbird when finally laid. Occasional departures from the ordinarytype of egg will now be understood. If thelatter portion of the oviduct be in an un- healthy condition, or if yolks be matured bythe ovarj faster than shells can be formed bythat organ, soft or unshelled eggs will beproduced. If, on the contrary, the oviduct andits glands be active, while the supply of yolksis temporarily exhausted, the diminutive eggs,which consist of only white and shell, a Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/wrights-book-of-poultry-revised-and-edited-in-accordance-with-the-latest-poultry-club-standards-ans-as-does-the-shape-of-the-egg-of-eachbird-when-finally-laid-occasional-departures-from-the-ordinarytype-of-egg-will-now-be-understood-if-thelatter-portion-of-the-oviduct-be-in-an-un-healthy-condition-or-if-yolks-be-matured-bythe-ovarj-faster-than-shells-can-be-formed-bythat-organ-soft-or-unshelled-eggs-will-beproduced-if-on-the-contrary-the-oviduct-andits-glands-be-active-while-the-supply-of-yolksis-temporarily-exhausted-the-diminutive-eggswhich-consist-of-only-white-and-shell-a-image337144707.html
RM2AGE7EB–. Wright's book of poultry, revised and edited in accordance with the latest poultry club standards. ans, as does the shape of the egg of eachbird when finally laid. Occasional departures from the ordinarytype of egg will now be understood. If thelatter portion of the oviduct be in an un- healthy condition, or if yolks be matured bythe ovarj faster than shells can be formed bythat organ, soft or unshelled eggs will beproduced. If, on the contrary, the oviduct andits glands be active, while the supply of yolksis temporarily exhausted, the diminutive eggs,which consist of only white and shell, a
The frog: an introduction to anatomy, histology, and embryology . hese latter appear as small round bodies,each presenting a black half and a white half. If a number of hens eggs were broken into a basin, carebeing taken not to rupture the yolks, a mass would be producedsimilar to frogs spawn: the yellow yolks corresponding to thefrogs eggs, and the whites or albuminous investments of theyolks to the gelatinous matrix of the spawn. And just as thechicken is formed from the yolk, and not from the white of ahens egg, so also is the frog developed from the egg and notfrom the gelatinous investmen Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-frog-an-introduction-to-anatomy-histology-and-embryology-hese-latter-appear-as-small-round-bodieseach-presenting-a-black-half-and-a-white-half-if-a-number-of-hens-eggs-were-broken-into-a-basin-carebeing-taken-not-to-rupture-the-yolks-a-mass-would-be-producedsimilar-to-frogs-spawn-the-yellow-yolks-corresponding-to-thefrogs-eggs-and-the-whites-or-albuminous-investments-of-theyolks-to-the-gelatinous-matrix-of-the-spawn-and-just-as-thechicken-is-formed-from-the-yolk-and-not-from-the-white-of-ahens-egg-so-also-is-the-frog-developed-from-the-egg-and-notfrom-the-gelatinous-investmen-image339438436.html
RM2AM6N58–The frog: an introduction to anatomy, histology, and embryology . hese latter appear as small round bodies,each presenting a black half and a white half. If a number of hens eggs were broken into a basin, carebeing taken not to rupture the yolks, a mass would be producedsimilar to frogs spawn: the yellow yolks corresponding to thefrogs eggs, and the whites or albuminous investments of theyolks to the gelatinous matrix of the spawn. And just as thechicken is formed from the yolk, and not from the white of ahens egg, so also is the frog developed from the egg and notfrom the gelatinous investmen
Gala-day luncheons; . Sweetbread Croquettes with Peas. Eolls. Chicken Salad. Ice Cream in White Eose Forms. Angels food. Cafe Frappe. This is a suitable menu for a large andformal wedding; for a smaller and simplerone the crabs may be omitted, and thefrappe be replaced by hot coffee; indeed,in any case, hot coffee may be served aswell as that which is iced. The crabs are prepared by boiling,removing from their shells, and heating incream mixed with the yolks of threeeggs, seasoning, and a dash of sherry;they are more delicate than the lobsterprepared in the same way, but unless onehas ample ti Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/gala-day-luncheons-sweetbread-croquettes-with-peas-eolls-chicken-salad-ice-cream-in-white-eose-forms-angels-food-cafe-frappe-this-is-a-suitable-menu-for-a-large-andformal-wedding-for-a-smaller-and-simplerone-the-crabs-may-be-omitted-and-thefrappe-be-replaced-by-hot-coffee-indeedin-any-case-hot-coffee-may-be-served-aswell-as-that-which-is-iced-the-crabs-are-prepared-by-boilingremoving-from-their-shells-and-heating-incream-mixed-with-the-yolks-of-threeeggs-seasoning-and-a-dash-of-sherrythey-are-more-delicate-than-the-lobsterprepared-in-the-same-way-but-unless-onehas-ample-ti-image338906004.html
RM2AKAE1T–Gala-day luncheons; . Sweetbread Croquettes with Peas. Eolls. Chicken Salad. Ice Cream in White Eose Forms. Angels food. Cafe Frappe. This is a suitable menu for a large andformal wedding; for a smaller and simplerone the crabs may be omitted, and thefrappe be replaced by hot coffee; indeed,in any case, hot coffee may be served aswell as that which is iced. The crabs are prepared by boiling,removing from their shells, and heating incream mixed with the yolks of threeeggs, seasoning, and a dash of sherry;they are more delicate than the lobsterprepared in the same way, but unless onehas ample ti
. Artificial incubation and incubators ... duct or egg-passage.(See Fig. 2.) This, in a hen of ordinary size, is nearly two feet in length. It isplaced directly under the ovary—a portion of which is shown in GERMINATION. 21 the cut—and as the yolks mature they break loose from their en-closing membrane, called the ovisac, and are received into theoviduct. This latter, consists of four parts. 1st. The dilated proximalextremity of the ovary. 2d. A long tubular canal opening by a E uarrow neck intobe called the uter-passage whichuterus into thethe second portionceives its coveringthe chalazaB. In Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/artificial-incubation-and-incubators-duct-or-egg-passagesee-fig-2-this-in-a-hen-of-ordinary-size-is-nearly-two-feet-in-length-it-isplaced-directly-under-the-ovarya-portion-of-which-is-shown-in-germination-21-the-cutand-as-the-yolks-mature-they-break-loose-from-their-en-closing-membrane-called-the-ovisac-and-are-received-into-theoviduct-this-latter-consists-of-four-parts-1st-the-dilated-proximalextremity-of-the-ovary-2d-a-long-tubular-canal-opening-by-a-e-uarrow-neck-intobe-called-the-uter-passage-whichuterus-into-thethe-second-portionceives-its-coveringthe-chalazab-in-image336623569.html
RM2AFJEP9–. Artificial incubation and incubators ... duct or egg-passage.(See Fig. 2.) This, in a hen of ordinary size, is nearly two feet in length. It isplaced directly under the ovary—a portion of which is shown in GERMINATION. 21 the cut—and as the yolks mature they break loose from their en-closing membrane, called the ovisac, and are received into theoviduct. This latter, consists of four parts. 1st. The dilated proximalextremity of the ovary. 2d. A long tubular canal opening by a E uarrow neck intobe called the uter-passage whichuterus into thethe second portionceives its coveringthe chalazaB. In
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . LUCIEN FUSIER CHEF DB CUISINE GRAND HOTEL METROPOLE Interlaken, Switzerland Mr. Fusier was for-merly at the Shep-heards Hotel at Cairo,the Grand Hotel duLouvre at Menton,France, Hotel Schwei-zerhof at Interlaken,Switzerland; TunisiaPalace, Tunis; theYongfraublick Hotel atInterlaken, Switzerland,and at the Cap Hotel,Bordighera, Portugal. SOUFFLE ROTHCHILD Three and one-half ounces fine sugar, oneounce flour, three yolks of eggs, one-ha Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/international-dessert-and-pastry-specialties-of-the-world-famous-chefs-united-states-canada-europe-the-dessert-book-from-the-international-cooking-library-lucien-fusier-chef-db-cuisine-grand-hotel-metropole-interlaken-switzerland-mr-fusier-was-for-merly-at-the-shep-heards-hotel-at-cairothe-grand-hotel-dulouvre-at-mentonfrance-hotel-schwei-zerhof-at-interlakenswitzerland-tunisiapalace-tunis-theyongfraublick-hotel-atinterlaken-switzerlandand-at-the-cap-hotelbordighera-portugal-souffle-rothchild-three-and-one-half-ounces-fine-sugar-oneounce-flour-three-yolks-of-eggs-one-ha-image343240147.html
RM2AXBX8K–International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . LUCIEN FUSIER CHEF DB CUISINE GRAND HOTEL METROPOLE Interlaken, Switzerland Mr. Fusier was for-merly at the Shep-heards Hotel at Cairo,the Grand Hotel duLouvre at Menton,France, Hotel Schwei-zerhof at Interlaken,Switzerland; TunisiaPalace, Tunis; theYongfraublick Hotel atInterlaken, Switzerland,and at the Cap Hotel,Bordighera, Portugal. SOUFFLE ROTHCHILD Three and one-half ounces fine sugar, oneounce flour, three yolks of eggs, one-ha
Pompeii, its history, buildings, and antiquities : an account of the destruction of the city with a full description of the remains, and of the recent excavations, and also an itinerary for visitors . ng a domestic Supper-party. lobsters—one holding in his claws a blue egg, a second anoyster, a third a stuffed rat, a fourth a little basket full ofgrasshoppers. Four dishes of fish decorate the bottom, abovewhich are several partridges, and hares, and squirrels, eachholding its head between its paws. The whole is surroundedby something resembling a German sausage; then comes arow of yolks of egg Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/pompeii-its-history-buildings-and-antiquities-an-account-of-the-destruction-of-the-city-with-a-full-description-of-the-remains-and-of-the-recent-excavations-and-also-an-itinerary-for-visitors-ng-a-domestic-supper-party-lobstersone-holding-in-his-claws-a-blue-egg-a-second-anoyster-a-third-a-stuffed-rat-a-fourth-a-little-basket-full-ofgrasshoppers-four-dishes-of-fish-decorate-the-bottom-abovewhich-are-several-partridges-and-hares-and-squirrels-eachholding-its-head-between-its-paws-the-whole-is-surroundedby-something-resembling-a-german-sausage-then-comes-arow-of-yolks-of-egg-image339972110.html
RM2AN31W2–Pompeii, its history, buildings, and antiquities : an account of the destruction of the city with a full description of the remains, and of the recent excavations, and also an itinerary for visitors . ng a domestic Supper-party. lobsters—one holding in his claws a blue egg, a second anoyster, a third a stuffed rat, a fourth a little basket full ofgrasshoppers. Four dishes of fish decorate the bottom, abovewhich are several partridges, and hares, and squirrels, eachholding its head between its paws. The whole is surroundedby something resembling a German sausage; then comes arow of yolks of egg
The encyclopædia britannica; a dictionary of arts, sciences, literature and general information . e in size till November. When taken up the bulbs shouldbe stored in a cool dry place for replanting and the roots for use.The roots are gently boiled with salt and water, peeled and eatenlike asparagus with melted butter and the yolks of eggs, or servedup like salsafy and scorzonf ra with white sauce. Many other species are known in cultivation for edgings, rockworkor as pot-plants for the greenhouse, the best hardy and half-hardykinds being 0. arenaria, purple; 0. Bourici, crimson; O. ennea-phyll Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-encyclopdia-britannica-a-dictionary-of-arts-sciences-literature-and-general-information-e-in-size-till-november-when-taken-up-the-bulbs-shouldbe-stored-in-a-cool-dry-place-for-replanting-and-the-roots-for-usethe-roots-are-gently-boiled-with-salt-and-water-peeled-and-eatenlike-asparagus-with-melted-butter-and-the-yolks-of-eggs-or-servedup-like-salsafy-and-scorzonf-ra-with-white-sauce-many-other-species-are-known-in-cultivation-for-edgings-rockworkor-as-pot-plants-for-the-greenhouse-the-best-hardy-and-half-hardykinds-being-0-arenaria-purple-0-bourici-crimson-o-ennea-phyll-image342838298.html
RM2AWNHMX–The encyclopædia britannica; a dictionary of arts, sciences, literature and general information . e in size till November. When taken up the bulbs shouldbe stored in a cool dry place for replanting and the roots for use.The roots are gently boiled with salt and water, peeled and eatenlike asparagus with melted butter and the yolks of eggs, or servedup like salsafy and scorzonf ra with white sauce. Many other species are known in cultivation for edgings, rockworkor as pot-plants for the greenhouse, the best hardy and half-hardykinds being 0. arenaria, purple; 0. Bourici, crimson; O. ennea-phyll
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . GARNISHING FOOD 631 Slices of hard=boiled eggs are also used, or the whites can be chop-ped and yolks passed through a sieve and s^jrinkled over the fish orbuilt up in little pyramids of alternate colors. Button mushroomsare useful for ornamenting fish.So are potato balls, crayfish,lobster, etc. Our illustration,Fig. 8, shows an efPective way togarnish a middle piece of l)oiledsalmon. Endless combinationscan be made by any one havin Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/smileys-cook-book-and-universal-household-guide-a-comprehensive-collection-of-recipes-and-useful-information-pertaining-to-every-department-of-housekeeping-garnishing-food-631-slices-of-hard=boiled-eggs-are-also-used-or-the-whites-can-be-chop-ped-and-yolks-passed-through-a-sieve-and-sjrinkled-over-the-fish-orbuilt-up-in-little-pyramids-of-alternate-colors-button-mushroomsare-useful-for-ornamenting-fishso-are-potato-balls-crayfishlobster-etc-our-illustrationfig-8-shows-an-efpective-way-togarnish-a-middle-piece-of-loiledsalmon-endless-combinationscan-be-made-by-any-one-havin-image338274065.html
RM2AJ9M0H–Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . GARNISHING FOOD 631 Slices of hard=boiled eggs are also used, or the whites can be chop-ped and yolks passed through a sieve and s^jrinkled over the fish orbuilt up in little pyramids of alternate colors. Button mushroomsare useful for ornamenting fish.So are potato balls, crayfish,lobster, etc. Our illustration,Fig. 8, shows an efPective way togarnish a middle piece of l)oiledsalmon. Endless combinationscan be made by any one havin
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . GERARDEMBREGTS CHEF DE CUISINE CHATEAUFRONTENACQuebec, CanadaPrior to coming toAmerica, Mr. Embregtswas at the Maison-LeCIerc, in Belgium;and the Hotel St. An-toine; the Tavern Ren-jeaux, in Belgium, theGrand Hotel de LEm-pereur at Ostend,Holland, the BerkeleyHotel, Hyde Park CourtClub, also at the Em-bassy de Russe, London. BAVAROIS AUX FRAISES(Bavarian Cream with Strawberries)Break four yolks of eggs in casserole, twowhole eggs well Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/international-dessert-and-pastry-specialties-of-the-world-famous-chefs-united-states-canada-europe-the-dessert-book-from-the-international-cooking-library-gerardembregts-chef-de-cuisine-chateaufrontenacquebec-canadaprior-to-coming-toamerica-mr-embregtswas-at-the-maison-lecierc-in-belgiumand-the-hotel-st-an-toine-the-tavern-ren-jeaux-in-belgium-thegrand-hotel-de-lem-pereur-at-ostendholland-the-berkeleyhotel-hyde-park-courtclub-also-at-the-em-bassy-de-russe-london-bavarois-aux-fraisesbavarian-cream-with-strawberriesbreak-four-yolks-of-eggs-in-casserole-twowhole-eggs-well-image343240639.html
RM2AXBXX7–International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . GERARDEMBREGTS CHEF DE CUISINE CHATEAUFRONTENACQuebec, CanadaPrior to coming toAmerica, Mr. Embregtswas at the Maison-LeCIerc, in Belgium;and the Hotel St. An-toine; the Tavern Ren-jeaux, in Belgium, theGrand Hotel de LEm-pereur at Ostend,Holland, the BerkeleyHotel, Hyde Park CourtClub, also at the Em-bassy de Russe, London. BAVAROIS AUX FRAISES(Bavarian Cream with Strawberries)Break four yolks of eggs in casserole, twowhole eggs well
The Mark Lane express, agricultural journal &c . nd seasoned with salt, pepper, and a cold roast beef, and the same quantity in bulkof finely-chopped cold boiled potatoes,moistened with one-half cup of cream. Cookin the skillet until beef and potatoes are wellwarmed; season to taste, sprinkle with atablespoonful of finely-chopped parsley. Somechopped onion can be added, but must be firstcooked with the butter. Eaa Sauce. Cook together two tablespoonsful each ofbutter and flour, and add one pint of milk. Addto the beaten yolks of three eggs and seasonwith salt, pepper, and lemon juice. This may Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-mark-lane-express-agricultural-journal-c-nd-seasoned-with-salt-pepper-and-a-cold-roast-beef-and-the-same-quantity-in-bulkof-finely-chopped-cold-boiled-potatoesmoistened-with-one-half-cup-of-cream-cookin-the-skillet-until-beef-and-potatoes-are-wellwarmed-season-to-taste-sprinkle-with-atablespoonful-of-finely-chopped-parsley-somechopped-onion-can-be-added-but-must-be-firstcooked-with-the-butter-eaa-sauce-cook-together-two-tablespoonsful-each-ofbutter-and-flour-and-add-one-pint-of-milk-addto-the-beaten-yolks-of-three-eggs-and-seasonwith-salt-pepper-and-lemon-juice-this-may-image339309015.html
RM2AM0T33–The Mark Lane express, agricultural journal &c . nd seasoned with salt, pepper, and a cold roast beef, and the same quantity in bulkof finely-chopped cold boiled potatoes,moistened with one-half cup of cream. Cookin the skillet until beef and potatoes are wellwarmed; season to taste, sprinkle with atablespoonful of finely-chopped parsley. Somechopped onion can be added, but must be firstcooked with the butter. Eaa Sauce. Cook together two tablespoonsful each ofbutter and flour, and add one pint of milk. Addto the beaten yolks of three eggs and seasonwith salt, pepper, and lemon juice. This may
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 2 tablespoonfuls of butter. 2 tablespoonfuls of floiir. J teaspoonful of salt. 3 tablespoonfuls of sugar. 1 teaspoonful of vanilla. 4 eggs. Put the milk into a double boiler with the salt; when it isscalded add the butter ^d flour, which have been rubbed to-gether. Stir for ten minutes to cook the flour and form asmooth paste; then turn it onto the yolks of the eggs, which,with the sugar added, have been beaten to a cream. Mix thor-oughly, flavor, and set away to cool; rub a little butter overthe to Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-century-cook-book-with-a-new-supplement-of-one-hundred-receipts-of-especial-excellence-2-tablespoonfuls-of-butter-2-tablespoonfuls-of-floiir-j-teaspoonful-of-salt-3-tablespoonfuls-of-sugar-1-teaspoonful-of-vanilla-4-eggs-put-the-milk-into-a-double-boiler-with-the-salt-when-it-isscalded-add-the-butter-d-flour-which-have-been-rubbed-to-gether-stir-for-ten-minutes-to-cook-the-flour-and-form-asmooth-paste-then-turn-it-onto-the-yolks-of-the-eggs-whichwith-the-sugar-added-have-been-beaten-to-a-cream-mix-thor-oughly-flavor-and-set-away-to-cool-rub-a-little-butter-overthe-to-image336713228.html
RM2AFPH4C–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 2 tablespoonfuls of butter. 2 tablespoonfuls of floiir. J teaspoonful of salt. 3 tablespoonfuls of sugar. 1 teaspoonful of vanilla. 4 eggs. Put the milk into a double boiler with the salt; when it isscalded add the butter ^d flour, which have been rubbed to-gether. Stir for ten minutes to cook the flour and form asmooth paste; then turn it onto the yolks of the eggs, which,with the sugar added, have been beaten to a cream. Mix thor-oughly, flavor, and set away to cool; rub a little butter overthe to
