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100%: Ethel Harris: Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint) (ISBN: 9781330012857) in Englisch.Nur diese Ausgabe anzeigen…
92%: Creator: Ethel (Longley) Mrs. 1857- [fr Harris: Wholesome Cooking; A Practical Book For A Practical Cook; Two Hundred Well-tested Recipes (ISBN: 9781173229986) 2010, Nabu Press, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
87%: Harris, Ethel: Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint) (ISBN: 9780331543339) in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint)
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Bester Preis: € 9,14 (vom 19.04.2017)1
Wholesome Cooking
EN NWISBN: 9781330012857 bzw. 1330012852, in Englisch, Forgotten Books, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes Spanish Stew Put a pound of round steak through the meat grinder and grind it fine. Have in a saucepan, smoking hot, two tablespoonfuls of meat drippings, or of lard and butter mixed. Into this turn your ground meat, which should have been dredged with flour, brown the meat in the fat, and have ready a large onion chopped fine. Pour a cupful of hot water over the meat and add the onion. This liquid will make a brown gravy for the onion to cook in. After five minutes add two thirds of a can of tomatoes and a good-sized red pepper. If one prefers the taste of cayenne, one may add this to taste. Simmer all together until the onion is done. Have ready a cupful of boiled macaroni and mix it with the foregoing stew. It is well to season the macaroni with cayenne while it is cooking. Before serving this dish add one teaspoonful of salt. Creamed Calf's Brains Blanch the brains by parboiling them and remove all bits of string and skin. Throw into cold water and, when cold, cut into pieces about an inch square. Cook together a tablespoonful of flour and one of butter and pour upon them a cup of rich milk, seasoned with a saltspoonful of salt and a quarter saltspoonful of cayenne. Add a pinch of baking soda to the milk. When the sauce is smooth and thick add a tablespoonful of minced parsley and the brains. Stir until well heated, then put in gradually, stirring all the time, the beaten yolk of an egg, and when this has cooked for a minute add a tablespoonful of sherry. Serve on a hot dish, garnishing with small triangles of toast. Jugged Rabbit Into a stone crock slice a large onion and add one half teaspoonful each of salt, pepper, paprika, and a quarter saltspoonful of cayenne. Put into the crock the jointed rabbit, which has been cleaned and laid for an hour in cold water to which a cup of vinegar has been added. Cover the rabbit with sliced bacon an.
Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes Spanish Stew Put a pound of round steak through the meat grinder and grind it fine. Have in a saucepan, smoking hot, two tablespoonfuls of meat drippings, or of lard and butter mixed. Into this turn your ground meat, which should have been dredged with flour, brown the meat in the fat, and have ready a large onion chopped fine. Pour a cupful of hot water over the meat and add the onion. This liquid will make a brown gravy for the onion to cook in. After five minutes add two thirds of a can of tomatoes and a good-sized red pepper. If one prefers the taste of cayenne, one may add this to taste. Simmer all together until the onion is done. Have ready a cupful of boiled macaroni and mix it with the foregoing stew. It is well to season the macaroni with cayenne while it is cooking. Before serving this dish add one teaspoonful of salt. Creamed Calf's Brains Blanch the brains by parboiling them and remove all bits of string and skin. Throw into cold water and, when cold, cut into pieces about an inch square. Cook together a tablespoonful of flour and one of butter and pour upon them a cup of rich milk, seasoned with a saltspoonful of salt and a quarter saltspoonful of cayenne. Add a pinch of baking soda to the milk. When the sauce is smooth and thick add a tablespoonful of minced parsley and the brains. Stir until well heated, then put in gradually, stirring all the time, the beaten yolk of an egg, and when this has cooked for a minute add a tablespoonful of sherry. Serve on a hot dish, garnishing with small triangles of toast. Jugged Rabbit Into a stone crock slice a large onion and add one half teaspoonful each of salt, pepper, paprika, and a quarter saltspoonful of cayenne. Put into the crock the jointed rabbit, which has been cleaned and laid for an hour in cold water to which a cup of vinegar has been added. Cover the rabbit with sliced bacon an.
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Wholesome Cooking
EN HC NWISBN: 9780331543339 bzw. 0331543338, in Englisch, Forgotten Books, gebundenes Buch, neu.
Lieferung aus: Deutschland, plus shipping.
Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes In seasoning soup the general rule is to use, for every quart of water used to cover the meat, a teaspoonful of salt, one of pepper, a quarter teaspoonful of celery salt, a little parsley, and half a pint of vegetables. In making stock it is a safe rule to use a quart of water to every pound of bones. Soup should always be boiled slowly. The stock will probably be reduced nearly one-half by Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes In seasoning soup the general rule is to use, for every quart of water used to cover the meat, a teaspoonful of salt, one of pepper, a quarter teaspoonful of celery salt, a little parsley, and half a pint of vegetables. In making stock it is a safe rule to use a quart of water to every pound of bones. Soup should always be boiled slowly. The stock will probably be reduced nearly one-half by cooking, and may be diluted for the table. Strain through the colander, and put aside to let the fat harden before removing it. To color soups brown, add a tablespoonful of caramel (browned sugar) to a pint of stock. Clear soups are dinner soups; cream soups are more appropriate for luncheons. Part beef and veal, or mutton, combined makes a better ¿avored stock than beef alone. A stock stronger and more palatable than the common one we call a consommé, and it serves as the foundation of soup for a formal dinner. The following directions are intended only for a very rich soup. 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. Lieferzeit 1-2 Werktage.
Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes In seasoning soup the general rule is to use, for every quart of water used to cover the meat, a teaspoonful of salt, one of pepper, a quarter teaspoonful of celery salt, a little parsley, and half a pint of vegetables. In making stock it is a safe rule to use a quart of water to every pound of bones. Soup should always be boiled slowly. The stock will probably be reduced nearly one-half by Excerpt from Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes In seasoning soup the general rule is to use, for every quart of water used to cover the meat, a teaspoonful of salt, one of pepper, a quarter teaspoonful of celery salt, a little parsley, and half a pint of vegetables. In making stock it is a safe rule to use a quart of water to every pound of bones. Soup should always be boiled slowly. The stock will probably be reduced nearly one-half by cooking, and may be diluted for the table. Strain through the colander, and put aside to let the fat harden before removing it. To color soups brown, add a tablespoonful of caramel (browned sugar) to a pint of stock. Clear soups are dinner soups; cream soups are more appropriate for luncheons. Part beef and veal, or mutton, combined makes a better ¿avored stock than beef alone. A stock stronger and more palatable than the common one we call a consommé, and it serves as the foundation of soup for a formal dinner. The following directions are intended only for a very rich soup. 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. Lieferzeit 1-2 Werktage.
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Wholesome Cooking; A Practical Book For A Practical Cook; Two Hundred Well-tested Recipes
EN NWISBN: 9781173229986 bzw. 1173229981, in Englisch, Nabu Press, neu.
Lieferung aus: Kanada, In Stock, plus shipping.
Ethel (longley) Mrs. 1857- [fr Harris, Books, History, Wholesome Cooking; A Practical Book For A Practical Cook; Two Hundred Well-tested Recipes, This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Ethel (longley) Mrs. 1857- [fr Harris, Books, History, Wholesome Cooking; A Practical Book For A Practical Cook; Two Hundred Well-tested Recipes, This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
4
Wholesome cooking; a practical book for a practical cook; two hundred well-tested recipes (2010)
EN PB NWISBN: 9781173229986 bzw. 1173229981, in Englisch, 34 Seiten, Nabu Press, Taschenbuch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, super_star_seller.
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. Paperback, Label: Nabu Press, Nabu Press, Product group: Book, Published: 2010-09-29, Studio: Nabu Press.
Von Händler/Antiquariat, super_star_seller.
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. Paperback, Label: Nabu Press, Nabu Press, Product group: Book, Published: 2010-09-29, Studio: Nabu Press.
6
Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint)
EN NWISBN: 9781330012857 bzw. 1330012852, in Englisch, FB &c Ltd, neu.
Lieferung aus: Kanada, In Stock, plus shipping.
Ethel Harris, Books, Food and Drink, Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint), Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint).
Ethel Harris, Books, Food and Drink, Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint), Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint).
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Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint)
EN NW RPISBN: 9780331543339 bzw. 0331543338, in Englisch, FB&C Ltd, neu, Nachdruck.
Lieferung aus: Kanada, In Stock, plus shipping.
Ethel Harris, Books, Food and Drink, Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint), Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint).
Ethel Harris, Books, Food and Drink, Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint), Wholesome Cooking: A Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (Classic Reprint).
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Wholesome Cooking; a Practical Book for a Practical Cook; Two Hundred Well-Tested Recipes (2010)
EN PB NWISBN: 9781173229986 bzw. 1173229981, in Englisch, Nabu Press, Taschenbuch, neu.
Lieferung aus: Kanada, plus shipping, Shipping area: DOM.
Von Händler/Antiquariat, Russell Books, BC, Victoria, [RE:4].
PAPERBACK.
Von Händler/Antiquariat, Russell Books, BC, Victoria, [RE:4].
PAPERBACK.
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