Pan-Pacific Cook Book | by L. L. McLaren
The gleanings of a good many pleasant years are embodied in the following pages. The publication of "High Living" and the kind reception accorded to it bore in upon me the need of presenting to the American housewife a few dishes borrowed from foreign countries and possessing the merit of being cheap and easy to prepare.
| Title | Pan-Pacific Cook Book |
| Author | L. L. McLaren |
| Publisher | The Blair-Murdock Company |
| Year | 1915 |
| Copyright | 1915, L. L. McLaren |
| Amazon | Pan-Pacific Cook Book |
Savory Bits From The World's Fare
"Of making many (cook) books there is no end."
- Ecclesiastes XII: 12.
Preface- In imposing another contribution of a culinary nature on a long-suffering public, I offer a word of justification, if not of apology. The gleanings of a good many pleasant years are embodied in the...
- Sources Of Recipes. Classification By Countries
- Algeria America Arabia Argentina Armenia Australia Austria Bavaria Bengal Belgium Bohemia Bolivia Brittany California Canada Chile China Cuba Denm...
- How To Cook Hors D'Oeuvres, Cocktails And Savories
- Hors d'Oeuvres, Cocktails and Savories. 1. Alligator Pear Cocktail Cut two fine alligator pears into small balls with a French potato cutter; chill thoroughly and serve in cocktail gla...
- How To Cook Hors D'Oeuvres, Cocktails And Savories. Continued
- 11. Herring Sticks Sprinkle a dozen fillets of smoked herring with lemon juice and cayenne; dip each into thin batter (No. 446) and fry until crisp in oil- Drain and garnish with parsley. 12...
- How To Make Soups
- Soups. 23. Almendral - Spanish Mince a small onion and two stalks of celery fine; add a cup of blanched almonds, chopped; cover with cold water and cook slowly until soft, then rub thr...
- How To Make Soups. Part 2
- 29. Bouillabaisse - South Of France Clean well three pounds of mixed fish (several kinds), a crab or lobster and half a pound of other shell fish; lay aside the best fish after removing the heads a...
- How To Make Soups. Part 3
- 34. Cocoanut Cream - Hindustani Add the grated meat of a large fresh cocoanut to a quart of consomme and simmer for fifteen minutes; strain through a cheese-cloth, squeezing the cocoanut until quit...
- How To Make Soups. Part 4
- 42. Mexican Soup Chop fine half a pound of meat, a carrot, turnip, onion, pieces of celery, parsley and green pepper; stir into a quart of boiling water; cover and simmer for half an hour, skimming...
- How To Make Soups. Part 5
- 48. Oushki - Russian Bring three pints of strained bouillon to a boil; make a stiff paste of two cups of sifted flour, a tablespoon of butter, pinch of salt, and water; roll out very thin and cut i...
- How To Make Soups. Part 6
- 55. Rahm Suppe - Austrian Scald together a pint each of veal broth and milk and thicken with roux (137). Add a teaspoon of onion juice, blade of mace, and salt. Simmer half an hour, then stir in a ...
- How To Cook Fish And Shell Fish
- Fish and Shell Fish. 67. Bacalao - Mexican Fry a clove of garlic in a quarter of a cup of olive oil, skim out and add a quarter of a pound of peeled potatoes, sliced. Fry brown and add...
- Fish Recipes
- 73. Fish Custard - New Zealand Lay on a greased pudding dish half a pound of rock cod or white fish cut in filets. Sprinkle with a dessert spoon of onion juice and a teaspoon of finely chopped pars...
- How To Cook Halibut, Herrings And Rock Cod
- 82. Halibut Pudding - Norwegian Cut two pounds of halibut (or any firm fish) free from skin and bones, into small pieces, run through a chopper, then pound to a paste. Beat the whites of three eggs...
- How To Cook Salmon And Sardines
- 88. Salmon, Pickled - English Boil two pounds of salmon in court bouillon (No. 122) ; drain, remove skin and place in a deep dish. Strain the broth over the salmon, cover closely and let stand over...
- How To Cook Sole
- 92. Sole A La Lagunitas Spread a cup or more of creamed onions, slightly chopped, on a baking dish and place on them, in a row, a pound of filets of sole. Sprinkle with salt, pepper and grated chee...
- How To Cook Clams
- 97. Clams, Mariniere - Bretonne Scrub well two quarts of small clams and steam in a covered kettle until they open. Remove them from the shells and throw into a saucepan with two chopped onions and...