History of Union and Middlesex Counties, New Jersey with Biographical Sketches of many of their Prominent Men . Professor Frederick Schnee-weiss. They meet every week at Saenger Hall, Rich-mond Street. Aurora Verein, reorganized 1875. Leader, OttoGeitner. Rooms at Saenger Hall. Singing schoolon Thursday evening. Yolks Concert Association, organized 1876. Pro-fessor Frederick Schneeweiss, musical director. Ob-ject, to give popular concerts of popular music bylocal artists, professional and amateur. Americus Glee and Social Club, organized 1872 ;object, to promote social amusement among the Isra Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/history-of-union-and-middlesex-counties-new-jersey-with-biographical-sketches-of-many-of-their-prominent-men-professor-frederick-schnee-weiss-they-meet-every-week-at-saenger-hall-rich-mond-street-aurora-verein-reorganized-1875-leader-ottogeitner-rooms-at-saenger-hall-singing-schoolon-thursday-evening-yolks-concert-association-organized-1876-pro-fessor-frederick-schneeweiss-musical-director-ob-ject-to-give-popular-concerts-of-popular-music-bylocal-artists-professional-and-amateur-americus-glee-and-social-club-organized-1872-object-to-promote-social-amusement-among-the-isra-image342783329.html
RM2AWK3HN–History of Union and Middlesex Counties, New Jersey with Biographical Sketches of many of their Prominent Men . Professor Frederick Schnee-weiss. They meet every week at Saenger Hall, Rich-mond Street. Aurora Verein, reorganized 1875. Leader, OttoGeitner. Rooms at Saenger Hall. Singing schoolon Thursday evening. Yolks Concert Association, organized 1876. Pro-fessor Frederick Schneeweiss, musical director. Ob-ject, to give popular concerts of popular music bylocal artists, professional and amateur. Americus Glee and Social Club, organized 1872 ;object, to promote social amusement among the Isra
The Mark Lane express, agricultural journal &c . BEAD-WORK PHOTO FRAME. In short, in making savoury omelettes, any-thing savour may be added; oysters, for in-stance, or shrimps, or prawns, or minced lob-ster, or crab, or dried salmon, or Lyonssausage, or hung beef. Sweet omelettes must be fried on both sides,but care must be taken not to do them too. MOSAIC EMRROIDERY. much; there must be a little salt put intothem, but no pepper. When they are done,spread them over with sweetmeats, and rollthem into rolls; strew powdered sugar overthem, and send them to table. Ego Sponge.—Separate the yolks f Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-mark-lane-express-agricultural-journal-c-bead-work-photo-frame-in-short-in-making-savoury-omelettes-any-thing-savour-may-be-added-oysters-for-in-stance-or-shrimps-or-prawns-or-minced-lob-ster-or-crab-or-dried-salmon-or-lyonssausage-or-hung-beef-sweet-omelettes-must-be-fried-on-both-sidesbut-care-must-be-taken-not-to-do-them-too-mosaic-emrroidery-much-there-must-be-a-little-salt-put-intothem-but-no-pepper-when-they-are-donespread-them-over-with-sweetmeats-and-rollthem-into-rolls-strew-powdered-sugar-overthem-and-send-them-to-table-ego-spongeseparate-the-yolks-f-image339310401.html
RM2AM0WTH–The Mark Lane express, agricultural journal &c . BEAD-WORK PHOTO FRAME. In short, in making savoury omelettes, any-thing savour may be added; oysters, for in-stance, or shrimps, or prawns, or minced lob-ster, or crab, or dried salmon, or Lyonssausage, or hung beef. Sweet omelettes must be fried on both sides,but care must be taken not to do them too. MOSAIC EMRROIDERY. much; there must be a little salt put intothem, but no pepper. When they are done,spread them over with sweetmeats, and rollthem into rolls; strew powdered sugar overthem, and send them to table. Ego Sponge.—Separate the yolks f
The Boston Cooking School magazine of culinary science and domestic economics . s.Serve as the main dish at luncheon orhigh tea. Hollandaise or Mayonnaisesauce may be used with this dish. Bernaise Sauce Chop, fine, enough mild onion to maketwo tablespoonfuls; add a slice of greenpepper, chopped fine, and one-fourth a cup of vinegar; let stand on the shelf ofthe range about half an hour, then strainthrough a piece of cheese-cloth, pressingout all the juice; meanwhile, add thebeaten yolks of three eggs and a table-spoonful of butter; set over hot water andstir constantly, while adding butter ins Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-sserve-as-the-main-dish-at-luncheon-orhigh-tea-hollandaise-or-mayonnaisesauce-may-be-used-with-this-dish-bernaise-sauce-chop-fine-enough-mild-onion-to-maketwo-tablespoonfuls-add-a-slice-of-greenpepper-chopped-fine-and-one-fourth-a-cup-of-vinegar-let-stand-on-the-shelf-ofthe-range-about-half-an-hour-then-strainthrough-a-piece-of-cheese-cloth-pressingout-all-the-juice-meanwhile-add-thebeaten-yolks-of-three-eggs-and-a-table-spoonful-of-butter-set-over-hot-water-andstir-constantly-while-adding-butter-ins-image343073556.html
RM2AX49R0–The Boston Cooking School magazine of culinary science and domestic economics . s.Serve as the main dish at luncheon orhigh tea. Hollandaise or Mayonnaisesauce may be used with this dish. Bernaise Sauce Chop, fine, enough mild onion to maketwo tablespoonfuls; add a slice of greenpepper, chopped fine, and one-fourth a cup of vinegar; let stand on the shelf ofthe range about half an hour, then strainthrough a piece of cheese-cloth, pressingout all the juice; meanwhile, add thebeaten yolks of three eggs and a table-spoonful of butter; set over hot water andstir constantly, while adding butter ins
The Boston Cooking School magazine of culinary science and domestic economics . wo tablespoonfuls of butter; in itcook two tablespoonfuls and a halfof flour, and one-fourth a teaspoonful,each, of salt and paprika; stir untilboiling, then add the oyster liquorwith cream to make one cup in all;add the oysters and set over hot water.Beat the yolks of four eggs until light,also beat the whites dry. To the yolksadd four tablespoonfuls of the sauce mix and turn over the whites; foldthe two mixtures together. Have readya tablespoonful of butter melted ina hot omelet pan; tiun the pan tobutter it even Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-wo-tablespoonfuls-of-butter-in-itcook-two-tablespoonfuls-and-a-halfof-flour-and-one-fourth-a-teaspoonfuleach-of-salt-and-paprika-stir-untilboiling-then-add-the-oyster-liquorwith-cream-to-make-one-cup-in-alladd-the-oysters-and-set-over-hot-waterbeat-the-yolks-of-four-eggs-until-lightalso-beat-the-whites-dry-to-the-yolksadd-four-tablespoonfuls-of-the-sauce-mix-and-turn-over-the-whites-foldthe-two-mixtures-together-have-readya-tablespoonful-of-butter-melted-ina-hot-omelet-pan-tiun-the-pan-tobutter-it-even-image342971025.html
RM2AWYK15–The Boston Cooking School magazine of culinary science and domestic economics . wo tablespoonfuls of butter; in itcook two tablespoonfuls and a halfof flour, and one-fourth a teaspoonful,each, of salt and paprika; stir untilboiling, then add the oyster liquorwith cream to make one cup in all;add the oysters and set over hot water.Beat the yolks of four eggs until light,also beat the whites dry. To the yolksadd four tablespoonfuls of the sauce mix and turn over the whites; foldthe two mixtures together. Have readya tablespoonful of butter melted ina hot omelet pan; tiun the pan tobutter it even
American Agriculturist, for the farm, garden and household . ugh to sweeten thewhole of the pudding Then beat to a stiff froththe whites of the eggs, adding a very little sugarand flavoring extract; but be careful not to reducethe froth. As soon as the milk boils, stir in themoistened starch. Let it boil up once, take from thefire, and stir in imme-diately the yolks of theeggs, pour into a puddingdish, and place on thetop the frothed whites,spreading as evenly aspossible. Set in the ovenuntil the top or Meringueis of a flue light brown,when the pudding isdone. To be eaten cold.The same lady al Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-agriculturist-for-the-farm-garden-and-household-ugh-to-sweeten-thewhole-of-the-pudding-then-beat-to-a-stiff-froththe-whites-of-the-eggs-adding-a-very-little-sugarand-flavoring-extract-but-be-careful-not-to-reducethe-froth-as-soon-as-the-milk-boils-stir-in-themoistened-starch-let-it-boil-up-once-take-from-thefire-and-stir-in-imme-diately-the-yolks-of-theeggs-pour-into-a-puddingdish-and-place-on-thetop-the-frothed-whitesspreading-as-evenly-aspossible-set-in-the-ovenuntil-the-top-or-meringueis-of-a-flue-light-brownwhen-the-pudding-isdone-to-be-eaten-coldthe-same-lady-al-image343242259.html
RM2AXC103–American Agriculturist, for the farm, garden and household . ugh to sweeten thewhole of the pudding Then beat to a stiff froththe whites of the eggs, adding a very little sugarand flavoring extract; but be careful not to reducethe froth. As soon as the milk boils, stir in themoistened starch. Let it boil up once, take from thefire, and stir in imme-diately the yolks of theeggs, pour into a puddingdish, and place on thetop the frothed whites,spreading as evenly aspossible. Set in the ovenuntil the top or Meringueis of a flue light brown,when the pudding isdone. To be eaten cold.The same lady al
St Nicholas [serial] . JANUARY JUMBLES The butter and the sugar cream Till it is very light,Then beat the eggs up briskly, The yolks and then the white. Then add the flour well sifted, The nutmeg grated fine,And stir them well together The flavorings to combine. Then drop from point of silver spoon Into greased dripping-pan,And bake in a quick oven As briskly as you can. The cakes will spread out thinly,So watch they do not burn! When browned all round the edgesThey re done just to a turn. With griddle sheer take them up, And put on dish to cool.A hundred dainty little disks Are made by this g Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/st-nicholas-serial-january-jumbles-the-butter-and-the-sugar-cream-till-it-is-very-lightthen-beat-the-eggs-up-briskly-the-yolks-and-then-the-white-then-add-the-flour-well-sifted-the-nutmeg-grated-fineand-stir-them-well-together-the-flavorings-to-combine-then-drop-from-point-of-silver-spoon-into-greased-dripping-panand-bake-in-a-quick-oven-as-briskly-as-you-can-the-cakes-will-spread-out-thinlyso-watch-they-do-not-burn!-when-browned-all-round-the-edgesthey-re-done-just-to-a-turn-with-griddle-sheer-take-them-up-and-put-on-dish-to-coola-hundred-dainty-little-disks-are-made-by-this-g-image338357932.html
RM2AJDEYT–St Nicholas [serial] . JANUARY JUMBLES The butter and the sugar cream Till it is very light,Then beat the eggs up briskly, The yolks and then the white. Then add the flour well sifted, The nutmeg grated fine,And stir them well together The flavorings to combine. Then drop from point of silver spoon Into greased dripping-pan,And bake in a quick oven As briskly as you can. The cakes will spread out thinly,So watch they do not burn! When browned all round the edgesThey re done just to a turn. With griddle sheer take them up, And put on dish to cool.A hundred dainty little disks Are made by this g
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . tato. CHOCOLATE PIE.—Take 2 cups milk, yolks of 2 eggs, | of acup of sugar, 2 tablespoons of corn^^starch, and 2 tablespoons ofgrated chocolate. Heat the milk, sugar and chocolate together;when hot, add the corn^starch, mixed in a little of the cold milk, thenadd the beaten yolks; let all come to a boil; line a pie4in with goodpie crust, bake, and then i)our in the chocolate cream; beat thewhites of the eggs to a stiif fr(jth with 2 Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/smileys-cook-book-and-universal-household-guide-a-comprehensive-collection-of-recipes-and-useful-information-pertaining-to-every-department-of-housekeeping-tato-chocolate-pietake-2-cups-milk-yolks-of-2-eggs-of-acup-of-sugar-2-tablespoons-of-cornstarch-and-2-tablespoons-ofgrated-chocolate-heat-the-milk-sugar-and-chocolate-togetherwhen-hot-add-the-cornstarch-mixed-in-a-little-of-the-cold-milk-thenadd-the-beaten-yolks-let-all-come-to-a-boil-line-a-pie4in-with-goodpie-crust-bake-and-then-iour-in-the-chocolate-cream-beat-thewhites-of-the-eggs-to-a-stiif-frjth-with-2-image338305811.html
RM2AJB4EB–Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . tato. CHOCOLATE PIE.—Take 2 cups milk, yolks of 2 eggs, | of acup of sugar, 2 tablespoons of corn^^starch, and 2 tablespoons ofgrated chocolate. Heat the milk, sugar and chocolate together;when hot, add the corn^starch, mixed in a little of the cold milk, thenadd the beaten yolks; let all come to a boil; line a pie4in with goodpie crust, bake, and then i)our in the chocolate cream; beat thewhites of the eggs to a stiif fr(jth with 2
Sunset . lemonjuice, nuts, and diced celery, and pourinto molds to congeal. Turn out andserve on lettuce with mayonnaise orboiled dressing made fluffy withwhipped cream. This salad is a beauti-ful color and is delicious, too. MACAROON PUDDING Serves 8 3 eggs, whites and yolks separated1 pint (2 cupfuls) of milk % cupful of sugar1 tablespoonful of gelatine 4 tablespoonfuls of cold water1 dozen macaroons, crumbled Heat the milk in a double boiler, andadd the sugar mixed with the beatenegg yolks. Add the soaked gelatine andcook, stirring frequently, for 20 min-utes or until the mixture curdles. R Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/sunset-lemonjuice-nuts-and-diced-celery-and-pourinto-molds-to-congeal-turn-out-andserve-on-lettuce-with-mayonnaise-orboiled-dressing-made-fluffy-withwhipped-cream-this-salad-is-a-beauti-ful-color-and-is-delicious-too-macaroon-pudding-serves-8-3-eggs-whites-and-yolks-separated1-pint-2-cupfuls-of-milk-cupful-of-sugar1-tablespoonful-of-gelatine-4-tablespoonfuls-of-cold-water1-dozen-macaroons-crumbled-heat-the-milk-in-a-double-boiler-andadd-the-sugar-mixed-with-the-beatenegg-yolks-add-the-soaked-gelatine-andcook-stirring-frequently-for-20-min-utes-or-until-the-mixture-curdles-r-image343161799.html
RM2AX8AAF–Sunset . lemonjuice, nuts, and diced celery, and pourinto molds to congeal. Turn out andserve on lettuce with mayonnaise orboiled dressing made fluffy withwhipped cream. This salad is a beauti-ful color and is delicious, too. MACAROON PUDDING Serves 8 3 eggs, whites and yolks separated1 pint (2 cupfuls) of milk % cupful of sugar1 tablespoonful of gelatine 4 tablespoonfuls of cold water1 dozen macaroons, crumbled Heat the milk in a double boiler, andadd the sugar mixed with the beatenegg yolks. Add the soaked gelatine andcook, stirring frequently, for 20 min-utes or until the mixture curdles. R
. Diet in illness and convalescence. off all the fat, and add it to a roux of half a cup-ful of flour and a small piece of butter. Let this boila few moments, then take it off the fire and stir inthe yolks of three eggs, mixed with two or three table-spoonfuls of cream and the juice of half a lemon. Donot let it boil after the eggs are in or they will curdle.Stir it well, keeping it hot a moment; then pour it 189 DIET IN ILLNESS AND CONVALESCENCE over the chicken and serve. Some of the fricasseeswith long and formidable names are not much morethan wine or mushrooms, or both, added to this rece Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/diet-in-illness-and-convalescence-off-all-the-fat-and-add-it-to-a-roux-of-half-a-cup-ful-of-flour-and-a-small-piece-of-butter-let-this-boila-few-moments-then-take-it-off-the-fire-and-stir-inthe-yolks-of-three-eggs-mixed-with-two-or-three-table-spoonfuls-of-cream-and-the-juice-of-half-a-lemon-donot-let-it-boil-after-the-eggs-are-in-or-they-will-curdlestir-it-well-keeping-it-hot-a-moment-then-pour-it-189-diet-in-illness-and-convalescence-over-the-chicken-and-serve-some-of-the-fricasseeswith-long-and-formidable-names-are-not-much-morethan-wine-or-mushrooms-or-both-added-to-this-rece-image336763320.html
RM2AFTW1C–. Diet in illness and convalescence. off all the fat, and add it to a roux of half a cup-ful of flour and a small piece of butter. Let this boila few moments, then take it off the fire and stir inthe yolks of three eggs, mixed with two or three table-spoonfuls of cream and the juice of half a lemon. Donot let it boil after the eggs are in or they will curdle.Stir it well, keeping it hot a moment; then pour it 189 DIET IN ILLNESS AND CONVALESCENCE over the chicken and serve. Some of the fricasseeswith long and formidable names are not much morethan wine or mushrooms, or both, added to this rece
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . CHARLESPIER GIORGI CHEF DE CUISINE PUDDING-MOUNT BLANC One pint milk, five eggs, one-half enpflour, one cup powdered sugar. Cook milkwith the flour and remove from fire. Add thesugar and the yolks of the eggs and one dashvanilla extract. Beat the whites of the eggsto a froth; butter four pudding moulds; line thebottom and sides with layer cake; pour thewhites of eggs into the moulds; add a littleFrench fruit, raisins, currants and one Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/international-dessert-and-pastry-specialties-of-the-world-famous-chefs-united-states-canada-europe-the-dessert-book-from-the-international-cooking-library-charlespier-giorgi-chef-de-cuisine-pudding-mount-blanc-one-pint-milk-five-eggs-one-half-enpflour-one-cup-powdered-sugar-cook-milkwith-the-flour-and-remove-from-fire-add-thesugar-and-the-yolks-of-the-eggs-and-one-dashvanilla-extract-beat-the-whites-of-the-eggsto-a-froth-butter-four-pudding-moulds-line-thebottom-and-sides-with-layer-cake-pour-thewhites-of-eggs-into-the-moulds-add-a-littlefrench-fruit-raisins-currants-and-one-image343239729.html
RM2AXBWNN–International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . CHARLESPIER GIORGI CHEF DE CUISINE PUDDING-MOUNT BLANC One pint milk, five eggs, one-half enpflour, one cup powdered sugar. Cook milkwith the flour and remove from fire. Add thesugar and the yolks of the eggs and one dashvanilla extract. Beat the whites of the eggsto a froth; butter four pudding moulds; line thebottom and sides with layer cake; pour thewhites of eggs into the moulds; add a littleFrench fruit, raisins, currants and one
. American cookery. ree cups of whole milk andone cup of cream; beat the yolks of sixeggs; add half a teaspoonful of salt andone cup and a fourth of sugar and beatagain; pour on some of the hot milk,mix thoroughly and return to the restof the milk; stir and cook until thefroth is gone and the spoon coatedslightly; strain at once into the can ofthe freezer., set in cold water, and stiruntil beginning to cool. When coldadd a tablespoonful of vanilla and freeze.Serve in cups with dry macaroons, rolledand sifted, sprinkled over the top. Goodwins Beat a scant half-cup of butter to acream; gradually Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-ree-cups-of-whole-milk-andone-cup-of-cream-beat-the-yolks-of-sixeggs-add-half-a-teaspoonful-of-salt-andone-cup-and-a-fourth-of-sugar-and-beatagain-pour-on-some-of-the-hot-milkmix-thoroughly-and-return-to-the-restof-the-milk-stir-and-cook-until-thefroth-is-gone-and-the-spoon-coatedslightly-strain-at-once-into-the-can-ofthe-freezer-set-in-cold-water-and-stiruntil-beginning-to-cool-when-coldadd-a-tablespoonful-of-vanilla-and-freezeserve-in-cups-with-dry-macaroons-rolledand-sifted-sprinkled-over-the-top-goodwins-beat-a-scant-half-cup-of-butter-to-acream-gradually-image336888088.html
