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Updated: June 6, 2025
The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of. Although this sauce is one of the most simple, it is very rarely that it is well made.
There's no use explaining when I'm asked why I keep on working, because fellows who could put that question wouldn't understand the answer. You could take these men and soak their heads overnight in a pailful of ideas, and they wouldn't absorb anything but the few loose cuss-words that you'd mixed in for flavoring.
Make sure, however, that the gelatin is thoroughly mixed with the other ingredients before putting the mixture into the freezer. This will serve twelve people. By changing the flavoring, using lemon in the place of orange, or a pint of strawberry juice, or a pint of raspberry and currant juice, an endless variety of souffles may be made from this same recipe.
She finished her coffee, flavoring to the last drop the warm stimulation of it; then, having built up again her hopeful mood, she set out anew. It was three hours later, towards two o'clock in the afternoon, that she came on foot, slowly, along the Rue St.
The bouilli held the place of honor in the middle of the table, accompanied with three other dishes: hard-boiled eggs on sorrel opposite to the vegetables; then a salad dressed with nut-oil to face little cups of custard, whose flavoring of burnt oats did service as vanilla, which it resembles much as coffee made of chiccory resembles mocha.
It lacked flavoring, such as cinnamon or lemon, yet it was a dish highly relished by all the slaves. I know that these feasts made me so excited, I could scarcely do my house duties, and I would never fail to stop and look out of the window from the dining room down into the quarters. I was eager to get through with my work and be with the feasters. About noon everything was ready to serve.
Bananas, strawberries or other fruits may be used in the same way, mashing strawberries and stewing thick with powdered sugar. No. 8. Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring.
With the introduction of Christianity and of Roman letters, the old Ogam inscriptions, which were no doubt looked upon as flavoring of paganism, quickly fell into disuse and disappeared, but some inscriptions at least are as late as the year 600 or even 800.
Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring and two teaspoonfuls of baking powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper.
Some little has already been done in the direct formation of some vegetable substances, such as camphor, the peculiar flavoring substance present in the vanilla bean, and in many other substances. Should such discoveries ever reach to the direct formation of some food staple, the wide-reaching importance and significance of the discovery would be almost beyond comprehension.
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