Cookbooks and Cooking

Miss Parloa's New Cook Book

Produced by Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia Center, Michigan State University Libraries.

Chapters

8. Chapter 8

Divide the tail into two parts, cutting lengthwise. Break the large claws in two parts, and free the body from the small claws and stomach. Replace the body in the shell. Put th...

11. Chapter 11

Boil and skin either a fresh or salt tongue. When cold, trim off the roots. Have one and a fourth quarts of aspic jelly in the liquid state. Cover the bottom of a two-quart moul...

21. Chapter 21

Half a pint of blanched bitter almonds, one heaping cupful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two table-spoonfuls of corn-starch. Blanch...

22. Chapter 22

Have any kind of sponge cake baked in a rather thin sheet. Cut this into small oblong pieces, the shape of a domino. Frost the top and sides of them. When the frosting is hard,...

25. Chapter 25

Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. Put the butter in a small sauce-pan, a...

3. Chapter 3

Bermuda sends new potatoes into Northern markets about the last of March or first of April. Florida soon follows, and one Southern State after another continues the supply until...

6. Chapter 6

One quart of milk, two large onions, three eggs, two table-spoonfuls of butter, two of flour, salt, pepper, two table-spoonfuls of grated cheese. Put milk on to boil. Fry the bu...

26. Chapter 26

The old method of boiling coffee is still practised by at least one- half the housekeepers in this country. The coffee is sometimes boiled with an egg, which makes it perfectly...

5. Chapter 5

Six pounds of a shin of veal, one fowl, three table-spoonfuls of butter, four stalks of celery, two onions, one blade of mace, one stick of cinnamon, eight quarts of cold water,...

19. Chapter 19

One quart of milk, three and a half sheets of Cooper's isinglass, half a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch piece of stick cinnamon. Break up th...

24. Chapter 24

Half a pound of cheese, two eggs, a speck of cayenne, a table-spoonful of butter, one teaspoonful of mustard, half a teaspoonful of salt, half a cupful of cream. Break the chees...

10. Chapter 10

Clean and wash the grouse. Lard the breast and legs. Run a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft...

12. Chapter 12

Skin two chickens, and cut in small pieces as for serving. Wash, and put them in a stew-pan with enough white stock to cover, and one large onion, a clove, half a blade of mace,...

20. Chapter 20

One quart of cream, one large cupful of granulated sugar and six table-spoonfuls of powdered, one table-spoonful of vanilla extract, the whites of six eggs, one cupful of milk,...

7. Chapter 7

One pint of finely-chopped cooked salt fish, eight good-sized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, two generous table-spoonfuls of butt...

9. Chapter 9

Two pounds of beef (the round, flank, or any cheap part; if there is bone in it, two and a half pounds will be required), one onion, two slices of carrot, two of turnip, two pot...

18. Chapter 18

One cupful of tapioca, three generous pints of water, half a teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any kind of bright jelly. Wash the tapioca, and soak...

23. Chapter 23

Make a syrup of three pounds of sugar, one pint of vinegar, two table- spoonfuls of cinnamon, two table-spoonfuls of clove, and half a teaspoonful of salt. Add six pounds of cur...

17. Chapter 17

One quart of pastry flour, one pint of butter, one table-spoonful of salt, one of sugar, one and a quarter cupfuls of ice water. Wash the hands with soap and water, and dip them...

13. Chapter 13

One pint of oysters, two eggs, one pint of flour, one heaping teaspoonful of salt, one table-spoonful of salad oil, enough water with the oyster liquor to make a scant half pint...

14. Chapter 14

Three eggs, one table-spoonful each of sugar, oil and salt a scant table-spoonful of mustard, a cupful of milk and one of vinegar. Stir oil, salt, mustard and sugar in a bowl un...

2. Chapter 2

Chops are cut from the loin. They are called long when the flank is cut on them and short if without it. When part of the bone of the short chop is scraped clean it is called a...

15. Chapter 15

One pint of shelled chestnuts, one quart of stock, one teaspoonful of lemon juice, one table-spoonful of flour, two of butter, salt, pepper. Boil the chestnuts in water for abou...

1. Chapter 1

Produced by Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was produced from images generously made available by the Digital & Multimedia...

16. Chapter 16

Pare and cut raw potatoes _very thin_, with either the vegetable slicer or a sharp knife. Put them in cold water and let them stand in a cold place (the ice chest is best) from...

4. Chapter 4

There are these advantage of a stove over a set range: it requires less than half as much fuel and is more easily managed--that is, the fire can be more quickly started, and if...

27. Chapter 27

The meat for the sandwiches should be chopped fine. The rolls must be small, and the buttered bread should be cut in thin slices, two slices be put together, and then be cut int...

28. Chapter 28

OYSTERS, _Chartreuse_ of, Creamed, Croquettes, _Crôustade_ of, Escaloped, Fricasseed, Fritters, in escalop shells, Little pigs in blankets, on a block of ice, on the half shell,...