RM2AG2G5C–. American cookery. ree cups of whole milk andone cup of cream; beat the yolks of sixeggs; add half a teaspoonful of salt andone cup and a fourth of sugar and beatagain; pour on some of the hot milk,mix thoroughly and return to the restof the milk; stir and cook until thefroth is gone and the spoon coatedslightly; strain at once into the can ofthe freezer., set in cold water, and stiruntil beginning to cool. When coldadd a tablespoonful of vanilla and freeze.Serve in cups with dry macaroons, rolledand sifted, sprinkled over the top. Goodwins Beat a scant half-cup of butter to acream; gradually
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ed mold which has straightsides and flat top, and let it get cold. Into the rest of the cara^mel turn a half cupful of hot water, and let it stand on the sideof the range until the caramel is dissolved. This is for the sauce. Stir four yolks and two whole eggs, with three tablespoonfulsof sugar, and one half saltspoonful of salt, to a cream, but donot let it froth; add a pint of scalded milk and a half teaspoon-ful of vanilla. Strain this into the mold onto the cold hard-ened caramel. Place the mold Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-century-cook-book-with-a-new-supplement-of-one-hundred-receipts-of-especial-excellence-ed-mold-which-has-straightsides-and-flat-top-and-let-it-get-cold-into-the-rest-of-the-caramel-turn-a-half-cupful-of-hot-water-and-let-it-stand-on-the-sideof-the-range-until-the-caramel-is-dissolved-this-is-for-the-sauce-stir-four-yolks-and-two-whole-eggs-with-three-tablespoonfulsof-sugar-and-one-half-saltspoonful-of-salt-to-a-cream-but-donot-let-it-froth-add-a-pint-of-scalded-milk-and-a-half-teaspoon-ful-of-vanilla-strain-this-into-the-mold-onto-the-cold-hard-ened-caramel-place-the-mold-image336715498.html
RM2AFPM1E–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ed mold which has straightsides and flat top, and let it get cold. Into the rest of the cara^mel turn a half cupful of hot water, and let it stand on the sideof the range until the caramel is dissolved. This is for the sauce. Stir four yolks and two whole eggs, with three tablespoonfulsof sugar, and one half saltspoonful of salt, to a cream, but donot let it froth; add a pint of scalded milk and a half teaspoon-ful of vanilla. Strain this into the mold onto the cold hard-ened caramel. Place the mold
. Recherché entrées : a collection of the latest and most popular dishes. ed ham, i| gills aspic, cold cucumbersauce (see Sauces). Truss and braise the duckling in the usual manner,when done, skin it whilst warm, cut off the fiUet or breastportion, and mince the ham ; pound both in a mortartill quite smooth. Incorporate the egg-yolks, the cream,and a gill of cooked green peas, season to taste, and rubthe pur^e through a fine sieve. Work in half a gill ofaspic, to which the meat glaze has been added, and thewhite sauce. Mask the inside of 12 peapod-shaped moulds with athin layer of aspic, and Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-ed-ham-i-gills-aspic-cold-cucumbersauce-see-sauces-truss-and-braise-the-duckling-in-the-usual-mannerwhen-done-skin-it-whilst-warm-cut-off-the-fiuet-or-breastportion-and-mince-the-ham-pound-both-in-a-mortartill-quite-smooth-incorporate-the-egg-yolks-the-creamand-a-gill-of-cooked-green-peas-season-to-taste-and-rubthe-pure-through-a-fine-sieve-work-in-half-a-gill-ofaspic-to-which-the-meat-glaze-has-been-added-and-thewhite-sauce-mask-the-inside-of-12-peapod-shaped-moulds-with-athin-layer-of-aspic-and-image336979384.html
RM2AG6MJ0–. Recherché entrées : a collection of the latest and most popular dishes. ed ham, i| gills aspic, cold cucumbersauce (see Sauces). Truss and braise the duckling in the usual manner,when done, skin it whilst warm, cut off the fiUet or breastportion, and mince the ham ; pound both in a mortartill quite smooth. Incorporate the egg-yolks, the cream,and a gill of cooked green peas, season to taste, and rubthe pur^e through a fine sieve. Work in half a gill ofaspic, to which the meat glaze has been added, and thewhite sauce. Mask the inside of 12 peapod-shaped moulds with athin layer of aspic, and
. American cookery. foureggs; beat each yolk into the butter thor-oughly before adding another. Set thedish over hot water and stir constantlywhile the mixture thickens, then add thejuice of half a blood orange and stirand cook a moment longer. With twoyolks the sauce should be as thick ascream; with four yolks as thick as may-onnaise. Asparagus, Hollandaise Sauce Cook the asparagus in the usual man-ner. Serve hot with Hollandaise saucepoured over the tips or apart in a bowl.Mousseline and Mock Hollandaise Sauceare also good with asparagus. Hollandaise Sauce 2 cup of butter2 to 4 yolks eggs4 t Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-foureggs-beat-each-yolk-into-the-butter-thor-oughly-before-adding-another-set-thedish-over-hot-water-and-stir-constantlywhile-the-mixture-thickens-then-add-thejuice-of-half-a-blood-orange-and-stirand-cook-a-moment-longer-with-twoyolks-the-sauce-should-be-as-thick-ascream-with-four-yolks-as-thick-as-may-onnaise-asparagus-hollandaise-sauce-cook-the-asparagus-in-the-usual-man-ner-serve-hot-with-hollandaise-saucepoured-over-the-tips-or-apart-in-a-bowlmousseline-and-mock-hollandaise-sauceare-also-good-with-asparagus-hollandaise-sauce-2-cup-of-butter2-to-4-yolks-eggs4-t-image336944804.html
RM2AG54F0–. American cookery. foureggs; beat each yolk into the butter thor-oughly before adding another. Set thedish over hot water and stir constantlywhile the mixture thickens, then add thejuice of half a blood orange and stirand cook a moment longer. With twoyolks the sauce should be as thick ascream; with four yolks as thick as may-onnaise. Asparagus, Hollandaise Sauce Cook the asparagus in the usual man-ner. Serve hot with Hollandaise saucepoured over the tips or apart in a bowl.Mousseline and Mock Hollandaise Sauceare also good with asparagus. Hollandaise Sauce 2 cup of butter2 to 4 yolks eggs4 t
. American cookery. VEGETABLE MI.NCE PIE shape into smooth balls, cover with thebowl and let stand until well puffed,then shape into oblongs, thicker in themiddle than at the ends. When againlight bake thoroughly, brush over withbeaten egg-yolk diluted with milk,sprinkle with poppy seed and returnto the oven to dry the egg. Sprinkleeach roll with the seed the instantthe egg is applied. Choice Rumford Waffles Sift together two cups of pastry flour,two slightly rounding teaspoonfuls ofbaking powder and half a teaspoonfulof salt. Beat the whites of three eggsdry and the yolks until thick and yel- Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-vegetable-mince-pie-shape-into-smooth-balls-cover-with-thebowl-and-let-stand-until-well-puffedthen-shape-into-oblongs-thicker-in-themiddle-than-at-the-ends-when-againlight-bake-thoroughly-brush-over-withbeaten-egg-yolk-diluted-with-milksprinkle-with-poppy-seed-and-returnto-the-oven-to-dry-the-egg-sprinkleeach-roll-with-the-seed-the-instantthe-egg-is-applied-choice-rumford-waffles-sift-together-two-cups-of-pastry-flourtwo-slightly-rounding-teaspoonfuls-ofbaking-powder-and-half-a-teaspoonfulof-salt-beat-the-whites-of-three-eggsdry-and-the-yolks-until-thick-and-yel-image336865267.html
RM2AG1F2B–. American cookery. VEGETABLE MI.NCE PIE shape into smooth balls, cover with thebowl and let stand until well puffed,then shape into oblongs, thicker in themiddle than at the ends. When againlight bake thoroughly, brush over withbeaten egg-yolk diluted with milk,sprinkle with poppy seed and returnto the oven to dry the egg. Sprinkleeach roll with the seed the instantthe egg is applied. Choice Rumford Waffles Sift together two cups of pastry flour,two slightly rounding teaspoonfuls ofbaking powder and half a teaspoonfulof salt. Beat the whites of three eggsdry and the yolks until thick and yel-
. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. Lentils, Garnished with Cress and Celery Hearts. A Sala( Dressing may be added if liked.Directions for Cook in <j the Lentils on Page 320.. Peppers Stuffed with CauliflowerRecipe given on Page 111. JUST HOW TO COOK VEGETABLES 331Belgian Corn Fritters To one can of corn add the beaten yolks of twoeggs and one cupful of flour which has been sifted withone teaspoonful of baking powder, two teaspoonfuls ofsalt, and one-third teaspoonful of paprika. Beat welltogether, then add two tablespoonfuls of finel Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-pure-food-cook-book-the-good-housekeeping-recipes-just-how-to-buy-just-how-to-cook-lentils-garnished-with-cress-and-celery-hearts-a-sala-dressing-may-be-added-if-likeddirections-for-cook-in-ltj-the-lentils-on-page-320-peppers-stuffed-with-cauliflowerrecipe-given-on-page-111-just-how-to-cook-vegetables-331belgian-corn-fritters-to-one-can-of-corn-add-the-beaten-yolks-of-twoeggs-and-one-cupful-of-flour-which-has-been-sifted-withone-teaspoonful-of-baking-powder-two-teaspoonfuls-ofsalt-and-one-third-teaspoonful-of-paprika-beat-welltogether-then-add-two-tablespoonfuls-of-finel-image336643829.html
RM2AFKCHW–. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. Lentils, Garnished with Cress and Celery Hearts. A Sala( Dressing may be added if liked.Directions for Cook in <j the Lentils on Page 320.. Peppers Stuffed with CauliflowerRecipe given on Page 111. JUST HOW TO COOK VEGETABLES 331Belgian Corn Fritters To one can of corn add the beaten yolks of twoeggs and one cupful of flour which has been sifted withone teaspoonful of baking powder, two teaspoonfuls ofsalt, and one-third teaspoonful of paprika. Beat welltogether, then add two tablespoonfuls of finel
The Mark Lane express, agricultural journal &c . ut as much water as you wish to make soup,with sweet herbs, parsley, a few onions, andsome lemon peel. Stew it gently until themeat is tender; then take it out and let itget cold; thicken the soup with a little flour,and butter aud strain it through a sieve. Addsherry, a little walnut and mushroom ketchup,pounded mace, and cayenne. Take the brainsand beat them up with a little flour and 2eggs into a light batter, adding pepper andsalt, and some parsley chopped vbry fine; thentake the yolks of 2 eggs and beat them up;make them into as many portio Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-mark-lane-express-agricultural-journal-c-ut-as-much-water-as-you-wish-to-make-soupwith-sweet-herbs-parsley-a-few-onions-andsome-lemon-peel-stew-it-gently-until-themeat-is-tender-then-take-it-out-and-let-itget-cold-thicken-the-soup-with-a-little-flourand-butter-aud-strain-it-through-a-sieve-addsherry-a-little-walnut-and-mushroom-ketchuppounded-mace-and-cayenne-take-the-brainsand-beat-them-up-with-a-little-flour-and-2eggs-into-a-light-batter-adding-pepper-andsalt-and-some-parsley-chopped-vbry-fine-thentake-the-yolks-of-2-eggs-and-beat-them-upmake-them-into-as-many-portio-image339339614.html
RM2AM273X–The Mark Lane express, agricultural journal &c . ut as much water as you wish to make soup,with sweet herbs, parsley, a few onions, andsome lemon peel. Stew it gently until themeat is tender; then take it out and let itget cold; thicken the soup with a little flour,and butter aud strain it through a sieve. Addsherry, a little walnut and mushroom ketchup,pounded mace, and cayenne. Take the brainsand beat them up with a little flour and 2eggs into a light batter, adding pepper andsalt, and some parsley chopped vbry fine; thentake the yolks of 2 eggs and beat them up;make them into as many portio
. American cookery. f hot milk;add half a teaspoonful of salt and half acup of raisins and cook until the riceis tender; add one tablespoonful ofbutter, one-third a cup of sugar, onesquare (ounce) of melted chocolate,the beaten yolks of two eggs, and oneteaspoonful of vanilla. If too firm adda little milk or cream. Turn into abuttered baking dish and let cook untilthe egg is set. Beat the whites of twoeggs until stiff; beat in four table-spoonfuls of granulated sugar and fourtablespoonfuls of cocoa and spread overthe pudding. Return to a very moderateoven to cook the meringue. Croquin Cards Be Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-f-hot-milkadd-half-a-teaspoonful-of-salt-and-half-acup-of-raisins-and-cook-until-the-riceis-tender-add-one-tablespoonful-ofbutter-one-third-a-cup-of-sugar-onesquare-ounce-of-melted-chocolatethe-beaten-yolks-of-two-eggs-and-oneteaspoonful-of-vanilla-if-too-firm-adda-little-milk-or-cream-turn-into-abuttered-baking-dish-and-let-cook-untilthe-egg-is-set-beat-the-whites-of-twoeggs-until-stiff-beat-in-four-table-spoonfuls-of-granulated-sugar-and-fourtablespoonfuls-of-cocoa-and-spread-overthe-pudding-return-to-a-very-moderateoven-to-cook-the-meringue-croquin-cards-be-image336747412.html
RM2AFT4N8–. American cookery. f hot milk;add half a teaspoonful of salt and half acup of raisins and cook until the riceis tender; add one tablespoonful ofbutter, one-third a cup of sugar, onesquare (ounce) of melted chocolate,the beaten yolks of two eggs, and oneteaspoonful of vanilla. If too firm adda little milk or cream. Turn into abuttered baking dish and let cook untilthe egg is set. Beat the whites of twoeggs until stiff; beat in four table-spoonfuls of granulated sugar and fourtablespoonfuls of cocoa and spread overthe pudding. Return to a very moderateoven to cook the meringue. Croquin Cards Be
. Elementary principles of agriculture; a text book for the common schools. Besidesstarch and oils, another class of substances is presentas a reserve food of all kinds of seeds, called pro-teids. Proteids from animal bodies are familiar, as thewhites and yolks of eggs, clabber of milk* plot ofblood, etc CSee Appendix C ^ Structure of Seeds 11 18. Corn. The corn grain is covered with a clearskin, or seed-coat.* If we cut through a corn grain, asshown in Fig. 9, we see a yellowish oilygerm, or embryo, on one side, and a largestarchy mass of additional reserve foodstored back of the germ. When t Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/elementary-principles-of-agriculture-a-text-book-for-the-common-schools-besidesstarch-and-oils-another-class-of-substances-is-presentas-a-reserve-food-of-all-kinds-of-seeds-called-pro-teids-proteids-from-animal-bodies-are-familiar-as-thewhites-and-yolks-of-eggs-clabber-of-milk-plot-ofblood-etc-csee-appendix-c-structure-of-seeds-11-18-corn-the-corn-grain-is-covered-with-a-clearskin-or-seed-coat-if-we-cut-through-a-corn-grain-asshown-in-fig-9-we-see-a-yellowish-oilygerm-or-embryo-on-one-side-and-a-largestarchy-mass-of-additional-reserve-foodstored-back-of-the-germ-when-t-image336986316.html
RM2AG71DG–. Elementary principles of agriculture; a text book for the common schools. Besidesstarch and oils, another class of substances is presentas a reserve food of all kinds of seeds, called pro-teids. Proteids from animal bodies are familiar, as thewhites and yolks of eggs, clabber of milk* plot ofblood, etc CSee Appendix C ^ Structure of Seeds 11 18. Corn. The corn grain is covered with a clearskin, or seed-coat.* If we cut through a corn grain, asshown in Fig. 9, we see a yellowish oilygerm, or embryo, on one side, and a largestarchy mass of additional reserve foodstored back of the germ. When t
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . to the sauce=pan. Serve ontoasted crackers. OYSTER TOAST.—Chop fine 1^ dozen good large oysters, andseason with pepper, salt, and a dash of nutmeg. Beat together ^ cupof cream and yolks of 2 eggs; heat the oysters till they simmer, stirin the egg and cream, and pour it on prepared slices of butteredtoast, OYSTERS UNSHELLED—Take oysters in the shell; wash andscrub the shell till perfectly clean; then, to keep in the juice, setthem wi Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/smileys-cook-book-and-universal-household-guide-a-comprehensive-collection-of-recipes-and-useful-information-pertaining-to-every-department-of-housekeeping-to-the-sauce=pan-serve-ontoasted-crackers-oyster-toastchop-fine-1-dozen-good-large-oysters-andseason-with-pepper-salt-and-a-dash-of-nutmeg-beat-together-cupof-cream-and-yolks-of-2-eggs-heat-the-oysters-till-they-simmer-stirin-the-egg-and-cream-and-pour-it-on-prepared-slices-of-butteredtoast-oysters-unshelledtake-oysters-in-the-shell-wash-andscrub-the-shell-till-perfectly-clean-then-to-keep-in-the-juice-setthem-wi-image338316086.html
RM2AJBHHA–Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . to the sauce=pan. Serve ontoasted crackers. OYSTER TOAST.—Chop fine 1^ dozen good large oysters, andseason with pepper, salt, and a dash of nutmeg. Beat together ^ cupof cream and yolks of 2 eggs; heat the oysters till they simmer, stirin the egg and cream, and pour it on prepared slices of butteredtoast, OYSTERS UNSHELLED—Take oysters in the shell; wash andscrub the shell till perfectly clean; then, to keep in the juice, setthem wi
. American cookery. size;peel the onions and let cook tenminutes in boiling water. Drain, coola little and cut the center from each toleave a thin case. Mix a small jar ofcaviare, the sifted yolks of two cookedeggs, three tablespoonfuls of soft, siftedbread crumbs, three tablespoonfuls ofmelted butter, a teaspoonful of fine-chopped parsley, half a teaspoonful offine-chopped chih pepper or pimiento,and salt as needed. Use the mixture tofill the onions. Bake on a butteredpan in a hot oven fifteen to twentyminutes. Spread small rounds of friedbread with anchovy butter (creamedbutter mixed with an Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-sizepeel-the-onions-and-let-cook-tenminutes-in-boiling-water-drain-coola-little-and-cut-the-center-from-each-toleave-a-thin-case-mix-a-small-jar-ofcaviare-the-sifted-yolks-of-two-cookedeggs-three-tablespoonfuls-of-soft-siftedbread-crumbs-three-tablespoonfuls-ofmelted-butter-a-teaspoonful-of-fine-chopped-parsley-half-a-teaspoonful-offine-chopped-chih-pepper-or-pimientoand-salt-as-needed-use-the-mixture-tofill-the-onions-bake-on-a-butteredpan-in-a-hot-oven-fifteen-to-twentyminutes-spread-small-rounds-of-friedbread-with-anchovy-butter-creamedbutter-mixed-with-an-image336866836.html
RM2AG1H2C–. American cookery. size;peel the onions and let cook tenminutes in boiling water. Drain, coola little and cut the center from each toleave a thin case. Mix a small jar ofcaviare, the sifted yolks of two cookedeggs, three tablespoonfuls of soft, siftedbread crumbs, three tablespoonfuls ofmelted butter, a teaspoonful of fine-chopped parsley, half a teaspoonful offine-chopped chih pepper or pimiento,and salt as needed. Use the mixture tofill the onions. Bake on a butteredpan in a hot oven fifteen to twentyminutes. Spread small rounds of friedbread with anchovy butter (creamedbutter mixed with an
Productive farming . vening: (1) the temperature, (2) whether regulator is openor shut, (3) condition of lamp, (4) who filled and trimmedthe lamp, (5) who turned the eggs. The chicks hatched maybe cared for at school for two weeks or taken to one of thehomes when one day old (Fig. 204). United States FarmersBulletin 236 will be helpful. Either of the two types ofoutdoor brooders shown in Figs. 196 and 197 can be madeby boys at home. Exercise.^CoZor of Yolk.—When the grain fed to hensis chiefly oat& the yolks are much lighter colored than when 296 TRODUCTIVE FARMING they are fed corn, particula Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/productive-farming-vening-1-the-temperature-2-whether-regulator-is-openor-shut-3-condition-of-lamp-4-who-filled-and-trimmedthe-lamp-5-who-turned-the-eggs-the-chicks-hatched-maybe-cared-for-at-school-for-two-weeks-or-taken-to-one-of-thehomes-when-one-day-old-fig-204-united-states-farmersbulletin-236-will-be-helpful-either-of-the-two-types-ofoutdoor-brooders-shown-in-figs-196-and-197-can-be-madeby-boys-at-home-exercisecozor-of-yolkwhen-the-grain-fed-to-hensis-chiefly-oat-the-yolks-are-much-lighter-colored-than-when-296-troductive-farming-they-are-fed-corn-particula-image342665656.html
