The Home Cook Book - Softcover
This historic book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1877. Not illustrated. Excerpt: ... way, keeping the milk at nearly boiling heat; it is, better to spread the butter on the bread after it is dipped in hot milk, than to melt it in the milk; thicken what milk is left with a little corn starch, and pour over the toast when sent to the table. > SCRAMBLED EGGS. Helena Smith. Beat up six eggs with two ounces of butter, one tablespoonful of cream of new milk, a little chopped parsley, and salt; put all in a saucepan, and keep stirring over the fire until it begins to thicken, when it should be immediately dished on buttered toast. FRENCH TOAST. Mrs. M. J. Savage. To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread, and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle; spread with butter and serve hot. TONGUE TOAST. M. A. P. Take cold boiled tongue, mince it fine; mix it with cream or milk, and to every half pint of the mixture, allow the well beaten yolks of two eggs; place over the fire and let it simmer a minute or two; have ready some nicely toasted bread; butter it; place it on a hot dish and pour the mixture over; send to the table hot. LEMON TOAST. E. A. Forsyth. Take the yolks of six eggs, beat them well and add three cups of sweet milk; take baker's bread not too stale and cut into slices; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter hot to fry a nice delicate brown; take the whites of the six eggs, and beat them to a froth, adding a large cup of white sugar; add the juice of two lemons, heating well, and adding two cups boiling water; serve over the toast as a sauce, and you will find it a very delicious dish. FRIED BREAD IN BATTER. M. A. X. Take one tablespoon sweet light dough; dis...
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- PublisherGeneral Books LLC
- Publication date2012
- ISBN 10 0217591434
- ISBN 13 9780217591430
- BindingPaperback
- Number of pages80
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