The New Lucile Cook Book (Classic Reprint) - Couverture souple

Merrall Condit Company Acker

Couverture souple

ISBN 10 : 1330001729 ISBN 13 : 9781330001721

Editeur : Forgotten Books, 2018

Synopsis

The digital edition of all books may be viewed on our website before purchase. Excerpt from The New Lucile Cook Book (Classic Reprint)



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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. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.

A propos du livre

Présentation de l'éditeur

The following computer-generated description may contain errors and does not represent the quality of the book.

The New Lucile Cook Book. Soup. The fate of Nations depends upon how they ate fed. Soup properly prepared is so wholesome and nutritious, and adds so much to the elegance of a dinner, that we could wish all our readers might succeed with at least a few of the more delicious kinds. Always put the meat to cook in cold water, for the reason that the juices are required in the soup, when if put into boiling water the pores will be closed at once and the juices retained. Never allow to boil rapidly, but let the kettle stand on the back of the stove or range and simmer slowly. Remove carefully the scum that will rise as the soup nears the boiling point; add cold water, a little at a time, to keep the liquid from boiling until it has been thoroughly skimmed, as without this precaution the soup will not be clear. Boil the meat several hours, or until it is very tender and falls easily from the bone; when done pour into an earthen crock and let stand until cool, or over night. In the morning remove every particle of fat from the top of the stock, take out the meat and bones, and return the soup to the kettle; it is now ready for the vegetables, and they will be sufficiently cooked in an hour. Fifteen minutes before the soup is removed from the fire add the herbs, as if they are boiled too long much of their delicate flavor escapes in the steam. Always strain before serving. If you wish to clarify your soup, proceed as follows: Beat the white of one egg for every quart of soup, stir the beaten egg into half a pint of cold water, now add a pint of the hot soup, stirring constantly; remove the kettle from the fire, stir in the mixture and return to the fire. When near boiling, the egg will separate and begin to rise; remove at once from the fire and strain. Be chary of salt. Croutons For Soup. Many kinds of soup are improved by the added flavor of fried bread or croutons. Cut stale bread in little square or dice shaped pieces and fry in drippings until a golden brown, put into the souptureen and pour the soup over. A medium sized slice of bread will be sufficient for two quarts of soup.

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally-enhance 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.

Tags: water add half butter salt sugar cook hot cream flour cold eggs milk cupful minutes cut serve stir boil pepper

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1330001729
• ISBN 13: 9781330001721
• Reliure: Broché
• Nombre de pages: 307
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