RM2AWDNF4–Productive farming . vening: (1) the temperature, (2) whether regulator is openor shut, (3) condition of lamp, (4) who filled and trimmedthe lamp, (5) who turned the eggs. The chicks hatched maybe cared for at school for two weeks or taken to one of thehomes when one day old (Fig. 204). United States FarmersBulletin 236 will be helpful. Either of the two types ofoutdoor brooders shown in Figs. 196 and 197 can be madeby boys at home. Exercise.^CoZor of Yolk.—When the grain fed to hensis chiefly oat& the yolks are much lighter colored than when 296 TRODUCTIVE FARMING they are fed corn, particula
. The Utah Farmer : Devoted to Agriculture in the Rocky Mountain Region. when in Jos Angeles STOP t the NE^FIREBR00F ohe HOTEL thats BESTIn all the WEST. EUROPEAN ^CONNECTION OUTSIDE ROOMS150 WITH BATH W. 2nd 51.NEAR HILL NORTHERN HOTEL CO.. PROP.E^RANK L CRAMPTON. MGR. RATES Si. 00 PER DAYa»ooP green pepper added to an omelettegive an excellent flavor. Cheese isused extensively in omelettes. Itshould be melted in the cream sauceand then added to the yolks. Macaroni and Cheese. — Breakmacaroni into uniform pieces (one cupof macaroni). Drop into boiling water,boil until tender. Drain and rinse Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-utah-farmer-devoted-to-agriculture-in-the-rocky-mountain-region-when-in-jos-angeles-stop-t-the-nefirebr00f-ohe-hotel-thats-bestin-all-the-west-european-connection-outside-rooms150-with-bath-w-2nd-51near-hill-northern-hotel-co-properank-l-crampton-mgr-rates-si-00-per-dayaoop-green-pepper-added-to-an-omelettegive-an-excellent-flavor-cheese-isused-extensively-in-omelettes-itshould-be-melted-in-the-cream-sauceand-then-added-to-the-yolks-macaroni-and-cheese-breakmacaroni-into-uniform-pieces-one-cupof-macaroni-drop-into-boiling-waterboil-until-tender-drain-and-rinse-image336620574.html
RM2AFJAYA–. The Utah Farmer : Devoted to Agriculture in the Rocky Mountain Region. when in Jos Angeles STOP t the NE^FIREBR00F ohe HOTEL thats BESTIn all the WEST. EUROPEAN ^CONNECTION OUTSIDE ROOMS150 WITH BATH W. 2nd 51.NEAR HILL NORTHERN HOTEL CO.. PROP.E^RANK L CRAMPTON. MGR. RATES Si. 00 PER DAYa»ooP green pepper added to an omelettegive an excellent flavor. Cheese isused extensively in omelettes. Itshould be melted in the cream sauceand then added to the yolks. Macaroni and Cheese. — Breakmacaroni into uniform pieces (one cupof macaroni). Drop into boiling water,boil until tender. Drain and rinse
. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. he yolks until thick and yel-low, then add two level cupfuls of granulated sugar andcream together. Grind enough graham crackers in thefood chopper to make one and one-half cupfuls. Stir intothis one teaspoonful of baking powder and one-half tea-spoonful of salt. Add to the sugar and egg mixturewith one cupful of ground nutmeats. Finally, cut in thewhites of the eggs, beaten stiff, and bake in two layercake pans. Make the filling as follows: Heat one cupfulof milk with one cupful of sugar in a double b Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-pure-food-cook-book-the-good-housekeeping-recipes-just-how-to-buy-just-how-to-cook-he-yolks-until-thick-and-yel-low-then-add-two-level-cupfuls-of-granulated-sugar-andcream-together-grind-enough-graham-crackers-in-thefood-chopper-to-make-one-and-one-half-cupfuls-stir-intothis-one-teaspoonful-of-baking-powder-and-one-half-tea-spoonful-of-salt-add-to-the-sugar-and-egg-mixturewith-one-cupful-of-ground-nutmeats-finally-cut-in-thewhites-of-the-eggs-beaten-stiff-and-bake-in-two-layercake-pans-make-the-filling-as-follows-heat-one-cupfulof-milk-with-one-cupful-of-sugar-in-a-double-b-image336640880.html
RM2AFK8TG–. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. he yolks until thick and yel-low, then add two level cupfuls of granulated sugar andcream together. Grind enough graham crackers in thefood chopper to make one and one-half cupfuls. Stir intothis one teaspoonful of baking powder and one-half tea-spoonful of salt. Add to the sugar and egg mixturewith one cupful of ground nutmeats. Finally, cut in thewhites of the eggs, beaten stiff, and bake in two layercake pans. Make the filling as follows: Heat one cupfulof milk with one cupful of sugar in a double b
. American cookery. and juice of alemon, two tablespoonfuls of cream,one tablespoonful of melted butter,one-fourth a cup of sherry wine, andfour eggs, beaten without separatingthe whites and yolks. At pleasure,half a cup of currants and sliced citronmay be added. Bake in very smalltins, lined with rich pastry. Creammay be used instead of the wine, andpounded almonds instead of the lemonrind and juice. Lemon Cheese Cakes, No. 2 Put half a cup of butter, two- cupsof sugar, the grated rind and juice ofthree lemons, four whole eggs, and theyolks of two more, and half a teaspoonfulof salt into a do Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-and-juice-of-alemon-two-tablespoonfuls-of-creamone-tablespoonful-of-melted-butterone-fourth-a-cup-of-sherry-wine-andfour-eggs-beaten-without-separatingthe-whites-and-yolks-at-pleasurehalf-a-cup-of-currants-and-sliced-citronmay-be-added-bake-in-very-smalltins-lined-with-rich-pastry-creammay-be-used-instead-of-the-wine-andpounded-almonds-instead-of-the-lemonrind-and-juice-lemon-cheese-cakes-no-2-put-half-a-cup-of-butter-two-cupsof-sugar-the-grated-rind-and-juice-ofthree-lemons-four-whole-eggs-and-theyolks-of-two-more-and-half-a-teaspoonfulof-salt-into-a-do-image336765174.html
RM2AFTYBJ–. American cookery. and juice of alemon, two tablespoonfuls of cream,one tablespoonful of melted butter,one-fourth a cup of sherry wine, andfour eggs, beaten without separatingthe whites and yolks. At pleasure,half a cup of currants and sliced citronmay be added. Bake in very smalltins, lined with rich pastry. Creammay be used instead of the wine, andpounded almonds instead of the lemonrind and juice. Lemon Cheese Cakes, No. 2 Put half a cup of butter, two- cupsof sugar, the grated rind and juice ofthree lemons, four whole eggs, and theyolks of two more, and half a teaspoonfulof salt into a do
. Recherché entrées : a collection of the latest and most popular dishes. ce.) lb. rabbit meat freed from bone and skin, 2 07. leanpork, I oz. butter, 2 oz. panade, 3 yolks of egg, gillbechamel sauce, i small tin or terrine of foie-gras pate,seasoning (salt, pepper, and a pinch of cayenne), supremesauce. Pound the meat (rabbit and pork) in a mortar untilquite smooth ; then add by degrees the panade, the eggs,and bechamel sauce, also about three-quarters of anounce of butter. Season to taste, and rub through a finewire sieve. Butter some dariole moulds ; dust the insidewith finely chopped Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-ce-lb-rabbit-meat-freed-from-bone-and-skin-2-07-leanpork-i-oz-butter-2-oz-panade-3-yolks-of-egg-gillbechamel-sauce-i-small-tin-or-terrine-of-foie-gras-pateseasoning-salt-pepper-and-a-pinch-of-cayenne-supremesauce-pound-the-meat-rabbit-and-pork-in-a-mortar-untilquite-smooth-then-add-by-degrees-the-panade-the-eggsand-bechamel-sauce-also-about-three-quarters-of-anounce-of-butter-season-to-taste-and-rub-through-a-finewire-sieve-butter-some-dariole-moulds-dust-the-insidewith-finely-chopped-image336977931.html
RM2AG6JP3–. Recherché entrées : a collection of the latest and most popular dishes. ce.) lb. rabbit meat freed from bone and skin, 2 07. leanpork, I oz. butter, 2 oz. panade, 3 yolks of egg, gillbechamel sauce, i small tin or terrine of foie-gras pate,seasoning (salt, pepper, and a pinch of cayenne), supremesauce. Pound the meat (rabbit and pork) in a mortar untilquite smooth ; then add by degrees the panade, the eggs,and bechamel sauce, also about three-quarters of anounce of butter. Season to taste, and rub through a finewire sieve. Butter some dariole moulds ; dust the insidewith finely chopped
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . Hotel Chatham,Paris; the Hermitage atMonte Carlo, France;the Grand Hotel desThermes, Salsomag-giore, Italy; the fa-mous Hotel Ritz, Paris,prior to coming to theFrankfurter-hof. SOUFFLE AUX AVELINES (Souffle of Filberts)Melt two and a half ounces butter, add oneounce flour, let cook an instant. Add half a pintvanilla flavored milk, thicken with four yolks ofeggs. Take off fire and add three ounces pow-dered roasted hazelnuts; finish wi Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/international-dessert-and-pastry-specialties-of-the-world-famous-chefs-united-states-canada-europe-the-dessert-book-from-the-international-cooking-library-hotel-chathamparis-the-hermitage-atmonte-carlo-francethe-grand-hotel-desthermes-salsomag-giore-italy-the-fa-mous-hotel-ritz-parisprior-to-coming-to-thefrankfurter-hof-souffle-aux-avelines-souffle-of-filbertsmelt-two-and-a-half-ounces-butter-add-oneounce-flour-let-cook-an-instant-add-half-a-pintvanilla-flavored-milk-thicken-with-four-yolks-ofeggs-take-off-fire-and-add-three-ounces-pow-dered-roasted-hazelnuts-finish-wi-image343240181.html
RM2AXBX9W–International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . Hotel Chatham,Paris; the Hermitage atMonte Carlo, France;the Grand Hotel desThermes, Salsomag-giore, Italy; the fa-mous Hotel Ritz, Paris,prior to coming to theFrankfurter-hof. SOUFFLE AUX AVELINES (Souffle of Filberts)Melt two and a half ounces butter, add oneounce flour, let cook an instant. Add half a pintvanilla flavored milk, thicken with four yolks ofeggs. Take off fire and add three ounces pow-dered roasted hazelnuts; finish wi
. American cookery. Buy advertised Goods — do not accept substitutes67 68 AMERICAN COOKERY Sift the flour and salt together; heatthe yolks, add the milk and graduallystir into the flour; beat in the oil andset aside for an hour or longer. Whenready to use, beat the whites dry andthen beat them into the mixture. Arti-cles to be fried, as fillets of fish or meat,slices of egg plant, halves of banana orcooked fruit are dipped in this batter,and then fried in deep fat or sauted. Apple Fritters I teaspoonfiil salt 1 egg ^ i cup milk 2 sour apples 1.^ cups flour 1 rounding tea-spoonful leakingpowder Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-buy-advertised-goods-do-not-accept-substitutes67-68-american-cookery-sift-the-flour-and-salt-together-heatthe-yolks-add-the-milk-and-graduallystir-into-the-flour-beat-in-the-oil-andset-aside-for-an-hour-or-longer-whenready-to-use-beat-the-whites-dry-andthen-beat-them-into-the-mixture-arti-cles-to-be-fried-as-fillets-of-fish-or-meatslices-of-egg-plant-halves-of-banana-orcooked-fruit-are-dipped-in-this-batterand-then-fried-in-deep-fat-or-sauted-apple-fritters-i-teaspoonfiil-salt-1-egg-i-cup-milk-2-sour-apples-1-cups-flour-1-rounding-tea-spoonful-leakingpowder-image336944942.html
RM2AG54KX–. American cookery. Buy advertised Goods — do not accept substitutes67 68 AMERICAN COOKERY Sift the flour and salt together; heatthe yolks, add the milk and graduallystir into the flour; beat in the oil andset aside for an hour or longer. Whenready to use, beat the whites dry andthen beat them into the mixture. Arti-cles to be fried, as fillets of fish or meat,slices of egg plant, halves of banana orcooked fruit are dipped in this batter,and then fried in deep fat or sauted. Apple Fritters I teaspoonfiil salt 1 egg ^ i cup milk 2 sour apples 1.^ cups flour 1 rounding tea-spoonful leakingpowder
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . D Three and one-half ounces fine sugar, oneounce flour, three yolks of eggs, one-half pintmilk, one-half stick vanilla, a little salt; mixflour, sugar, vanilla and salt with milk and setto boil, then take off stove and add yolks ofeggs and strain. When cooled off, mix twentycherries soaked in kirsch and five well beatenwhites of eggs. Butter mould for souffle andsprinkle powdered sugar over it and fill mouldwith mixture and let bake i Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/international-dessert-and-pastry-specialties-of-the-world-famous-chefs-united-states-canada-europe-the-dessert-book-from-the-international-cooking-library-d-three-and-one-half-ounces-fine-sugar-oneounce-flour-three-yolks-of-eggs-one-half-pintmilk-one-half-stick-vanilla-a-little-salt-mixflour-sugar-vanilla-and-salt-with-milk-and-setto-boil-then-take-off-stove-and-add-yolks-ofeggs-and-strain-when-cooled-off-mix-twentycherries-soaked-in-kirsch-and-five-well-beatenwhites-of-eggs-butter-mould-for-souffle-andsprinkle-powdered-sugar-over-it-and-fill-mouldwith-mixture-and-let-bake-i-image343239999.html
RM2AXBX3B–International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . D Three and one-half ounces fine sugar, oneounce flour, three yolks of eggs, one-half pintmilk, one-half stick vanilla, a little salt; mixflour, sugar, vanilla and salt with milk and setto boil, then take off stove and add yolks ofeggs and strain. When cooled off, mix twentycherries soaked in kirsch and five well beatenwhites of eggs. Butter mould for souffle andsprinkle powdered sugar over it and fill mouldwith mixture and let bake i
. American cookery. ul of Worcester-shire sauce, two tablespoonfuls of to-mato catsup and three-fourths a cup ofboiling water and stir until boiling. Crisp Card Molds Sift together three-fourths a cup of(sifted) flour and half a teaspoonful ofsalt. Beat the yolks of two eggs; addhalf a cup of milk and gradually stirinto the flour and salt. The mixtureshould be of the consistency of cream.Have ready a Scotch bowl of fat, hotenough to brown a cube of bread whilecounting twenty as the clock ticks;heat the iron in the fat, then dip intothe batter, being careful that the irondoes not hit the bowl. Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-ul-of-worcester-shire-sauce-two-tablespoonfuls-of-to-mato-catsup-and-three-fourths-a-cup-ofboiling-water-and-stir-until-boiling-crisp-card-molds-sift-together-three-fourths-a-cup-ofsifted-flour-and-half-a-teaspoonful-ofsalt-beat-the-yolks-of-two-eggs-addhalf-a-cup-of-milk-and-gradually-stirinto-the-flour-and-salt-the-mixtureshould-be-of-the-consistency-of-creamhave-ready-a-scotch-bowl-of-fat-hotenough-to-brown-a-cube-of-bread-whilecounting-twenty-as-the-clock-ticksheat-the-iron-in-the-fat-then-dip-intothe-batter-being-careful-that-the-irondoes-not-hit-the-bowl-image336748636.html
RM2AFT690–. American cookery. ul of Worcester-shire sauce, two tablespoonfuls of to-mato catsup and three-fourths a cup ofboiling water and stir until boiling. Crisp Card Molds Sift together three-fourths a cup of(sifted) flour and half a teaspoonful ofsalt. Beat the yolks of two eggs; addhalf a cup of milk and gradually stirinto the flour and salt. The mixtureshould be of the consistency of cream.Have ready a Scotch bowl of fat, hotenough to brown a cube of bread whilecounting twenty as the clock ticks;heat the iron in the fat, then dip intothe batter, being careful that the irondoes not hit the bowl.
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FVDDING MOLDS.. BAKED AfPLE DUMPLINGS. (SEE rjuBrXHW.) HOT DESSERTS 423 of the dish, or by mixing a half cupful of fruit-pulp with thepaste before the whites are added. In this case the whites oftwo more eggs will be needed to give sufficient lightness. Serveat once after it is taken from the oven. CHOCOLATE SOUFFLE 3 ounces of chocolate. ^ cupful of milk. 1 heaping tablespoonf ul of sugar.* Yolks of 3 eggs. 2 rounded tablespoonf uls of flour. Whites of 4 eggs. 1 rounded tablespoonf ul of butter.Mel Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-century-cook-book-with-a-new-supplement-of-one-hundred-receipts-of-especial-excellence-fvdding-molds-baked-afple-dumplings-see-rjubrxhw-hot-desserts-423-of-the-dish-or-by-mixing-a-half-cupful-of-fruit-pulp-with-thepaste-before-the-whites-are-added-in-this-case-the-whites-oftwo-more-eggs-will-be-needed-to-give-sufficient-lightness-serveat-once-after-it-is-taken-from-the-oven-chocolate-souffle-3-ounces-of-chocolate-cupful-of-milk-1-heaping-tablespoonf-ul-of-sugar-yolks-of-3-eggs-2-rounded-tablespoonf-uls-of-flour-whites-of-4-eggs-1-rounded-tablespoonf-ul-of-buttermel-image336713092.html
RM2AFPGYG–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FVDDING MOLDS.. BAKED AfPLE DUMPLINGS. (SEE rjuBrXHW.) HOT DESSERTS 423 of the dish, or by mixing a half cupful of fruit-pulp with thepaste before the whites are added. In this case the whites oftwo more eggs will be needed to give sufficient lightness. Serveat once after it is taken from the oven. CHOCOLATE SOUFFLE 3 ounces of chocolate. ^ cupful of milk. 1 heaping tablespoonf ul of sugar.* Yolks of 3 eggs. 2 rounded tablespoonf uls of flour. Whites of 4 eggs. 1 rounded tablespoonf ul of butter.Mel
The Boston Cooking School magazine of culinary science and domestic economics . ake, put all the fruitin a large pan, then sift half a pound offlour on it, mixing well with the hand.Mix together one pound of butter andone pound of sugar until creamy, thenadd the beaten yolks of the eggs. Next,add to half a pound of flour the bakingpowder, and add, alternately, withbeaten egg-whites to the cake. Addspices and brandy, and mix all withthe fruit. Steam five hours in a steamer,then bake in a very slow oven one hour.This is only to dry the cake a little.Make in loaves to suit convenience.Tins with t Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-ake-put-all-the-fruitin-a-large-pan-then-sift-half-a-pound-offlour-on-it-mixing-well-with-the-handmix-together-one-pound-of-butter-andone-pound-of-sugar-until-creamy-thenadd-the-beaten-yolks-of-the-eggs-nextadd-to-half-a-pound-of-flour-the-bakingpowder-and-add-alternately-withbeaten-egg-whites-to-the-cake-addspices-and-brandy-and-mix-all-withthe-fruit-steam-five-hours-in-a-steamerthen-bake-in-a-very-slow-oven-one-hourthis-is-only-to-dry-the-cake-a-littlemake-in-loaves-to-suit-conveniencetins-with-t-image342930236.html
RM2AWWR0C–The Boston Cooking School magazine of culinary science and domestic economics . ake, put all the fruitin a large pan, then sift half a pound offlour on it, mixing well with the hand.Mix together one pound of butter andone pound of sugar until creamy, thenadd the beaten yolks of the eggs. Next,add to half a pound of flour the bakingpowder, and add, alternately, withbeaten egg-whites to the cake. Addspices and brandy, and mix all withthe fruit. Steam five hours in a steamer,then bake in a very slow oven one hour.This is only to dry the cake a little.Make in loaves to suit convenience.Tins with t