- How To Cook Crab
- 100. Crab And Okra Have ready a pint of crab meat in as large pieces as possible. Fry a large sliced onion in a tablespoon of butter; add a slice of ham cut up, a chopped pepper (without seeds) and...
- How To Cook Mussels
- 103. Mussels Bordelaise Clean two quarts of mussels and throw them into a large saucepan with a clove of garlic, an onion, chopped fine, and a kitchen bouquet. Cover closely and steam until the she...
- How To Cook Oysters
- 105. Oysters And Almonds Chop fine and pound to a paste, with a little thick cream, half a cup of blanched almonds. Have ready a pint of mashed potatoes beaten with melted butter and cream until ve...
- How To Cook Shrimp
- 108. Shrimp Gumbo Fry a large chopped onion in a heaping tablespoon of lard, or butter, until transparent. Add two large tomatoes, a bell pepper, all cut up, and a slice of ham cut in dice. Cover w...
- How To Cook Fish And Meat Sauces And Salad Dressings
- 112. Agra Dolce - Italian Mix together two tablespoons of brown sugar, two of grated chocolate, one each of candied orange and lemon peel, shredded fine, a fourth cup of blanched almonds, chopped, ...
- How To Cook Fish And Meat Sauces And Salad Dressings. Part 2
- 119. Color - Chilean Heat a cup of beef suet in a frying pan; add half a chopped onion, three sweet red peppers, chopped, or a third of a teaspoon of cayenne. Simmer for a few minutes, then strain ...
- How To Cook Fish And Meat Sauces And Salad Dressings. Part 3
- 131. Gribiche Horseradish Sauce - Parisian Chop very fine a tablespoon each of the following herbs: parsley, chevril, tarragon, chives; add a chopped gherkin and a tablespoon of chopped capers; mix...
- How To Make Fish Sauce
- 128. Fish Sauce - German Chop very fine a teaspoon each of the following herbs: borrage, chives, pimpernels, tarragon, chevril, parsley; also two hard-boiled eggs. Mix with one and a half tablespoo...
- How To Make Roux
- 137. Roux, White Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it. Warm a...
- How To Cook Egg Entrees
- Egg Entrees. 145. Eggs L'Aiglon Cut six hard-boiled eggs across in halves, remove the yolks and a small bit of the white to make it possible to stand them on end. Rub the yolks smooth ...
- How To Cook Egg Entrees. Part 2
- 151. Eggs A L'Exposition Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder; then stir in a cup of fresh American dairy cheese cut ...
- How To Cook Egg Entrees. Part 3
- 159. Eggs Normandy Break six eggs carefully on a well buttered fireproof dish; stir a heaping tablespoon of butter with the same of flour over a moderate fire for a few minutes, then stir in half a...
- How To Cook Vegetable Entrees
- Vegetable Entrees. 167. Aji, Or Ajiaco - Peruvian Boil four potatoes and, before they become mealy, cut them in halves and place them in a saucepan with a pint of chile Colorado, or s...
- How To Cook Vegetable Entrees. Part 2
- 194. Colcannon - Irish Boil half a pound of spinach, or young turnip or beet tops, or cabbage, rapidly for ten minutes; then drain; chop fine and mix with half a pound of mashed potatoes. Add two ...
- How To Cook Vegetable Entrees. Part 3
- 211. Okra - West Indian Remove the stems from two pounds of tender young okra, cover with boiling water and boil quickly for half an hour, when it should be quite mucilagenous. Add salt, a heaping ...
- How To Cook Vegetable Entrees. Part 4
- 179. Beets, Glazed Parboil eight or ten small, tender beets; then peel. Throw them into an omelette pan with a quarter of a cup of hot butter and saute until slightly colored; then sprinkle with su...
- How To Cook Artichokes
- 169. Artichokes - Genevoise Cut six young artichokes lengthwise; remove stems, outer leaves and chokes, and cut the tops off. Soak in vinegar and water a few minutes, parboil, drain on a cloth and ...
- How To Cook Asparagus
- 174. Asparagus A La Creme - French Cut two bunches of thin green asparagus into three-quarter inch pieces, rejecting the tough ends. Boil rapidly with a teaspoon of sugar until tender. Drain, retur...
- How To Cook Cabbage
- 181. Cabbage Al Forno - Italian Cut half a young cabbage into thick slices and boil rapidly until tender in plenty of water. Drain, chop coarsely and spread a layer of it in a pudding dish. Cover ...
- How To Cook Carrots
- 184. Carrots Braized With Tomatoes-New Zealand Wash, pare and soak in cold water three or four carrots, then drain and cut into long, thin strips. Bring to a boil in cold salted water; then drain ...
