October 24, 2012
Copyright by Juliet Corson, X878. All Rights Reserved. A PREFACE TO THE REVISED AND ENLARGED EDITION. During the time that this little book has been a candidate for public favor, it has attained a success far beyond the expectations of its most sanguine advocates; and in issuing this revised and enlarged edition the author returns her sincere thanks to both press and public, who have so substantially seconded her efforts for culinary reform. In this edition an additional chapter has been devoted to the preparation of fruit for dessert, with special reference to the needs of American housewives. Most American ladies prepare fruit for table use either by canning it, or making it into rich and expensive preserves; while both of these methods are palatable, and available for winter use, the receipts given in the closing chapter will provide a welcome variety for serving fresh fruits at the table, and will tend to increase the healthy consumption of those abundant and excellent domestic productions, while they cannot fail to decrease the deplorable prevalence of that objectionable national compound, the pie. Recent investigations concerning retail prices in different sections of the country confirm the author in the estimate of cost given in this work ;in certain localities some of the articles quoted are more expensive, while Others are cheaper; but the average is about equal.
(Typographical errors above are due to OCR software and don’t occur in the book.)
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Ingredients for Takoyaki (serves 2) – Takoyaki Batter – 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu – crunchy bits of deep fried flour-dough 6g Beni Shoga – Pickled Ginger (1/5 oz) 2g Sakuraebi – Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori – Green Laver Hanakatsuo – Dried Bonito Flakes 2 Long Green Onions Mayonnaise – Vinegar Sauce – 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion – Alternative Fillings – Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
Video Rating: 4 / 5