mv: ‘./input-file.zip’ and ‘./input-file.zip’ are the same file Creating study carrel named classification-TX-gutenberg Initializing database Unzipping Archive: input-file.zip creating: ./tmp/input/input-file/ inflating: ./tmp/input/input-file/14377.txt inflating: ./tmp/input/input-file/15019.txt inflating: ./tmp/input/input-file/15237.txt inflating: ./tmp/input/input-file/14594.txt inflating: ./tmp/input/input-file/15360.txt inflating: ./tmp/input/input-file/15363.txt inflating: ./tmp/input/input-file/16035.txt inflating: ./tmp/input/input-file/15464.txt inflating: ./tmp/input/input-file/20735.txt inflating: ./tmp/input/input-file/20871.txt inflating: ./tmp/input/input-file/19031.txt inflating: ./tmp/input/input-file/19077.txt inflating: ./tmp/input/input-file/19775.txt inflating: ./tmp/input/input-file/22829.txt inflating: ./tmp/input/input-file/22790.txt inflating: ./tmp/input/input-file/28500.txt inflating: ./tmp/input/input-file/28419.txt inflating: 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./tmp/input/input-file/metadata.csv caution: excluded filename not matched: *MACOSX* === DIRECTORIES: ./tmp/input === DIRECTORY: ./tmp/input/input-file === metadata file: ./tmp/input/input-file/metadata.csv === found metadata file === updating bibliographic database Building study carrel named classification-TX-gutenberg FILE: cache/15237.txt OUTPUT: txt/15237.txt FILE: cache/15363.txt OUTPUT: txt/15363.txt FILE: cache/16035.txt OUTPUT: txt/16035.txt FILE: cache/15019.txt OUTPUT: txt/15019.txt FILE: cache/14377.txt OUTPUT: txt/14377.txt FILE: cache/14594.txt OUTPUT: txt/14594.txt FILE: cache/20735.txt OUTPUT: txt/20735.txt FILE: cache/19031.txt OUTPUT: txt/19031.txt FILE: cache/15464.txt OUTPUT: txt/15464.txt FILE: cache/20871.txt OUTPUT: txt/20871.txt FILE: cache/19077.txt OUTPUT: txt/19077.txt FILE: cache/22829.txt OUTPUT: txt/22829.txt FILE: cache/19775.txt OUTPUT: txt/19775.txt FILE: cache/15360.txt OUTPUT: txt/15360.txt FILE: cache/28491.txt OUTPUT: txt/28491.txt FILE: 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txt/41940.txt FILE: cache/24510.txt OUTPUT: txt/24510.txt 15363 txt/../pos/15363.pos 20735 txt/../ent/20735.ent 15363 txt/../wrd/15363.wrd 20735 txt/../pos/20735.pos 15019 txt/../ent/15019.ent 15019 txt/../pos/15019.pos 15019 txt/../wrd/15019.wrd 20735 txt/../wrd/20735.wrd 15363 txt/../ent/15363.ent 16035 txt/../pos/16035.pos === file2bib.sh === id: 15363 author: Lincoln, Mary J. (Mary Johnson) title: Carving and Serving date: pages: extension: .txt txt: ./txt/15363.txt cache: ./cache/15363.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'15363.txt' 16035 txt/../wrd/16035.wrd 16035 txt/../ent/16035.ent === file2bib.sh === id: 20735 author: Eales, Mary title: Mrs. Mary Eales's receipts. (1733) date: pages: extension: .txt txt: ./txt/20735.txt cache: ./cache/20735.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'20735.txt' 15464 txt/../wrd/15464.wrd 15464 txt/../pos/15464.pos === file2bib.sh === id: 15019 author: Anonymous title: A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. date: pages: extension: .txt txt: ./txt/15019.txt cache: ./cache/15019.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'15019.txt' 15237 txt/../wrd/15237.wrd 15237 txt/../pos/15237.pos === file2bib.sh === id: 16035 author: Head, Brandon title: The Food of the Gods A Popular Account of Cocoa date: pages: extension: .txt txt: ./txt/16035.txt cache: ./cache/16035.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'16035.txt' 15237 txt/../ent/15237.ent 19775 txt/../pos/19775.pos 19775 txt/../wrd/19775.wrd 15464 txt/../ent/15464.ent 19031 txt/../wrd/19031.wrd 19031 txt/../pos/19031.pos 19077 txt/../pos/19077.pos 19077 txt/../wrd/19077.wrd 22829 txt/../pos/22829.pos 19031 txt/../ent/19031.ent 19775 txt/../ent/19775.ent 14377 txt/../pos/14377.pos 14377 txt/../wrd/14377.wrd 22829 txt/../wrd/22829.wrd 28419 txt/../wrd/28419.wrd 19077 txt/../ent/19077.ent === file2bib.sh === id: 15237 author: Duncan, A. W. title: The Chemistry of Food and Nutrition date: pages: extension: .txt txt: ./txt/15237.txt cache: ./cache/15237.