OVER THREE HUNDRED RECIPES Like Grandma Used to Make: TEA COCOA COFFEE PRESERVES, BREAD PICKLES AND CATSUP, SOUP CHEESE ,FISH PIES, SAUCES PUDDING, MEATS CAKE, SWEETBREADS COOKIES, POULTRY ,GAME DESSERTS CREAMS JELLIES CUSTARDS, VEGETABLES ICE CREAM, more
SNEAK PEAK:
Like Grandma Used to Make
OVER THREE HUNDRED RECIPES
Compiled & Designed by Tabula Rasa i-Publishing Co. in conjunction with CraftyCrayon.com 2005 You are hereby granted re-sell rights to this eBook in this format as long as original remains exactly intact in all ways. Copyright 2005 © Tabula Rasa Interactive Publishing Co. and its licensors 2005. All Rights Reserved.
TABLE OF CONTENTS
TEA COCOA COFFEE PRESERVES
BREAD PICKLES AND CATSUP
SOUP CHEESE
FISH PIES
SAUCES PUDDING
MEATS CAKE
SWEETBREADS COOKIES
POULTRY
GAME DESSERTS CREAMS JELLIES CUSTARDS
VEGETABLES ICE CREAM
EGGS CANDY
SALAD BEVERAGES
DOUGHNUTS & FRITTERS CHAFING DISH
TEA COCOA COFFEE
TEA
Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea of tea drinking; to have it always freshly made, with the water boiling, and to steep the leaves at table.
The tea table can be easily equipped now
with a boiler in silver or brass, with alcohol lamp underneath; a tea caddy in china or silver, with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but it averages onehalf teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract from the correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea à la Russe.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide regarding strength. Soften and smooth the chocolate with cold water in a jar on the range; pour in boiling water, then add milk, stirring constantly. Serve as soon as it boils. When each cup is filled with the chocolate, place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate, but it is richer and more oily. When made from the ground it can be prepared at the table, but it is better boiled a short time in water and thinned with hot milk. Made from the shells it requires a longer boiling. First wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water. Boil for one hour and a half; strain and add one quart of milk, also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.
COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and one-third Mocha, the former giving the strength, the latter the flavor. After roasting it should be kept in an air-tight can. Grind only so much each time as may be required. To one cupful of ground coffee add one beaten egg and four tablespoons of cold water; mix thoroughly in coffee pot and pour in one quart of boiling water. Stir the coffee until it boils, then place it on the back of the stove where it will simmer for ten minutes. Add a dash of cold water; wait a moment, then pour off carefully into silver coffee pot, which has been standing with hot water in it. Filippini's recipe for Black Coffee is as follows: "Take six scant tablespoonfuls of coffee beans and grind them in a mill. Have a well cleaned French coffee pot; put the coffee on the filter with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly. When all the water is consumed, put on the cover and let it infuse slightly, but on no account must it boil. Serve in six afterdinner cups. Coffee should never be prepared more than five minutes before the time to serve."
BREAD
STEAMED BROWN BREAD
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda.
TO BE CONTINUED... Buy now and get all the RECIPES!
1112901167
Like Grandma Used to Make
OVER THREE HUNDRED RECIPES
Compiled & Designed by Tabula Rasa i-Publishing Co. in conjunction with CraftyCrayon.com 2005 You are hereby granted re-sell rights to this eBook in this format as long as original remains exactly intact in all ways. Copyright 2005 © Tabula Rasa Interactive Publishing Co. and its licensors 2005. All Rights Reserved.
TABLE OF CONTENTS
TEA COCOA COFFEE PRESERVES
BREAD PICKLES AND CATSUP
SOUP CHEESE
FISH PIES
SAUCES PUDDING
MEATS CAKE
SWEETBREADS COOKIES
POULTRY
GAME DESSERTS CREAMS JELLIES CUSTARDS
VEGETABLES ICE CREAM
EGGS CANDY
SALAD BEVERAGES
DOUGHNUTS & FRITTERS CHAFING DISH
TEA COCOA COFFEE
TEA
Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea of tea drinking; to have it always freshly made, with the water boiling, and to steep the leaves at table.
