File:The everyday cook and recipe book - containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads - also for making all (14781536172).jpg

Identifier: everydaycookreci00neil (find matches)
Title: The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmalades, etc., together with various miscellaneous recipes for preparation of food and attention to invalids, all carefully prepared and practically tested
Year: 1891 (1890s)
Authors: Neil, E
Subjects: Cookery Home economics Care of the sick cbk
Publisher: New York : J.S. Ogilvie
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
The candy should not be boiled quite to thebrittle stage. The proper degree ca-n be ascertained if,when a small skimmer is put in and taken out, when blow-ing through the holes of the skimraer, the melted sugaris forced through in feather filaments; remove from the fireat this point and rub the syrup against the sides of the dishwith an iron spoon. If it is to be a chocolate candy, addtwo ounces of chocolate finely sifted and such flavoring asyou may prefer, vanilla, rolls, or orange. If you wish tomake cocoanut candy, add this while soft and stir until cold. PINEAPPLE ICE-CREAM. Three pints of cream, two large ripe pineapples, twopounds powdered sugar; slice the pineapples thin, scatter thesugar between the slices, cover and let the fruit stand threehours, cut or chop it p in the syrup, and strain througha hair sieve or double bag of coarse lace; beat graduallyinto the cream, and freeze as rapidly as possible; reserve afew pieces of pineapy>le unsucrared, cut into square bits, and
Text Appearing After Image:
Nouqat Almond Cake Blanc-Mange a la Van ill 3 JELLIES, CREAMS and CONFECTIONS THE EVERYDAY COOK-BOOK. 229 stir through cream when half frozen, first a pint of well-whipped cream, and then the fruit. Peach ice-cream maybe made in the same way. ITALIAN CREAM. Put one ounce of soaked isinglass, six ounces of loaf-sugar, half a stick of vanilla, and one pint of milk into asaucepan; boil slowly; and stir all the time until the isin-glass is dissolved; strain the mixture, and when a little coolmix with a pint of thick cream. Beat thoroughly until itthickens. Pour into large or individual molds, and put inice-box until wanted. TO MAKE BARLEY-SUGAR. To every pound of sugar allow one-half pint of water,one-half the white of an egg. Put the sugar into a well-tinned saucepan, with the water, and when the former isdissolved, set it over a moderate fire, adding the well-beatenegg before the mixture gets warm, and stir it well together.When it boils, remove the scum as it rises, and keep it boil-in

Note About Images