The Frugal Housewife, Or, Experienced Cook: Wherein the Art of Dressing All Sorts of Viands with Cleanliness, Decency, and Elegance is Explained in Five Hundred Approved Receipts ...

T. Hughes, 1822 - 156 páginas

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Página 3 - ... tough, and the fat flabby and spongy, feeling rough, it is old, especially if the rind be stubborn, and you cannot nip it with your nails. If a boar, though young, or a hog gelded at full growth, the flesh will be hard, tough, red, and rammish of smell; the fat skinny and hard; the skin thick and rough, and pinched up, will immediately fall again. As for old or new killed, try the legs, hands, and springs, by putting the finger under the bone that comes out; if it be tainted, you will there find...
Página 26 - Beat all together in a mortar with a quarter of a pound of melted butter. Then mix it up with the yolk of an egg, and a few crumbs of bread. Fill the cabbage...
Página 98 - ... it, and put in two pounds of ripe mulberries, and let them stand in the syrup till they are thoroughly warm ; then set them on the fire, and let them boil very gently ; do them but half enough, so put them by in the syrup till next day ; then boil them gently again, and when the syrup is pretty thick, and will stand in a round drop when 'tis cold, they are enough ; so put all together in a gallipot for use.
Página 150 - BARLEY GRUEL. Wash four ounces of pearl-barley ; boil it in two quarts of water with a stick of cinnamon, till reduced to a quart ; strain and return it into the saucepan with sugar and three-fourths of a pint of port wine ; or the same quantity of milk. Heat up, and use as wanted. FLOUR CAUDLE. Mix smoothly, a tablespoonful of flour with a gill of water ; set on the fire in a saucepan a gill of new milk...
Página 92 - ... twenty-four hours ; next put it into a clean saucepan, throw in a handful of salt, and cover it with good vinegar. Close the pan tight, set it over a slow fire...
Página 70 - Lay slices all over the dish, then strew a few currants clean washed and picked, then a row of bread and butter, then a few currants, and so on until all your bread and butter is in.
Página 7 - ... flesh black in most parts, and the body limber: if the cleft in her lips spread much, and her claws wide and ragged, she is old; the contrary young: if young, the ears will tare like brown paper; if old, dry and tough. To know a true leveret, feel on the fore-leg, near the foot, and if there is a small bone or knob, it is right; if not it is a hare; for the rest observe as in a hare. A rabbit, if stale, will be limber and slimy; if new, white and stiff: if old, her claws are long and rough, the...
Página 4 - ... the outside, try how deep it goes, the greater part may be hid: Eggs, hold the great end to your tongue ; if it feels warm it is new; if cold bad; and so in proportion to the heat or cold, is the goodness of the egg. Another way to know, is to put the egg in a pan of cold water, the fresher the egg, the sooner it will fall to the bottom ; if rotten, it will swim at the top. This is a sure way not to be deceived.
Página 86 - FIRST, before you kill your hog, get a peck of gruts, boil them half an hour in water; then drain them, and put them into a clean tub or large pan; then kill your hog, and fave two quarts of the blood of the hog, and keep (lining it till the blood is quite cold ; then mix it with your gruts, and ftir them well together.
Página 106 - PARE off the rinds of six large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped ; then squeeze six more, and mix it with two quarts of spring water, and as much sugar as will sweeten the whole.

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