The tea table can be easily equipped now
with a boiler in silver or brass, with alcohol lamp underneath; a tea caddy in china or silver, with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but it averages onehalf teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract from the correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea à la Russe.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide regarding strength. Soften and smooth the chocolate with cold water in a jar on the range; pour in boiling water, then add milk, stirring constantly. Serve as soon as it boils. When each cup is filled with the chocolate, place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate, but it is richer and more oily. When made from the ground it can be prepared at the table, but it is better boiled a short time in water and thinned with hot milk. Made from the shells it requires a longer boiling. First wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water. Boil for one hour and a half; strain and add one quart of milk, also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.
COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and one-third Mocha, the former giving the strength, the latter the flavor. After roasting it should be kept in an air-tight can. Grind only so much each time as may be required. To one cupful of ground coffee add one beaten egg and four tablespoons of cold water; mix thoroughly in coffee pot and pour in one quart of boiling water. Stir the coffee until it boils, then place it on the back of the stove where it will simmer for ten minutes. Add a dash of cold water; wait a moment, then pour off carefully into silver coffee pot, which has been standing with hot water in it. Filippini's recipe for Black Coffee is as follows: "Take six scant tablespoonfuls of coffee beans and grind them in a mill. Have a well cleaned French coffee pot; put the coffee on the filter with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly. When all the water is consumed, put on the cover and let it infuse slightly, but on no account must it boil. Serve in six afterdinner cups. Coffee should never be prepared more than five minutes before the time to serve."
BREAD
STEAMED BROWN BREAD
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda.
TO BE CONTINUED... Buy now and get all the RECIPES!
OVER THREE HUNDRED RECIPES Like Grandma Used to Make: TEA COCOA COFFEE PRESERVES, BREAD PICKLES AND CATSUP, SOUP CHEESE ,FISH PIES, SAUCES PUDDING, MEATS CAKE, SWEETBREADS COOKIES, POULTRY ,GAME DESSERTS CREAMS JELLIES CUSTARDS, VEGETABLES ICE CREAM, more
SNEAK PEAK:
Like Grandma Used to Make
OVER THREE HUNDRED RECIPES
Compiled & Designed by Tabula Rasa i-Publishing Co. in conjunction with CraftyCrayon.com 2005 You are hereby granted re-sell rights to this eBook in this format as long as original remains exactly intact in all ways. Copyright 2005 © Tabula Rasa Interactive Publishing Co. and its licensors 2005. All Rights Reserved.
TABLE OF CONTENTS
TEA COCOA COFFEE PRESERVES
BREAD PICKLES AND CATSUP
SOUP CHEESE
FISH PIES
SAUCES PUDDING
MEATS CAKE
SWEETBREADS COOKIES
POULTRY
GAME DESSERTS CREAMS JELLIES CUSTARDS
VEGETABLES ICE CREAM
EGGS CANDY
SALAD BEVERAGES
DOUGHNUTS & FRITTERS CHAFING DISH
TEA COCOA COFFEE
TEA
Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea of tea drinking; to have it always freshly made, with the water boiling, and to steep the leaves at table.
The tea table can be easily equipped now
with a boiler in silver or brass, with alcohol lamp underneath; a tea caddy in china or silver, with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but it averages onehalf teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract from the correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea à la Russe.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide regarding strength. Soften and smooth the chocolate with cold water in a jar on the range; pour in boiling water, then add milk, stirring constantly. Serve as soon as it boils. When each cup is filled with the chocolate, place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate, but it is richer and more oily. When made from the ground it can be prepared at the table, but it is better boiled a short time in water and thinned with hot milk. Made from the shells it requires a longer boiling. First wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water. Boil for one hour and a half; strain and add one quart of milk, also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.
COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and one-third Mocha, the former giving the strength, the latter the flavor. After roasting it should be kept in an air-tight can. Grind only so much each time as may be required. To one cupful of ground coffee add one beaten egg and four tablespoons of cold water; mix thoroughly in coffee pot and pour in one quart of boiling water. Stir the coffee until it boils, then place it on the back of the stove where it will simmer for ten minutes. Add a dash of cold water; wait a moment, then pour off carefully into silver coffee pot, which has been standing with hot water in it. Filippini's recipe for Black Coffee is as follows: "Take six scant tablespoonfuls of coffee beans and grind them in a mill. Have a well cleaned French coffee pot; put the coffee on the filter with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly. When all the water is consumed, put on the cover and let it infuse slightly, but on no account must it boil. Serve in six afterdinner cups. Coffee should never be prepared more than five minutes before the time to serve."
