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Author: Resolute Grange Publisher: Legare Street Press ISBN: 9781019977132 Category : Languages : en Pages : 0
Book Description
This cookbook is a collection of recipes curated by Resolute Grange. Organized by category, it includes recipes for a range of dishes from appetizers to desserts. Each recipe includes detailed instructions and a list of ingredients. 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 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. 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: Resolute Grange Publisher: Legare Street Press ISBN: 9781019977132 Category : Languages : en Pages : 0
Book Description
This cookbook is a collection of recipes curated by Resolute Grange. Organized by category, it includes recipes for a range of dishes from appetizers to desserts. Each recipe includes detailed instructions and a list of ingredients. 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 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. 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: Publisher: Forgotten Books ISBN: 9780484146807 Category : Cooking Languages : en Pages : 64
Book Description
Excerpt from Resolute Grange Cook Book: A Collection of Choice Recipes Contributed by the Ladies of Resolute Grange and Vicinity, Brownville, Maine Brown seven large sliced onions in a frying pan, in butter, add salt and pepper to taste, and a minced pepper; add two pounds of round steak cut into dice and simmer twenty minutes; cover with boiling water and stir in a bunch of celery chopped fine; stew gently until meat is tender; add a can of tomatoes; cook five minutes; serve with rice. 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: UNKNOWN. AUTHOR Publisher: Forgotten Books ISBN: 9781330081365 Category : Cooking Languages : en Pages : 64
Book Description
Excerpt from Resolute Grange Cook Book: A Collection of Choice Recipes Contributed by the Ladies of Resolute Grange and Vicinity, Brownville, Maine Take twelve ears of green corn, cut from the cob. put in a stew-pan with milk enough to cover, and cook slowly for an hour; then add butter the size of an egg and pepper and salt to taste. Cook a few minutes longer and then serve. Mrs. Wm. Tufts. Chop Suey Brown seven large sliced onions in a frying pan, in butter, add salt and pepper to taste, and a minced pepper; add two pounds of round steak cut into dice and simmer twenty minutes; cover with boiling water and stir in a bunch of celery chopped fine; stew gently until meat is tender; add a can of tomatoes; cook five minutes; serve with rice. Clam Chowder One-half pound fat salt pork, fried brown, eight good sized potatoes, two large onions sliced, cook until done; add I can of clams and 1 1/2 cans tomatoes. Put tomatoes through colander. Lizzie Chase. Macaroni Soup First make a good beef broth, strain it, cook macaroni in a little water until it is soft, then put it in the broth. Season with salt and pepper, and serve with grated cheese. Pea Soup One soup bone, 1/2 lb. split peas, 1 turnip cut in small pieces, 3 carrots cut in small pieces, 6 large potatoes cut in small pieces, 2 large onions, put iu hall an hour before serving. Pepper and salt to taste. 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: Robert S. Cox Publisher: Arcadia Publishing ISBN: 1625852924 Category : Cooking Languages : en Pages : 160
Book Description
Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England’s shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders’ favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.
Author: Resolute Grange
Author: Resolute Grange
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Author: Resolute Grange
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Author: UNKNOWN. AUTHOR
Author: Robert S. Cox
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