This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 Excerpt: ...beaten egg with a little cold water, add the remainder of one pint of water boiling hot. Let it boil up, pour from the spout and turn back into the pot and leave for ten minutes where it will keep hot but not boil. Stock. Stock is the basis for all soups, except milk or cream soups, to which it is sometimes added. From ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 Excerpt: ...beaten egg with a little cold water, add the remainder of one pint of water boiling hot. Let it boil up, pour from the spout and turn back into the pot and leave for ten minutes where it will keep hot but not boil. Stock. Stock is the basis for all soups, except milk or cream soups, to which it is sometimes added. From a pint to a quart of cold salted water is used to each pound of meat and bone, both of which should be in small pieces. Let stand one hour, heat slowly and simmer gently for four hours or more, strain and cool quickly. Remove the hardened fat before using. About a cup of mixed vegetables--carrot, onion, parsley, celery, etc.--may be added during the last hour. Mixed herbs and spices, as bay-leaf, blade of mace, two or three cloves and pepper corns, may be tied in cheese cloth and removed from the liquor when sufficient flavor has been extracted. 12 Bouillon--usually made from beef with little bone and no vegetables. Brown Stock--some of the meat and a part of the vegetables browned in hot fat or marrow. White Stock--made from chicken, veal, or fish; no flavoring which gives color added. Macaroni, Vermicelli, Noodle, Rice, Barley Soup and the like--cook about one-fourth cup of dry material until tender and add a quart of hot stock, or use cooked left-overs. Julienne Soup--one-half cup mixed cooked vegetables cut in cubes, strips or fancy shapes, to one quart.of stock. RESTORING WATER. Dried Fruits and Vegetables. Pick over, cover with cold water, leave for half an hour, then wash thoroughly, inspecting each portion and drain. Again cover with cold water and soak 12 to 24 hours, and then cook slowly until tender. Add sugar if desired for sauce when nearly done, or use like fresh fruit for pies, shortcake, etc. Prunes, apricots, peaches, apples, ..
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Add this copy of The Profession of Home Making a Condensed Homestudy to cart. $40.75, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 2013 by Hardpress Publishing.
Add this copy of The Profession of Home Making: A Condensed Home-Study to cart. $50.34, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2013 by Hardpress Publishing.
