Our Cook Book; Compiled From Tested Recipes Contributed by the Ladies of Middletown and Elsewhere. 1st Ed - Brossura
Sinossi
This historic book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1901. Not illustrated. Excerpt: ... I ADDENDA. "Jove, and my stars be praised; Here is yet a postscript."--Twelfth Night. CHICKEN CROQUETTES. Mrs. C. L. Elwood. i pint of chicken, chopped fine. i tablespoonful of salt. y2 teaspooiiful of pepper. i cupful of cream or chicken stock. i tablespoonful of flour. 4 eggs. i teaspoonful of onion juice. I pint of bread crumbs. 3 tablespoonfuls butter, creamed. Put cream or stock on to scald, mix flour and butter together, then add chicken and seasoning. Boil two minutes, add two of the eggs, well beaten. Take from the fire immediately, set away to cool. Add one teaspoonful chopped parsley. Shape and fry in hot butter and lard, half and half. CHICKEN TERRAPIN. (A good supper dish.)--Miss Antoinette Shaw. i chicken, cooked tender, when cold cut in bits. Chicken liver, three hard boiled eggs, cut in tiny bits, two raw yolks, one cup chicken stock, one cup cream or rich milk. Little nutmeg, pepper and salt, four tablespoonfuls sherry. Heat together until smooth and brown, three tablespoonfuls butter, two tablespoonfuls ffour; add the stock by degrees and simmer three minutes, add the cream, chicken, etc., and cook ten minutes, then beat the yolks and three tablespoonfuls of the cream together, add it to the mixture and simmer two minutes. Add wine last. CHESTNUT SOUFFLE. Mrs. George Dorrance. Shell, boil and mash sufficient large chestnuts to measure one cupful, add three tablespoonfuls of sugar and put in a double boiler with one-half cupful of cream. Stir and when hot mix with the beaten yolks of four eggs, return to double boiler and stir until thickened. Take from fire, cool for fifteen minutes, then add one teaspoonful of vanilla and the whites of six eggs, whipped to a stiff froth. Stir in lightly, put in dish and place in very hot oven. The souf...
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