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'15237.txt' 28419 txt/../pos/28419.pos 14594 txt/../pos/14594.pos 22829 txt/../ent/22829.ent 14594 txt/../wrd/14594.wrd 14377 txt/../ent/14377.ent 15360 txt/../wrd/15360.wrd 29329 txt/../pos/29329.pos === file2bib.sh === id: 15464 author: Goudiss, Alberta M. (Alberta Moorhouse) title: Foods That Will Win the War and How to Cook Them (1918) date: pages: extension: .txt txt: ./txt/15464.txt cache: ./cache/15464.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'15464.txt' 28419 txt/../ent/28419.ent 15360 txt/../pos/15360.pos 29329 txt/../wrd/29329.wrd === file2bib.sh === id: 19775 author: Anonymous title: Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs date: pages: extension: .txt txt: ./txt/19775.txt cache: ./cache/19775.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'19775.txt' 29519 txt/../pos/29519.pos 14594 txt/../ent/14594.ent 20871 txt/../pos/20871.pos 20871 txt/../wrd/20871.wrd 29329 txt/../ent/29329.ent 28452 txt/../pos/28452.pos 29519 txt/../wrd/29519.wrd 28452 txt/../wrd/28452.wrd 28491 txt/../pos/28491.pos 15360 txt/../ent/15360.ent 28491 txt/../wrd/28491.wrd 18432 txt/../pos/18432.pos === file2bib.sh === id: 22829 author: Wheldon, Rupert H. title: No Animal Food; and Nutrition and Diet; with Vegetable Recipes date: pages: extension: .txt txt: ./txt/22829.txt cache: ./cache/22829.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'22829.txt' 29519 txt/../ent/29519.ent 18432 txt/../wrd/18432.wrd === file2bib.sh === id: 19031 author: Accum, Friedrich Christian title: A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy date: pages: extension: .txt txt: ./txt/19031.txt cache: ./cache/19031.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'19031.txt' 29007 txt/../pos/29007.pos 28491 txt/../ent/28491.ent 27245 txt/../pos/27245.pos 20871 txt/../ent/20871.ent 27245 txt/../wrd/27245.wrd 18097 txt/../pos/18097.pos 29007 txt/../wrd/29007.wrd 18435 txt/../pos/18435.pos 28452 txt/../ent/28452.ent === file2bib.sh === id: 19077 author: Hill, Janet McKenzie title: Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes date: pages: extension: .txt txt: ./txt/19077.txt cache: ./cache/19077.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'19077.txt' 18435 txt/../wrd/18435.wrd === file2bib.sh === id: 28419 author: Corson, Juliet title: Twenty-Five Cent Dinners for Families of Six date: pages: extension: .txt txt: ./txt/28419.txt cache: ./cache/28419.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'28419.txt' 18432 txt/../ent/18432.ent 16650 txt/../wrd/16650.wrd 16650 txt/../pos/16650.pos 18097 txt/../wrd/18097.wrd 26032 txt/../pos/26032.pos 26032 txt/../wrd/26032.wrd 26005 txt/../pos/26005.pos 30121 txt/../pos/30121.pos 26209 txt/../pos/26209.pos 27245 txt/../ent/27245.ent 27639 txt/../pos/27639.pos 30121 txt/../wrd/30121.wrd 22790 txt/../pos/22790.pos 18542 txt/../wrd/18542.wrd 18542 txt/../pos/18542.pos 16650 txt/../ent/16650.ent 26005 txt/../wrd/26005.wrd 26209 txt/../wrd/26209.wrd 22790 txt/../wrd/22790.wrd 27639 txt/../wrd/27639.wrd 22790 txt/../ent/22790.ent === file2bib.sh === id: 29329 author: Rorer, S. T. title: Sandwiches date: pages: extension: .txt txt: ./txt/29329.txt cache: ./cache/29329.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'29329.txt' 31605 txt/../pos/31605.pos 30293 txt/../pos/30293.pos 30441 txt/../pos/30441.pos 30861 txt/../pos/30861.pos 25914 txt/../pos/25914.pos 30293 txt/../wrd/30293.wrd 30441 txt/../wrd/30441.wrd 18097 txt/../ent/18097.ent 24205 txt/../pos/24205.pos === file2bib.sh === id: 14377 author: Woolley, Hannah title: The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex date: pages: extension: .txt txt: ./txt/14377.txt cache: ./cache/14377.