By Des Moines. Plymouth church
Поваренная книга 1876
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Additional resources for A cook book
WALNUT AND PEA WAESHAW PUNCH, SALAD, Sauce, 112 223 Pie, 240 WATERCRESS SALAD, 119 271 WELSH RAREBIT, 159. 190 WEST POINT PUNCH, 303 WHITE FISH, 27 Grape Ice, 229 WHITE FISH Mountain Cake, 224 203 WASHINGTON CAKE, Melon Preserves, 119 Stoclc, 16 Piidding-s, 180 WIESBADEN ICE CREAM, WINE 229 Catsup, 176 Jelly, 269 Sauce, 112 YEAST, 206 YORKSHIRE PUDDING, 261 SOUPS. ) So much has been written on the subject of soups and of their importance or non-importance, that it is not proposed to discuss these points here.
Let the soup boil gently at least six the next day remove all the fat, and hours, then strain when the soup is needed heat it, adding vermicelli, barley or rice to it if vermiceli, soak it in warm water for a few minutes if barley, it must be cooked slowly for several hours in water; rice must be cooked in boiling water; Italian paste does not need cooking; put it in the soup when served. ; ; ; ; BAKED BEAN SOUP. always good economy to make a much larger dish of baked beans than will be used at one time.
Unless fowls are old and fat they give but little flavor to soup. Old pigeons make an excellent stock. The best stock is obtained from the freshest meat. When the meat boiled in the stock-pot is to be used as a meat course at dinner or for other meals it is best to have it in one piece. The stock-pot should always be ; ; THE 2 3-6-5 COOK BOOK. kept covered, and the contents should gently simmer, the The contents of vegetables being removed when tender. the stock-pot should be carefully skimmed and strained, and above all, the stock-pot should be absolutely clean.