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Author: Linda Hull Larned Publisher: ISBN: 9781332337002 Category : Cooking Languages : en Pages : 122
Book Description
Excerpt from One Hundred Salads Heat 3 tbsps. vinegar with 1/2 teasp. each salt, mustard, sugar, and 1/4 teasp. paprika; cream 1/4 cup butter; beat 3 yolks until thick, add slowly the hot vinegar, and cook slowly, add the butter and 1 beaten egg white. Beat until cold and place on ice in covered glass jar. Serve with vegetables. When ready to serve, 1/4 cup whipped cream may be added. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical wor
Author: Linda Hull Larned Publisher: ISBN: 9781332337002 Category : Cooking Languages : en Pages : 122
Book Description
Excerpt from One Hundred Salads Heat 3 tbsps. vinegar with 1/2 teasp. each salt, mustard, sugar, and 1/4 teasp. paprika; cream 1/4 cup butter; beat 3 yolks until thick, add slowly the hot vinegar, and cook slowly, add the butter and 1 beaten egg white. Beat until cold and place on ice in covered glass jar. Serve with vegetables. When ready to serve, 1/4 cup whipped cream may be added. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical wor
Author: May E. Southworth Publisher: ISBN: 9781332172559 Category : Cooking Languages : en Pages : 96
Book Description
Excerpt from One Hundred One Salads Place in a shallow plate the yolk of one egg, and beat well with a silver fork. Add drop by drop, stirring constantly, about a half-pint of olive-oil. When it is thick and jelly-like cut with a tablespoonful of vinegar or lemon-juice and season with a saltspoonful of salt and pinch of cayenne. Have plate and all materials very cold. Should the egg curdle and obstinately refuse to thicken commence on another plate with a fresh yolk, and after it begins to thicken the curdled mayonnaise may be slowly added. One saltspoonful of salt and half a saltspoonful of pepper, beaten with three tablespoonfuls of olive-oil; when thick and creamy, add slowly one tablespoonful of vinegar or lemon-juice. This should never be mixed or put over the salad until the moment it is to be eaten. If liked, a teaspoonful of scraped onion can be added. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: May Elizabeth Southworth Publisher: Wentworth Press ISBN: 9780530614717 Category : History Languages : en Pages : 82
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Olive Green Publisher: Forgotten Books ISBN: 9781528067171 Category : Cooking Languages : en Pages : 430
Book Description
Excerpt from One Thousand Salads In no phase of the culinary art is genius so necessary as in the compounding of a salad. An ignorant cook can roast a leg of mutton, broil a steak, or bake a potato. By a few moments' study of any good cook-book, she can achieve a passable soup or some simple dessert, but the making of the simplest salad will betray her ski11 - or the lack of it. It has been said that no one who does not love to cook can ever make a good salad. Observe the difference between the restaurant compound, heavily garnished and stiffly ar ranged, and the epicurean dish made at the table. By one who knows what he is doing! About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: May Southworth Publisher: Applewood Books ISBN: 1429010762 Category : Cooking Languages : en Pages : 102
Book Description
A deceptively simple idea, salads can be a centerpiece or an accompaniment to any type of meal. The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt." May Southworth's 1906 work provides readers with showcase salad recipes that show home cooks how to create a variety of salads, from the simple to the complex, utilizing meat, vegetables, fruits, and/or cheese.
Author: Thomas J. Murrey Publisher: Forgotten Books ISBN: 9780365111900 Category : Cooking Languages : en Pages : 48
Book Description
Excerpt from Fifty Salads OF the many varieties of food daily con sumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor. It is therefore necessary for those contemplating dinner-giving, to personally overlook the preparation of the salad if they Wish favor able criticism. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henri Kegler Publisher: Forgotten Books ISBN: 9781396571237 Category : Cooking Languages : en Pages : 80
Book Description
Excerpt from Fancy Salads of the Big Hotels When salads are mixed in a salad bowl, never crush the leaves; they should be nice and crisp. To skin tomatoes, make an inci sion around the stem and dip in boil ing water, whereupon the skin can be easily removed. An essential point in the making of all salads is to select only the very best materials and have them served cold. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Linda Hull Larned
Author: Linda Hull Larned
Author: May E. Southworth
Author: May Elizabeth Southworth
Author: Linda Hull Larned
Author: Olive Green
Author: May Southworth
Author: Thomas J. Murrey
Author: LINDA HULL. LARNED
Author: Henri Kegler
Author: Linda Hull Larned