Genre Cooking. Page - 2
gustops, with a pat of butter for each four tops; thin the soup with extract of meat and water, and at the last moment stir in the raw yolks of two eggs, and a little chopped parsley.
[_Mme. van Praet._]
GREEN PEA SOUP
Put half a pound of dry green peas to soak overnight in water, with a teaspoonful of bicarbonate of soda in it. In the morning take out the peas and put them on the fire in about three-and-a-half pints of water. When the peas are nearly cooked, add five big potatoes. When all is cooked enough for the skins to come off easily, rub all through a sieve. Fry in some butter four or five onions and five or six leeks till they are brown, or, failing butter, use some fat of beef; add these to the peas and boil together a good half-hour. If possible, add a pig's trotter cut into four, which makes the soup most excellent. When ready to serve, remove the four pieces of trotter. Little dice of fried bread should be handed with the soup.
[_V. Verachtert._]
o the Household.= Rowley and Farrell 1.50
=Principles of Food Preparation.= Mary D. Chambers 1.25
=Principles of Human Nutrition.= Jordan 2.00
=Recipes and Menus for Fifty.= Frances Lowe Smith 2.00
=Rorer's (Mrs.) New Cook Book.= 2.50
=Salads, Sandwiches, and Chafing Dish Dainties.= Mrs. Janet M. Hill 2.00
=Sandwiches.= Mrs. Rorer .75
=Sanitation in Daily Life.= Richards .60
=School Feeding.= Bryant 1.75
=Selection and Preparation of Food.= Brevier and Meter .75
=Shelter and Clothing.= Kinne and Cooley 1.40
=Source, Chemistry and Use of Food Products.= Bailey 2.00
=Spending the Family Income.= Donham 1.75
=Story of Germ Life.= H. W. Conn 1.00
=Successful Canning.= Powell 2.50
=Sunday Night Suppers.= Herrick 1.35
=Table Service.= Allen 1.75
=Textiles.= Woolman and McGowan 2.60
=The Chinese Cook Book.= Shin Wong Chan 1.50
=The House in Good Taste.= Elsie de Wolfe 4.00
=The
leave them unbroken, but their skill in turning them around the fork and eating them =is not the privilege of everybody=. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.
The macaroni called "Mezzani" which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.
16
MACARONI WITH SAUCE
(Maccheroni al sugo)
The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock (see nos. 12 and 13). The macaroni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who
nnas per seer. Onion-seed, or /cullinga/ " 5 to 8 annas " Stick cinnamon, or /dalcheenee/ -+ Cardamoms, or /elachee/ | Mixed; prices range from Rs. Cloves, or /loung/ +- 3-14 to 4 per seer. Nutmeg, or /jyephall/ | Mace, or /jowttree/ -+
However high prices may range, one rupee-worth of mixed condiments, including hotspice, will suffice for a month's consumption for a party of from four to six adults, allowing for three curries per day, cutlets and made dishes included.
GRAVY CURRIES
The following directions for an every-day gravy chicken curry will apply equally to all ordinary meat gravy curries:--
16.--Chicken Curry
Take one chittack or two ounces of ghee, two breakfast-cupfuls of water, one teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful each of ground turmeric and chilies, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of ground garlic.
To suit the taste of those who like it, half a teaspoonful of groun
24 hours and it is ready for use. Dose, internally, one teaspoonful for adults. Bathe the affected parts well. This is a great remedy for aches and pains, Rheumatism, Neuralgia, and all nervous and inflammatory diseases.
CURE FOR SORE THROAT IN ALL ITS DIFFERENT FORMS.--Two ozs. Cayenne Pepper, one oz. common Salt, one-half pint of Vinegar. Warm over a slow fire and gargle the throat and mouth every hour. Garlic and Onion poultice applied to the outside. Castor Oil, one spoonful to keep the bowels open.
DROPS OF LIFE.--One oz. Gum Opium, one drm. Gum Kino, forty grs. Gum Camphor, one-half ounce Nutmeg powdered, one pint French Brandy. Let stand from one to ten days. Dose, from 30 to 40 drops for an adult; children, half doses. This is one of the most valuable preparations in the Materia Medica, and will in some dangerous hours, when all hope is fled, and the system is racked with pain, be the soothing balm which cures the most dangerous disease to which the human body is liable--flux, dysentery
sifted, and kept in a covered jar for stuffing, crumbing croquettes, brown bread, puddings, or other dishes in which the color is not objectionable; cold toast or cut slices should be made into croutons, or used for canapés or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs.
None of the recipes for cake require more than two eggs; many, only one; and some, none at all. Water may always be used in place of milk, and any clean, fresh shortening may be substituted for butter, especially in the recipes which include molasses and spices. These cakes will not keep moist like richer cakes, however, and should be used soon after making.
Slices of stale cake and crumbs should be utilized in making other desserts in combination with custards, ices, preserves, etc.
BAKING POWDER
Do not use more b
oils deservemention. The "cold-drawn" Arachis oil (pea-nut or earth-nut oil) has apleasant flavour, resembling that of kidney beans. The "cold-drawn" Sesaméoil has an agreeable taste, and is considered equal to Olive oil foredible purposes. The best qualities are rather difficult to obtain; thoseusually sold being much inferior to Peach-kernel and Olive oils.Cotton-seed oil is the cheapest of the edible ones. Salad oil, not soldunder any descriptive name, is usually refined Cotton-seed oil, withperhaps a little Olive oil to impart a richer flavour.
The solid fats sold as butter and lard substitutes, consist of deodorisedcocoanut oil, and they are excellent for cooking purposes. It is claimedthat biscuits, &c., made from them may be kept for a much longer period,without showing any trace of rancidity, than if butter or lard had beenused. They are also to be had agreeably flavoured by admixture withalmond, walnut, &c., "cream."
The better quality oils are quite as wholesome as the bes
nd 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a fewpeppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredgewith flour and let bake in a hot oven. Baste often with the sauce inthe pan until nearly done; then add 1 pint of sour cream and let bakeuntil done. Thicken with flour; boil up and pour over the roast.
14.--Italian Sugar Cakes.
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour,4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful ofcitron and candied orange peel chopped fine. Add the whites beatenstiff and bake in small well-buttered cake-tins until done; then coverwith a thin icing.
15.--Oriental Stewed Prawns.
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan;add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful ofcurry-powder. Add 1 pint of stock and let simmer half an hour untiltender. Serve on a border of boiled r
This book provides simple and easy to follow fruity cocktail recipes from New York City for readers. This book shows you how to make four famous fruity cocktails from New York City easily in your own kitchen.
Wine recipes: How to make a good wine from fruit and grain. Enjoy reading my ebook for making easy homemade wine and cocktails recipes. It is quick andceay for beginners also you can enjoy the pictures when I make wine with differemt people when I was travelling. The recipes in this ebook as rice wine, grape wine, strawberry wine, orange wine, banana wine, apple wine and learning how to mix wine with other ingredients to make delicious cocktails. In this ebook you can understand the equipment that you need for making wine and some advices and wine quotes Enjoy it!!!