The International Cookbook 3,300 Recipes Book PDF Free Download
One pound fine prunes, half pint cold water, half-pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon.
Place the prunes in a vessel with two quarts of cold water to soak for twelve hours. Thoroughly drain and place them in a saucepan with all the above articles.
Cover the pan and let boil very gently on the range for thirty minutes. Remove the pan from the fire, pour it into a glass or stone jar, and let it get cold.
When serving discard bay leaves, cinnamon, and lemon peel. As stewed prunes should always be served cold, a larger quantity can be prepared and kept in a covered glass or stone jar, for they will keep in good condition for several days.
One-half pound oatmeal, one-half pint cold milk, one-pint cold water, one-half teaspoon salt. Place the water, milk, and salt in a saucepan and let come to a boil, then add the oatmeal and slowly boil for twenty-five minutes, lightly stirring occasionally to prevent burning at the bottom.
Pour it into a hot dish and serve with cold cream or cold milk and powdered sugar separately.
EGGS WITH TOMATO
Lightly butter the bottom of six individual shirred-egg dishes, carefully break two fresh eggs into each dish, taking care to keep the yolks intact.
Equally, season the eggs with half a teaspoon salt and two saltspoons of white pepper. Cook them for one minute on the range, then place them in the oven for five minutes.
Remove from the oven, pour the tomatoes, prepared as hereunder, over the eggs of each dish, evenly divided, and immediately serve.
TOMATOES FOR EGGS, OMELETTES, ETC.
Select six medium, red, fresh but not too ripe tomatoes, plunge them in boiling water for one minute, lift them up with a skimmer, then with a towel carefully skin them.
Trim off the stems and cut them into even quarters. Heat a teaspoon melted butter in a small saucepan, add two sounds, peeled, finely chopped shallots, and gently brown them for half a minute, then pour in one and a half tablespoons white wine, lightly mix, add the tomatoes with half a teaspoon freshly chopped parsley.
Season with a level teaspoon salt, half a teaspoon sugar, and two saltspoons white pepper, lightly mix, cover the pan and let cook for twelve minutes, carefully stirring once in a while.
Mix on a saucer a teaspoon butter with half a teaspoon flour, then add it to the tomatoes, gently mix, and the tomatoes will be ready to use as directed.
Soak one-half pound boneless codfish in cold water for sixteen hours, changing the water three times during that interval. Drain, place it in a saucepan again with cold water and let boil for five minutes; drain and carefully pick out all the little bones from the cod. Pass it through a chopping machine or pound it in a mortar.
Has one pound cooked, peeled potatoes? Press them through a sieve. Add the fish to the potatoes. Break-in two whole raw eggs, add a saltspoon of ground English mustard, a saltspoon of grated nutmeg, two saltspoons of white pepper, and one and a half teaspoon anchovy sauce. Mix the whole thoroughly in a bowl with a wooden spoon for three minutes.
Sprinkle two tablespoons of flour on a table. Spread the preparation nicely over the flour and divide it into six equal parts; neatly roll them in the flour, giving them nice cake forms.
Heat one-ounce butter or good fat in a frying pan, drop in the cakes, and fry for three minutes on each side, or until of good golden color. Remove them with a cake turner and drain well. Dress on a hot dish with a napkin and serve very hot.
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The International Cookbook