The Settlement Cook Book (1910)

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9781594622564: The Settlement Cook Book (1910)
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 edition. Excerpt: ... on lettuce, tomato or cauliflower salad. HOT SALAD DRESSING 2 teaspoons sugar, cup vinegar, teaspoon salt, 1 tablespoon goose, chicken, 5z teaspoon mustard, bacon fat or butter, teaspoon pepper, 1 teaspoon flour, 1 yolk of egg. Mix the first four ingredients, stir in the vinegar and boil all together. Rub the butter and flour to a cream and pour on the boiling vinegar. Cook 5 minutes and then pour it gradually over the well beaten yolk, or the whole egg. Mix while hot with cabbage or potatoes. For potato salad add 1 cup sweet or sour cream or buttermilk. SOUR CREAM SALAD DRESSING No. 1 1 cup sour cream, ' 2 tablespoons vinegar, cup tomato catsup, 2 tablespoons sugar, 2 tablespoons olive oil, 1 teaspoon salt. Mix the oil, salt, sugar and vinegar together, then beat in the catsup and finally add the cream, beating it in gradually. This dressing is very good for vegetables, or for fish salads. No. 2 1 cup sweet or sour cream, 1 teaspoon salt, 2 tablespoons lemon juice, teaspoon pepper, 2 tablespoons vinegar, 1 teaspoon or more of mixed 1 tablespoon sugar, mustard. Beat the cream with an egg beater until smooth, thick and light. Mix the other ingredients together and gradually add to the cream, beating all the while. No. 3 $4 cup sour cream, 1 tablespoon sugar, % cup vinegar, y teaspoon salt, 1 pimento, chopped fine. Mix well, chill and serve with cabbage, chopped fine, or shredded lettuce. MUSTARD SALAD DRESSING 1 tablespoon prepared cup cream, mustard, 1 tablespoon lemon juice. Add mustard to cream, beat until stiff, adding while whipping, lemon juice, drop by drop. ROQUEFORT CHEESE SALAD DRESSING y$ Ib. Roquefort cheese, 3 tablespoons lemon juice, % teaspoon paprika, 4 tablespoons cream, or olive oil. Rub the cheese through a fine sieve,...

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Book Description Book Jungle. Paperback. Condition: New. 476 pages. Dimensions: 9.1in. x 7.3in. x 1.2in.Purchase of this book includes free trial access to www. million-books. com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER IV BREAD, ROLLS AND TOAST GENERAL RULES FOR YEAST BREAD Flour should be kept in a dry atmosphere. It makes better bread if heated just before using. The yeast must be fresh. Scald the milk or water, then cool until lukewarm. The heat of the oven should be increased slightly the first twenty minutes, then kept even for twenty minutes, and the last twenty minutes it should decrease. Bread should be kept in a clean tin box, and not exposed to moisture. Yeast is a plant, the small, invisible germs of which are floating in the air. They settle in various places, and when they find a warm, moist, sweet, strength-giving or nitrogenous mixture, they begin to grow. Hot water kills the yeast plant; cold water chills it. Lukewarm liquids should be used. When the yeast plant grows it causes fermentation, which changes some of the starch into sugar, and then some of the sugar into alcohol and carbon-dioxide or carbonic acid gas. This carbon-dioxide gas raises the dough. If it rises too long, it will make the bread sour. Dough is made light in four ways: (1) by the use of yeast; (2) by the use of baking powder; (3) by the use of soda and molasses or sour milk; (4) by beating air into a mixture. Butterine, nut butters, meat fats or vegetable oils can be used in bread in place of butter. In using meat fat or oil take less. HOW TO USE SUBSTITUTE FLOURS Any recipe containing wheat flour may be used by substituting: M cups Rolled Oats for 1 cup Wheat Flour. M cup Potato, Rice, Corn, Buckwheat, Cornmeal, or Soy Bean Flour for 1 cup Wheat Flour. cup Cornstarch for 1 cup Wheat Flour. Combinations of substitutes produce better results than a single substitute. Wheat flour combined with any of the above substitutes, using only substitute flour, is the m. . . This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9781594622564

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