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'14377.txt' 31605 txt/../wrd/31605.wrd 25914 txt/../wrd/25914.wrd === file2bib.sh === id: 29519 author: Hooper, Mary title: Nelson's Home Comforts Thirteenth Edition date: pages: extension: .txt txt: ./txt/29519.txt cache: ./cache/29519.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'29519.txt' 30861 txt/../wrd/30861.wrd 18435 txt/../ent/18435.ent 31534 txt/../pos/31534.pos 24407 txt/../pos/24407.pos 30897 txt/../pos/30897.pos 26032 txt/../ent/26032.ent 31534 txt/../wrd/31534.wrd 26005 txt/../ent/26005.ent 24205 txt/../wrd/24205.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 25552 txt/../pos/25552.pos 24384 txt/../pos/24384.pos 24125 txt/../pos/24125.pos 30897 txt/../wrd/30897.wrd 29007 txt/../ent/29007.ent 24407 txt/../wrd/24407.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 25552 txt/../wrd/25552.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 24542 txt/../pos/24542.pos 24125 txt/../wrd/24125.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 24387 txt/../pos/24387.pos 25631 txt/../pos/25631.pos 30121 txt/../ent/30121.ent 24384 txt/../wrd/24384.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 26209 txt/../ent/26209.ent 25631 txt/../wrd/25631.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 24387 txt/../wrd/24387.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 25007 txt/../pos/25007.pos 21826 txt/../pos/21826.pos 24542 txt/../wrd/24542.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 22114 txt/../pos/22114.pos 18542 txt/../ent/18542.ent 25007 txt/../wrd/25007.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 17438 txt/../pos/17438.pos 31102 txt/../pos/31102.pos 31102 txt/../wrd/31102.wrd 22114 txt/../wrd/22114.wrd 21826 txt/../wrd/21826.wrd 27639 txt/../ent/27639.ent 31605 txt/../ent/31605.ent 17438 txt/../wrd/17438.wrd === file2bib.sh === id: 28452 author: Anonymous title: The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner date: pages: extension: .txt txt: ./txt/28452.txt cache: ./cache/28452.txt Content-Encoding ISO-8859-1 Content-Type text/csv; charset=ISO-8859-1; delimiter=comma X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 44 csv:delimiter comma resourceName b'28452.txt' 13487 txt/../pos/13487.pos 30861 txt/../ent/30861.ent 30293 txt/../ent/30293.ent === file2bib.sh === id: 14594 author: Payne, A. G. (Arthur Gay) title: Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet date: pages: extension: .txt txt: ./txt/14594.txt cache: ./cache/14594.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'14594.txt' 14066 txt/../pos/14066.pos 13487 txt/../wrd/13487.wrd 25914 txt/../ent/25914.ent 30441 txt/../ent/30441.ent 30897 txt/../ent/30897.ent 16514 txt/../pos/16514.pos 24205 txt/../ent/24205.ent 14066 txt/../wrd/14066.wrd 24407 txt/../ent/24407.ent === file2bib.sh === id: 28491 author: McCulloch-Williams, Martha title: Dishes & Beverages of the Old South date: pages: extension: .txt txt: ./txt/28491.txt cache: ./cache/28491.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'28491.txt' 16514 txt/../wrd/16514.wrd 25552 txt/../ent/25552.ent === file2bib.sh === id: 15360 author: Campbell, Helen title: The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes date: pages: extension: .txt txt: ./txt/15360.txt cache: ./cache/15360.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'15360.txt' 24125 txt/../ent/24125.ent 26323 txt/../pos/26323.pos 31534 txt/../ent/31534.ent 24384 txt/../ent/24384.ent 30478 txt/../pos/30478.pos 25631 txt/../ent/25631.ent 4219 txt/../pos/4219.pos 24387 txt/../ent/24387.ent 24542 txt/../ent/24542.ent 26323 txt/../wrd/26323.wrd 25007 txt/../ent/25007.ent 4219 txt/../wrd/4219.