Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
everyone but is becoming quite a fashionabledish. Buy it in cans of the grocer. Prepare as many slices of toast ofwhite bread as desired; place in a saucepan two tablespoonfuls of caviarand one tablespoonful of cream, heat for two minutes, stirring carefully.Pour this mixture over the toast and serve hot. BEEF MARROW ON TOAST. This is a strengthening dish. Put some pieces of marrow in a sauce-pan of well-salted boiling water and let them remain for one minute.Drain off the water; take out the marrow, spread it on some pieces oftoasted bread, place in the oven, and cook for six minutes. Sprinkleover salt and pepper and serve hot. STUFFED ROLLS. Procure some small fresh rolls, long in shape. Cut in two lengthwise,scoop out most of the soft part. Mix well one teaspoonful butter, onedessertspoon potted ham, half a hard-boiled egg chopped fine, one radishsliced thin, two leaves lettuce cut up small. Spread this on both sides ofrolls and close them. Serve on a napkin. Mrs. George Campbell.
Text Appearing After Image:
THE DELIGHTS OF CHRISTMAS TIME.(See index for simple and up-to-date recipes.) XTXXXXxXxxxTXTXXXXxTXT Sf^^SJ^f^ tttttttttttttttttt SANDWICHES are the sole dependence of the picnicker. They arealso much used at luncheons, afternoon teas, etc. When nicelymade they are very appetizing. White, graham, brown bread, or rolls, maybe converted into sandwiches, and each according to the individual taste.There is no limit to their filling, for eggs, meat, fowl, fruit, fish, salads,jams and chopped nuts are all pressed into service. Their shape can bevaried; they may be cut in circles, or rolled like omelets, but the mostcommon form is the square or triangular. The materials used in a sandwich should be minced or sliced as fineas possible so that they may be eaten with little trouble, and the season-ing should be added to the filling. Butter should be of the finest quality,and spread so smoothly that it will not flake off when the sandwich ishandled. Graham, rye, or brown bread is very tender and
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Tagged: , bookid:idealcookbook00greg , bookyear:1902 , bookdecade:1900 , bookcentury:1900 , bookauthor:Gregory__Annie_R , bookpublisher:Chicago__American_wholesale_company , bookcontributor:The_Library_of_Congress , booksponsor:Sloan_Foundation , bookleafnumber:174 , bookcollection:library_of_congress , bookcollection:americana