- How To Cook Celery
- 187. Celery Flan Remove leaves and roots from three large heads of celery and boil. Drain and pass through a chopper. Melt a heaping tablespoon of butter with one of flour; stir in a pint of hot ...
- How To Cook Chard
- 190. Chard - Italian Prepare the chard by removing all of the green part, which can be cooked like spinach. Cut the thick midrib into two-inch squares, steam or boil until tender in boiling salted ...
- How To Cook Egg-Plant
- 197. Egg-Plant Al Forno - Italian Parboil two medium egg-plants, and cut in two lengthwise. Scoop out the pulp, leaving enough to keep in shape, and rub to a paste with a little melted butter, ...
- How To Cook Green Peas
- 202. Green Peas - Italian Chop a large onion fine and fry with two slices of bacon diced, in a tablespoon of butter. When tender add a pint of young green peas, cover with soup stock and simmer ...
- How To Cook Jerusalem Artichokes
- 204. Jerusalem Artichokes Wash and peel a dozen of the artichokes and fry until brown in two tablespoons of lard in a baking pan. Sprinkle with salt and pepper and bake for twenty-five minutes. ...
- How To Cook Potatoes
- 218. Potatoes, Batangos Beat into three cups of hot mashed potatoes two tablespoons of melted butter, a teaspoon of salt and the cream of a fresh cocoanut heated (No. 118). When light and creamy ...
- How To Cook Pumpkin
- 222. Pumpkin - Florentine Remove the seeds and rind from a pound of pumpkin and cut into thin chips. Parboil and drain on a cloth; then saute in a little butter for a few moments. Season with salt ...
- How To Cook Rice
- 224. Rice - Chinese Wash a cup of rice in several waters until the water is clear; then turn it into a saucepan and pour enough boiling water over to cover for nearly an inch. Add a teaspoon of ...
- How To Cook Spinach
- 229. Spinach - Arabian Wash and boil a pound of spinach, drain and chop very fine; add salt, pepper, a little grated onion, half a cup of pine nuts, juice of half a lemon and enough olive oil to ...
- How To Cook Squash
- 231. Squash - Hubbard Peel half a hubbard squash and cut into two-inch squares. Boil for ten minutes, drain and saute in butter. Cover with a pint of hot table cream, season with salt, pepper, a ...
- How To Cook Tomatoes
- 237. Tomatoes And Apples - Lagunitas Slice a large onion very thin and mix it with a large can of tomatoes and a green pepper (without seed) if in season, chopped fine. Add a tablespoon of olive ...
- How To Cook Zucchini
- 244. Zucchini Slice six zucchini (long Italian squash) in thin pieces and fry for a few moments in olive oil; then drain, arrange on a fireproof platter, sprinkle with salt, pepper and plenty of ...
- How To Cook Entrees And Lunch Dishes
- Entrees and Lunch Dishes. 246. Albondigas - Mexican Mix together half a pound each of beef and fresh pork, chopped very fine, with half an onion and two skinned tomatoes. Stir in half ...
- How To Cook Entrees And Lunch Dishes. Part 2
- 251. Beef Stew - Australian Cut two pounds of beef shin as for stew; dust with pepper, salt and flour. Fry quickly in dripping with a sliced onion until it browns; then remove to a kettle and ...
- How To Cook Entrees And Lunch Dishes. Part 3
- 261. Chalupe - Mexican Mix a generous cup of tamale meal, or kornlet, with a tablespoon of melted lard, or butter, half a teaspoon each of salt and chile powder and enough hot water to soften to a ...
- How To Cook Entrees And Lunch Dishes. Part 4
- 275. Coulibac - Russian Roll out a noodle paste (No. 468), very thin, and cut in large squares. Spread each with a forcemeat made of chopped veal, boiled rice, a chopped boiled beet and a few ...
- How To Cook Entrees And Lunch Dishes. Part 5
- 283. Estofado De Madrid - Spanish Cut a pound of fresh pork into thin slices. Remove the fat and fry with a cupful each of onion and mixed vegetables, all chopped fine. When nicely colored skim ...
- How To Cook Entrees And Lunch Dishes. Part 6
- 290. Hachis - Italian Chop a pound of cold roast beef with a parboiled calf's brain. Add a tablespoon each of olive oil, anchovy sauce, the yolks of four eggs, salt and paprika. Fry like hash or ...