Daily Colonist (1895-08-18) . ning; brass isoxalic acid. A tablespoon fill of powdered alumsprinkled in a barrel of water will pre-cipitate all impurities to tlio bottom. A pinch of powdered sugar aud anoth-er of cornstarch boatou iu with tho yolksof eggs will keep an omelet from col-lapsing. Beat the whites stiff and thenput thorn into the yolks. Vinegar and sugar will make a goodstove polish. Old flannel sliirts make good dnstcr.sand can be washed weekly. For the rub-bing of silver they are invaluable. Chemists say it takes moro than twiceas much sugar to sweeten preserves,sauces and tho lik Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/daily-colonist-1895-08-18-ning-brass-isoxalic-acid-a-tablespoon-fill-of-powdered-alumsprinkled-in-a-barrel-of-water-will-pre-cipitate-all-impurities-to-tlio-bottom-a-pinch-of-powdered-sugar-aud-anoth-er-of-cornstarch-boatou-iu-with-tho-yolksof-eggs-will-keep-an-omelet-from-col-lapsing-beat-the-whites-stiff-and-thenput-thorn-into-the-yolks-vinegar-and-sugar-will-make-a-goodstove-polish-old-flannel-sliirts-make-good-dnstcrsand-can-be-washed-weekly-for-the-rub-bing-of-silver-they-are-invaluable-chemists-say-it-takes-moro-than-twiceas-much-sugar-to-sweeten-preservessauces-and-tho-lik-image338155026.html
RM2AJ4856–Daily Colonist (1895-08-18) . ning; brass isoxalic acid. A tablespoon fill of powdered alumsprinkled in a barrel of water will pre-cipitate all impurities to tlio bottom. A pinch of powdered sugar aud anoth-er of cornstarch boatou iu with tho yolksof eggs will keep an omelet from col-lapsing. Beat the whites stiff and thenput thorn into the yolks. Vinegar and sugar will make a goodstove polish. Old flannel sliirts make good dnstcr.sand can be washed weekly. For the rub-bing of silver they are invaluable. Chemists say it takes moro than twiceas much sugar to sweeten preserves,sauces and tho lik
Breeder and sportsman . al coating of arich brown color, and a persistent gassysmell. It dries nicely, is not in the leaststicky, and will work in a planter. Wetthe grain in a little water before stirringin the tar. A teaspoonful of the latterwill l>e sufficient for a peck of corn. Themass must be thoroughly mixed and thendried before attempting to promise goodresults. Of course, the grain must bedried before planting. It will have astrong odor and will not be sticky. o ? When eggs, otherwise seemingly allright, run pale in the yolks, a ration ofcorn and green grass will often impartthe nat Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/breeder-and-sportsman-al-coating-of-arich-brown-color-and-a-persistent-gassysmell-it-dries-nicely-is-not-in-the-leaststicky-and-will-work-in-a-planter-wetthe-grain-in-a-little-water-before-stirringin-the-tar-a-teaspoonful-of-the-latterwill-lgte-sufficient-for-a-peck-of-corn-themass-must-be-thoroughly-mixed-and-thendried-before-attempting-to-promise-goodresults-of-course-the-grain-must-bedried-before-planting-it-will-have-astrong-odor-and-will-not-be-sticky-o-when-eggs-otherwise-seemingly-allright-run-pale-in-the-yolks-a-ration-ofcorn-and-green-grass-will-often-impartthe-nat-image343130547.html
RM2AX6XEB–Breeder and sportsman . al coating of arich brown color, and a persistent gassysmell. It dries nicely, is not in the leaststicky, and will work in a planter. Wetthe grain in a little water before stirringin the tar. A teaspoonful of the latterwill l>e sufficient for a peck of corn. Themass must be thoroughly mixed and thendried before attempting to promise goodresults. Of course, the grain must bedried before planting. It will have astrong odor and will not be sticky. o ? When eggs, otherwise seemingly allright, run pale in the yolks, a ration ofcorn and green grass will often impartthe nat
The Boston Cooking School magazine of culinary science and domestic economics . BEEF FROM THE CHUCK FOR POT ROAST 452 THE BOSTON COOKING-SCHOOL MAGAZINE mixed with two egg-yolks. Pour over (no oysters) or part sauce and partthe oysters around the fish. Serve water and a generous one-fourth awith plain boiled potatoes. teaspoonful, each, of salt and pepper;. CHICKEN PILAU. TURKISH STYLE (See Page 460; Oyster Omelet Pour one-third a cup of cold waterover half a pint of oysters, and examinethem, one by one, to remove bits ofshell if present; strain the water throughcheese cloth, heat to the boili Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-beef-from-the-chuck-for-pot-roast-452-the-boston-cooking-school-magazine-mixed-with-two-egg-yolks-pour-over-no-oysters-or-part-sauce-and-partthe-oysters-around-the-fish-serve-water-and-a-generous-one-fourth-awith-plain-boiled-potatoes-teaspoonful-each-of-salt-and-pepper-chicken-pilau-turkish-style-see-page-460-oyster-omelet-pour-one-third-a-cup-of-cold-waterover-half-a-pint-of-oysters-and-examinethem-one-by-one-to-remove-bits-ofshell-if-present-strain-the-water-throughcheese-cloth-heat-to-the-boili-image342971184.html
RM2AWYK6T–The Boston Cooking School magazine of culinary science and domestic economics . BEEF FROM THE CHUCK FOR POT ROAST 452 THE BOSTON COOKING-SCHOOL MAGAZINE mixed with two egg-yolks. Pour over (no oysters) or part sauce and partthe oysters around the fish. Serve water and a generous one-fourth awith plain boiled potatoes. teaspoonful, each, of salt and pepper;. CHICKEN PILAU. TURKISH STYLE (See Page 460; Oyster Omelet Pour one-third a cup of cold waterover half a pint of oysters, and examinethem, one by one, to remove bits ofshell if present; strain the water throughcheese cloth, heat to the boili
The Boston Cooking School magazine of culinary science and domestic economics . d pumpkin, add half a cupof sugar, two tablespoonfuls of molasses,two eggs, beaten without separatingthe whites and yolks (one egg andone-third a cup of cracker crumbsmay be used), one tablespoonful ofginger, half a teaspoonful of salt,two tablespoonfuls of melted butterand one cup of rich milk, and turn intosmall tins lined with pastry. Bakeabout twenty-five minutes. Serve, turnedfrom the tins, reheated a little anddecorated with whipped cream. Sweetenthe cream slightly and flavor witha few drops of almond or vani Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-d-pumpkin-add-half-a-cupof-sugar-two-tablespoonfuls-of-molassestwo-eggs-beaten-without-separatingthe-whites-and-yolks-one-egg-andone-third-a-cup-of-cracker-crumbsmay-be-used-one-tablespoonful-ofginger-half-a-teaspoonful-of-salttwo-tablespoonfuls-of-melted-butterand-one-cup-of-rich-milk-and-turn-intosmall-tins-lined-with-pastry-bakeabout-twenty-five-minutes-serve-turnedfrom-the-tins-reheated-a-little-anddecorated-with-whipped-cream-sweetenthe-cream-slightly-and-flavor-witha-few-drops-of-almond-or-vani-image343004195.html
RM2AX159R–The Boston Cooking School magazine of culinary science and domestic economics . d pumpkin, add half a cupof sugar, two tablespoonfuls of molasses,two eggs, beaten without separatingthe whites and yolks (one egg andone-third a cup of cracker crumbsmay be used), one tablespoonful ofginger, half a teaspoonful of salt,two tablespoonfuls of melted butterand one cup of rich milk, and turn intosmall tins lined with pastry. Bakeabout twenty-five minutes. Serve, turnedfrom the tins, reheated a little anddecorated with whipped cream. Sweetenthe cream slightly and flavor witha few drops of almond or vani
Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . the timbale out and place ontop of the mushrooms and pour Bearnaise Saucearoimd the eggs and serve. Sauce Bearnaise One glass of white vinegar in small bowl,about two ounces of rh()i)p(Ml shallots, powderedpepper and a few estragon leaves; reduce thewhole and add four yolks of eggs and stir into fourounces of clarified butter. Mix well, having thebowl placed in a vessel filled with hot water.When thick enough, strain and add salt andchopped parsley. COTELETTE DAGNEAU MADE Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/steaks-chops-and-fancy-egg-dishes-of-the-world-famous-chefs-united-states-canada-europe-the-steak-chop-and-egg-book-the-timbale-out-and-place-ontop-of-the-mushrooms-and-pour-bearnaise-saucearoimd-the-eggs-and-serve-sauce-bearnaise-one-glass-of-white-vinegar-in-small-bowlabout-two-ounces-of-rhipml-shallots-powderedpepper-and-a-few-estragon-leaves-reduce-thewhole-and-add-four-yolks-of-eggs-and-stir-into-fourounces-of-clarified-butter-mix-well-having-thebowl-placed-in-a-vessel-filled-with-hot-waterwhen-thick-enough-strain-and-add-salt-andchopped-parsley-cotelette-dagneau-made-image338218218.html
RM2AJ74P2–Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . the timbale out and place ontop of the mushrooms and pour Bearnaise Saucearoimd the eggs and serve. Sauce Bearnaise One glass of white vinegar in small bowl,about two ounces of rh()i)p(Ml shallots, powderedpepper and a few estragon leaves; reduce thewhole and add four yolks of eggs and stir into fourounces of clarified butter. Mix well, having thebowl placed in a vessel filled with hot water.When thick enough, strain and add salt andchopped parsley. COTELETTE DAGNEAU MADE
. Louis' Every woman's cook book. ck fire. If fried, drainwell, and be sure not to have them greasy. CREAM OF CAULIFLOWER A LA DUBARRY 4^Parboil a medium-sized cauliflower for a few minutes insalted water. Drain off the water, moisten with two quartsof white stock, and add one small onion with one clovein it. Let it boil until the whole is thoroughly cooked.Remove the onion, and rub the remaining mixturethrough a fine sieve. Put it back on the stove, and heatwell. Mix the yolks of two eggs with one-half a cup ofcream, and stir it in the soup before serving. Add threetablespoonfuls of small pie Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/louis-every-womans-cook-book-ck-fire-if-fried-drainwell-and-be-sure-not-to-have-them-greasy-cream-of-cauliflower-a-la-dubarry-4parboil-a-medium-sized-cauliflower-for-a-few-minutes-insalted-water-drain-off-the-water-moisten-with-two-quartsof-white-stock-and-add-one-small-onion-with-one-clovein-it-let-it-boil-until-the-whole-is-thoroughly-cookedremove-the-onion-and-rub-the-remaining-mixturethrough-a-fine-sieve-put-it-back-on-the-stove-and-heatwell-mix-the-yolks-of-two-eggs-with-one-half-a-cup-ofcream-and-stir-it-in-the-soup-before-serving-add-threetablespoonfuls-of-small-pie-image336982974.html
RM2AG6W66–. Louis' Every woman's cook book. ck fire. If fried, drainwell, and be sure not to have them greasy. CREAM OF CAULIFLOWER A LA DUBARRY 4^Parboil a medium-sized cauliflower for a few minutes insalted water. Drain off the water, moisten with two quartsof white stock, and add one small onion with one clovein it. Let it boil until the whole is thoroughly cooked.Remove the onion, and rub the remaining mixturethrough a fine sieve. Put it back on the stove, and heatwell. Mix the yolks of two eggs with one-half a cup ofcream, and stir it in the soup before serving. Add threetablespoonfuls of small pie
The Boston Cooking School magazine of culinary science and domestic economics . tter with one cup of brown sugar until the sugar is soft andbubbly throughout. Do not cook it tocaramel. Stir the sugar into the corn-starch mi.xture, then add two yolks ofeggs, beaten light and diluted with a lit-tle of the hot mixture. Use when cooleda little. Jellied Fish, Ham, etc., withLettuce Soften one-fourth a package of gela-tine in one-fourth a cup of cold water,and dissolve in one cup and a fourth ofhot, well-seasoned broth. For fish usefish or chicken broth; for ham or cornedbeef use chicken or veal bro Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-tter-with-one-cup-of-brown-sugar-until-the-sugar-is-soft-andbubbly-throughout-do-not-cook-it-tocaramel-stir-the-sugar-into-the-corn-starch-mixture-then-add-two-yolks-ofeggs-beaten-light-and-diluted-with-a-lit-tle-of-the-hot-mixture-use-when-cooleda-little-jellied-fish-ham-etc-withlettuce-soften-one-fourth-a-package-of-gela-tine-in-one-fourth-a-cup-of-cold-waterand-dissolve-in-one-cup-and-a-fourth-ofhot-well-seasoned-broth-for-fish-usefish-or-chicken-broth-for-ham-or-cornedbeef-use-chicken-or-veal-bro-image343120329.html
RM2AX6DDD–The Boston Cooking School magazine of culinary science and domestic economics . tter with one cup of brown sugar until the sugar is soft andbubbly throughout. Do not cook it tocaramel. Stir the sugar into the corn-starch mi.xture, then add two yolks ofeggs, beaten light and diluted with a lit-tle of the hot mixture. Use when cooleda little. Jellied Fish, Ham, etc., withLettuce Soften one-fourth a package of gela-tine in one-fourth a cup of cold water,and dissolve in one cup and a fourth ofhot, well-seasoned broth. For fish usefish or chicken broth; for ham or cornedbeef use chicken or veal bro
. American cookery. A Delightful Cake You can give your family avery pleasing variety by fla-voring cakes and dessertswith. ^^HQNilXTRAeii ALSO VanillaLemonOrangeFresnFruWExtractsete. Burnetts is real almond—made from the finestSmyrna Almonds only—not from peach andapricot stones, which thePure Food Law allowsto be labeled almond. INDIA CAKE Cream % cup butter and 2 cups sugar. Add 3eggs, whites and yolks beaten separately and thentogether. Add 2 cups flour, I teaspoonful sodaand 2 of cream of tartar. Add 1 cup milk and Iscant teaspoonful of Burnetts Almond. Bake ina slow oven, and frost. Burn Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-a-delightful-cake-you-can-give-your-family-avery-pleasing-variety-by-fla-voring-cakes-and-dessertswith-hqnilxtraeii-also-vanillalemonorangefresnfruwextractsete-burnetts-is-real-almondmade-from-the-finestsmyrna-almonds-onlynot-from-peach-andapricot-stones-which-thepure-food-law-allowsto-be-labeled-almond-india-cake-cream-cup-butter-and-2-cups-sugar-add-3eggs-whites-and-yolks-beaten-separately-and-thentogether-add-2-cups-flour-i-teaspoonful-sodaand-2-of-cream-of-tartar-add-1-cup-milk-and-iscant-teaspoonful-of-burnetts-almond-bake-ina-slow-oven-and-frost-burn-image336902127.html
RM2AG362R–. American cookery. A Delightful Cake You can give your family avery pleasing variety by fla-voring cakes and dessertswith. ^^HQNilXTRAeii ALSO VanillaLemonOrangeFresnFruWExtractsete. Burnetts is real almond—made from the finestSmyrna Almonds only—not from peach andapricot stones, which thePure Food Law allowsto be labeled almond. INDIA CAKE Cream % cup butter and 2 cups sugar. Add 3eggs, whites and yolks beaten separately and thentogether. Add 2 cups flour, I teaspoonful sodaand 2 of cream of tartar. Add 1 cup milk and Iscant teaspoonful of Burnetts Almond. Bake ina slow oven, and frost. Burn
The Mark Lane express, agricultural journal &c . ld them in place. This formia repeated until the entire rug has beenmade. Cookery. Toilet Tips. Dainty Salads. A crisp, appetising salad, daintily served,adds much to any meal. Below are given a variety of salads, all ofwhich are-wholesome and easily prepared: — Mayonnaise Dressing.Put the yolks of 2 fresh eggs in a cold bowland beat with an egg-beater. Add a small^ teaspoon of salt, and teaspoon of mustard;beat again, and add a few drops of cidervinegar, beating constantly. Then addslowly, a few drops at a time, about pintof salad oil, cont Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-mark-lane-express-agricultural-journal-c-ld-them-in-place-this-formia-repeated-until-the-entire-rug-has-beenmade-cookery-toilet-tips-dainty-salads-a-crisp-appetising-salad-daintily-servedadds-much-to-any-meal-below-are-given-a-variety-of-salads-all-ofwhich-are-wholesome-and-easily-prepared-mayonnaise-dressingput-the-yolks-of-2-fresh-eggs-in-a-cold-bowland-beat-with-an-egg-beater-add-a-small-teaspoon-of-salt-and-teaspoon-of-mustardbeat-again-and-add-a-few-drops-of-cidervinegar-beating-constantly-then-addslowly-a-few-drops-at-a-time-about-pintof-salad-oil-cont-image339357980.html
RM2AM32FT–The Mark Lane express, agricultural journal &c . ld them in place. This formia repeated until the entire rug has beenmade. Cookery. Toilet Tips. Dainty Salads. A crisp, appetising salad, daintily served,adds much to any meal. Below are given a variety of salads, all ofwhich are-wholesome and easily prepared: — Mayonnaise Dressing.Put the yolks of 2 fresh eggs in a cold bowland beat with an egg-beater. Add a small^ teaspoon of salt, and teaspoon of mustard;beat again, and add a few drops of cidervinegar, beating constantly. Then addslowly, a few drops at a time, about pintof salad oil, cont
The Boston Cooking School magazine of culinary science and domestic economics . gg, beaten slightly,decorate with strips of angelica orcitron and candied or maraschino cher-ries to represent a poinsettia. Dredgewith granulated sugar. Bake to adelicate straw-color. Fruit-and-Nut Christmas Cakes Beat half a cup of butter to a cream;beat in one cup of sugar, half a cup,each, of chopped raisins and choppednuts, two eggs, beaten light withoutseparating the whites and yolks, halfa cup of milk, one cup and a half offlour sifted again with two and one-half level teaspoonfuls of baking pow-der. Bake in Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-gg-beaten-slightlydecorate-with-strips-of-angelica-orcitron-and-candied-or-maraschino-cher-ries-to-represent-a-poinsettia-dredgewith-granulated-sugar-bake-to-adelicate-straw-color-fruit-and-nut-christmas-cakes-beat-half-a-cup-of-butter-to-a-creambeat-in-one-cup-of-sugar-half-a-cupeach-of-chopped-raisins-and-choppednuts-two-eggs-beaten-light-withoutseparating-the-whites-and-yolks-halfa-cup-of-milk-one-cup-and-a-half-offlour-sifted-again-with-two-and-one-half-level-teaspoonfuls-of-baking-pow-der-bake-in-image343000826.html
RM2AX111E–The Boston Cooking School magazine of culinary science and domestic economics . gg, beaten slightly,decorate with strips of angelica orcitron and candied or maraschino cher-ries to represent a poinsettia. Dredgewith granulated sugar. Bake to adelicate straw-color. Fruit-and-Nut Christmas Cakes Beat half a cup of butter to a cream;beat in one cup of sugar, half a cup,each, of chopped raisins and choppednuts, two eggs, beaten light withoutseparating the whites and yolks, halfa cup of milk, one cup and a half offlour sifted again with two and one-half level teaspoonfuls of baking pow-der. Bake in
. Recherché entrées : a collection of the latest and most popular dishes. hot dish, range theshapes in a neat style, have ready some hot Ravigotesauce, and pour this round (not over) the timbales, andserve. Champignons h la Reine.(Musbrooms, Queen Style.) lb. of small cup mushrooms of even size, 4 oz. of rawchicken or veal, 2 oz. butter, gill bechamel sauce, 3table-spoonfuls of cream, i gill supreme sauce, 1 lemon,8 fleurons, meat glaze, 2 truffles, 2 yolks of eggs, season-ing, cooked rice for border. Fleurons of puff paste. Wash and drain the mushrooms, peel them, and removethe stalks. Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-hot-dish-range-theshapes-in-a-neat-style-have-ready-some-hot-ravigotesauce-and-pour-this-round-not-over-the-timbales-andserve-champignons-h-la-reinemusbrooms-queen-style-lb-of-small-cup-mushrooms-of-even-size-4-oz-of-rawchicken-or-veal-2-oz-butter-gill-bechamel-sauce-3table-spoonfuls-of-cream-i-gill-supreme-sauce-1-lemon8-fleurons-meat-glaze-2-truffles-2-yolks-of-eggs-season-ing-cooked-rice-for-border-fleurons-of-puff-paste-wash-and-drain-the-mushrooms-peel-them-and-removethe-stalks-image336989487.html
RM2AG75ER–. Recherché entrées : a collection of the latest and most popular dishes. hot dish, range theshapes in a neat style, have ready some hot Ravigotesauce, and pour this round (not over) the timbales, andserve. Champignons h la Reine.(Musbrooms, Queen Style.) lb. of small cup mushrooms of even size, 4 oz. of rawchicken or veal, 2 oz. butter, gill bechamel sauce, 3table-spoonfuls of cream, i gill supreme sauce, 1 lemon,8 fleurons, meat glaze, 2 truffles, 2 yolks of eggs, season-ing, cooked rice for border. Fleurons of puff paste. Wash and drain the mushrooms, peel them, and removethe stalks.
