Presbyterian Cook Book

Front Cover
Review Printing, 1904 - Community cookbooks - 199 pages

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Page 71 - Humpty Dumpty sat on a wall: Humpty Dumpty had a great fall. All the King's horses and all the King's men Couldn't put Humpty Dumpty in his place again." "That last line is much too long for the poetry," she added, almost out loud, forgetting that Humpty Dumpty would hear her.
Page 4 - Take a dash of water cold And a little leaven of prayer, A little bit of sunshine gold Dissolved in the morning air; Add to your meal some merriment And a thought for kith and kin ; And then as a prime ingredient A plenty of work thrown in ; But spice it all with the essence of love And a little whiff of play; Let a wise old book and a glance above Complete a well spent day.
Page 21 - Master, I marvel how the fishes live in the sea. Why, as men do a-land ; the great ones eat up the little ones...
Page 61 - Spanish proverb says, that to make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together.
Page 115 - A 1. Extra super. Ah, is n't it PRIME ! " Oh, what are the prizes we perish to win To the first little " shiner " we caught with a pin ! No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies ! Then come from all parties and parts to our feast ; Though not at the
Page 146 - WHITE FRUIT CAKE. One cup of butter, two cups of sugar, one cup of sweet milk, two...
Page 13 - ... of celery and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice. After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces; let it boil half an hour longer, take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley. Serve made mustard and catsup with it. It is very nice pressed and eaten cold with...
Page 39 - ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. PORK TENDERLOINS.
Page 41 - For an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm, for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light. When all is pressed dry, toss it all up lightly through...
Page 195 - Take six to ten onions, according to size, and chop fine, put in a large spider over a hot fire; then add about the same quantity of rye meal, and vinegar enough to form a thick paste. In the meanwhile, stir it thoroughly, letting it simmer five or ten minutes.

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