The Allinson Vegetarian Cookery Book by Thomas R. Allinson
Author:Thomas R. Allinson
Language: eng
Format: epub
ISBN: 9781620111123
Publisher: Duke Classics
Pies
*
PIE-CRUSTS.
(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold water. Rub the butter into the meal, add enough water to the paste to keep it together, mixing it with a knife, roll out and use.
(2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing with a knife only, and roll out as required.
(3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some milk. Rub the butter into the meal, beat the eggs well, mix them with the meal, adding enough cold milk to make a firm paste, roll out and use.
(4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2 eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as in (3), moisten the paste with milk, and roll it out.
(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a little cold water. Rub 1/2 lb. of butter into the meal, add enough cold water to make a stiff paste, roll it out, spread the paste with some of the other butter, and roll the paste up; roll it out again, spread with more butter, roll up again and repeat about 3 times, until all the butter is used up. Use for pie-crust, &c., and bake in a quick oven.
(6) 1/2 lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of butter. Let the sago swell out over the fire with milk and water, mix it with the meal and butter, and roll the paste out and use.
(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz. vege-butter. Rub the butter well into the meal, moisten with the milk (taking a little more than 1 gill if necessary), in the usual way. Roll out and use according to requirements.
Download
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.
Cook, Eat, Repeat by Nigella Lawson(816)
Taste by Stanley Tucci(794)
Good Housekeeping Sheet Pan Cooking by Good Housekeeping(770)
The Ultimate Chinese Recipe Collection: Chinese Cookbook for Delightful Home Cooking by Freeman Sophia(743)
Curry by Vivek Singh(721)
Where Cooking Begins by Carla Lalli Music(695)
A Taste of Venice by Donna Leon(684)
Homemade Sushi Recipes: Delicious Sushi Rolls to Make at Home: How to Make Sushi at Home by JSUTIN PFEFFERLE(682)
Japan Eats! by Betty Reynolds(667)
Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing by Calvo Luz & Rueda Esquibel Catriona(619)
Beginner Spatzle Recipes Cookbook: Delicious & Easy Spatzle Recipes for Beginners to German Cuisine by Stephanie Sharp(615)
Half Baked Harvest Cookbook by Tieghan Gerard(598)
The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings by Mark C. Stevens(576)
The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan(572)
Boba by Stacey Kwong(567)
101 Chillies to Try Before You Die (101 to Try Before You Die) by David Floyd(556)
Modern Cajun Cooking by Leigh Ann Chatagnier(555)
Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home (Takeout Cookbooks Book 1) by Lina Chang(528)
Soups for Every Mood: A Step Closer to Chinese Culture and Delicacies by Hope Ivy(522)