. St. Nicholas [serial]. m ice-cream that moldsnicely and dishes well, follow this recipe: lgsfords Ice-Cream—Sift together one half cup sugar, one half teaspoonful one level tablespoonful Kingsfords Corn Starch. Add one pint milk and stir over hot water till it thickens. Cover and cook twelve minutes, stirring occasionally. Into one half cup sugar gradually beat the yolks of three eggs already beaten. Stir into the hot mixture, and keep on stirring till it thickens. Pour into freezer when cold, flavor to taste and add one pint cream, and freeze as usual. To guard against disappointment, use K Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/st-nicholas-serial-m-ice-cream-that-moldsnicely-and-dishes-well-follow-this-recipe-lgsfords-ice-creamsift-together-one-half-cup-sugar-one-half-teaspoonful-one-level-tablespoonful-kingsfords-corn-starch-add-one-pint-milk-and-stir-over-hot-water-till-it-thickens-cover-and-cook-twelve-minutes-stirring-occasionally-into-one-half-cup-sugar-gradually-beat-the-yolks-of-three-eggs-already-beaten-stir-into-the-hot-mixture-and-keep-on-stirring-till-it-thickens-pour-into-freezer-when-cold-flavor-to-taste-and-add-one-pint-cream-and-freeze-as-usual-to-guard-against-disappointment-use-k-image336642317.html
RM2AFKAKW–. St. Nicholas [serial]. m ice-cream that moldsnicely and dishes well, follow this recipe: lgsfords Ice-Cream—Sift together one half cup sugar, one half teaspoonful one level tablespoonful Kingsfords Corn Starch. Add one pint milk and stir over hot water till it thickens. Cover and cook twelve minutes, stirring occasionally. Into one half cup sugar gradually beat the yolks of three eggs already beaten. Stir into the hot mixture, and keep on stirring till it thickens. Pour into freezer when cold, flavor to taste and add one pint cream, and freeze as usual. To guard against disappointment, use K
. Louis' Every woman's cook book. oldednapkins. CROUSTADE OF FROGS LEGS^Line six tartelette moulds with the following paste:One-half a pound of floiu:, one-quarter of a pound ofbutter, and a pinch of sugar rubbed together betweenthe hands, so that it will form into crumbs. To thisadd the yolks of three eggs, and one gill of water. Mixtogether, but knead only enough to mix thoroughly.Put in the ice-box to cool. Then line the tartelettemoulds with this paste as in the previous recipe. BoilI for ten minutes twelve frogs legs in a little white wine,lemon juice, salt, and half a cup of chicken stoc Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/louis-every-womans-cook-book-oldednapkins-croustade-of-frogs-legsline-six-tartelette-moulds-with-the-following-pasteone-half-a-pound-of-floiu-one-quarter-of-a-pound-ofbutter-and-a-pinch-of-sugar-rubbed-together-betweenthe-hands-so-that-it-will-form-into-crumbs-to-thisadd-the-yolks-of-three-eggs-and-one-gill-of-water-mixtogether-but-knead-only-enough-to-mix-thoroughlyput-in-the-ice-box-to-cool-then-line-the-tartelettemoulds-with-this-paste-as-in-the-previous-recipe-boili-for-ten-minutes-twelve-frogs-legs-in-a-little-white-winelemon-juice-salt-and-half-a-cup-of-chicken-stoc-image336982240.html
RM2AG6T80–. Louis' Every woman's cook book. oldednapkins. CROUSTADE OF FROGS LEGS^Line six tartelette moulds with the following paste:One-half a pound of floiu:, one-quarter of a pound ofbutter, and a pinch of sugar rubbed together betweenthe hands, so that it will form into crumbs. To thisadd the yolks of three eggs, and one gill of water. Mixtogether, but knead only enough to mix thoroughly.Put in the ice-box to cool. Then line the tartelettemoulds with this paste as in the previous recipe. BoilI for ten minutes twelve frogs legs in a little white wine,lemon juice, salt, and half a cup of chicken stoc
Technala . ins in good working order for themuch-feared examinations that .are coming after Thanksgiving. Our bountiful friendwater aids us in enjoying dry crackers when our people at home forget it is time Col-our cheek. E. Ai>.MsSe p- Dormitory Mayonnaise (Sent with other recipes to R. Alverson, the briih Borrow a washbowl, a nail-tile, a fork, and a shoe, while your neighbor borrowsa can of Wessons oil. some lemons, pepper, and salt, and an egg or two. Separatethe egg. After leaving whites in the soap-dish or pin-tray, beat yolks with the forkwhile your helper, who is using shoe as hamm Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/technala-ins-in-good-working-order-for-themuch-feared-examinations-that-are-coming-after-thanksgiving-our-bountiful-friendwater-aids-us-in-enjoying-dry-crackers-when-our-people-at-home-forget-it-is-time-col-our-cheek-e-aigtmsse-p-dormitory-mayonnaise-sent-with-other-recipes-to-r-alverson-the-briih-borrow-a-washbowl-a-nail-tile-a-fork-and-a-shoe-while-your-neighbor-borrowsa-can-of-wessons-oil-some-lemons-pepper-and-salt-and-an-egg-or-two-separatethe-egg-after-leaving-whites-in-the-soap-dish-or-pin-tray-beat-yolks-with-the-forkwhile-your-helper-who-is-using-shoe-as-hamm-image340227956.html
RM2ANEM6C–Technala . ins in good working order for themuch-feared examinations that .are coming after Thanksgiving. Our bountiful friendwater aids us in enjoying dry crackers when our people at home forget it is time Col-our cheek. E. Ai>.MsSe p- Dormitory Mayonnaise (Sent with other recipes to R. Alverson, the briih Borrow a washbowl, a nail-tile, a fork, and a shoe, while your neighbor borrowsa can of Wessons oil. some lemons, pepper, and salt, and an egg or two. Separatethe egg. After leaving whites in the soap-dish or pin-tray, beat yolks with the forkwhile your helper, who is using shoe as hamm
The Mark Lane express, agricultural journal &c . ANATOLIAN PRAYER RUG. serve the tomatoes on lettuce leaves. Pourover the top of each a heaping teaspoonful ofthe following dressing:— Beat the yolks of 2 eggs light, add tea-spoon of salt, teaspoon of mustard,- 4tablespoons of melted, butter, and 6 tablespoonsof vinegar very slowly, and all the time beat-ing. Cook in a double boiler until itthickens; then add the well-beaten whites of2 eggs and remove from the stove. Chill onice, and before serving add 1 cup of whippedcream. Egg Salad. Boil hard 8 or 9 eggs, drop into cold water,and when tho Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-mark-lane-express-agricultural-journal-c-anatolian-prayer-rug-serve-the-tomatoes-on-lettuce-leaves-pourover-the-top-of-each-a-heaping-teaspoonful-ofthe-following-dressing-beat-the-yolks-of-2-eggs-light-add-tea-spoon-of-salt-teaspoon-of-mustard-4tablespoons-of-melted-butter-and-6-tablespoonsof-vinegar-very-slowly-and-all-the-time-beat-ing-cook-in-a-double-boiler-until-itthickens-then-add-the-well-beaten-whites-of2-eggs-and-remove-from-the-stove-chill-onice-and-before-serving-add-1-cup-of-whippedcream-egg-salad-boil-hard-8-or-9-eggs-drop-into-cold-waterand-when-tho-image339357691.html
RM2AM325F–The Mark Lane express, agricultural journal &c . ANATOLIAN PRAYER RUG. serve the tomatoes on lettuce leaves. Pourover the top of each a heaping teaspoonful ofthe following dressing:— Beat the yolks of 2 eggs light, add tea-spoon of salt, teaspoon of mustard,- 4tablespoons of melted, butter, and 6 tablespoonsof vinegar very slowly, and all the time beat-ing. Cook in a double boiler until itthickens; then add the well-beaten whites of2 eggs and remove from the stove. Chill onice, and before serving add 1 cup of whippedcream. Egg Salad. Boil hard 8 or 9 eggs, drop into cold water,and when tho
The Training School Quarterly October, November, December 1915 . eam is given off by loaf. JSText we took up the subject of cakes. Under this we studied theclasses of cakes as follow: Butter cakes, pound cake, fruit cake, andcup cake. Without butter: sponge cake and angel food. We had two methods for mixing cakes: 1. Cream butter. 2. Add sugar gradually and cream well. 3. Add beaten yolks, if used, and beat well. 4. Add dry ingredients, mixed and sifted alternately, with the liquid. 5. Cut and fold in stiffly beaten whites. Flouk and Its Uses. 207 II. 1. Break the eggs into the mixing bowl wit Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-training-school-quarterly-october-november-december-1915-eam-is-given-off-by-loaf-jstext-we-took-up-the-subject-of-cakes-under-this-we-studied-theclasses-of-cakes-as-follow-butter-cakes-pound-cake-fruit-cake-andcup-cake-without-butter-sponge-cake-and-angel-food-we-had-two-methods-for-mixing-cakes-1-cream-butter-2-add-sugar-gradually-and-cream-well-3-add-beaten-yolks-if-used-and-beat-well-4-add-dry-ingredients-mixed-and-sifted-alternately-with-the-liquid-5-cut-and-fold-in-stiffly-beaten-whites-flouk-and-its-uses-207-ii-1-break-the-eggs-into-the-mixing-bowl-wit-image338958549.html
RM2AKCW2D–The Training School Quarterly October, November, December 1915 . eam is given off by loaf. JSText we took up the subject of cakes. Under this we studied theclasses of cakes as follow: Butter cakes, pound cake, fruit cake, andcup cake. Without butter: sponge cake and angel food. We had two methods for mixing cakes: 1. Cream butter. 2. Add sugar gradually and cream well. 3. Add beaten yolks, if used, and beat well. 4. Add dry ingredients, mixed and sifted alternately, with the liquid. 5. Cut and fold in stiffly beaten whites. Flouk and Its Uses. 207 II. 1. Break the eggs into the mixing bowl wit
Washburn, Crosby co.'s new cook book . d parsley,pepper and salt to taste. Mince ham very fine, put it into astewpan with the butter and seasoning. Shake until it comesto the boiling point. Serve at once on buttered toast. Clam Toast. Chop two dozen small clams into small pieces: simmer a fewminutes. Beat the yolks of two eggs, add a little cayenne anda gill of warmed milk. Pour into the clams, let come to thepoint of simmering, pour over buttered toast and serve. Cheese Toast. Mince the cheese fine, season to taste with salt, cayenne andmustard, and spread thickly over buttered bread. Set und Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/washburn-crosby-cos-new-cook-book-d-parsleypepper-and-salt-to-taste-mince-ham-very-fine-put-it-into-astewpan-with-the-butter-and-seasoning-shake-until-it-comesto-the-boiling-point-serve-at-once-on-buttered-toast-clam-toast-chop-two-dozen-small-clams-into-small-pieces-simmer-a-fewminutes-beat-the-yolks-of-two-eggs-add-a-little-cayenne-anda-gill-of-warmed-milk-pour-into-the-clams-let-come-to-thepoint-of-simmering-pour-over-buttered-toast-and-serve-cheese-toast-mince-the-cheese-fine-season-to-taste-with-salt-cayenne-andmustard-and-spread-thickly-over-buttered-bread-set-und-image338301119.html
RM2AJAXER–Washburn, Crosby co.'s new cook book . d parsley,pepper and salt to taste. Mince ham very fine, put it into astewpan with the butter and seasoning. Shake until it comesto the boiling point. Serve at once on buttered toast. Clam Toast. Chop two dozen small clams into small pieces: simmer a fewminutes. Beat the yolks of two eggs, add a little cayenne anda gill of warmed milk. Pour into the clams, let come to thepoint of simmering, pour over buttered toast and serve. Cheese Toast. Mince the cheese fine, season to taste with salt, cayenne andmustard, and spread thickly over buttered bread. Set und
. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/louis-every-womans-cook-book-brain-fry-two-chopped-shallot-onions-and-a-clove-jof-garlic-in-two-tablespoonfuls-of-olive-oil-add-one-tablespoonful-of-fiour-and-moisten-with-half-a-cup-ofchicken-stock-or-consomme-let-it-boil-and-then-add-the-chopped-ingredients-after-simmering-for-a-fewminutes-add-the-yolks-of-two-eggs-and-two-tablespoon-jfuls-of-grated-parmesan-cheese-remove-from-the-gtfire-and-set-to-cool-with-this-preparation-make-rissoles-27-gtw-wer-yfiiws!-9-louis-every-womans-cook-bookwhen-served-guests-remarks-m-it-i-louis-every-womans-cook-book-image336982126.html
RM2AG6T3X–. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK
. American cookery. little W i >r^ Mg I n TJie best Vanilla Beans inthe world come throughVera Vrxizjrom which pointmost of the Mexican crop isshipped. Three-quarters ofthe c/toicest grades of thatcropis taken by -Bitrnett and.it is from this grade onlythat Burnetts Vanilla ismade. India Cake Cream % cup butter and 2cups sugar. Add 3 eggs,whites and yolks beatenseparately and then to-gether. Add 2 cups flour,1 teaspoonful soda and 2 ofcream of tartar. Add 1 cupmilk and 2 teaspoonfuls ofBurnetts Vanilla. Bakein slow oven and frost. ^ N^sa Genuine Vanilla beans range incost from two to eight Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-little-w-i-gtr-mg-i-n-tjie-best-vanilla-beans-inthe-world-come-throughvera-vrxizjrom-which-pointmost-of-the-mexican-crop-isshipped-three-quarters-ofthe-ctoicest-grades-of-thatcropis-taken-by-bitrnett-andit-is-from-this-grade-onlythat-burnetts-vanilla-ismade-india-cake-cream-cup-butter-and-2cups-sugar-add-3-eggswhites-and-yolks-beatenseparately-and-then-to-gether-add-2-cups-flour1-teaspoonful-soda-and-2-ofcream-of-tartar-add-1-cupmilk-and-2-teaspoonfuls-ofburnetts-vanilla-bakein-slow-oven-and-frost-nsa-genuine-vanilla-beans-range-incost-from-two-to-eight-image336781770.html
RM2AFWMGA–. American cookery. little W i >r^ Mg I n TJie best Vanilla Beans inthe world come throughVera Vrxizjrom which pointmost of the Mexican crop isshipped. Three-quarters ofthe c/toicest grades of thatcropis taken by -Bitrnett and.it is from this grade onlythat Burnetts Vanilla ismade. India Cake Cream % cup butter and 2cups sugar. Add 3 eggs,whites and yolks beatenseparately and then to-gether. Add 2 cups flour,1 teaspoonful soda and 2 ofcream of tartar. Add 1 cupmilk and 2 teaspoonfuls ofBurnetts Vanilla. Bakein slow oven and frost. ^ N^sa Genuine Vanilla beans range incost from two to eight
. What to have for luncheon. own one-fourth cup of sugar in a hotpan, add one tablespoon of hot water and209 Caramel Custard stir it into one pint of hot milk; pour thisover three egg yolks, slightly beaten, add adash of salt and one-half teaspoon of va-nilla. Pour it into small moulds butteredslightly, stand in a pan of hot water andbake about fifteen minutes, or till firm anda knife comes out clean. When cold, turnout and serve with: Caramel Sauce.—Melt one-half cup ofsugar in an omelet pan, stir, and whenbrown add one-half cup of water; simmerten minutes and serve when cold. Sponcfe Pudding Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/what-to-have-for-luncheon-own-one-fourth-cup-of-sugar-in-a-hotpan-add-one-tablespoon-of-hot-water-and209-caramel-custard-stir-it-into-one-pint-of-hot-milk-pour-thisover-three-egg-yolks-slightly-beaten-add-adash-of-salt-and-one-half-teaspoon-of-va-nilla-pour-it-into-small-moulds-butteredslightly-stand-in-a-pan-of-hot-water-andbake-about-fifteen-minutes-or-till-firm-anda-knife-comes-out-clean-when-cold-turnout-and-serve-with-caramel-saucemelt-one-half-cup-ofsugar-in-an-omelet-pan-stir-and-whenbrown-add-one-half-cup-of-water-simmerten-minutes-and-serve-when-cold-sponcfe-pudding-image336816366.html
RM2AFY8KX–. What to have for luncheon. own one-fourth cup of sugar in a hotpan, add one tablespoon of hot water and209 Caramel Custard stir it into one pint of hot milk; pour thisover three egg yolks, slightly beaten, add adash of salt and one-half teaspoon of va-nilla. Pour it into small moulds butteredslightly, stand in a pan of hot water andbake about fifteen minutes, or till firm anda knife comes out clean. When cold, turnout and serve with: Caramel Sauce.—Melt one-half cup ofsugar in an omelet pan, stir, and whenbrown add one-half cup of water; simmerten minutes and serve when cold. Sponcfe Pudding
. Recherché entrées : a collection of the latest and most popular dishes. ZEPHIRES DE PERDREAUX, METROPOLE. (/J. l6j.). TARTELETTES DE EIS DE VEAU. iP. 16.) Fish Entrees. 57 For Sauce.—i gill supreme or allemande, 2 egg yolks,oyster liquor, cream, fish stock, teaspoonful Lemco ormeat glaze, | oz. fresh butter, seasoning. Bone the fish, and cut into neat portions, not too thin,removing the black skin. Place the pieces in a braisingpan on a mirepoix made from above-named ingredients.Season with salt and pepper, moisten with the wine, andcover, then braise (white) adding a little fish stock, Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-zephires-de-perdreaux-metropole-j-l6j-tartelettes-de-eis-de-veau-ip-16-fish-entrees-57-for-saucei-gill-supreme-or-allemande-2-egg-yolksoyster-liquor-cream-fish-stock-teaspoonful-lemco-ormeat-glaze-oz-fresh-butter-seasoning-bone-the-fish-and-cut-into-neat-portions-not-too-thinremoving-the-black-skin-place-the-pieces-in-a-braisingpan-on-a-mirepoix-made-from-above-named-ingredientsseason-with-salt-and-pepper-moisten-with-the-wine-andcover-then-braise-white-adding-a-little-fish-stock-image336987303.html
RM2AG72MR–. Recherché entrées : a collection of the latest and most popular dishes. ZEPHIRES DE PERDREAUX, METROPOLE. (/J. l6j.). TARTELETTES DE EIS DE VEAU. iP. 16.) Fish Entrees. 57 For Sauce.—i gill supreme or allemande, 2 egg yolks,oyster liquor, cream, fish stock, teaspoonful Lemco ormeat glaze, | oz. fresh butter, seasoning. Bone the fish, and cut into neat portions, not too thin,removing the black skin. Place the pieces in a braisingpan on a mirepoix made from above-named ingredients.Season with salt and pepper, moisten with the wine, andcover, then braise (white) adding a little fish stock,
. Recherché entrées : a collection of the latest and most popular dishes. them in the ovenfor about 10 minutes. Prepare a rich white sauce, towhich add i or 2 yolks of eggs, and a few drops of lemonjuice. Unmould the egg shapes, and dish up ; add afew drops of meat glaze, and a teaspoonful of finelychopped parsley, tarragon and chervil to the sauce, andpour this round the base of the dish. Garnish to taste,and serve hot. Riz h la Polonaise.(Rice, Polish Style.) lb. Carolina rice, 2 oz. butter, i quart chicken or beefstock, 3 smah shallots, i small onion stuck with 3 cloves,4-6 small firm t Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-them-in-the-ovenfor-about-10-minutes-prepare-a-rich-white-sauce-towhich-add-i-or-2-yolks-of-eggs-and-a-few-drops-of-lemonjuice-unmould-the-egg-shapes-and-dish-up-add-afew-drops-of-meat-glaze-and-a-teaspoonful-of-finelychopped-parsley-tarragon-and-chervil-to-the-sauce-andpour-this-round-the-base-of-the-dish-garnish-to-tasteand-serve-hot-riz-h-la-polonaiserice-polish-style-lb-carolina-rice-2-oz-butter-i-quart-chicken-or-beefstock-3-smah-shallots-i-small-onion-stuck-with-3-cloves4-6-small-firm-t-image336988254.html
RM2AG73XP–. Recherché entrées : a collection of the latest and most popular dishes. them in the ovenfor about 10 minutes. Prepare a rich white sauce, towhich add i or 2 yolks of eggs, and a few drops of lemonjuice. Unmould the egg shapes, and dish up ; add afew drops of meat glaze, and a teaspoonful of finelychopped parsley, tarragon and chervil to the sauce, andpour this round the base of the dish. Garnish to taste,and serve hot. Riz h la Polonaise.(Rice, Polish Style.) lb. Carolina rice, 2 oz. butter, i quart chicken or beefstock, 3 smah shallots, i small onion stuck with 3 cloves,4-6 small firm t
Exports of farm and forest products, 1902-1904, by countries to which consigned . lover seed Cocoa, ground or prepared, and chocolate Coffee, green or raw Coffee, roasted or prepared Cologne spirits Corn Corn meal Corn oil Corn oil cake Cotton (total) Cotton, sea-island Cotton, upland Cotton seed Cotton-seed oil Cotton-seed oil cake and oil-cake meal Dairy products (total) Deals Distilled spirits (total) Distilled spirits, n. e. s Distillers and brewers grains and malt sprouts Egg yolks Eggs Feathers Flaxseed or linseed Flaxseed, or linseed, oil cake and oil-cake meal 681C574282853535437928158 Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/exports-of-farm-and-forest-products-1902-1904-by-countries-to-which-consigned-lover-seed-cocoa-ground-or-prepared-and-chocolate-coffee-green-or-raw-coffee-roasted-or-prepared-cologne-spirits-corn-corn-meal-corn-oil-corn-oil-cake-cotton-total-cotton-sea-island-cotton-upland-cotton-seed-cotton-seed-oil-cotton-seed-oil-cake-and-oil-cake-meal-dairy-products-total-deals-distilled-spirits-total-distilled-spirits-n-e-s-distillers-and-brewers-grains-and-malt-sprouts-egg-yolks-eggs-feathers-flaxseed-or-linseed-flaxseed-or-linseed-oil-cake-and-oil-cake-meal-681c574282853535437928158-image338371251.html
