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Updated: June 9, 2025
Thin slices of well-buttered bread may be used instead of crumbs. Cut in thick slices. Mix in a plate half a teacupful of flour, a saltspoonful of salt, and half a one of pepper; and dip each slice in this, frying brown in hot butter. Prepare as for frying, and broil in a wire broiler, putting a bit of butter on each slice when brown, and serving on a hot dish or on buttered toast.
The most prominent reason of the lessened profit in broilers is the development of the cold storage industry. Cold storage destroys the element of season, and allows only that margin of profit that the consumer is willing to pay for a fresh killed broiler from a Jersey broiler plant, as compared with last summer's product from the Iowa farms.
Dry the oysters, large ones are best, in a towel, have a piece of toast slightly buttered on a hot plate, near, pour over this a little hot oyster juice, not enough to make the toast wet through. Arrange the oysters on a fine buttered broiler, cook over a brisk fire like steak, until the beards curl. Turn them often. It takes about five minutes.
The four burners are controlled by the stop-cocks e, and the oven and the broiler by the stop-cock f. The stove is also equipped with a simmering burner for the slow methods of cooking on top of the stove, gas to this burner being controlled by the stop-cock g. To catch anything that may be spilled in cooking, there is a removable metal or enamel sheet h.
Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot. Vienna Roast Beef. Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.
No devotion to the eighteenth century can bring the colonial kitchen back again; send the roaring blaze up the wide chimney; swing the crane with the great kettle into the glow; and rebuild the quaint row of skillet and gridiron and broiler, perched on their little legs over the hot embers of the old hearthstone.
He could hardly stop lamenting it; and when presently we met a young farmer, he pulled up. "You goin' past Jim Marden's?" "Yes." "Well, I wish you'd tell him I just run over a chicken of his, and I killed it, I guess. I guess it was a pretty big one." "Oh no," I put in, "it was only a broiler. What do you think it was worth?"
Cut the desired number of slices, making each about 1/4 to 1/2 inch thick. Place the slices on a toaster over a bed of clear coals or on a broiler under a slow gas flame. Turn the bread frequently until it assumes an even light brown on both sides. Remove from the heat, spread each slice with butter, and serve while hot and crisp.
"Yes, they're great summer layers, but the American birds will beat them hollow in winter; and I must have as steady a supply of eggs as possible. My customers don't stop eating eggs in winter, and they'll be willing to pay more for them at that season. The Leghorn is too small to make a good broiler, and as half the chicks come cockerels, we must look out for that."
That the broiler business received the boom that it did, is due to plain ignorance of the cost of production, or to the appreciation that the ability to rear young chicks could find a more profitable outlet than in broiler production. Let us take an analogous case. Suppose a city man should discover the fact that there was a demand for dried casein from skim milk.
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