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Favorite Recipes
by Anon
Binding: Paperback, 128 pages
Publisher: Nelson Press
Weight: 0.38 pound
Dimension: H: 0.75 x L: 8.5 x W: 0.48 inches
ISBN 10: 140971232X
ISBN 13: 9781409712329
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Book Description:
Favorite Recipes COLLECTED BY The Tuesday Qlub ljouu Assn OF SACRAMENTO, CALIFORNIA 4, l,,, ,l1,ll11, 11 111 11111,11 1.11 11.1.1 111.1 1111 ,1111 1111 I, IC I,. ,,,I ,I, llll J.lll ,ill. ,Ill I,, 11 I1 lllI Il This Gollection of Recipes is most i respectfully dedicated to the con t tributors, as the outcome of their generous and areful co operation E in the work, rnakiil these pakes i possible.. . . . . . . . .. . . . . . . . . .. 2 1,1 ,ll,ll l1 1111.111.1111 Illlllilll ,ill, llllllllll..llll.lllI1llII,lIIIIIl,I, m,, 111111111111111111llll 11111.111111 111,1111Z PREFACE Within the covers of this book will be found recipes for all kinds of t.ast.y disks, Each onc offered has becn tested by competent houscwCves ...... It Is put forth with the certain belief that a fair trial will prove it to have a genuine and permanent plae among books of its kind.. . . . . . . . . . . . . SOUPS The JY.c azd tctlst imflortnzC point lit nzaRi7tg good sotp is io ha7 f he best o maerinls. Sojt cold water is fLecessary, and 21 shar M not boil b ll sinzntv, ad shazld always be nzadt 272 n pvcrl in zed or gran it sozjb AeLlle. SOUP SIOCK. SOU 6o11t, Cut the meat from the bones, alld place the bones in the bottoil of the kettle, lay tlie meat oil top of them, add water aqd stand on the back part of the range for one hour. The11 place over a good fire. Soon the scum will form on top. Skim, cover kettle closely and let it simtner not boil four hours. Then add vegetables aud simmer one hour lotiger. Strain, add salt and put at once in a cool place. When cold take all the grease from the surface and it is ready for use. Mvs. S. T. rove EGG BARLEY SOUP. b1r91lA oj son Take a large soup bone with all zecats, killds of vegetables the oiiion stuck 2freeHPfi13 with cloves, and allow to sinmer five 3 Kqs, S t t , hours and strain add salt and pepper. doz. oJs. Tu soup tureen beat eggs very light and add the boiling stock. Stir constantly. 1Mr.s. j. M. Meryilt. I potato Inufe, I onion, J r. crtoni, I c. lfik, I rlove, 1 l6f.b 67dftr, pnrzry S fl71d ,bCj. J c. milk, I C. clsum. r c. valrN coy, r 1brp. brrllr, 1 e rz yolk, f thp. f01,1 . POTATO SOUP. Hoil potato, oniou, clove and parsley togethcr in eiiough water to cover. ilel well cooked, put through a potato press and add to illilk and crcarn heated in a double boiler add butter, salt,celery salt and pepper to taste. , fkfrx. F. A. E . PUREE OF KICE. Boil rice in inilk till done season with salt, pepper, mace and butter. Beat egg light, and slowly pour in the hot uilk. Place on fire again till tlioroughly hot. LWTS. E. S . CREAM OF CORN SOUP. Ilcat milk in dottblc boi1eradd grated corn and cook twenty litlutes pyess tllrough a sieve ald return to boiler. Rub butter and flour together atid gradnally add the soup, stirring constantly until it thickens. Then add cream, salt and pepper. Last add well beaten yolk of egg and serve iintnediately. CREAM OF KICE SOUP. Wash the rice carefully add it to the cold stock with bay leaf, onion aild , celery. Simmer slowly two hours and press through sieve. Keturil to soup kettle, and add cream, butter, salt and peppcr. When it collies to the boil, it 1s ready to serve BEAN SOUP. Put beans dark red Mexican with r r, brans, J shin bone of brc, white eye to soak over night, and in g lb. con, the nloruing boil till tender. Have a z rlirks cdwy, 2 Iaqe onions, stock made by sinirnering beef bonc, mutons. bacon, celery and onions for three hours. Mash beans through a colander and add to stock season to taste mith salt and pepper. Place croutons in a soup tureen and pour in the soup. Dried Lima beans used in the same way make a very nourislling and savory soup. MYS. A.J.Juslom. TURKEY SOUP. Take the turkey bones, cook for one hour in water enough to cover, strain and stir in .a little of the dressing, a beaten egg and a little chopped celery. Take from the fire and add butter, salt and pepper...

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