The Ann Arbor Cookbook
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The Ann Arbor Cookbook

The Ann Arbor Cookbook


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 Excerpt: ...of flour and seasoned with 2 teaspoons of salt, 1 of white pepper and 2 ounces of butter. Put grated bread over the top, dot it with small bits of butter and place it in the oven to heat thoroughly and brown. Serve in the same dish in which it was baked. Mrs. W. H. Pettee. BAKED EGG-PLANT. (A Maryland Recipe.) Remove the stalk but not the skin, wash, cut into halves, put on in boiling water and boil till partly tender (about hour), drain, cut into small pieces and season with salt, pepper and plenty of butter. Place in baking dish with thick layer of bread crumbs and more butter. Bake till brown in a quick oven and serve in the same dish. Mrs. C. B. Nancrede. BAKED OR ESCALLOPED ONIONS. Boil, and if large cut into quarters. Put in a shallow dish, cover with white sauce and buttered crumbs and bake until the crumbs are brown. Mrs. H. Soule. ESCALLOPED ONIONS. Peel and slice the onions, cover with boiling water and leave on the stove where they will be kept hot for 10 minutes. Then drain and place in a dish alternate hi3'ers of the prepared onions and bread or cracker crumbs, using only a thin layer of the latter. Bits of butter and a sprinkling of salt should be placed between the layers. Cover with milk which has been previously heated, and bake 30 minutes or until tender. The dish should be covered. Mrs. M. L. Woodard. CREAMED CELERY. Cut fresh, white stalks of celery into pieces an inch long. Put the pieces into a granite saucepan, and cook until tender in slightly salted boiling water. When tender drain in the colander and return the celery to the saucepan. Cover well with rich milk and season to taste with salt, a little pepper and good butter. When the milk is well heated, not boiling, add 1 cup of rich, sweet cream, and serve hot with or withou...


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Product Details
  • ISBN-13: 9781130877687
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 72
  • Spine Width: 4 mm
  • Width: 189 mm
  • ISBN-10: 113087768X
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 145 gr


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