By Des Moines. Plymouth church

Поваренная книга 1876

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One tablespoonful of butter, when melted add one dessertspoonful of flour and one tablespoonful of cream so as to make a thick cream, add one tablespoonful of grated beat the mixture cheese, a little salt, pepper and nutmeg until it is smooth and firm, and leaves the sides of the saucepan. Mold into quenelles with a teaspoon dipped in when needed, poach them in hot stock or water hot water and serve in the tureen. ; ; RICE AND TOMATO Five cups of brown soup stock ; SOUP. cook in this, one-half Cook together one bay leaf, two cups of strained and stewed tomatoes, two slices of onion, ten peppercorns, two stalks of celery cut fine cook cup of rice until it is tender.

Wash, dry, remove the spongy parts and sand bags, brush the crabs over with melted butter or with cream lay them on a hot broiler and cook for five minutes serve on hot toast. ; ; CREAMED BAKED COD. Three pounds of fresh cod, one pint of cream, two tablespoonfuls of butter, one even tablespoonful of flour, yolk of one egg, one saltspoonful of salt and pepper. Boil the fish twenty minutes and then pick it fine with a silver fork. Heat the cream in a double boiler mix the butter and flour together and add to the cream when boiling hot when thick, take it off the stove, stirring constantly and add the yolk beaten with one tablespoonful of water, then ; THE 22 3-6-5 COOK BOOK.

102 •' Hot, 294 Potted, 293 294 Fish, 102, 106, 110 Hollandaise. 104 Hot, 295 Lettuce, 295 Horse Radish, 103 Olives, 296 " " Butter, 104 " •• Vinegar, 104 Jelly, 104 Lemon, 104 Syrup, l05 Roast Beef, 290 Sardine, 292 Sausacre, 297 Spanish, 290 Tomato, 296 SAIJDINES, 32 102 German, 103 Giblet, 103 Hard, 104 297 Fried, 294 Olives, 295 Raisins. 295 Balls, Epicurean, 102 Fairy Butter, 102 Force Meat Balls, 103 Garlic Wine, 103 Cherry, 294 Chicken. 294 Leberwurst, 296 100 Egg, 102 Cream, 293 Mayonnaise and 99, Cuciimber, 100 Devonshire.

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A cook book by Des Moines. Plymouth church


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