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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
may be coagulated at once. This presents, during the
remainder of the preparation, a loss ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
must be lowered just a little. The roasting pan may be of any
desirable size and shape th..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
This volume, which is the third of The Complete Library Of
Cooking includes soups and the ..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
Volume 4 SALADS AND SANDWICHES COLD AND FROZEN
DESSERTS CAKES, COOKIES, AND PUDDINGS PASTR..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
Such accompaniments, of course, are not a necessity, but
they add enough to the salad to w..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
When a filling of chopped meat is to be used, slice bread
thin, spread one slice with butt..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
1 c. cold meat 1 hard-cooked egg 1/2 c. chopped celery
Salad dressing 1 small onion Chop a..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
135. HOT FRIED-EGG SANDWICHES.--A very good way in
which to serve eggs is to saute them an..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
for the sandwiches. Cut the bread, butter it slightly, place a
piece of the ham-and-egg mi..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
strips of bacon until they are crisp. On a slice of toast, place
a lettuce leaf and then a..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
Serve while hot. OPEN SANDWICHES 139. If sandwiches
that are entirely different and at the..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
cream cheese, jam, or jelly. With this done, decorate the
sandwiches in any desired way. S..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
spread with some highly seasoned material, such as caviar,
anchovy paste, well-seasoned sm..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
high-protein salads? (5) How is fat usually supplied in
making salads? (6) What salad ingr..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
(17) At what time during a meal is the salad served when it
is used as a separate course? ..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
cannot be said to be a high-protein salad. 8. FAT IN
SALADS.--The fat in salads is more of..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
follow, but ordinarily the dessert is the last food that is
served. The eating of somethin..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
always be made sufficiently attractive to appeal to an
appetite that is already almost sat..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
warrants greater expense in the final dish. 4. The fact that
desserts are often a means of..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
desserts in order that the meals in which they are served
may be properly balanced. For in..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
sweetening that is added to the mixture, or it is in the form of
starch added to thicken, ..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
Gelatine desserts are sometimes thought to be high-protein
foods, but, as is explained els..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
who fails in this respect may be said to be unsuccessful in
the easiest part of cookery. 1..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
ingredients in other dishes should be observed. For
instance, eggs should not be cooked at..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
housewife will apply to desserts the principles she has
learned in other parts of cookery,..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
that may be used with any cold dessert in need of an
accompaniment are here given, so that..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
are an important ingredient. Meat and fish salads are the
only ones in which the mineral s..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
minutes. Beat the egg, add this to the mixture, and continue
cooking until the egg has thi..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
2/3 c. corn sirup 4 Tb. butter 3/4 c. cream Boil sugar, sirup,
and butter until the mixtur..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
nearly so readily as cold. If it is necessary to whip cream in
warm weather or in a warm p..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
in which a starchy material is used for part of the thickening.
They may be cooked by stea..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
eggs are used and starch in some form is added for
thickening, many excellent custard dess..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
correct proportion for a plain custard is 1 egg to 1 cupful of
milk. So important is this ..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
and the method of cookery adopted. RECIPES FOR
CUSTARDS AND RELATED DESSERTS 22. BAKED
CUS..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
is the last to cook and it is therefore the place where the
testing should be done. One te..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
greater proportion of eggs is used, the result will be a firmer,
harder custard. BAKED CUS..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
cupful of sugar in a small saucepan over the fire. Allow the
sugar to melt slowly, stirrin..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
that the ingredients from which they can be made are large
in number. In fact, almost any ..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
name, for the custard at no time reaches the boiling point.
The common method of preparati..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
it may be poured through a fine wire sieve or strainer.
Unless the curding has gone too f..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
persons are fond of is French cream. As will be noted in the
accompanying recipe, only one..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
differ very much from soft custard. It is slightly thicker and
contains whipped cream, whi..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
heat, and add the vanilla. When cold, serve in individual
dishes or glasses with a spoonfu..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
30. COCONUT-CORN-STARCH CUSTARD.--The flavor of
coconut in custard is agreeable, but the t..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
boiler and cook for a minute or two, or until the egg has
thickened. Flavor with a few dro..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
stiff and fold them into this mixture. Add the vanilla, pour into
a serving dish or indivi..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
excellent flavor. If a sauce is desired with this blanc mange,
custard sauce is the best o..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
make a rice custard of it. If no cooked rice is on hand and
rice is to be cooked for some ..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
vegetables may be combined in almost any way. Small
amounts of two, three, four, or more v..
Cooking Library 4
Cooking Library 4 Home Cooking Library 4: 453 total pages.
make such a dessert as this on a day when the stove is
heated for ironing or for some othe..
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