- How To Cook Entrees And Lunch Dishes. Part 7
- 305. Los Angeles Roll out noodle paste (No. 468) very thin and cut in strips an inch wide (or use the wide ribbon macaroni). Make a quart of highly seasoned stew of any kind of wild game, adding ...
- How To Cook Entrees And Lunch Dishes. Part 8
- 312. Navarin Aux Pommes - French Cut up three slices of salt pork and fry until crisp; then add two pounds of neck and breast of mutton, cut for stew and sprinkled with salt and pepper, a large ...
- How To Cook Entrees And Lunch Dishes. Part 9
- 321. Poerkoell - Finnish Cut two pounds of veal (from the shin) and one pound of fresh pork into two-inch squares; brown a sliced onion in a large tablespoon of dripping, skim out and brown the ...
- How To Cook Entrees And Lunch Dishes. Part 10
- 328. Schaschiks - Circassian Cut a pound of beef into slices a quarter of an inch thick, then into inch squares; cut an equal number of very thin squares of salt pork; roll the beef in a mixture ...
- How To Cook Entrees And Lunch Dishes. Part 11
- 337. Tortas De Carne - Spanish Mix a cup of finely minced meat with one of cooked vegetables of any kind. Season with onion juice, salt and paprika; form into round flat cakes which dip into ...
- How To Devil Meat
- 276. Deviled Drumsticks - English Melt a tablespoon of butter and mix to a paste with a teaspoon each of mustard, chutney, the juice of a lime, onion juice, salt, paprika and cayenne. Cut gashes ...
- How To Cook Chile
- 264. Chile Con Carne - Mexican Fry a chopped onion and a half clove of garlic in a large spoonful of lard until transparent; then add two pounds of round steak, cut for stew, and brown all over. ...
- How To Cook Cabbage Entrees
- 255. Cabbage Stuffed - Danish Pass through a chopper twice a pound of any kind of cold meat, a small onion and a green pepper (without the seed). Season highly with salt, paprika, nutmeg and ...
- How To Cook Chinese Noodles
- 267. Chinese Noodles Baked Use half a pound of noodles. Drop a few at a time in boiling water. Skim out in three minutes and place in a colander under cold water; then drain and cut into inch ...
- How To Cook Meat Chops
- 269. Chops Deviled - English Make a devil as in No. 276; rub this well into thick English mutton chops, broil them rare and put the rest of the devil over them in a very hot dish. 270. Chop ...
- How To Cook Ham
- 292. Ham And Green Peas A La Mandarin-Chinese Throw two pounds of green peas, shelled, into a saucepan with just enough water to cover, and boil until tender. Cut half a pound of ham into thin ...
- How To Cook Liver
- 301. Liver Loaf - French Place a pound of calf's liver, a calf's tongue, and half a pound of lean, fresh pork in a saucepan. Add a teaspoon of salt, a bay leaf, a whole onion, slashed, and half a ...
- How To Cook Noodles
- 313. Noodles And Ham - German Fry until crisp four slices of raw ham cut into narrow strips; add double the amount of boiled noodles and fry until the latter are brown. 314. Noodles And ...
- How To Cook Tamale
- 333. Tamale - A National Dish Of Mexico Boil a pound of fresh pork, or veal, or a small fowl until tender; then remove skin and bones and shred coarsely. Scald a cup and a half of white corn meal ...
- How To Cook Meat, Poultry And Game. Beef, Lamb And Motton
- Meat, Poultry and Game. 340. Beef And Cut a thick tender steak into thin slices and a few green onions into inch strips. Melt a piece of suet in a very hot iron pan. Add some soy (Japa...
- How To Cook Tongue
- 348. Tongue - Mexican Slice boiled tongue, fresh or salt, thin; add half a cup of stoned ripe olives, cover with chile Colorado (No. 117), and simmer until quite tender. Serve with Mexican rice (...
- How To Cook Veal
- 351. Veal Galantine - English Lay flat on the table a small, boned breast of veal. Sprinkle lightly with nutmeg, cloves and mace and plenty of salt and paprika. Spread with half a pound of sausage ...
- How To Cook Chicken
- 355. Arroz Y Pollo A La Valenciana - Spanish Soak a cup of rice overnight, then drain and dry. Heat a large spoon of sweet oil, or lard, in a frying pan and cook in it three slices of ham (cut up),...
- How To Cook Chicken. Part 2
- 361. Chickens En Papillotte Cut three squab chickens in halves. Oil six large circles of strong white paper, or use Soyer bags of a suitable size. Place a piece of chicken on a thin slice of ham, ...
