Download Breakfast, dinner and supper; or, What to eat and how to by Maud C Cooke PDF

By Maud C Cooke

Завтрак, обед и ужинили , Что поесть и как приготовить это.. (1897)ПРИМЕРЫ:страница 1страница 2страница three

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Sample text

Next the legs are cut off, then the neck-bone. The breastbone is separated by cutting through the sides, and the back-bone is divided in two by cutting downwards. starting. some stuffing should be served, the skin being first cut across between the legs, that it may be taken out with a spoon. Goose, Roasted. Begin by turning the neck end of the goose towards you, and cutting the whole breast in long slices from one — wing to another. ) To take off the leg, insert the fork in the small end of the bone, pressing it to the body.

Put in a tablespoonful of salt and a cup of either canned or whole tomatoes. Let the whole cook very slowly for an hour, when, if it seems too thick, add a little boiling water and let it cook a little longer. Then add a pinch of red pepper and a tablespoonful of butter, and just before serving a cupful of squares of bread which have been fried ; — — brown in butter until of a pretty golden hue. Green Pea Soup without Meat. Turn a can of peas into a large saucepan and cover them with hot water.

Add boiling water in proportion to the meat. 2 pounds of meat or chicken and | pound of ham will take 4 quarts of water. This, Let the gumbo boiled down, will make sufficient for six persons. simmer for two hours. Slice about 1 pint of green okra pods, brown them in the same pan after the chicken is put in soup, and add Add a tablespoonful of flour to the fat in the pan stir until at once. soup. it browns; thin with | a cup of the liquor and stir it into the — ; SOUPS. Oysters are an soup, and for them improvement.

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