This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in
This is a freshly published edition of this culturally important work, which is now, at last, again available to you.
Enjoy this classic work.
These few paragraphs distill the contents and gives you a short overview and insight of this work and the authors style:
Method: Mix and sift dry
ingredients in a bowl; chop butter in with a knife; beat egg, to which add one-half cup milk; add all slowly to dry ingredients to make a soft dough
that can be handled; add more milk, if necessary; toss lightly on floured board and pat to one-half inch thickness; cut with round cutter, patting piece
of butter in center; fold in center, so that opposite edges meet; put in buttered baking sheet; wet top with milk and bake in quick oven ten to fifteen
...One-fourth pound of either boiled or fried ham; chop it fine, mix with the yolks of two eggs well beaten; one tablespoonful butter, enough
cream or milk to make it soft, a little pepper; stir this over the fire until it thickens, dip toast into hot salted water for just an instant, spread
with melted butter, then turn over the ham mixture.
...Put into a saucepan some butter and some drippings, or a little suet, and let it fry out, using
enough only to cover the bottom of the saucepan; when the grease is hot, turn in the pieces of meat and let them cook until well browned on all sides;
watch and turn them as soon as browned, then draw the meat to one side of the pan and add a tablespoonful of flour; let the flour brown, and add a
cupful of stock or water, and stir it until it comes to a boiling point; then add a teaspoonful of salt, one-half teaspoonful pepper, one-half
teaspoonful kitchen bouquet, one carrot cut into blocks, and one teaspoonful onion; cover the saucepan, and let it simmer, not boil, for an hour.
three tablespoonfuls butter, add four tablespoonfuls flour, and gradually one cup scalded milk with one-half cup macaroni rolled fine; when well
thickened, pour into yolks of four eggs, beaten until thick, and lemon color, and mix with two tablespoonfuls sugar; cool, add one-fourth teaspoonful
Crown almond extract and cut and fold in the whites of four eggs, beaten till stiff and dry.
...Two cups sugar, six eggs, leaving out the whites of
three, one cup boiling water, two and one-half cups flour, two teaspoonfuls baking powder in the flour; beat the yolks a little, add the sugar and beat
fifteen minutes; add the three beaten whites and the cup of boiling water just before the flour; flavor with a teaspoonful lemon extract and bake in
three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth six dessert-spoonfuls pulverized sugar to
each egg, and lemon to flavor.