Author: H. M. Kinsley
Publisher: The Minerva Group, Inc.
ISBN: 1589630343
Category : Chafing dish cooking
Languages : en
Pages : 188
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Book Description
If one spends time with this delightful, little book, he will soon notice that interest moved from the kitchen into the dining room. From preparing food for the family to serving and entertaining guests, and from seeking the bare necessities to desiring the finer things in life.The Civil War had ended only a generation before, and in only a few more years the twentieth century and a definite "new age" would arrive. It had been only a few years since the first telephone call, and also a few years since the first automobile was offered for sale to the public. The whole American continent was on the move. Americans were looking for the better things in life, so a large silver manufacturing company found it worthwhile to publish a lovely cookbook with some 100 recipes based only on the chafing dish cookery.An attempt was made to put the chafing dish into a historical and cultural context by tracing its history from the ancient Greeks and Romans, to the Middle Ages, into the Age of Discovery, and finally bringing it to the New World in 1720. According to the Introduction, "The colonists having overcome the difficulties incidental upon the making of a new country, began to appreciate and to desire the luxuries and adornments of refined living."After reassuring the reader that the sincerest expression of hospitality is to serve with chafing dishes, a long list of useful and not-so-useful recipes is given. Some of them are still as excellent today a they were when the book was written. Among those worth trying are the ones we have translated for the modern cook - Crab Meat a la Newburgh (p. 52), Liver a la Suisse (p. 158), and Rum Omelette(p. 129).It is interesting to note that this little book attempts to give accurate measurements and accurate timings, explaining the conditions under which the dishes were prepared in the company's testing facilities, restaurant-type dishes, such as those recipes which use lobster, crab, oysters and steak, the author also includes wholesome, but very simple dishes such as Frankfurter and Cabbage (p. 158), Welsh Rarebit (p. 178) and Smoked Pigs Jowl (p.97).
Author: Mrs. Gesine Knubel Lemcke
Publisher:
ISBN:
Category : Chafing dish cookery
Languages : en
Pages : 108
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Author: Mrs. Olive A. Cotton
Publisher:
ISBN:
Category : Chafing dish cooking
Languages : en
Pages : 88
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Author: Mrs. Gesine Knubel Lemcke
Publisher:
ISBN:
Category :
Languages : en
Pages : 82
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Author:
Publisher:
ISBN:
Category : Chafing dish cookery
Languages : en
Pages : 234
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Author: Gesine Lemcke
Publisher: Forgotten Books
ISBN: 9781528549950
Category : Cooking
Languages : en
Pages : 96
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Excerpt from Chafing-Dish Recipes The best chafing dishes have two pans, the lower one for hot water and the upper one, called the blazer. The latter is often used without the hot-water pan when the contents will not be injured by the direct flame beneath. The Asbesta lamp of the best chafing dishes hold about one gill of alcohol and will burn from an hour to an hour and a half without refilling if it has been properly filled at the beginning; particular attention should be paid to this part, as it is very annoying to have to refill the lamp while the cooking is going on. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Gesine Lemcke
Publisher:
ISBN:
Category : Chafing dish cooking
Languages : en
Pages : 82
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Author: Marion Harris Neil
Publisher:
ISBN:
Category : Chafing dish cookery
Languages : en
Pages : 296
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Author: Gesine Lemcke
Publisher: Forgotten Books
ISBN: 9781330100110
Category : Cooking
Languages : en
Pages : 97
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Excerpt from Chafing-Dish Recipes Maître d'Hôtel Butter. - Put 1 ounce butter into a small bowl, stir to a cream, add slowly 1 tablespoonful lemon juice, a few drops at a time, 1⁄4 teaspoonful grated nutmeg, and 1 teaspoonful fine-chopped parsley. Tomato Sauce à l'Allemande. - Place the blazer with 1⁄2 can tomatoes over the lamp, add 1 teaspoonful butter, 1⁄2 teaspoonful salt, 1⁄4 teaspoonful pepper, 1 teaspoonful sugar, cook 15 minutes; mix 1⁄2 teaspoonful cornstarch with 1 tablespoonful cold water, add it to the tomatoes, cook 3 minutes, then press the tomatoes through a sieve; return the tomatoes to the blazer; mix the yolks of 2 eggs with 1 tablespoonful cold water, add it to the blazer, stir until nearly boiling, remove at once, add 2 tablespoonfuls whipped cream or 1 teaspoonful unsweetened condensed milk, and serve. Pudding Sauces. Snow Sauce. - Boil 1 cup of sugar with 1⁄2 cup of water till it forms a thread between two fingers; beat the whites of 2 eggs to a stiff froth, add slowly, while beating constantly, the hot sugar sirup to the whites, add last 1 tablespoonful lemon juice and 2 tablespoonfuls white wine or orange juice. Vanilla Sauce. - Put 1 pint of milk with the yolks of 3 eggs, 2 tablespoonfuls sugar, 1⁄2 teaspoonful cornstarch in the blazer; mix well, then place the blazer over the hot-water pan and stir till the sauce begins to thicken and just about to boil; care must be taken not to let it boil; then remove, add 1 teaspoonful vanilla, and set aside to cool. Tulip Sauce. - Mix in the blazer 1 pint of milk with the yolks of 3 eggs and 2 tablespoonfuls sugar; place the blazer over the water pan and stir till it begins to thicken. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Mary Johnson Lincoln
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 142
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