Mrs. Ellis's Housekeeping Made Easy, Or, Complete Instructor in All Branches of Cookery and Domestic Economy: Containing the Most Modern and Approved Receipts of Daily Service in All Families : Revised and Adapted to the Wants of the Ladies of the United StatesBurgess, Stringer & Company, 1843 - 108 من الصفحات |
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الصفحة 17
... round the sides and in the bottom of a deep dish . Pour the oysters and liquor upon the toast , and send them to table hot . TO FRY OYSTERS . - Make a batter , then , having washed your oysters and wiped them dry , dip them into the ...
... round the sides and in the bottom of a deep dish . Pour the oysters and liquor upon the toast , and send them to table hot . TO FRY OYSTERS . - Make a batter , then , having washed your oysters and wiped them dry , dip them into the ...
الصفحة 19
... round of beef so as to keep it in shape : make a stuffing of grated bread suet , sweet herbs , quarter of an ounce of nutmeg , a few cloves pounded , yolk of an egg . Cut holes in the beef , and put in the stuffing , leaving about half ...
... round of beef so as to keep it in shape : make a stuffing of grated bread suet , sweet herbs , quarter of an ounce of nutmeg , a few cloves pounded , yolk of an egg . Cut holes in the beef , and put in the stuffing , leaving about half ...
الصفحة 21
... round the sweet - breads , before you send them to table . MUTTON AND LAMB . In ROASTING mutton or lamb , the loin , the chine and the sad- dle must have the skin raised and skewered on ; and , when nearly done , take off this skin ...
... round the sweet - breads , before you send them to table . MUTTON AND LAMB . In ROASTING mutton or lamb , the loin , the chine and the sad- dle must have the skin raised and skewered on ; and , when nearly done , take off this skin ...
الصفحة 24
... off the hairs about the skin . The head , neck , and feet should be cut away , and the legs skewered in the body . A string bound round the body keeps it firm . ROAST CHICKENS . An hour is enough for common sized 24 MEATS .
... off the hairs about the skin . The head , neck , and feet should be cut away , and the legs skewered in the body . A string bound round the body keeps it firm . ROAST CHICKENS . An hour is enough for common sized 24 MEATS .
الصفحة 26
... round with strings , ( which should be wet or buttered to keep them from burning , ) and put them on the spit before a clear brisk fire . Baste them first with a little salt and water , and then with their own gravy , dredging them ...
... round with strings , ( which should be wet or buttered to keep them from burning , ) and put them on the spit before a clear brisk fire . Baste them first with a little salt and water , and then with their own gravy , dredging them ...
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عبارات ومصطلحات مألوفة
almonds apples bake beat beaten eggs beef black pepper boiling water bread brown brown sugar cake cinnamon clean cloth cold water color cooked cool cover cream crust currants deep dish dish dissolved eggs eight eggs fire fish flour four fresh froth grated grease gum arabic half a pint half a pound half an hour half an ounce isinglass jelly juice keep kettle lemon let it boil liquor little salt loaf sugar mace meat melted butter minutes mixture molasses nutmeg ounce oven parsley pearlash pepper pickles pieces pint powdered sugar puff paste quantity quart quarts of water rice rind rinse roast scalding sifted flour simmer slices soak soap soft spoonful starch stew stir strain suds sweet sweet oil table-spoonfuls taste tea-cup thick thin turn veal vinegar warm washed white sugar whole wine yeast yolks
مقاطع مشهورة
الصفحة 106 - To prevent the Smoking of a Lamp. — Soak the wick in strong vinegar, and dry it well before you use it ; it will then burn both sweet and pleasant, and give much satisfaction for the trifling trouble in preparing it.
الصفحة 16 - TO BROIL A SHAD. Split and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear bright coals. Grease your gridiron well, and as soon as it is hot lay the shad upon it, and broil it for about a. quarter of an hour or more, according to the thickness. Butter it well, and send it to table. You may serve with it melted butter in a sauce-boat. Or you may cut it into three pieces and broil it without splitting. It will then, of course, require a longer...
الصفحة 36 - The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg.
الصفحة 25 - Chicken Salad. — Boil a chicken that weighs not more than a pound and a half. When very tender, take it up, cut it in small strips ; then take six or seven fine white heads of celery, scrape and wash...
الصفحة 34 - Boil them about three quarters of an hour, or till quits tender. When done, drain and squeeze them well till you have pressed out all the water; mash them with a little butter, pepper and salt. Then put the squash thus prepared into a stewpan, set it on hot coals, and stir it very frequently till it becomes dry.
الصفحة 24 - Venison :, current jelly warmed ; or half a pint of red wine, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes ; or half a pint of vinegar, and a quarter of a pound of sugar, simmered to syrup.
الصفحة 31 - ... may be repeated as often as liquor is found. The quantity will be about six quarts. When done, let it be simmered in an iron boiler as long as any scum arises ; then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper, two ounces of cloves...
الصفحة 102 - WATER-PROOF. Mix a pint of drying oil, two ounces of yellow wax, two ounces of turpentine. and half an ounce of Burgundy pitch, carefully over a slow - fire. Lay the mixture, whilst hot, on the boots or shoes...
الصفحة 102 - To half a pint of milk put an equal quantity of vinegar, in order to curdle it ; then separate the curd from the whey, and mix the whey with the whites of four or five eggs, beating the whole well together.
الصفحة 19 - ... or when you take it up put a slice under it, which will enable you to place it on the dish entire ; put it into a soup-pot or deep stew-pan, with cold water enough to cover it, and a quart over ; set it on a quick fire to get the scum up, which remove as it rises ; then put in two carrots...