RM2AJE3YF–Exports of farm and forest products, 1902-1904, by countries to which consigned . lover seed Cocoa, ground or prepared, and chocolate Coffee, green or raw Coffee, roasted or prepared Cologne spirits Corn Corn meal Corn oil Corn oil cake Cotton (total) Cotton, sea-island Cotton, upland Cotton seed Cotton-seed oil Cotton-seed oil cake and oil-cake meal Dairy products (total) Deals Distilled spirits (total) Distilled spirits, n. e. s Distillers and brewers grains and malt sprouts Egg yolks Eggs Feathers Flaxseed or linseed Flaxseed, or linseed, oil cake and oil-cake meal 681C574282853535437928158
The Boston Cooking School magazine of culinary science and domestic economics . CARAMEL CUSTARD two scant cups of milk. Turn intosmall molds, buttered and dredged withsugar. Let bake on many folds ofpaper, in a dish half filled with boil-ing water, until firm in the center.When cold turn from the molds. Pecan-Nut Marguerites Beat two eggs very light, withoutseparating the whites and yolks; beatin one cup of sifted brown sugar, onetablespoonful of melted butter, one-third a cup of sifted flour, sifted again bake until done. Then set inside theplate. Press cooked peaches — cannedor evaporated—th Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-caramel-custard-two-scant-cups-of-milk-turn-intosmall-molds-buttered-and-dredged-withsugar-let-bake-on-many-folds-ofpaper-in-a-dish-half-filled-with-boil-ing-water-until-firm-in-the-centerwhen-cold-turn-from-the-molds-pecan-nut-marguerites-beat-two-eggs-very-light-withoutseparating-the-whites-and-yolks-beatin-one-cup-of-sifted-brown-sugar-onetablespoonful-of-melted-butter-one-third-a-cup-of-sifted-flour-sifted-again-bake-until-done-then-set-inside-theplate-press-cooked-peaches-cannedor-evaporatedth-image342907415.html
RM2AWTNWB–The Boston Cooking School magazine of culinary science and domestic economics . CARAMEL CUSTARD two scant cups of milk. Turn intosmall molds, buttered and dredged withsugar. Let bake on many folds ofpaper, in a dish half filled with boil-ing water, until firm in the center.When cold turn from the molds. Pecan-Nut Marguerites Beat two eggs very light, withoutseparating the whites and yolks; beatin one cup of sifted brown sugar, onetablespoonful of melted butter, one-third a cup of sifted flour, sifted again bake until done. Then set inside theplate. Press cooked peaches — cannedor evaporated—th
Dr Pierce's neighborhood gossip and dream book . an omelet and serve ^tomato catsup. * Rice Griddle-Cakes Take one-half cup rice and boil; when tmix with four cups milk, the yolks of four eand two cups flour sifted with two teasp^baking powder and a little salt; beat white?eggs to a froth and add last. Bake on a grid{Continued on page 14) DR. PIERCES NEIGHBORHOOD GOSSIP AND DREAM BOOK 13 Stomach Distress! Toronto, Ont.— Dr. Pierces Golden Medical Discovery is the very best medicine any one can take for stomach trouble and to build up the blood when it becomes thin and impoverished. I suffered Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/dr-pierces-neighborhood-gossip-and-dream-book-an-omelet-and-serve-tomato-catsup-rice-griddle-cakes-take-one-half-cup-rice-and-boil-when-tmix-with-four-cups-milk-the-yolks-of-four-eand-two-cups-flour-sifted-with-two-teaspbaking-powder-and-a-little-salt-beat-whiteeggs-to-a-froth-and-add-last-bake-on-a-gridcontinued-on-page-14-dr-pierces-neighborhood-gossip-and-dream-book-13-stomach-distress!-toronto-ont-dr-pierces-golden-medical-discovery-is-the-very-best-medicine-any-one-can-take-for-stomach-trouble-and-to-build-up-the-blood-when-it-becomes-thin-and-impoverished-i-suffered-image338265667.html
RM2AJ998K–Dr Pierce's neighborhood gossip and dream book . an omelet and serve ^tomato catsup. * Rice Griddle-Cakes Take one-half cup rice and boil; when tmix with four cups milk, the yolks of four eand two cups flour sifted with two teasp^baking powder and a little salt; beat white?eggs to a froth and add last. Bake on a grid{Continued on page 14) DR. PIERCES NEIGHBORHOOD GOSSIP AND DREAM BOOK 13 Stomach Distress! Toronto, Ont.— Dr. Pierces Golden Medical Discovery is the very best medicine any one can take for stomach trouble and to build up the blood when it becomes thin and impoverished. I suffered
. What to have for luncheon. h the fruit, and serveas hot as possible. an Sweet Omelette. Orange June Beat yolks of three eggs light, add threetablespoons of powdered sugar and threeteaspoons of orange juice; fold in the stifilybeaten whites. Cook in hot buttered ome-let pan till it begins to puff, then stand inthe oven to set the top. When firm in thecentre, fold over, turn out on a hot platter,sprinkle powdered sugar over the top, andscore it twice diagonally with a hot poker.Pineapple may be used in place of orange.(See illustration opposite.) Charlotte R,usse July Soak one-half box of gela Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/what-to-have-for-luncheon-h-the-fruit-and-serveas-hot-as-possible-an-sweet-omelette-orange-june-beat-yolks-of-three-eggs-light-add-threetablespoons-of-powdered-sugar-and-threeteaspoons-of-orange-juice-fold-in-the-stifilybeaten-whites-cook-in-hot-buttered-ome-let-pan-till-it-begins-to-puff-then-stand-inthe-oven-to-set-the-top-when-firm-in-thecentre-fold-over-turn-out-on-a-hot-plattersprinkle-powdered-sugar-over-the-top-andscore-it-twice-diagonally-with-a-hot-pokerpineapple-may-be-used-in-place-of-orangesee-illustration-opposite-charlotte-russe-july-soak-one-half-box-of-gela-image336815960.html
RM2AFY85C–. What to have for luncheon. h the fruit, and serveas hot as possible. an Sweet Omelette. Orange June Beat yolks of three eggs light, add threetablespoons of powdered sugar and threeteaspoons of orange juice; fold in the stifilybeaten whites. Cook in hot buttered ome-let pan till it begins to puff, then stand inthe oven to set the top. When firm in thecentre, fold over, turn out on a hot platter,sprinkle powdered sugar over the top, andscore it twice diagonally with a hot poker.Pineapple may be used in place of orange.(See illustration opposite.) Charlotte R,usse July Soak one-half box of gela
The Boston Cooking School magazine of culinary science and domestic economics . cold water and presseddry in a cloth, and two quarts of chickenor veal broth, let simmer an hour,then press through a sieve; return tothe fire to become hot without boiling;add more broth if needed, also salt and pepper, and beat in two table-spoonfuls of butter in little bits. Servewith croutons. Chicken Samboyon (Soup) Remove the fat from strong chickenbroth, and put a quart of the broth in adouble-boiler with a teaspoonful of saltand from one-fourth to one-half a tea-spoonful of pepper. Beat the yolks ofeight eg Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-cold-water-and-presseddry-in-a-cloth-and-two-quarts-of-chickenor-veal-broth-let-simmer-an-hourthen-press-through-a-sieve-return-tothe-fire-to-become-hot-without-boilingadd-more-broth-if-needed-also-salt-and-pepper-and-beat-in-two-table-spoonfuls-of-butter-in-little-bits-servewith-croutons-chicken-samboyon-soup-remove-the-fat-from-strong-chickenbroth-and-put-a-quart-of-the-broth-in-adouble-boiler-with-a-teaspoonful-of-saltand-from-one-fourth-to-one-half-a-tea-spoonful-of-pepper-beat-the-yolks-ofeight-eg-image342972606.html
RM2AWYN1J–The Boston Cooking School magazine of culinary science and domestic economics . cold water and presseddry in a cloth, and two quarts of chickenor veal broth, let simmer an hour,then press through a sieve; return tothe fire to become hot without boiling;add more broth if needed, also salt and pepper, and beat in two table-spoonfuls of butter in little bits. Servewith croutons. Chicken Samboyon (Soup) Remove the fat from strong chickenbroth, and put a quart of the broth in adouble-boiler with a teaspoonful of saltand from one-fourth to one-half a tea-spoonful of pepper. Beat the yolks ofeight eg
The Boston Cooking School magazine of culinary science and domestic economics . easpoonful of salt,and two tablespoonfuls of butter andstir over the fire until very hot, thenspread on a hot dish of a size to take ham, chopped fine, and the yolks ofthree eggs, beaten light; mix all together,then fold in the whites of three eggsbeaten dry. Have ready one cup ofcooked macaroni (cut in half-inch rings),half a cup of cubes of cooked ham andhalf a cup of fresh mushroom caps,broken in pieces and cooked in buttertwo minutes, also one cup of brownsauce, half a cup of thick tomato puree(cooked tomatoes Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-easpoonful-of-saltand-two-tablespoonfuls-of-butter-andstir-over-the-fire-until-very-hot-thenspread-on-a-hot-dish-of-a-size-to-take-ham-chopped-fine-and-the-yolks-ofthree-eggs-beaten-light-mix-all-togetherthen-fold-in-the-whites-of-three-eggsbeaten-dry-have-ready-one-cup-ofcooked-macaroni-cut-in-half-inch-ringshalf-a-cup-of-cubes-of-cooked-ham-andhalf-a-cup-of-fresh-mushroom-capsbroken-in-pieces-and-cooked-in-buttertwo-minutes-also-one-cup-of-brownsauce-half-a-cup-of-thick-tomato-pureecooked-tomatoes-image342935398.html
RM2AWX1GP–The Boston Cooking School magazine of culinary science and domestic economics . easpoonful of salt,and two tablespoonfuls of butter andstir over the fire until very hot, thenspread on a hot dish of a size to take ham, chopped fine, and the yolks ofthree eggs, beaten light; mix all together,then fold in the whites of three eggsbeaten dry. Have ready one cup ofcooked macaroni (cut in half-inch rings),half a cup of cubes of cooked ham andhalf a cup of fresh mushroom caps,broken in pieces and cooked in buttertwo minutes, also one cup of brownsauce, half a cup of thick tomato puree(cooked tomatoes
Billboard (Jul-Dec 1898) . yolks of eggs with glycerine by shaking therlvcerine and egg together. It is understood,of course, that these sizes must be used thinand indoors. The thinner is warm water,added to the size, warmed somewhat. A lead pencil in the hands of a small boyis the curse of bill posters. On a huge signboard on Grand Avenue .U an advertisementof a centring match with two l»nn houndshot on the trail of a bounding rabbit, who i=?always just a little ahead— eneugh to be oi-tof danger. Some youngster, has written thisserawl underneath, making Sir Bunny ex-rlain hi-, own proweser I Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/billboard-jul-dec-1898-yolks-of-eggs-with-glycerine-by-shaking-therlvcerine-and-egg-together-it-is-understoodof-course-that-these-sizes-must-be-used-thinand-indoors-the-thinner-is-warm-wateradded-to-the-size-warmed-somewhat-a-lead-pencil-in-the-hands-of-a-small-boyis-the-curse-of-bill-posters-on-a-huge-signboard-on-grand-avenue-u-an-advertisementof-a-centring-match-with-two-lnn-houndshot-on-the-trail-of-a-bounding-rabbit-who-i=always-just-a-little-ahead-eneugh-to-be-oi-tof-danger-some-youngster-has-written-thisserawl-underneath-making-sir-bunny-ex-rlain-hi-own-proweser-i-image338089174.html
RM2AJ185A–Billboard (Jul-Dec 1898) . yolks of eggs with glycerine by shaking therlvcerine and egg together. It is understood,of course, that these sizes must be used thinand indoors. The thinner is warm water,added to the size, warmed somewhat. A lead pencil in the hands of a small boyis the curse of bill posters. On a huge signboard on Grand Avenue .U an advertisementof a centring match with two l»nn houndshot on the trail of a bounding rabbit, who i=?always just a little ahead— eneugh to be oi-tof danger. Some youngster, has written thisserawl underneath, making Sir Bunny ex-rlain hi-, own proweser I
. The Utah Farmer : Devoted to Agriculture in the Rocky Mountain Region. EUROPEAN ^CONNECTION OUTSIDE ROOMS150 WITH BATH W. 2nd 51.NEAR HILL NORTHERN HOTEL CO.. PROP.E^RANK L CRAMPTON. MGR. RATES Si. 00 PER DAYa»ooP green pepper added to an omelettegive an excellent flavor. Cheese isused extensively in omelettes. Itshould be melted in the cream sauceand then added to the yolks. Macaroni and Cheese. — Breakmacaroni into uniform pieces (one cupof macaroni). Drop into boiling water,boil until tender. Drain and rinse incold water. Place in a buttered bakingdish. Make a cream sauce using 2 table-sp Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-utah-farmer-devoted-to-agriculture-in-the-rocky-mountain-region-european-connection-outside-rooms150-with-bath-w-2nd-51near-hill-northern-hotel-co-properank-l-crampton-mgr-rates-si-00-per-dayaoop-green-pepper-added-to-an-omelettegive-an-excellent-flavor-cheese-isused-extensively-in-omelettes-itshould-be-melted-in-the-cream-sauceand-then-added-to-the-yolks-macaroni-and-cheese-breakmacaroni-into-uniform-pieces-one-cupof-macaroni-drop-into-boiling-waterboil-until-tender-drain-and-rinse-incold-water-place-in-a-buttered-bakingdish-make-a-cream-sauce-using-2-table-sp-image336620322.html
RM2AFJAJA–. The Utah Farmer : Devoted to Agriculture in the Rocky Mountain Region. EUROPEAN ^CONNECTION OUTSIDE ROOMS150 WITH BATH W. 2nd 51.NEAR HILL NORTHERN HOTEL CO.. PROP.E^RANK L CRAMPTON. MGR. RATES Si. 00 PER DAYa»ooP green pepper added to an omelettegive an excellent flavor. Cheese isused extensively in omelettes. Itshould be melted in the cream sauceand then added to the yolks. Macaroni and Cheese. — Breakmacaroni into uniform pieces (one cupof macaroni). Drop into boiling water,boil until tender. Drain and rinse incold water. Place in a buttered bakingdish. Make a cream sauce using 2 table-sp
Washburn, Crosby co.'s new cook book . at with Dover beater tillvery light and thick. Bearnaise. Chop very fine two medium sized shallots, place them on thefire with two tablespoons of chervil vinegar and five crushedpeppers. Reduce until nearly dry, then put away to cool. Rubinto it six raw egg yolks, beating sharply, then work in gradu-ally one and one-half ounces of fresh butter (or lightly s-ltedcreamery), season with one teaspoon salt, a dust of grated nut-meg and twelve finely chopped tarragon leaves. Set the sauce-pan into boiling water and cook until the sauce is firm, beating-briskly Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/washburn-crosby-cos-new-cook-book-at-with-dover-beater-tillvery-light-and-thick-bearnaise-chop-very-fine-two-medium-sized-shallots-place-them-on-thefire-with-two-tablespoons-of-chervil-vinegar-and-five-crushedpeppers-reduce-until-nearly-dry-then-put-away-to-cool-rubinto-it-six-raw-egg-yolks-beating-sharply-then-work-in-gradu-ally-one-and-one-half-ounces-of-fresh-butter-or-lightly-s-ltedcreamery-season-with-one-teaspoon-salt-a-dust-of-grated-nut-meg-and-twelve-finely-chopped-tarragon-leaves-set-the-sauce-pan-into-boiling-water-and-cook-until-the-sauce-is-firm-beating-briskly-image338301797.html
RM2AJAYB1–Washburn, Crosby co.'s new cook book . at with Dover beater tillvery light and thick. Bearnaise. Chop very fine two medium sized shallots, place them on thefire with two tablespoons of chervil vinegar and five crushedpeppers. Reduce until nearly dry, then put away to cool. Rubinto it six raw egg yolks, beating sharply, then work in gradu-ally one and one-half ounces of fresh butter (or lightly s-ltedcreamery), season with one teaspoon salt, a dust of grated nut-meg and twelve finely chopped tarragon leaves. Set the sauce-pan into boiling water and cook until the sauce is firm, beating-briskly
Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . oil orbutter. Season with salt and pepper.Bearnaise SauceChop up three shallots, add one gill tarragonvinegar, and put on the fire. Reduce to one-half.Add the yolks of four eggs, cook slightly, butdont curdle. Stir quickly with whip a half gillof cream sauce. Mix all the above together andstir in slowdy one-half pound of melted butter,six drops of Tobasco sauce, salt to taste, and alittle chopped green tarragon. Serve over steak.Care must be taken not to have the sauce ho Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/steaks-chops-and-fancy-egg-dishes-of-the-world-famous-chefs-united-states-canada-europe-the-steak-chop-and-egg-book-oil-orbutter-season-with-salt-and-pepperbearnaise-saucechop-up-three-shallots-add-one-gill-tarragonvinegar-and-put-on-the-fire-reduce-to-one-halfadd-the-yolks-of-four-eggs-cook-slightly-butdont-curdle-stir-quickly-with-whip-a-half-gillof-cream-sauce-mix-all-the-above-together-andstir-in-slowdy-one-half-pound-of-melted-buttersix-drops-of-tobasco-sauce-salt-to-taste-and-alittle-chopped-green-tarragon-serve-over-steakcare-must-be-taken-not-to-have-the-sauce-ho-image338216596.html
RM2AJ72M4–Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . oil orbutter. Season with salt and pepper.Bearnaise SauceChop up three shallots, add one gill tarragonvinegar, and put on the fire. Reduce to one-half.Add the yolks of four eggs, cook slightly, butdont curdle. Stir quickly with whip a half gillof cream sauce. Mix all the above together andstir in slowdy one-half pound of melted butter,six drops of Tobasco sauce, salt to taste, and alittle chopped green tarragon. Serve over steak.Care must be taken not to have the sauce ho
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . THE FENNEL. FISH SAUCE. 2 tablespoons of walnut catsup. 1 teaspoon of salt. 1 saltspoon of cayenne.1 qt. best cider vinegar.1 bruised garlic. Mix all together. Put in large bottles, after standing a week,stirring every day; cork tightly. Use with any fish. HOLLANDAISE SAUCE.—Rub A cup of butter to a cream, addthe yolks of 2 eggs (one at a time) and beat well. Stir in the juiceof half a lemon, 1 saltspoon of sfJt, and a pinch of caye Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/smileys-cook-book-and-universal-household-guide-a-comprehensive-collection-of-recipes-and-useful-information-pertaining-to-every-department-of-housekeeping-the-fennel-fish-sauce-2-tablespoons-of-walnut-catsup-1-teaspoon-of-salt-1-saltspoon-of-cayenne1-qt-best-cider-vinegar1-bruised-garlic-mix-all-together-put-in-large-bottles-after-standing-a-weekstirring-every-day-cork-tightly-use-with-any-fish-hollandaise-saucerub-a-cup-of-butter-to-a-cream-addthe-yolks-of-2-eggs-one-at-a-time-and-beat-well-stir-in-the-juiceof-half-a-lemon-1-saltspoon-of-sfjt-and-a-pinch-of-caye-image338315101.html
RM2AJBGA5–Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . THE FENNEL. FISH SAUCE. 2 tablespoons of walnut catsup. 1 teaspoon of salt. 1 saltspoon of cayenne.1 qt. best cider vinegar.1 bruised garlic. Mix all together. Put in large bottles, after standing a week,stirring every day; cork tightly. Use with any fish. HOLLANDAISE SAUCE.—Rub A cup of butter to a cream, addthe yolks of 2 eggs (one at a time) and beat well. Stir in the juiceof half a lemon, 1 saltspoon of sfJt, and a pinch of caye
A treatise on citrus culture in CaliforniaWith a description of the best varieties grown in the state, and varieties grown in other states and foreign countries, gathering, packing, curing, pruning, budding, diseases, etc . pulverizedsugar; rub to a cream; stir in the yolks of five eggs wellbeaten, one cup sweet milk, one teaspoonful soda, juice andgrated peel of a fresh lemon, the whites of five eggs, four cupssifted flour, one teaspoonful cream tartar. Bake in round orsquare pans with straight sides. 88 CITRUS CULTURE IN CALIFORNIA. Lemon Pie.—One teacup of boiling water, two tablespoon-fuls Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/a-treatise-on-citrus-culture-in-californiawith-a-description-of-the-best-varieties-grown-in-the-state-and-varieties-grown-in-other-states-and-foreign-countries-gathering-packing-curing-pruning-budding-diseases-etc-pulverizedsugar-rub-to-a-cream-stir-in-the-yolks-of-five-eggs-wellbeaten-one-cup-sweet-milk-one-teaspoonful-soda-juice-andgrated-peel-of-a-fresh-lemon-the-whites-of-five-eggs-four-cupssifted-flour-one-teaspoonful-cream-tartar-bake-in-round-orsquare-pans-with-straight-sides-88-citrus-culture-in-california-lemon-pieone-teacup-of-boiling-water-two-tablespoon-fuls-image340162428.html
RM2ANBMJ4–A treatise on citrus culture in CaliforniaWith a description of the best varieties grown in the state, and varieties grown in other states and foreign countries, gathering, packing, curing, pruning, budding, diseases, etc . pulverizedsugar; rub to a cream; stir in the yolks of five eggs wellbeaten, one cup sweet milk, one teaspoonful soda, juice andgrated peel of a fresh lemon, the whites of five eggs, four cupssifted flour, one teaspoonful cream tartar. Bake in round orsquare pans with straight sides. 88 CITRUS CULTURE IN CALIFORNIA. Lemon Pie.—One teacup of boiling water, two tablespoon-fuls
