CHAPTER X
Chapter X
INTRODUCING THE COOKING OF CARBOHYDRATES, THE TRUE HEAT AND WORK FOODS "Cooking is an essential preliminary to the ingestion of…
CHAPTER X: Sauce
HOW TO ADD YOLKS OF EGG TO A SAUCE Any of these sauces may be enriched by adding yolks of eggs or butter. The yolks, well beaten, will…
CHAPTER X: Cream
THICK SAUCE FOR FOUNDATION OF CROQUETTES 4 tablespoonfuls of fat 1/4 teaspoonful of pepper 1/3 cup of flour 1 cup of liquid 1/4 teaspoonful…
CHAPTER X: Soup
CREAM - OF - PEA SOUP Press half a cup of peas and the liquid in which they were cooked through the sieve. Melt a tablespoonful of butter…
CHAPTER X: Oyster
CREAM - OF - OYSTER SOUP, NO. 2 1 cup of oysters 1 1/2 cups of thin white sauce 1/2 cup of cold water Pour the water over the oysters and…