The Improved Housewife, Or Book of Receipts: With Engravings for Marketing and CarvingStereotyped by R.H. Hobbs, 1851 - 227 pagine |
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The Improved Housewife, Or Book of Receipts: With Engravings for Marketing ... Mrs. A. L. Webster Visualizzazione completa - 1851 |
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add a little allspice apples bake beat beaten beef black pepper boiling water brandy bread broiled brown Cake catsup chopped cinnamon clean cloves cold water cooking cool cover cream crust currants custard deep dish dish dissolved drawn butter eggs fire fish flour four ounces fresh gill grated gravy half a pint half a pound jelly juice lard lemon liquor little butter little salt little water loaf sugar mace meat minutes molasses nice nutmeg onions ounces ounces of butter oven parsley peel pepper pickle piece of butter pint potatoes powdered Pudding puff paste quart quart of milk rice rind Roast roll rose-water salæratus sauce scald season sifted sirup skim slices soak soft soup spices spoonful sprinkle stew stir strain sweet taste teacup teaspoonful tender thick thicken thin turn veal vinegar warm wash wine yeast yolks
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Pagina 49 - ... and other parts of the chicken, after being thoroughly washed, into a sauce pan ; add salt, pepper, and a little mace ; cover with water,, and stew till tender. Take them up ; thicken half a pint of water with two spoonfuls of flour rubbed into four ounces of butter ; add a tumbler of new milk...
Pagina 65 - Sauce of Liver. 128. Gravy for Ducks. Boil all the giblets but the liver, one hour, in a pint ol water, with a chopped onion, some salt, and pepper ; strain, and add a very little browning, and a teaspoonful or two of mushroom catsup. 129. Duck Sauce. Boil eight or ten large onions ; change the water two or three times while they are boiling ; when done, chop them on a board, to have them retain a good color ; put them in a sauce pan with four ounces of butter and two spoonfuls of good cream ; boil...
Pagina 79 - ... a gill of molasses, and a good piece of butter — bake it two hours.
Pagina 66 - Boil four Eggs for ten minutes, and put them into cold water, — when they are quite cold, put the yolks into a mortar with the yolk of a raw egg, a tea-spoonful of flour, same of chopped parsley, as much salt as will lie on a shilling, and a little black pepper, or Cayenne, rub them well together, roll them into small Balls, (as they swell in boiling), — boil them a couple of minutes.
Pagina 105 - ... milk ; add the juice and grated peel of one lemon, and the whites of the five eggs ; and sift in, as light as possible, four teacups of flour. Bake in two long tins about half an hour.
Pagina 177 - The roots should be boiled five or six hours — the liquor should then be strained, and a quart of molasses put to three gallons of the beer. If you wish to have the beer very rich, brown half a pound of bread, and put it into the liquor. If the liquor is too thick, dilute it with cold water. When just lukewarm, put in a pint of fresh, lively yeast, that has no salt in it.
Pagina 164 - Weigh equal quantities of good brown sugar and of apples ; peel, core, and mince them small. Boil the sugar, allowing to every three pounds a pint of water; skim it well, and boil it pretty thick; then add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger; boil till the apples fall, and look clear and yellow.
Pagina 19 - The male, though generally smaller, has the highest flavour, the flesh is firmer, and the colour when boiled is a deeper red. Crabs. — The heaviest are best, and those of a middling size are sweetest. If light they are watery: when in perfection the joints of the legs are stiff, and the body has a very agreeable smell. The eyes look dead and loose when stale.
Pagina 104 - ... it. If you wish to color it pink, stir in a few grains of cochineal powder, or rose pink — if you wish to have it of a blue tinge, add a little of what is called the powder blue.
Pagina 48 - A turkey for boiling should be prepared in the same manner as one for roasting. If you wish to have it look white, tie it up in a cloth, unless you boil rice in the pot. If rice is used, put in two-thirds of a tea cup.