Golden Age Cook Book, by Henrietta Latham Dwight - The Original Classic Edition
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 print. 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 author's style: In the morning bring the milk to a boil, and melt the butter in it, when cool enough add the beaten yolk and stir all into the potato sponge, beat the white of egg to a stiff froth and add to the other ingredients, with flour enough to make a soft dough, knead well and let it rise again, when very light roll out about half an inch thick, cut with a round biscuit-cutter, prick them with a fork, put in pans for a short time to rise and bake from fifteen to twenty minutes. ...Then make a cream sauce as follows: One cup of milk in a saucepan, rub butter the size of an egg into a slightly heaping tablespoonful of flour, adding a little of the warm milk, then stir into the milk on the fire, season with salt and pepper, add two even tablespoonfuls of grated cheese-the American Edam cheese is nice for this-and when the sauce is thick turn the spaghettina into it, let it come to a boil, turn out on a dish, and when cool add one egg beaten light. ...Have a cup of boiling milk in a saucepan and put the potatoes into it, cook until tender, but not soft, and be careful not to let them burn, when done add two generous heaping tablespoonfuls of butter, two heaping tablespoonfuls of French carrots, previously cooked in as little water as possible, and chopped very fine, one heaping teaspoonful of green pepper, one of parsley, one heaping teaspoonful of grated onion, a heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt to taste. ...Put the stems and skins in water to cover and stew them for twenty minutes, strain and put the mushrooms into this broth with a generous tablespoonful of butter, a teaspoonful of finely chopped onion, season with salt and pepper, cook until tender, when done add two well-beaten yolks of eggs, stir briskly and remove at once from the fire, turn out on a platter, sprinkle with a little very finely minced parsley and serve very hot. ...Pour off the vinegar and water and nearly cover them with boiling water, cook until very tender, mash fine and smooth, season with pepper and salt, and a few drops of onion juice, put in a saucepan over the fire, and add a tablespoonful of butter, two tablespoonfuls of milk, and just before removing from the fire add a tablespoonful of cream and one egg, stir well, turn out into a bowl and set aside to cool.
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