Buy Left-Overs Made Palatable; How to Cook Odds and Ends of Food Into Appetizing Dishes a Manual of Practical Economy of Money, Time and Labor in the Preparation and Use of Food
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Home > History and Archaeology > History > Left-Overs Made Palatable; How to Cook Odds and Ends of Food Into Appetizing Dishes a Manual of Practical Economy of Money, Time and Labor in the Preparation and Use of Food
Left-Overs Made Palatable; How to Cook Odds and Ends of Food Into Appetizing Dishes a Manual of Practical Economy of Money, Time and Labor in the Preparation and Use of Food

Left-Overs Made Palatable; How to Cook Odds and Ends of Food Into Appetizing Dishes a Manual of Practical Economy of Money, Time and Labor in the Preparation and Use of Food


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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. 1902. Excerpt: ... Alphabetical Index 167 PAGE Fish bisque 147 friandises 149 puff balls 150 spiced 152 Forcemeat balls for soup 106 cakes... 107 Frozen coffee with cream 33 German meat cakes 106 Giblet stuffing 19 Gingerbread 54 Ai 55 soft molasses 54 whole wheat 55 Graham bread cheese toast 161 muffins 50 Grilled slices of beef with Creole sauce 99 Halibut boudins 147 ramekins 148 Ham and potato pie 128 balls 126 canapes 127 cecils 130 griddlecakes 126 minced on toast 126 shredded 127 toast 127 Hash, beef 105 vegetable 81 Hominy griddlecakes 43 in cream sauce 42 muffins 42 Ice cream, plum 163 Indian griddlecakes 52 Kedgeree 148 Kitchen bouquet 86 Lamb cutlets 123 mound with peas 121 rissoles 122 with savory sauce 122 Lettuce, wilted. 81 Macaroni a la Ttalien 45 and celery 43 and chicken 45 savory 43 Meat minced with poached eggs.. 99 Milk toast 14 Mocha cream frosting 28 Mock terrapin 100 Mother Johnsons pancakes.... 52 Mush and bacon, fried 41 fried 42 Mushrooms in sour cream 5t, Nut balls 116 Oatmeal muffins 41 Omelet, savory 160 PAGE Onion butter 89 souffle 85 Papas Relennas 107 Parfait, cafe 30 Pie, sour cream 59 Pork cutlets 129 Potato and bread stuffing for fowl 18 browned 64 cakes 66 cakes, fried 63 omelet 66 whipped 65 Potatoes, Chartreuse 64 creamed 64 Delmonico 63 Duchesse 65 Lyonnaise 64 stewed 64 with hard-boiled eggs 65 with lamb stuffing 120 Potted meat in tongue 112 Pressed meat 108 Pudding, apple custard 22 Brandywine Inn 58 bread and jam 164 bread, with raspberry sauce 24 cabinet 155 cocoanut 26 cocoanut sponge 154 cream rice 39 crusty apple 25 fig 23 Indian 57 lemon meringue 21 orange 20 orange marmalade 24 pineapple 155 plain cracker. 27 plum '. 23 prune and bread 22 rice and apple 39 rice, with a cheese crust 158 savory 58 steamed berry 164 walnut 21 R...


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Product Details
  • ISBN-13: 9781150565175
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 42
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1150565179
  • Publisher Date: 01 Jan 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 95 gr

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Left-Overs Made Palatable; How to Cook Odds and Ends of Food Into Appetizing Dishes a Manual of Practical Economy of Money, Time and Labor in the Preparation and Use of Food
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Left-Overs Made Palatable; How to Cook Odds and Ends of Food Into Appetizing Dishes a Manual of Practical Economy of Money, Time and Labor in the Preparation and Use of Food
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