Walrus said, Is what we chiefly need. Lewis Carroll. CRISPS. One pound flour, one-half cup butter, a little salt; work the mixture well with enough cold water to enable you to roll it out on iron sheets or to pull it as thin as possible. Cut in squares or rounds, and bake in a quick oven. Mrs. Wm. Boericke. SCONES. Four cups flour, three teaspoonfuls baking powder, one-half teaspoonful salt, three tablespoonfuls sugar, three tablespoonfuls butter or drippings, one scant pint of milk. Sift flour, powder, salt and sugar; rub in the butter and mix in the milk to the consistency of biscuit dough. Turn on to a well-floured board, shape into a ball and roll to an inch in thickness. Put on two wellgreased pie plates and divide into eight sections with the back of a knife. Bake in a hot oven twenty minutes. Rub over with one tablespoonful of sugar and one tablespoonful milk mixed and stand in the oven a few minutes. Mrs. F. F. Bostwick.
(Typographical errors above are due to OCR software and don't occur in the book.)
About the Publisher
Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.
Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the aged text. Read books online for free at www.forgottenbooks.org
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Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This captivating collection of century-old recipes offers a fascinating glimpse into the culinary traditions of a bygone era. Originally published as a fundraising effort for a San Francisco hospital, the book showcases the diverse culinary talents of the city's elite. From savory dishes like deviled crab and tomato bouillon to sweet treats like chocolate bread pudding and tipsy cake, this book provides a unique culinary journey through time. The author's detailed instructions and historical commentary provide context for each recipe, illuminating the social and cultural significance of food in late 19th-century America. Through its exploration of both classic and forgotten dishes, this book not only preserves culinary heritage but also offers a tantalizing glimpse into the lives and tastes of our ancestors. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330437865_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330437865
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330437865
Quantité disponible : 15 disponible(s)