Identifier: everydaycookreci00neil (find matches)
Title: The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmalades, etc., together with various miscellaneous recipes for preparation of food and attention to invalids, all carefully prepared and practically tested
Year: 1891 (1890s)
Authors: Neil, E
Subjects: Cookery Home economics Care of the sick cbk
Publisher: New York : J.S. Ogilvie
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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Brussels Sprouts Trench. Beans VEGETABLES THE EVERYDAY COOK-BOOK. fl of the pot in which they have been boiled by themselves,and to cut them up and add them to the soup just before itgoes to table. Remove all shreds of meat and bone. The cook should season the soup but very slightly withsalt and pepper. If she puts in too much it may spoil itfor the taste of most of those who are to eat it; but li toolittle it is easy to add more to your own plate. 13 THE hVERYDAY COOK-BOOK. SOUPS. STOCK. Four pormds of shin of beef, or four pounds of knuckleof veal, or two pounds of each; any bones, trimmings ofpoultry, or fresh meat, quarter pound of lean bacon or ham,two ounces of butter, two large onions, each stuck withcloves; one turnip, three carrots, one head of celery, threelumps of sugar, two ounces of salt, half a teaspoonful ofwhole pepper, one large blade of mace, one bunch of savoryherbs, four quarts and half pint of cold wrater. Cut up the meat and bacon, or ham, into pieces of aboutthr

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