- How To Cook Chicken. Part 3
- 367. Couscous - National Dish Of Algeria And Morocco Boil a plump fowl with soup vegetables until nearly tender; then add two dozen button onions, tied in a cheesecloth, and finish cooking. ...
- How To Cook Hare
- 375. Country Captain - East Indian Cut a Belgian hare or a fowl in small portions. Chop fine a large onion and fry until transparent in a large spoon of olive oil. Dredge the meat with flour, ...
- How To Cook Pigeons
- 378. Pigeons En Casserole - French Line a casserole with thin slices of fat pork; tie the pigeons in shape and place on top. Spread over them a thick layer of mixed vegetables (carrot, celery, ...
- How To Cook Quail
- 381. Quail And Egg-Plant - Turkish Prepare six quail for roasting, sprinkle with salt inside and out and smear with butter. Select six round egg-plants just large enough to hold the quail; cut off ...
- How To Cook Duck, Turkey and Wild Geese
- 383. Roast Duck Ichi Ban - Japanese Roast a domestic duck, shred the meat and mix it with a small can of shredded pineapple. Add half of a chopped green pepper (without seed), to a sauce made of ...
- How To Cook Venison
- 388. Venison - German Wrap the venison in a cheese cloth and hang in a well ventilated place for five or six days. Place in a deep dish, cover with a quart each of vinegar and sour milk, a clove ...
- How To Make Salads And Cold Dishes
- Salads and Cold Dishes. 389. Alligator Pear Salad Remove the stones from two alligator pears, and scoop out the pulp with a small spoon. Mix with half a cup of pineapple juice, a table...
- How To Make Salads And Cold Dishes. Part 2
- 396. Chicken Liver Heat a dessert spoon of butter in a small pan and in it saute two pairs of chicken livers and the two chopped hearts for two or three minutes; then mash in the same pan. Add a ...
- How To Make Salads And Cold Dishes. Part 3
- 404. Gaspacho - Andalusia Salad Spread a layer of stale bread, cut in slices, and then into small squares, on the bottom of a salad bowl and sprinkle plentifully with oil and vinegar. Add thin ...
- How To Make Salads And Cold Dishes. Part 4
- 411. Kuroki Salad Cut two fine, crisp heads of lettuce in quarters lengthwise. Garnish with sections of grapefruit, orange and lemon, freed from membrane, and pour over a French dressing well ...
- How To Make Salads And Cold Dishes. Part 5
- 418. Pate De Fois Gras Mousse Rub the contents of a large can of pate de fois gras to a smooth paste. Soak a tablespoon of gelatine in three of cold water; then heat until it dissolves, and add it ...
- How To Cook Cheese, Hot And Cold
- 427. Almond Cream Cheese Mash a cream cheese with enough thick cream to moisten, and beat until smooth. Mix with it half a cup of blanched almonds, chopped fine; add lightly a cup of whipped cream ...
- How To Make Pancakes, Fritters, Dumplings And Pastes
- Pancakes, Fritters, Dumplings and Pastes. 436. Apple Schmarren - German Beat the yolks of three eggs well with a tablespoon of sugar and a cup of thin cream. Stir in four tablespoons o...
- How To Make Pancakes, Fritters, Dumplings And Pastes. Part 2
- 442. Tortilla - Mexican Pancake Mix a cup of flour with one of white cornmeal and a good pinch of salt. Rub in a tablespoon of lard and just enough water to make a stiff dough. Pinch off pieces as ...
- How To Make Pancakes, Fritters, Dumplings And Pastes. Part 3
- 450. Ojaldas - Spanish Beat two eggs very light; add a pinch of salt and enough flour to make rather a stiff dough. Knead for ten minutes, roll out and let stand for a few moments; then divide and ...
- How To Make Pancakes, Fritters, Dumplings And Pastes. Part 4
- 457. Spritz-Gebackenes - German Beat three eggs and a cup of sugar to a cream. Add two teaspoons of vanilla and three of melted butter. Sift a heaping teaspoon of baking powder with half a cup of ...
- How To Make Pancakes, Fritters, Dumplings And Pastes. Part 5
- 465. Kartoffel Kloesse - German Butter well and cut in dice four slices of bread. Brown in the oven and crush fine. Season with salt, paprika, nutmeg, a tablespoon each of finely chopped parsley, ...
- How To Cook Tagliarini
- 474. Tagliarini - Italian Sift a pint of flour into a bowl with a good teaspoonful of salt. Add one large, or two small, eggs and mix to a smooth stiff paste with water. Let stand for ten minutes; ...
