Mrs Porter's New Southern Cookery Book and Companion for Frugal and Economical Housekeepers
Language: English
Pages: 424
ISBN: 1589636384
Format: PDF / Kindle (mobi) / ePub
Food, Cooking & Recipes The Shelf2Life Food, Cooking & Recipes Collection is a unique set of pre-1923 cookbooks and other materials focused on food preparation, preservation and cooking instruction. From recipes for steamed dumplings, roast beef and pumpkin soup to peach pie, soft molasses gingerbread and baked custard, these titles offer ample instructions, all while igniting the senses. Tucked between pages teaching the art of carving and kitchen cleaning techniques are lively poems, songs and diary excerpts from enthusiasts around the world singing the praises of food. The Shelf2Life Food, Cooking & Recipes Collection provides cooking and baking enthusiasts a one-of-a-kind culinary experience from the kitchens of the late 18th and early 19th centuries.
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Printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes. OTHER BOOKS IN THE AMERICAN ANTIQUARIAN SOCIETY COOKBOOK COLLECTION * * * American Cookery, by Amelia Simmons The Canadian Housewife’s Manual of Cookery The Compleat Housewife, by Eliza Smith The Cook Not Mad Cottage Economy, by William Cobbett Dainty Dishes, by Lady Harriet E. St. Clair Dairying Exemplified, by Josiah Twamley Fifteen Cent Dinners for Families of.
Meat and remove carefully the sand-bag and gall, also all the entrails; they are unfit to eat, and are no longer used in cooking terrapins for the best tables. Cut the meat into pieces, and put it into a stew-pan with its eggs, and sufficient fresh butter to stew it well. Let it stew till quite hot throughout, keeping the pan carefully covered, that none of the flavor may escape, but shake it over the fire while stewing. In another pan make a sauce of beaten yolk of egg, highly flavored with.
Meat should be cut off the bone and divided into small pieces, removing the fat. The following thickening is indispensable to all rich soups: A tablespoonful or more of flour, mixed to a smooth paste, with a little water and enriched with a teaspoonful of good butter or beef dripping; it should be well stirred in. If making a rich soup that requires catsup or wine, let it be added immediately before the soup is taken from the fire. Soup may be colored yellow with grated carrots; red with tomato.
Black skin; put them in water; cut the flesh taken from the bottom and top shell in small pieces; cut the fins in two, lay them with the flesh in a dish, sprinkle salt over, and cover them up. When the shell, etc., is done, take out the bacon, scrape the shell clean and strain the liquor, one-third of which put back in the pot, reserve the rest for the soup; take out all the nice bits, strain, and put them in the gravy; lay the fins, cut in small pieces, in with them, and as much of the flesh as.
BROTH.—Cut into four parts a young fowl, wash them and put them into a stewpan with one quart of water and a little salt; set it to boil; skim it well, and then add the heart of a white cabbage lettuce and a handful of chervil; boil the broth an hour, and then strain it for use. BEEF TEA.—Two pounds of the lean of beef; pare away carefully every portion of fat, skin or sinew, cut it into pieces the size of a nut; put it into a stewpan that will hold two quarts, and pour three pints of boiling.