Brothers, Minnie E – Bread making and bread baking _ embracing selections in pastry, general cooking, canning, preserving, pickling, jelly making and candy making (1915, [publisher not identified])

$56.00

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. 1915 edition. Excerpt: …on platter and serve at once. STEW AND DUMPLINGS. Mutton, veal or chicken are usually used with dumplings. The dumplings should be prepared when meat is done. Make a very soft dough with two cups flour, sifted with 4 teaspoons baking powder and a little salt in it; and a tablespoon of butter with milk to make a dough that will drop from a tablespoon. Remove part of meat from kettle if necessary. Then with a tablespoon cut the dough from the mixing bowl and drop into kettle, dip spoon in liquid each time which will prevent dough sticking, finish as quickly as possible and cover at once. Stew should be boiling when dumplings are put in and should boil 20 minutes without uncovering. Serve hot on platter with meat. BAKED FISH. Fresh fish after being cleaned, should be washed thoroughly in cold water slightly salted, and left in salted water until used. Place whole fish in baking pan, season with salt and pepper inside and out, rubbing in seasoning well with the hands. Dot with few pieces of butter and bake moderately half an hour, then add cup hot water, and one or two sliced onions, and bake one or two hours longer, according to size of fish, basting frequently. If fish is lean, be more generous with butter in baking. Remove to hot platter just before serving. SCALLOPED FISH. Bone and flake any cold fish, place in baking dish, alternate rolled crackers and fish, adding some butter and seasoning, moisten with milk, turn over top a cup or two of white sauce and then bake. SPAGHETTI AND OYSTERS. y2 lb. spaghetti 1 pint oysters 1 can corn 2 cups broken crackers 3 tablespoons butter 1 pint milk Salt and pepper Boil spaghetti in usual way, turn into colander to drain then pour over it one or two cups of cold water, which will prevent its sticking…

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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. 1915 edition. Excerpt: …on platter and serve at once. STEW AND DUMPLINGS. Mutton, veal or chicken are usually used with dumplings. The dumplings should be prepared when meat is done. Make a very soft dough with two cups flour, sifted with 4 teaspoons baking powder and a little salt in it; and a tablespoon of butter with milk to make a dough that will drop from a tablespoon. Remove part of meat from kettle if necessary. Then with a tablespoon cut the dough from the mixing bowl and drop into kettle, dip spoon in liquid each time which will prevent dough sticking, finish as quickly as possible and cover at once. Stew should be boiling when dumplings are put in and should boil 20 minutes without uncovering. Serve hot on platter with meat. BAKED FISH. Fresh fish after being cleaned, should be washed thoroughly in cold water slightly salted, and left in salted water until used. Place whole fish in baking pan, season with salt and pepper inside and out, rubbing in seasoning well with the hands. Dot with few pieces of butter and bake moderately half an hour, then add cup hot water, and one or two sliced onions, and bake one or two hours longer, according to size of fish, basting frequently. If fish is lean, be more generous with butter in baking. Remove to hot platter just before serving. SCALLOPED FISH. Bone and flake any cold fish, place in baking dish, alternate rolled crackers and fish, adding some butter and seasoning, moisten with milk, turn over top a cup or two of white sauce and then bake. SPAGHETTI AND OYSTERS. y2 lb. spaghetti 1 pint oysters 1 can corn 2 cups broken crackers 3 tablespoons butter 1 pint milk Salt and pepper Boil spaghetti in usual way, turn into colander to drain then pour over it one or two cups of cold water, which will prevent its sticking…

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