Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 14, 2025
The man, be he whom he may, who invented that plat, is second neither to Caramel nor to Ude the exquisite juicy tenderness of the meat, the preservation of the gravy, the richness of the trail by heaven! they were inimitable.
In using the caramel add it just as you are about to serve the soup, or sauce colored with it. Consommé is sent to the table clear, but sometimes a deep dish containing poached eggs, one for each person, with enough consommé to cover them, accompanies it.
On every tree Sugar-plums you'll see; In every dell Grows the caramel. Over every wall Gum-drops fall; Molasses flows Where our river goes Under your feet Lies sugar sweet; Over your head Grow almonds red. Our lily and rose Are not for the nose; Our flowers we pluck To eat or suck And, oh! what bliss When two friends kiss, For they honey sip From lip to lip!
There were, first of all, meringues, which we call French kisses, the favorite sweet here. There was also flaon, which we would call baked custard. In the absence of ovens they do not bake it, but they boil it in a mould like an ice-cream brick. They line the mould with caramel, and the custard comes out golden brown, smooth as satin, and delicately flavored with the caramel.
Then color the cream with the caramel until it is a good shade of brown darker than coffee color. For this you must have your caramel very black, as it is the quality and not the quantity of caramel that will give the proper flavor; sweeten to taste. From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Boil one cupful of sugar and a half cupful of water with a saltspoonful of cream of tartar for five minutes. Take from the fire and add one cupful of claret, and stand aside until icy cold. 1 cupful of sugar 1/2 cupful of chopped nuts 1 cupful of water 1 teaspoonful of caramel 2 teaspoonfuls of sherry
Dinner was over no bad one, for Moors can cook, can even make delicious caramel pudding in desert places and Mohammed, my stalwart valet de chambre, had given us most excellent coffee. Now we smoked by the great fire, looked up at the marvellously bright stars, and told, as is the way of travellers, tales of our wanderings.
There're lots of places." "Thanks." "Look here!" Richard Caramel brought his yellow eye rakishly into play. "The trouble with you two is that you're all disorganized. Do you know anything about New York State? Shut up, Anthony, I'm talking to Gloria."
Richard Caramel was afraid they'd have to toddle off. Mrs. Gilbert was tremendously sorry. Mr. Gilbert thought it was too bad. Mrs. Gilbert had a further idea something about being glad they'd come, anyhow, even if they'd only seen an old lady 'way too old to flirt with them. Anthony and Dick evidently considered this a sly sally, for they laughed one bar in three-four time.
Who would even comprehend those dishes of kontuz, arkas, and blemas,206 no longer known in our times, with their ingredients of cod, stuffing, civet, musk, caramel, pine nuts, damson plums! And those fish! Dry salmon from the Danube, sturgeon, Venetian and Turkish caviare, pikes and pickerel a cubit long, flounders, and capon carp, and noble carp!
Word Of The Day
Others Looking