- How To Make Sweet Sauces
- 479. Chocolate Sauce Melt half a cup of sweet grated chocolate with a little milk in a double boiler. When smooth add three-fourths of a cup of brown and white sugar, mixed, and two tablespoons of ...
- How To Make Desserts, Hot And Cold
- Desserts, Hot and Cold. 433. Apple Pudding - Chilean Butter a pudding dish well and sprinkle with sugar. Cut stale bread into finger lengths half an inch thick, and dip each in molasse...
- How To Make Desserts, Hot And Cold. Part 2
- 490. Cajeta De Leche - Mexican Make a syrup of four cups of brown sugar and one of water; bring to a boil, clarify with the white of an egg beaten with half a cup of cold water, and skim until ...
- How To Make Desserts, Hot And Cold. Part 3
- 497. Creme Neapolitan Sweeten a pint of double cream; add a teaspoon of vanilla and beat stiff. Peel and cut into pieces a pound of peaches, apricots or figs, or use canned pineapple, cut up. ...
- How To Make Desserts, Hot And Cold. Part 4
- 504. Dresden Chocolate Pudding Mix together two cups of soft bread crumbs, four large tablespoons of sugar and two squares of chocolate grated. Put in a shallow pan, well buttered, and bake long ...
- How To Make Desserts, Hot And Cold. Part 5
- 511. Indian Dessert Slice four bananas lengthwise, spread each piece with strawberry jam and arrange on a pudding dish. Pour over a wine glass of sherry and cover with whipped cream. 512. ...
- How To Make Desserts, Hot And Cold. Part 6
- 519. Mexican Souffle Scald a cup of clear black coffee and stir into it three tablespoons of butter creamed with three of cornstarch and two of grated chocolate. Remove from the fire and stir it ...
- How To Make Desserts, Hot And Cold. Part 7
- 526. Piepiele - Hawaiian Peel and grate two large sweet potatoes; add the cream of a cocoanut (No. 118), two tablespoons of sugar and place in a pudding dish. Sprinkle a little of the cocoanut ...
- How To Make Desserts, Hot And Cold. Part 8
- 534. Tortas De Frutas - Panama Line the sides of a baking dish with puff paste. Spread a layer of sliced pineapple on the bottom. Sprinkle with sugar; add a layer of sliced orange, more sugar, ...
- How To Make Desserts, Hot And Cold. Part 9
- 542. Peach Cup A La Burlingame Place brandied peaches in six sherbet glasses and cover with rich, smooth vanilla ice cream frozen not too hard; pour over each a sauce made of a dozen marshmallows ...
- How To Make Cakes, Large And Small
- Cakes, Large and Small. 545. Apfel Strudel - German Sift two cups of flour with three level teaspoons of baking powder and a pinch of salt into a bowl and mix with it half a cup of sug...
- How To Make Cakes, Large And Small. Part 2
- 550. Coffee Cake - German Work together until well incorporated, two cups bread sponge, a heaping tablespoon of softened butter, a scant cup of sugar and a cup of milk; roll out to fit a square ...
- How To Make Cakes, Large And Small. Part 3
- 556. Mocha Cake For Kaffee Klatsch Cream a cup of sugar with the yolks of four eggs very light; add a teaspoon of baking powder mixed with a cup of sifted flour; then a tablespoon of essence of ...
- How To Make Cakes, Large And Small. Part 4
- 561. Bannocks - Scotch Warm two cups of sifted flour; mix with two heaping tablespoons of chopped almonds, four of powdered sugar, and two of anise seed; mix with a cup of melted butter; knead ...
- How To Make Cakes, Large And Small. Part 5
- 569. Scotch Fancies Beat an egg very light; add gradually half a cup of sugar and, when very creamy, beat in a scant tablespoon of melted butter, a cup of rolled oats, a pinch of salt and fifteen ...
- How To Make Breads
- Breads. 574. Brioche - French Sift half a pound of flour; put a fourth of it into a bowl and make a well in the middle; dissolve a level teaspoon of compressed yeast in a little lukewa...
- How To Make Candies
- Candies. 581. Fruit Fudge - Californian Boil together for seven minutes two cups of sugar and a half cup each of molasses, milk, and butter; add a half cup of grated chocolate and boil...
- How To Make Punches
- Punches. 587. Champagne Cup Pour a quart bottle of best California champagne over a quart brick of pineapple or lemon water-ice; stir until mushy, then serve in punch glasses for recep...
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