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Take off the bandage, garnish with green pickles and curled parsley, and serve. Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar.
We had halted for breakfast, and might as well go through with the programme. I went to the river and procured about a pint of liquid from that famous stream, and boiled the coffee with due circumspection, and drank the product.
Do not repack or allow the mixture to stand in the freezer more than a half hour. Serve plain or with Montrose Sauce. One quart of good rich milk may be used in place of the condensed milk. This will serve twelve persons. Make a quart of vanilla ice cream and stir into it a pint of cream whipped to a stiff froth.
"Where is she?" enquired the carman, casting his eyes about him. "You just say that," said the skipper, hurriedly. "You shall have a pint if you do. He'll understand." It was unfortunate for the other that the skipper had set too high an estimation on Joe's intelligence, for the information being imparted to him in the audible tones of confidence, he first gave his mug to Mr.
In order to lighten the loads and make room for more water, even the ammunition was limited to 100 rounds per rifle. The daily consumption of water was restricted to one pint for men, six gallons for horses, and five for mules. To lessen the thirst caused by the heat Colonel Kitchener decided to march by night. An advanced depot was formed at Gedid and food for two days accumulated there.
Take a peck of fine flour, half a peck of oat-meal, and mix it well together; put to it seven eggs well beat, three quarts of new milk, a little warm water, a pint of sack, and a pint of new yeast; mix all these well together, and let it stand to rise; then bake them. Butter the stone every time you lie on the cakes, and make them rather thicker than a pan-cake.
Take about three tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mold; dissolve three-quarters of an ounce of isinglass or gelatine in half a pint of water; when almost cold, mix it well with the cream; put it into a mold, set in a cool place and turn out next day.
Attention, without much practice, will enable a person to do any of the following sorts of sweetmeats and preserves, which are quite sufficient for a private family. The higher articles of preserved fruits may be bought at less expense than made. Jellies of fruit are made with an equal quantity of sugar, that is, a pound to a pint, and require no very long boiling.
When cold, spread with the following filling: Moisten two tablespoons of cornstarch with enough cold milk to work it into a paste. Scald one-half pint of milk with one-half cup of sugar and a pinch of salt. Beat the yolks of two eggs light; add the cornstarch to this, and as soon as the milk is scalded pour in the mixture gradually, stirring constantly until thick.
Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint of cream very stiff, stir into beaten eggs. Line a melon mold with lady fingers, split in half. Then put a layer of whipped cream over. Chop one-half pound of marron glacé fine and sprinkle some over cream.
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