First principles of household management and cookery by Parloa Maria 1843-

Author:Parloa, Maria, 1843- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Home economics, Cookery, cbk
Publisher: Boston, New York, Houghton, Mifflin and company
Published: 1882-03-25T05:00:00+00:00

time; when perfectly smooth turn back mto the boiler (which must be set into another of boiling water) and cook thirty minutes, stirring often. Now add the molasses, two table-spoonfuls of the butter, the cold milk, the &gg^ and salt. Butter a deep earthen dish, pour the mixture in, and bake in a moderate oven two and a half hours.

FOURTH LESSON.

Materials. — One pound of cold meat, one and a half pints of cooked salt-fish, two quarts of potatoes, one ounce of pork, four fifths of a cup of flour, three quarts of milk, three cups of Indian meal, three cups of rye, one half a cup of molasses, teaspoonful of soda, salt, pepper, two eggs, one cup of sugar, one table-spoonful of vinegar, fat for frying, two table-spoonfuls of butter, one cup of oatmeal, one cup of hominy.

MEAT HASH.

Chop fine any kind of cold meat (before chopping dredge with salt and pepper. This is always the best manner of seasoning hash, as by this means all parts will be seasoned alike). If you have cold potatoes, chop fine and mix with the meat; if they are hot, mash. Allow one third meat to two thirds potato. Put this mixture in the frypan with a little water to moisten it, and stir in a spoonful of butter; or, if you have nice beef drippings, use that instead of butter. Heat slowly, stirring often, and when warmed through cover, and let it stand on a moderately hot part of the stove or range twenty minutes. When ready to serve, fold as you would an omelet, and dish. Save all the trimmings and pieces that are left of all kinds of meat,

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.