A Book for the Cook: Old Fashioned Receipts for New Fashioned KitchensPublished under the auspices of the Village Improvement Society of Greenfield Hill, Conn., 1899 - Community cookbooks - 100 pages "The object of the compilers of A Book for the Cook has been, to collect valuable old fashioned receipts inherited by them from the original settlers of the New England states. Many of these formulas have been jealously guarded and secretly preserved in private families who were famous for them, and they have been obtained only through the courtesy of individuals, now to be given to the public for the first time."--Preface |
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Common terms and phrases
1-2 teaspoonful add 1 tablespoonful allspice apples baking powder beat Bike Wagons black pepper boiling water bread crumbs BRIDGEPORT brown cake cayenne pepper celery chicken chopped cinnamon cloves cold water Conn cook cool corn starch cup of milk cup of sugar cups flour cups of flour Delicious Desserts dish E. N. Sipperley eggs ELASTIC STARCH fire flavor Gelatine the Purest Gelatine will Set grated hour Knox's Gelatine lard layer little salt lobster meat melted butter molasses mushrooms nutmeg onion oranges parsley peel pepper and salt piece of butter pint pint of milk potatoes pound of butter powdered sugar quart raisins salt and pepper sauce saucepan scald serve Set Quicker Sipperley's Mill slices small pieces soup SOUTHPORT spoonful sprinkle stew stiff stir tablespoonful tablespoonful of butter taste teaspoonful baking powder teaspoonful salt tomatoes vanilla Variety of Delicious vinegar Westport whipped cream wine yeast yolks
Popular passages
Page 30 - To make this condiment, your poet begs The pounded yellow of two hard-boiled eggs ; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon ; But deem it not, thou man...
Page 59 - MUSHROOMS WITH BACON. Take some full-grown mushrooms, and having cleaned them, procure a few rashers of nice streaky bacon, and fry it in the usual manner. When nearly done, add a dozen or so of mushrooms, and fry them slowly until they are cooked. In this process they will absorb all the fat of the bacon, and with the addition of a little salt and pepper, will form a most appetizing breakfast relish.
Page 57 - ... toast ; sprinkle with pepper and salt, and put a small piece of butter on each ; set before a brisk fire to melt the butter, and serve up quickly.
Page 100 - It cannot be supposed that any husband will be tender and good managed in this way, but they are really delicious when properly treated. In selecting your husband, you should not be guided by the silvery appearance, as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure and select him yourself as tastes differ. Do not go to the market for him as the best are always brought to your door. It is far better to have none unless you will patiently learn how to cook him.
Page 98 - The white skin that lines the shell of an egg is a useful application for a boil. White of egg beaten with loaf sugar and lemon relieves hoarseness — a teaspoonful taken once every hour. An egg added to the morning cup of coffee makes a good tonic. A raw egg with the yolk unbroken taken in a glass of wine is beneficial for convalescents.
Page 96 - ... beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, from half an hour to an hour.
Page 100 - Duty" is often weak. If he sputters and sizzles, do not be anxious. Some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses. But no vinegar or pepper, on any account. A little spice improves him, but it must be used with judgment. Do not stick any sharp instrument into him to see if he is tender.
Page 27 - ... and gristle) about as for chicken salad ; season well, put into a dish and pour the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lunch. The knack of making this simple dish is not having too much water ; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking.
Page 100 - Some keep them in a pickle all their lives. It cannot be supposed that any husband will be tender and good managed in this way; but they are really delicious when properly treated. In selecting your husband you should not be guided by the silvery .appearance, as in buying a mackerel, nor by the golden tint, as if you wanted a salmon.
Page 94 - Pare half the oranges and cut the rind into shreds. Boil in three waters until tender, and set aside. Grate the rind of the remaining oranges ; take off and throw away every bit of the thick white inner skin ; quarter all the oranges and take out the seeds. Chop, or cut them into small pieces ; drain all the juice that will come away, without pressing them, over the sugar ; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim...