Download The bride's cook book; a superior collection of thoroughly by Laura Davenport PDF

By Laura Davenport

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Extra info for The bride's cook book; a superior collection of thoroughly tested practical recipes specially adapted to the needs of the young housekeeper

Example text

Corn Soup. Cut the kernels from 6 ears of sweet corn and 36 THE BRIDE'S COOK BOOK Boil the cobs ten minutes in enough water to cover them; strain carefully and into this water pour, very slowly, i quart of cream or rich milk, and follow with the corn. Cook 15 minutes and season to taste, Add 1 table-spoonful of butter, mixed with one teaspoonful of flour; let thicken and serve at once. chop fine. Cream of Corn. ) To 1 pint of corn add 1 quart of hot water; boil for l hour or longer, then press through a colander, put into the saucepan butter the size of a small egg and when it bubbles sprinkle in a heaping table-spoonful of sifted flour; cook 1 minute stirring it well.

Cut up fowl and put into pot with 3 quarts of cold Stew until diminished to 2 quarts. Take out water. chicken and reserve for chicken croquettes, patties, or salad. Season broth; add Yi cup of rice, cook until the Add Yi cup of milk and 1 beaten egg rice is tender. before serving. Corn Soup. Cut the kernels from 6 ears of sweet corn and 36 THE BRIDE'S COOK BOOK Boil the cobs ten minutes in enough water to cover them; strain carefully and into this water pour, very slowly, i quart of cream or rich milk, and follow with the corn.

Cut up fowl and put into pot with 3 quarts of cold Stew until diminished to 2 quarts. Take out water. chicken and reserve for chicken croquettes, patties, or salad. Season broth; add Yi cup of rice, cook until the Add Yi cup of milk and 1 beaten egg rice is tender. before serving. Corn Soup. Cut the kernels from 6 ears of sweet corn and 36 THE BRIDE'S COOK BOOK Boil the cobs ten minutes in enough water to cover them; strain carefully and into this water pour, very slowly, i quart of cream or rich milk, and follow with the corn.

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