Items related to The Rumford Complete Cook Book,
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. 1908 edition. Excerpt: ...an inch thick. Cut out with a very small cutter and drop into the boiling stew. Cook ten minutes without removing the lid of the saucepan. If the lid is lifted before the dough is cooked the rush of cold air may cause the dumplings to fall. Boiled Fruit Dumplings Make a dough by the rule previously given for Rumford Dumplings, roll as directed, and cut into squares of about three inches. Put a spoonful of berries, plums or a small pared and cored apple in the centre of the dough with sugar to taste. Wet and press the edges of the dough firmly over the fruit so that they will cling together. Tie each dumpling in a square of cheese cloth and plunge into fast boiling water. Cook from half to three-quarters of an hour, according to the fruit used. Serve with a hard or liquid sauce. For baked apple or other fruit dumplings inclose the fruit in a square of either short or flaky paste (see pages 105 and 106), press the edges firmly together and bake in a moderately hot oven about twenty minutes to half an hour, according to the fruit used. Serve hot with a hard or liquid sauce. Egg Dumplings 1 egg. 1 teaspoon Rumford Baking 8 tablespoons milk. Powder. % cup flour. y teaspoon salt. Beat the egg till light, add the milk and mix. Sift together flour, salt and baking powder, and add the egg and milk to these to form a heavy batter, using a little more milk if necessary. Drop by spoonfuls into hot gravy, and cook fifteen minutes without removing the lid from the saucepan. Lobster Patties (10 patties) 1 cup cream sauce. 1 teaspoon lemon juice. 1 cup lobster meat. Salt and pepper to taste. A slight grating of nutmeg. 1 egg yolk. PuS paste patty shells. Make the cream sauce by blending in a saucepan two tablespoons of butter with the same quantity of...
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- PublisherTheClassics.us
- Publication date2013
- ISBN 10 1230245731
- ISBN 13 9781230245737
- BindingPaperback
- Number of pages52
- Rating
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