The Every-Day Cook-Book and Encyclopedia of Practical Recipes for Family Use

by Miss E. Neill

Hardcover, 1884

Status

Call number

Rare - American -- NEI

Call number

Rare - American -- NEI

Publication

Donohue & Henneberry (1884), Hardcover

Description

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1889 edition. Excerpt: ...INDIAN PUDDING. Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir graduallylinto molasses and milk; add a pound beef suet chopped fine, and Indian meal suflicient to make a thick batter; add a teaspoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg. MARMALADB PUDDINGS. Half pound suet, half pound grated bread crumbs, half pound sugar, three ounces orange marmalade; mix these ingredients together with four eggs; boil four hours. Lay a few raisins open in the bottom of the mould. Sauce: Two ounces butter, and two ounces white sugar; beat lo a cream and flavor with brandy or lemon. Add to two cups sour milk one teaspoon soda, and one salt, half cup butter, lard, flour enough to make dough a little stifier than for biscuit; or make 2 good baking-powder crust; peel and core apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together, (it is nice to tie acloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar, or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings uncovered. To a pan of four or five dumplings, add one teacup sugar and...… (more)

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