BREAD
STEAMED BROWN BREAD
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda.
TO BE CONTINUED... Buy now and get all the RECIPES!
Like Grandma Used to Make
OVER THREE HUNDRED RECIPES
Compiled & Designed by Tabula Rasa i-Publishing Co. in conjunction with CraftyCrayon.com 2005 You are hereby granted re-sell rights to this eBook in this format as long as original remains exactly intact in all ways. Copyright 2005 © Tabula Rasa Interactive Publishing Co. and its licensors 2005. All Rights Reserved.
TABLE OF CONTENTS
TEA COCOA COFFEE PRESERVES
BREAD PICKLES AND CATSUP
SOUP CHEESE
FISH PIES
SAUCES PUDDING
MEATS CAKE
SWEETBREADS COOKIES
POULTRY
GAME DESSERTS CREAMS JELLIES CUSTARDS
VEGETABLES ICE CREAM
EGGS CANDY
SALAD BEVERAGES
DOUGHNUTS & FRITTERS CHAFING DISH
TEA COCOA COFFEE
TEA
Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea of tea drinking; to have it always freshly made, with the water boiling, and to steep the leaves at table.
The tea table can be easily equipped now
with a boiler in silver or brass, with alcohol lamp underneath; a tea caddy in china or silver, with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but it averages onehalf teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract from the correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea à la Russe.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide regarding strength. Soften and smooth the chocolate with cold water in a jar on the range; pour in boiling water, then add milk, stirring constantly. Serve as soon as it boils. When each cup is filled with the chocolate, place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate, but it is richer and more oily. When made from the ground it can be prepared at the table, but it is better boiled a short time in water and thinned with hot milk. Made from the shells it requires a longer boiling. First wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water. Boil for one hour and a half; strain and add one quart of milk, also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.
COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and one-third Mocha, the former giving the strength, the latter the flavor. After roasting it should be kept in an air-tight can. Grind only so much each time as may be required. To one cupful of ground coffee add one beaten egg and four tablespoons of cold water; mix thoroughly in coffee pot and pour in one quart of boiling water. Stir the coffee until it boils, then place it on the back of the stove where it will simmer for ten minutes. Add a dash of cold water; wait a moment, then pour off carefully into silver coffee pot, which has been standing with hot water in it. Filippini's recipe for Black Coffee is as follows: "Take six scant tablespoonfuls of coffee beans and grind them in a mill. Have a well cleaned French coffee pot; put the coffee on the filter with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly. When all the water is consumed, put on the cover and let it infuse slightly, but on no account must it boil. Serve in six afterdinner cups. Coffee should never be prepared more than five minutes before the time to serve."
BREAD
STEAMED BROWN BREAD
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda.
TO BE CONTINUED... Buy now and get all the RECIPES!
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OVER THREE HUNDRED RECIPES Like Grandma Used to Make: TEA COCOA COFFEE PRESERVES, BREAD PICKLES AND CATSUP, SOUP CHEESE ,FISH PIES, SAUCES PUDDING, MEATS CAKE, SWEETBREADS COOKIES, POULTRY ,GAME DESSERTS CREAMS JELLIES CUSTARDS, VEGETABLES ICE CREAM, more
OVER THREE HUNDRED RECIPES Like Grandma Used to Make: TEA COCOA COFFEE PRESERVES, BREAD PICKLES AND CATSUP, SOUP CHEESE ,FISH PIES, SAUCES PUDDING, MEATS CAKE, SWEETBREADS COOKIES, POULTRY ,GAME DESSERTS CREAMS JELLIES CUSTARDS, VEGETABLES ICE CREAM, more
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Product Details
| BN ID: | 2940015688139 |
|---|---|
| Publisher: | eBook4Life |
| Publication date: | 09/14/2012 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| File size: | 76 KB |
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