File:American cookery (1915) (14804581123).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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f an inchwide. Set three cups of the preparedtripe on an agate dish in the oven to be-come hot. Melt two tablespoonfuls ofbutter; in it cook one tablespoonful offine-chopped onion, half a tablespoonfulof fine-chopped parsley, three fresh mush-rooms, cut in slices, and half a greenor red pepper, cut in thin shreds, untilthe onion is yellowed and softened; stirin one tablespoonful of flour, half ateaspoonful of salt and mix thoroughly;add one large tomato, cut in bits, andhalf a cup of brown stock and stir untilboiling; drain the liquid from the tripe;add the tripe to the hot sauce and mixthoroughly; let stand over hot waterabout ten minutes, then serve. Calfs Liver, Braised, Italian Style Draw lardoons (long strips one-eighthan inch thick and wide) of fat salt porkinto the rounding surface of a calfsliver. Put a layer of sliced carrots andthin-sliced onions into a casserole, alsoif at hand add half a cup or more ofmushroom trimmings, or a less quantityof dried mushrooms, soaked in cold
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GERMAN COFFEE CAKE 694 AMERICAN COOKERY water; on these set the liver; pour inrich brown stock and tomato puree(rather more stock than puree) to halfcover the liver; cover the dish close andlet cook in a moderate oven about twohours; remove the cover, baste withthe liquid in the pan and let cookfifteen minutes to brown the lardoons.Remove to a serving dish, strain theliquid and use with butter, flourand seasonings as needed in making asauce. German Cofifee Cake Soften one cake of compressed yeastin one-fourth a cup of lukewarm water.Melt one-fourth a cup of shortening in with melted butter, then sprinkle withthe following mixture. Bake abouttwenty-five minutes. Mixture for Coffee Cake Beat three tablespoonfuls of butter toa cream; gradually beat in three table-spoonfuls of sugar, then work in sixtablespoonfuls of flour with the tips ofthe fingers of one hand. When ready touse, the mixture should be made up ofsmall balls of various sizes, intermingledwith some of the mixture in a finel

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