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Updated: May 26, 2025
In two hours, remove it to a mould, or take it out and return it again to the freezer with fresh salt and ice, that it may be frozen a second time. In two hours more, it should be ready to turn out. Is made according to the preceding receipt. To each quart of cream allow a large ripe pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince it small.
Put the onions in a hot dish, pour this over them, and serve. They may also be half boiled; then put in a buttered dish, covered with this sauce and a layer of bread-crumbs, and baked for an hour. Cut in two, and take out the seeds and fiber. Half will probably be enough to cook at once. Cut this in pieces; pare off the rind, and lay each piece in a steamer.
TURNIP SAUCE. Pare half a dozen turnips, boil them in a little water, keep them shaking till they are done, and the liquor quite exhausted, and then rub them through a tammis. Take a little white gravy and cut more turnips, as if intended for harrico. Shake them as before, and add a little more white gravy.
Cranberry sauce can be treated in the same way. Many prefer this to plain stewing. Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them, and a cupful of sugar to every six apples.
It is intended for the tea-table. Take fine ripe pippin or bell-flower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loaf-sugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be only parboiled.
Avoiding the ante-room, where no doubt waited pages, users, and attendants, Pare presently knocked at a small door, so hidden in the wain-scoting of the passage that only a habitue could have found it without strict search. It was at once opened, and the withered, motherly face of an old woman, with keen black eyes under a formal tight white cap, looked out. 'Eh!
Boil a tender, nice piece of beef any piece that is clear from sinews and gristle; boil it till it is perfectly tender When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. Pare, core, and chop the apples fine.
Pare and core the pears without dividing; place them in a pan and fill up the orifice with brown sugar; add a little water and let them bake until perfectly tender. Nice with sweet cream or boiled custard. Stewed pears with a thick syrup make a fine dessert dish accompanied with cake. Peel and cut them in halves, leaving the stems on and scoop out the cores.
"Oh, what next?" asked Sally, all impatience to begin. "Shut the lower draught of the stove, so that the oven may heat. Then wash your hands and get out the flour, sugar, salt, butter, and cinnamon. See if the pie-board is clean, and pare your apple ready to put in." Daisy got things together with as little noise and spilling as could be expected, from so young a cook.
For Tomato Salad, see SALADS, also for Raw Cucumbers. Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each mixed. Brown both sides and serve warm.
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