This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 Excerpt: ...it stand until perfectly cold; take off the fat, and wipe the top of the stock with a cloth dipped in hot water, to remove every particle of grease. Put the stock into a clean stewpan, with the lemonpeel and juice; also add the whipped whites of twoeggs and the shells, the vinegars, and salt to taste. Whisk all on the ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 Excerpt: ...it stand until perfectly cold; take off the fat, and wipe the top of the stock with a cloth dipped in hot water, to remove every particle of grease. Put the stock into a clean stewpan, with the lemonpeel and juice; also add the whipped whites of twoeggs and the shells, the vinegars, and salt to taste. Whisk all on the fire until it boils; then draw the stewpan to the side of the fire, and let it stand for half an hour to form a crust. Take a clean soup cloth, and fix it on the stand; pour the contents into the cloth, and let it all run through into a basin. Let it pass through a second time slowly. Scald a mould with boiling water, then rinse it in cold water; garnish the mould with fish or vegetables, according to taste, pour in the jelly carefully, and let it stand until cold, when turn out and serve. FANCY BREAD AND CAKES. Arrowroot Cake. Ingredients. One pound of Butter. One pound of Arrowroot. One pound of Sugar. Eight Eggs. One Nutmeg. Rind of one Lemon. Beat the butter to a cream; beat the yolks and whites of the eggs separately a long time; add the sugar rubbed through a sieve. Beat all well together for one hour, and bake in a moderate oven. Vienna Bread. Ingredients. One pound of Flour. Half an ounce of Yeast. Quarter of an ounce of Castor Sugar. Quarter of an ounce of Salt. One ounce of Butter. Half a pint of warm Milk. Mix the sugar and yeast together; add the milk. Have the flour, salt, and butter in a basin. Pour the dissolved yeast to these, and beat all together. Let the dough rise about two hours; make the mixture into rolls; let them prove, and bake in a quick oven. Orange Cake. Ingredients. Six ounces of Vienna Flour. Five ounces of Castor Sugar. Rind of one Orange, grated. One teaspoonful of Baking-powder. Three Eggs. Beat the eggs and s...
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Add this copy of High-Class Cookery Recipes, as Taught in the School to cart. $52.00, fair condition, Sold by Chapter 1 Books rated 5.0 out of 5 stars, ships from Johannesburg, SOUTH AFRICA, published 1904 by The Lady Superintendent of the National Training School of Cookery.
Edition:
1904, The Lady Superintendent of the National Training School of Cookery
