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. 1896 edition. Excerpt: ...stove, and when it boils cover with a batter made in the following manner: One cup sweet milk, one teaspoon baking powder mixed well with a cup of flour, work in a teaspoon of butter, add a little salt, then stir enough flour in to make a stiff batter. Spread on top of fruit and cover tight. Let cook over a ...
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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. 1896 edition. Excerpt: ...stove, and when it boils cover with a batter made in the following manner: One cup sweet milk, one teaspoon baking powder mixed well with a cup of flour, work in a teaspoon of butter, add a little salt, then stir enough flour in to make a stiff batter. Spread on top of fruit and cover tight. Let cook over a rather slow fire until crust is done, which will take about twenty minutes. Do not take cover off' till done; then turn up side down on a dish. To be eaten with sweetened cream. Very nice, and quickly done. Tapioca Cream. Soak over night one teacup tapioca in milk enough to cover. Heat one quart of milk boiling hot. Beat well the yolks of two eggs with one teacup of white sugar, add a pinch of salt, stir this into the boiling milk, let boil up, add the whites after beaten to a stiff froth, stir in thoroughly. Flavor with one teaspoon of vanilla, after being removed from the stove. To be eaten cold with sweetened cream. Tapioca Pudding JVo. 1. Wash in warm water one teacup tapioca; add to it one and one-half pint of warm water, place in a warm place and stir occasionally until thoroughly soaked. Then add one cup sugar, a pinch of salt, four apples quartered, one lemon sliced. Put this in a dish and pour tapioca over them. Bake until soft, and sprinkle sugar over it when taken from the oven. Any fruit may be usedn place of lemons and apples. Serve cold with sweetened cream. Very nice. Another Way. Make the same, only omit sugar and lemon and sprinkle cinnamon-over top. Tapioca Pudding JVo. 2. Soak four tablespoons tapioca over night in water enough to cover it, or soak two hours in warm water. Beat the whites of two eggs and yolks of four with one-half teacup sugar, one-half teaspoon salt; one quart milk. Stir tapioca, milk, sugar and egg...
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Add this copy of The Chautauqua Cook Book to cart. $78.25, poor condition, Sold by P Peterson Bookseller rated 5.0 out of 5 stars, ships from Osseo, WI, UNITED STATES, published 1889 by Kate Cook.
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Seller's Description:
Poor. No Jacket. Book. 8vo-over 7¾"-9¾" tall. Black cloth spine. The pages are tanned and have much soiling. All text is legible. The cover is only holding on by a few strings. The cover has some edge tears, soiling and some creases. The spine has some end tears. This is the 1889 revised and enlarged edition. 127 pages. Lots of interesting recipes. The miscellaneous section even has a recipe for cough syrup and what to use in mouse traps (pumpkin seeds) and how to break up a cold (hot, strong lemonade at bedtime).