The Boston Cooking School magazine of culinary science and domestic economics . ENTIRE WHEAT BREAD 128 THE BOSTON COOKING-SCHOOL MAGAZINE. CHOCOLATE CAKE, MARSHMALLOW FRONTING two greased pans. When nearly doubledin bulk bake one hour. Chocolate Cake Beat half a cup of butter to a cream;gradually beat in half a cup of granu-lated sugar and half a cup of siftedbrown sugar, then add one ounce ofmelted chocolate, the beaten yolks of twoeggs, half a cup of molasses, one-fourtha cup of cream, one-fourth a cup of milk,two cups of flour with half a teaspoonfulof soda, half a teaspoonful, each, of cin Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-boston-cooking-school-magazine-of-culinary-science-and-domestic-economics-entire-wheat-bread-128-the-boston-cooking-school-magazine-chocolate-cake-marshmallow-fronting-two-greased-pans-when-nearly-doubledin-bulk-bake-one-hour-chocolate-cake-beat-half-a-cup-of-butter-to-a-creamgradually-beat-in-half-a-cup-of-granu-lated-sugar-and-half-a-cup-of-siftedbrown-sugar-then-add-one-ounce-ofmelted-chocolate-the-beaten-yolks-of-twoeggs-half-a-cup-of-molasses-one-fourtha-cup-of-cream-one-fourth-a-cup-of-milktwo-cups-of-flour-with-half-a-teaspoonfulof-soda-half-a-teaspoonful-each-of-cin-image343094206.html
RM2AX584E–The Boston Cooking School magazine of culinary science and domestic economics . ENTIRE WHEAT BREAD 128 THE BOSTON COOKING-SCHOOL MAGAZINE. CHOCOLATE CAKE, MARSHMALLOW FRONTING two greased pans. When nearly doubledin bulk bake one hour. Chocolate Cake Beat half a cup of butter to a cream;gradually beat in half a cup of granu-lated sugar and half a cup of siftedbrown sugar, then add one ounce ofmelted chocolate, the beaten yolks of twoeggs, half a cup of molasses, one-fourtha cup of cream, one-fourth a cup of milk,two cups of flour with half a teaspoonfulof soda, half a teaspoonful, each, of cin
. Favorite recipes save time and money. emon 3 Qggs 4 tbsp. flour1^2 cups milk Pinch of salt. Cream butter. Add sugar, flour, salt, lemon juice and rind.Stir in beaten egg yolks mixed with milk. Fold in stiffly beatenegg whites. Pour into custard cups. Set the cups in a pan ofwater and bake about 45 minutes in a moderate oven. Whendone each cup will contain custard at the bottom and sponge cakeon top. 19 SHE WAS DOWN AND OUT I had a pain in my side and bilious headaches. Versoften I had to He down. My neighbor told me about!Lydia E. Pinkhams Vegetable Compound and it helpecme. I feel well and Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/favorite-recipes-save-time-and-money-emon-3-qggs-4-tbsp-flour12-cups-milk-pinch-of-salt-cream-butter-add-sugar-flour-salt-lemon-juice-and-rindstir-in-beaten-egg-yolks-mixed-with-milk-fold-in-stiffly-beatenegg-whites-pour-into-custard-cups-set-the-cups-in-a-pan-ofwater-and-bake-about-45-minutes-in-a-moderate-oven-whendone-each-cup-will-contain-custard-at-the-bottom-and-sponge-cakeon-top-19-she-was-down-and-out-i-had-a-pain-in-my-side-and-bilious-headaches-versoften-i-had-to-he-down-my-neighbor-told-me-about!lydia-e-pinkhams-vegetable-compound-and-it-helpecme-i-feel-well-and-image337102584.html
RM2AGC9P0–. Favorite recipes save time and money. emon 3 Qggs 4 tbsp. flour1^2 cups milk Pinch of salt. Cream butter. Add sugar, flour, salt, lemon juice and rind.Stir in beaten egg yolks mixed with milk. Fold in stiffly beatenegg whites. Pour into custard cups. Set the cups in a pan ofwater and bake about 45 minutes in a moderate oven. Whendone each cup will contain custard at the bottom and sponge cakeon top. 19 SHE WAS DOWN AND OUT I had a pain in my side and bilious headaches. Versoften I had to He down. My neighbor told me about!Lydia E. Pinkhams Vegetable Compound and it helpecme. I feel well and
. The Farm-poultry. over them until all were fullycovered by the liquid. Result: Good, 0 percent; bad, 100 per cent. On opening the jar, May 31, 1900, a stinkingodor was evident. The shells of the eggswere, however, clean and clear. The whiteswere clear, but watery. The yolks were likethick gum clear through, and contracted intonearly perfectly formed globules, with heighl-eneil reddish color. The flavor was stale andbriny. The eggs were not usable. Table I. Xo.of r<ri..il. .?I. B.i.i.1- Iit No. Meih.Mi. E 1)5. Ceut Ceul I. Water glass, ten per cent, 20 10- -17 100 0 II. Dry table salt. 20 Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-farm-poultry-over-them-until-all-were-fullycovered-by-the-liquid-result-good-0-percent-bad-100-per-cent-on-opening-the-jar-may-31-1900-a-stinkingodor-was-evident-the-shells-of-the-eggswere-however-clean-and-clear-the-whiteswere-clear-but-watery-the-yolks-were-likethick-gum-clear-through-and-contracted-intonearly-perfectly-formed-globules-with-heighl-eneil-reddish-color-the-flavor-was-stale-andbriny-the-eggs-were-not-usable-table-i-xoof-rltriil-i-bii1-iit-no-meihmi-e-15-ceut-ceul-i-water-glass-ten-per-cent-20-10-17-100-0-ii-dry-table-salt-20-image336650330.html
RM2AFKMX2–. The Farm-poultry. over them until all were fullycovered by the liquid. Result: Good, 0 percent; bad, 100 per cent. On opening the jar, May 31, 1900, a stinkingodor was evident. The shells of the eggswere, however, clean and clear. The whiteswere clear, but watery. The yolks were likethick gum clear through, and contracted intonearly perfectly formed globules, with heighl-eneil reddish color. The flavor was stale andbriny. The eggs were not usable. Table I. Xo.of r<ri..il. .?I. B.i.i.1- Iit No. Meih.Mi. E 1)5. Ceut Ceul I. Water glass, ten per cent, 20 10- -17 100 0 II. Dry table salt. 20
. American cookery. WHITE BREAD BAKED IN GLASS, SHOWING CONDITIONOF BREAD ON SIDES AND BOTTOM 616 AMERICAN COOKERY. COCOAXUT CHOCOLATE CAKE Chocolate Sauce for Ice Cream Sift together one-fotirth a cup ofcocoa and one cup and a half of granu-lated sugar; pour on one cup of boiHngwater and stir while bringing quicklyto the boiling point; let boil one minute.When cold and ready to use beat in oneteaspoonful of vanilla extract. Cocoanut Chocolate Cake Beat half a cup of butter to a cream;gradually beat in one cup of siftedbrown sugar; beat the yolks of twoeggs and beat in half a cup of siftedbrow Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/american-cookery-white-bread-baked-in-glass-showing-conditionof-bread-on-sides-and-bottom-616-american-cookery-cocoaxut-chocolate-cake-chocolate-sauce-for-ice-cream-sift-together-one-fotirth-a-cup-ofcocoa-and-one-cup-and-a-half-of-granu-lated-sugar-pour-on-one-cup-of-boihngwater-and-stir-while-bringing-quicklyto-the-boiling-point-let-boil-one-minutewhen-cold-and-ready-to-use-beat-in-oneteaspoonful-of-vanilla-extract-cocoanut-chocolate-cake-beat-half-a-cup-of-butter-to-a-creamgradually-beat-in-one-cup-of-siftedbrown-sugar-beat-the-yolks-of-twoeggs-and-beat-in-half-a-cup-of-siftedbrow-image336787667.html
RM2AFX02Y–. American cookery. WHITE BREAD BAKED IN GLASS, SHOWING CONDITIONOF BREAD ON SIDES AND BOTTOM 616 AMERICAN COOKERY. COCOAXUT CHOCOLATE CAKE Chocolate Sauce for Ice Cream Sift together one-fotirth a cup ofcocoa and one cup and a half of granu-lated sugar; pour on one cup of boiHngwater and stir while bringing quicklyto the boiling point; let boil one minute.When cold and ready to use beat in oneteaspoonful of vanilla extract. Cocoanut Chocolate Cake Beat half a cup of butter to a cream;gradually beat in one cup of siftedbrown sugar; beat the yolks of twoeggs and beat in half a cup of siftedbrow
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. NOODLES. (SEE PAGE 93.) 1. Slieet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve aa voKctaWe. 4. Noodle Balls. i). Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.. BADI8HES CUT TO IMITATE B0SE8. SOUPS 93 yolk to bind the paste; form it into balls one half the size of anatural yolk; roU them in white of egg and then in flour,and poach the balls in boiling water for a few minutes. Three yolks will make five balls. One ball is enough to Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-century-cook-book-with-a-new-supplement-of-one-hundred-receipts-of-especial-excellence-noodles-see-page-93-1-slieet-of-noodle-paste-2-noodles-for-soup-3-noodles-to-serve-aa-vokctawe-4-noodle-balls-i-sheet-of-noodle-paste-rolled-6-paste-cut-from-roll-7-noodle-paste-cut-for-balls-before-being-fried-badi8hes-cut-to-imitate-b0se8-soups-93-yolk-to-bind-the-paste-form-it-into-balls-one-half-the-size-of-anatural-yolk-rou-them-in-white-of-egg-and-then-in-flourand-poach-the-balls-in-boiling-water-for-a-few-minutes-three-yolks-will-make-five-balls-one-ball-is-enough-to-image336728792.html
RM2AFR908–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. NOODLES. (SEE PAGE 93.) 1. Slieet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve aa voKctaWe. 4. Noodle Balls. i). Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.. BADI8HES CUT TO IMITATE B0SE8. SOUPS 93 yolk to bind the paste; form it into balls one half the size of anatural yolk; roU them in white of egg and then in flour,and poach the balls in boiling water for a few minutes. Three yolks will make five balls. One ball is enough to
The bride's cook book; . e eggs are cooked as desired. Shirred Eggs.Beat the eggs thoroughly and season with salt, butterand pepper. Butter egg cups or muffin pans; pour eggsin and bake until firm. 241 THE BRIDES COOK BOOK Stuffed Eggs. Take number of eggs desired and boil hard; break offshell; cut in halves, across; remove yolks, being carefulnot to break the hard boiled white. Put yolks in a chop-ping bowl and mash to a paste and then add a few mus-tard pickles chopped fine. Season with pepper and saltand serve on a lettuce leaf with Mayonnaise Dressing. Eggs and T^omatoes, Select as many ro Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-brides-cook-book-e-eggs-are-cooked-as-desired-shirred-eggsbeat-the-eggs-thoroughly-and-season-with-salt-butterand-pepper-butter-egg-cups-or-muffin-pans-pour-eggsin-and-bake-until-firm-241-the-brides-cook-book-stuffed-eggs-take-number-of-eggs-desired-and-boil-hard-break-offshell-cut-in-halves-across-remove-yolks-being-carefulnot-to-break-the-hard-boiled-white-put-yolks-in-a-chop-ping-bowl-and-mash-to-a-paste-and-then-add-a-few-mus-tard-pickles-chopped-fine-season-with-pepper-and-saltand-serve-on-a-lettuce-leaf-with-mayonnaise-dressing-eggs-and-tomatoes-select-as-many-ro-image342846851.html
RM2AWP0JB–The bride's cook book; . e eggs are cooked as desired. Shirred Eggs.Beat the eggs thoroughly and season with salt, butterand pepper. Butter egg cups or muffin pans; pour eggsin and bake until firm. 241 THE BRIDES COOK BOOK Stuffed Eggs. Take number of eggs desired and boil hard; break offshell; cut in halves, across; remove yolks, being carefulnot to break the hard boiled white. Put yolks in a chop-ping bowl and mash to a paste and then add a few mus-tard pickles chopped fine. Season with pepper and saltand serve on a lettuce leaf with Mayonnaise Dressing. Eggs and T^omatoes, Select as many ro
The Golden rule cook book . act 1 pint heavy cream Whip together till stiff, and bury in equal parts ice and salt, as di-rected. Serve with canned raspberries. 86 C^pCQ^rL^TS^EWS^fl Tr^H^D^I COFFEE PARFAIT /2 cup sugar l/& cup Golden Rule Marshmallow5 egg yolks Creme ^ cup strong Golden Rule Coffee y2 teaspoon Golden Rule VanillaI pint heavy cream Extract Boil sugar and coffee five minutes, then pour slowly onto egg yolks)eaten very light; return to double-boiler, and cook till the mixture:oats the spoon; beat till cold, then add the vanilla, and whip into the:ream and Marshmallow Creme, which Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-golden-rule-cook-book-act-1-pint-heavy-cream-whip-together-till-stiff-and-bury-in-equal-parts-ice-and-salt-as-di-rected-serve-with-canned-raspberries-86-cpcqrltsewsfl-trhdi-coffee-parfait-2-cup-sugar-l-cup-golden-rule-marshmallow5-egg-yolks-creme-cup-strong-golden-rule-coffee-y2-teaspoon-golden-rule-vanillai-pint-heavy-cream-extract-boil-sugar-and-coffee-five-minutes-then-pour-slowly-onto-egg-yolkseaten-very-light-return-to-double-boiler-and-cook-till-the-mixtureoats-the-spoon-beat-till-cold-then-add-the-vanilla-and-whip-into-theream-and-marshmallow-creme-which-image339902417.html
RM2AMYW01–The Golden rule cook book . act 1 pint heavy cream Whip together till stiff, and bury in equal parts ice and salt, as di-rected. Serve with canned raspberries. 86 C^pCQ^rL^TS^EWS^fl Tr^H^D^I COFFEE PARFAIT /2 cup sugar l/& cup Golden Rule Marshmallow5 egg yolks Creme ^ cup strong Golden Rule Coffee y2 teaspoon Golden Rule VanillaI pint heavy cream Extract Boil sugar and coffee five minutes, then pour slowly onto egg yolks)eaten very light; return to double-boiler, and cook till the mixture:oats the spoon; beat till cold, then add the vanilla, and whip into the:ream and Marshmallow Creme, which
Farmer's magazine (January-December 1920) . 2t). y^ cup butter 1 cup sugar 2 eggs }i cup milk ^ teaspoon vanilla 2^ cups flour 5 teaspoons bakingpowder % teaspoon cinnamon 6 tablespoons CowansCocoa METHOD: —Grease and flour pan, mix and sift dryingredients. Cream butter,add sugar gradually. Sepa-rate eggs, beat yolks tillthick and lemon-colored.Add to butter and sugar andbeat vigorously. Add mix-ed and sifted dry ingre-dients alternately withmilk. Add flavoring, foldin beaten whites of eggs.Turn into pan, and bake ina moderate oven 35-40 min-utes. G106 iJWANi *EDCO» zJend/br recipe bookleitoT& Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/farmers-magazine-january-december-1920-2t-y-cup-butter-1-cup-sugar-2-eggs-i-cup-milk-teaspoon-vanilla-2-cups-flour-5-teaspoons-bakingpowder-teaspoon-cinnamon-6-tablespoons-cowanscocoa-method-grease-and-flour-pan-mix-and-sift-dryingredients-cream-butteradd-sugar-gradually-sepa-rate-eggs-beat-yolks-tillthick-and-lemon-coloredadd-to-butter-and-sugar-andbeat-vigorously-add-mix-ed-and-sifted-dry-ingre-dients-alternately-withmilk-add-flavoring-foldin-beaten-whites-of-eggsturn-into-pan-and-bake-ina-moderate-oven-35-40-min-utes-g106-ijwani-edco-zjendbr-recipe-bookleitot-image339284049.html
RM2AKYM7D–Farmer's magazine (January-December 1920) . 2t). y^ cup butter 1 cup sugar 2 eggs }i cup milk ^ teaspoon vanilla 2^ cups flour 5 teaspoons bakingpowder % teaspoon cinnamon 6 tablespoons CowansCocoa METHOD: —Grease and flour pan, mix and sift dryingredients. Cream butter,add sugar gradually. Sepa-rate eggs, beat yolks tillthick and lemon-colored.Add to butter and sugar andbeat vigorously. Add mix-ed and sifted dry ingre-dients alternately withmilk. Add flavoring, foldin beaten whites of eggs.Turn into pan, and bake ina moderate oven 35-40 min-utes. G106 iJWANi *EDCO» zJend/br recipe bookleitoT&
. Recherché entrées : a collection of the latest and most popular dishes. DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.). COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.) Entrees of Beef. loi take up, drain the potatoes thoroughly, sprinkle withenough fine table salt to season, and serve. Entrecdtes Grilles Edouard VII. 2 to 3 sirloin steaks, 2 07. maitre-dhotel butter, oliveoil, salt and pepper, i gill well reduced tomato puree,I fried potato basket, 2 egg yolks, J a lemon, tarragon andchervil, cucumber garnishing, parsley, i gill veal gravy. Flatten and slightly trim the meat, brush it over w Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-darioles-de-foie-gras-en-belie-vue-21-cotelettes-de-pr-sai-t-a-la-nantaise-p-los-entrees-of-beef-loi-take-up-drain-the-potatoes-thoroughly-sprinkle-withenough-fine-table-salt-to-season-and-serve-entrecdtes-grilles-edouard-vii-2-to-3-sirloin-steaks-2-07-maitre-dhotel-butter-oliveoil-salt-and-pepper-i-gill-well-reduced-tomato-pureei-fried-potato-basket-2-egg-yolks-j-a-lemon-tarragon-andchervil-cucumber-garnishing-parsley-i-gill-veal-gravy-flatten-and-slightly-trim-the-meat-brush-it-over-w-image336982400.html
RM2AG6TDM–. Recherché entrées : a collection of the latest and most popular dishes. DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.). COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.) Entrees of Beef. loi take up, drain the potatoes thoroughly, sprinkle withenough fine table salt to season, and serve. Entrecdtes Grilles Edouard VII. 2 to 3 sirloin steaks, 2 07. maitre-dhotel butter, oliveoil, salt and pepper, i gill well reduced tomato puree,I fried potato basket, 2 egg yolks, J a lemon, tarragon andchervil, cucumber garnishing, parsley, i gill veal gravy. Flatten and slightly trim the meat, brush it over w
. Recherché entrées : a collection of the latest and most popular dishes. TOURNEDOS DE ECEUF A LA ST. JE AN. (p. 96.). XOPINAMBOURS AU RISOTTO. (/>• 54.) 69 Entrees of Veal. Escalopes de Veau Farcis aux C6pes.(Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 oz.pork, 4 oz. beef marrow, i oz. anchovy paste, 2 yolks ofeggs, I teaspoonful powdered savoury herbs, J pint pre-served c6pes, I gill demi-glace sauce, salt, pepper, andbread-crumbs. Trim the veal, cut it into 8-10 even-sized scallops, beateach with a cutlet bat, aud shape neatly. Put 2 oz. bu Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/recherche-entrees-a-collection-of-the-latest-and-most-popular-dishes-tournedos-de-eceuf-a-la-st-je-an-p-96-xopinambours-au-risotto-gt-54-69-entrees-of-veal-escalopes-de-veau-farcis-aux-c6pesfarced-veal-fillets-with-c6pes-about-2-lb-of-fillet-of-veal-3-oz-clarified-butter-4-ozpork-4-oz-beef-marrow-i-oz-anchovy-paste-2-yolks-ofeggs-i-teaspoonful-powdered-savoury-herbs-j-pint-pre-served-c6pes-i-gill-demi-glace-sauce-salt-pepper-andbread-crumbs-trim-the-veal-cut-it-into-8-10-even-sized-scallops-beateach-with-a-cutlet-bat-aud-shape-neatly-put-2-oz-bu-image336985824.html
RM2AG70T0–. Recherché entrées : a collection of the latest and most popular dishes. TOURNEDOS DE ECEUF A LA ST. JE AN. (p. 96.). XOPINAMBOURS AU RISOTTO. (/>• 54.) 69 Entrees of Veal. Escalopes de Veau Farcis aux C6pes.(Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 oz.pork, 4 oz. beef marrow, i oz. anchovy paste, 2 yolks ofeggs, I teaspoonful powdered savoury herbs, J pint pre-served c6pes, I gill demi-glace sauce, salt, pepper, andbread-crumbs. Trim the veal, cut it into 8-10 even-sized scallops, beateach with a cutlet bat, aud shape neatly. Put 2 oz. bu
The North Carolina Presbyterian . AR, COFFEE, MOUSSES, SALT FISH, n and all Coontry Produce, will receive care* — ^P^&PPents of Naval Htoxea, K(. -ih^ ,4. t (•• Bread Meringue. Beat the yolks offonreggt light, add gradually one onp^^,p»»ttl*ted sugar, beating all thewbile, and the grated rind of one lemon.MU one pint of bread crumbs with onequart of milk, pour this on the eggs and•ugar; mix wefi and bake in a moderateOTen until stift. When done make a Under the core tf the Morthem PreH^terian(Murch, Opening Sept. 18, 18»5, Ath^viUe, -.y. C, oferi to the student : h ^ ^*Mcf 1 Conrae, lncln«ng A Stock Photohttps://www.alamy.com/licenses-and-pricing/?v=1https://www.alamy.com/the-north-carolina-presbyterian-ar-coffee-mousses-salt-fish-n-and-all-coontry-produce-will-receive-care-pppents-of-naval-htoxea-k-ih-4-t-bread-meringue-beat-the-yolks-offonreggt-light-add-gradually-one-onppttlted-sugar-beating-all-thewbile-and-the-grated-rind-of-one-lemonmu-one-pint-of-bread-crumbs-with-onequart-of-milk-pour-this-on-the-eggs-andugar-mix-wefi-and-bake-in-a-moderateoten-until-stift-when-done-make-a-under-the-core-tf-the-morthem-prehterianmurch-opening-sept-18-185-athviue-y-c-oferi-to-the-student-h-mcf-1-conrae-lnclnng-a-image339378980.html
RM2AM419T–The North Carolina Presbyterian . AR, COFFEE, MOUSSES, SALT FISH, n and all Coontry Produce, will receive care* — ^P^&PPents of Naval Htoxea, K(. -ih^ ,4. t (•• Bread Meringue. Beat the yolks offonreggt light, add gradually one onp^^,p»»ttl*ted sugar, beating all thewbile, and the grated rind of one lemon.MU one pint of bread crumbs with onequart of milk, pour this on the eggs and•ugar; mix wefi and bake in a moderateOTen until stift. When done make a Under the core tf the Morthem PreH^terian(Murch, Opening Sept. 18, 18»5, Ath^viUe, -.y. C, oferi to the student : h ^ ^*Mcf 1 Conrae, lncln«ng A
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