A cook book by Des Moines. Plymouth church

By Des Moines. Plymouth church

Поваренная книга 1876

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312 Food, to Keep Warm, 311 Gelatine, to Prepare, 310 Glass Jars, to Clean, 313 Javelle Water, 322 Tnk Spots, 314 Kettles, to Clean, 310 Lemons, to Keep, 307 Left Overs, 31(i Lime Water, 312 Meats, to Keep, 313 to Cook, 306 Meat, 306 Meringues, 313 ]Nretals, to Clean, 317 :\rush, 309 Aiushroom Powder. 308 Onion Juice. 313 Paint, to Remove Smell of, 31 Paper Bags, to LTse, 315 Paste. 317 Perfume Bags, for Bath. 316 Refrigerator, to Care for. 311 Silver, to Clean, 311 Shoes, to Soften, 318 ALPHABETICAL INDEX.

Boil the chicken until it is tender, then remove from the soup kettle, pull off the meat from the bones, pound it with the almonds in the mortar; when smooth, return to the soup kettle with the bread crumbs and let all simmer for one hour, then rub through take the sieve, add the sugar, a little salt, and the cream pour over the the crust of the loaf and place in the tureen ; ; soup. CREAM OF SPINACH. Wash and pick the spinach and put it on to boil boil until soft and tender, then press enough through a sieve to make a generous pint of the pulp, add to this one quart of rich chicken or any good, white stock when it becomes very hot, take one tablespoonful of butter and two tablespoonfuls of cornstarch and rub together until smooth, stir this into the soup and continue to stir until very smooth.

The pan when all the fat is out remove the pork and fry Serve on hot dish. the fish in the fat remaining. ; ; FRIED PERCH, SMELT, PORGY OR ANY SMALL FISH. After each fish is cleaned, put into it a thin slice of fat pork, three slices of onion and a little green pepper, or red pepper, with the seeds removed add a sprig of mint if obtainable tie up the fish or skewer it, bread it and dip in beaten egg and fry. The heat drives the flavoring into the salt ; ; fish. This is a Cuban recipe. FISH CHOPS.

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