‘You had better leave,’ said Porter; ‘and if you were not an old
man, and your daughter was where she should be–at home–I would
knock you down
Freeware | 26, January, 2007
Comparatively few health enthusiasts or food reformers realise the
necessity for mental, as distinct from bodily, hygiene, yet all realhealth has its roots in the mind
Freeware | 26, January, 2007
MAYONNAISE SAUCE.–This is the most delicious of all cold sauces. It is
composed entirely of raw yolk of egg and oil, flavoured with a dash of
vinegar. When made properly it should be of the consistency of butter in
summer time.
Freeware | 20, February, 2007
They should be first peeled very slightly and then cut, long-ways, into
three zigzag slices; the pips should be removed and the interior filledwith either mushroom forcemeat
Freeware | 20, February, 2007
_Mode_.–Put the cream into a _lined_ saucepan with the sugar,
lemon-peel, and isinglass, and simmer these over a gentle fire for about10 minutes, stirring them all the time.
Freeware | 20, February, 2007
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste
Freeware | 20, February, 2007
Creams may be divided into two classes–whipped cream, flavoured
in a variety of ways, and the solid moulds of cream, which when turned out
look extremely elegant, but which when tasted are somewhat disappointing.
Freeware | 20, February, 2007
3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some
raspberry and currant jam. Mix the ingredients as directed in ‘Sponge
Cake,’ line a large, square, flat baking tin with buttered paper, pour
the mixture into it,
Freeware | 20, February, 2007
2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs
Freeware | 20, February, 2007
Soles for filleting should be large, as the flesh can be more
easily separated from the bones, and there is less waste. Skin and wash
the fish, and raise the meat carefully from the bones, and divide itinto nice handsome pieces
Freeware | 20, February, 2007
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