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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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When fried — they make a II. Chop any kind of cold meat, add a little bread crumbs, 1 raw egg, a pinch of summer savory or parsley. Season with pepper and salt, mix, form into balls, Put in the soup before serving, or use as above. fry brown in hot fat. Force-meat Balls. butter, half as One much of the balls is fine better tested before all are made up. SOUPS. — Dumplings. One cup of flour, 1 egg, 4 tablespoonfuls of the egg and water, add a pinch of salt and stir in the making a stiff dough. Roll thin, cut with a cake cutter, drop either gravy or soup.

Chop some cold cooked meat fine, and put a pint into a stew pan with some gravy, season with pepper and salt, and a little butter if the gravy is not rich, add a little flour moistened with cold water, and 3 pints boiling water, boil moderately half an hour. Strain over some rice or nicely toasted bread, and serve. Uncooked meat may be used by using 1 quart of cold water to a pound of chopped meat, and letting it stand half an hour before boiling. Celery root may be grated in as seasoning, or a branch of parsley rating at the joints.

SOUPS. — Dumplings. One cup of flour, 1 egg, 4 tablespoonfuls of the egg and water, add a pinch of salt and stir in the making a stiff dough. Roll thin, cut with a cake cutter, drop either gravy or soup. Keep the kettle covered and boil ten Eg-g- Mix water. salt, into 37 minutes. Dumpling-s for Soup. flour; stir — ^ One-half pint of sweet milk, add 2 teaspoons of baking powder with 1 quart of enough into the milk to make as stiff as soft biscuit dough; teaspoon of salt ; sift do not mould, but when the soup boils well, dip the batter in spoonand keep boiling about 20 minutes very light and nice.

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