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Author: Mrs. Cornelius (Mary Hooker)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 200
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Author: Mrs. Cornelius (Mary Hooker)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 200
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Book Description
Author: Mrs. Cornelius (Mary Hooker)
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Author: Mary Hooker Cornelius
Publisher: Wentworth Press
ISBN: 9780469058071
Category : Juvenile Nonfiction
Languages : en
Pages : 192
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Mary Hooker Cornelius
Publisher: Kessinger Publishing
ISBN: 9781104411589
Category : History
Languages : en
Pages : 192
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Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Author: Mrs. Mary Hooker Cornelius
Publisher: Forgotten Books
ISBN: 9780366668137
Category : Cooking
Languages : en
Pages : 200
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Book Description
Excerpt from The Young Housekeeper's Friend, or a Guide to Domestic Economy and Comfort The recipes, with the exception of about twenty which are copied from books, are furnished from my own experience, or that of my immediate friends. An ample variety is given for furnishing the table of any American family; but especial reference has been had to those who have neither poverty nor riches; and such directions have been given as will enable a housekeeper to provide a good and healthful table, or, if desired, a handsome one, at a moderate expense. 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: Mrs. Cornelius
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 190
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Book Description
Author: Mary Hooker Cornelius
Publisher:
ISBN: 9781298102812
Category :
Languages : en
Pages : 194
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Mary Hooker Cornelius
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Cornelius
Publisher: Theclassics.Us
ISBN: 9781230252230
Category :
Languages : en
Pages : 62
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Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1846 edition. Excerpt: ...boiled well. It requires a little more time in proportion to the size than mutton; as the latter is good a little rare, while lamb is neither good nor healthy unless well done. Let the general directions about boiling be carefully observed. See recipe for mutton broth under the head of Convenient Dishes, &c. MUTTON CHOPS. BOAST LAMB. 93 MUTTON CHOPS.--9. Cut the pieces from the loin or the best part of the neck; take off the most of the fat. Dip them in a beaten egg or not, as you prefer, strew over them crumbs of cracker or bread, sprinkle them with salt and cut parsley, and fry them in a very little butter. Two or three slices of salt pork or a little lard may he substituted for butter. When the chops are done, lay them in a hot dish; pour a teacupful of hot water into the frying-pan, dredge in a little flour, and as it boils up, stir it thoroughly; then pour it over the chops. Mutton chops are very good broiled; and steaks, cut from a good leg which has been kept several days, are as fine as any meat can be for this purpose. KOAST LAMB. 10. If it is a hind quarter and very fat, take off the thickest from the kidneys; place it on the spit as you would wish to have it lie on the dish, a little drawn up. Do exactly as in roasting beef. An hour and a half will suffice to roast a quarter weighing five or six pounds. There is generally more fat from a good piece of lamb than will be used for gravy; therefore, pour or dip it off as in case of the beef and mutton. The breast of lamb is very sweet and requires about as much roasting as the leg. FORE QUARTER, OR BREAST OF LAMB BROILED. 11. Lay it upon the gridiron, the ribs down; do not have the coals very hot. Lay a tin sheet on it, and set upon it a flatiron, or some other weight. Be very...
Author: Mrs. Cornelius (Mary Hooker)
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 204
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Book Description