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 31102 txt/../ent/31102.ent 30478 txt/../wrd/30478.wrd 13887 txt/../pos/13887.pos 21826 txt/../ent/21826.ent 22114 txt/../ent/22114.ent 17438 txt/../ent/17438.ent === file2bib.sh === id: 18432 author: Fowler, Arthur L. title: Fowler's Household Helps Over 300 Useful and Valuable Helps About the Home, Carefully Compiled and Arranged in Convenient Form for Frequent Use date: pages: extension: .txt txt: ./txt/18432.txt cache: ./cache/18432.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'18432.txt' 1084 txt/../pos/1084.pos 26754 txt/../pos/26754.pos 13887 txt/../wrd/13887.wrd 930 txt/../pos/930.pos 21829 txt/../pos/21829.pos 1084 txt/../wrd/1084.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 14066 txt/../ent/14066.ent 5889 txt/../pos/5889.pos 5434 txt/../pos/5434.pos 930 txt/../wrd/930.wrd 13487 txt/../ent/13487.ent 26754 txt/../wrd/26754.wrd 6978 txt/../pos/6978.pos 5889 txt/../wrd/5889.wrd 10582 txt/../pos/10582.pos 16514 txt/../ent/16514.ent 16441 txt/../pos/16441.pos 5434 txt/../wrd/5434.wrd === file2bib.sh === id: 29007 author: Harrison, Mary title: The Skilful Cook A Practical Manual of Modern Experience date: pages: extension: .txt txt: ./txt/29007.txt cache: ./cache/29007.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 9 resourceName b'29007.txt' 10582 txt/../wrd/10582.wrd 6978 txt/../wrd/6978.wrd 10011 txt/../pos/10011.pos === file2bib.sh === id: 20871 author: Snyder, Harry title: Human Foods and Their Nutritive Value date: pages: extension: .txt txt: ./txt/20871.txt cache: ./cache/20871.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'20871.txt' 10632 txt/../pos/10632.pos 26323 txt/../ent/26323.ent === file2bib.sh === id: 18097 author: Hoodless, Adelaide title: Public School Domestic Science date: pages: extension: .txt txt: ./txt/18097.txt cache: ./cache/18097.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'18097.txt' 21829 txt/../wrd/21829.wrd 4219 txt/../ent/4219.ent 29232 txt/../pos/29232.pos === file2bib.sh === id: 27245 author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) title: Food for the Traveler What to Eat and Why date: pages: extension: .txt txt: ./txt/27245.txt cache: ./cache/27245.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'27245.txt' 16441 txt/../wrd/16441.wrd 10632 txt/../wrd/10632.wrd === file2bib.sh === id: 16650 author: nan title: The Complete Home date: pages: extension: .txt txt: ./txt/16650.txt cache: ./cache/16650.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'16650.txt' 29232 txt/../wrd/29232.wrd 10520 txt/../pos/10520.pos 29084 txt/../pos/29084.pos 10011 txt/../wrd/10011.wrd === file2bib.sh === id: 26032 author: Various title: American Cookery November, 1921 date: pages: extension: .txt txt: ./txt/26032.txt cache: ./cache/26032.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'26032.txt' 1979 txt/../pos/1979.pos 29084 txt/../wrd/29084.wrd 30478 txt/../ent/30478.ent 1979 txt/../wrd/1979.wrd 10072 txt/../pos/10072.pos 10520 txt/../wrd/10520.wrd === file2bib.sh === id: 25914 author: Core, Mary Kennedy title: The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan date: pages: extension: .txt txt: ./txt/25914.txt cache: ./cache/25914.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'25914.txt' 13887 txt/../ent/13887.ent === file2bib.sh === id: 26005 author: Various title: Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest date: pages: extension: .txt txt: ./txt/26005.txt cache: ./cache/26005.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'26005.txt' 1084 txt/../ent/1084.ent === file2bib.sh === id: 18435 author: Estes, Rufus title: Good Things to Eat, as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. date: pages: extension: .txt txt: ./txt/18435.txt cache: ./cache/18435.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'18435.txt' 26754 txt/../ent/26754.ent === file2bib.sh === id: 27639 author: Bowdich, Mrs. title: New Vegetarian Dishes date: pages: extension: .txt txt: ./txt/27639.txt cache: ./cache/27639.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'27639.txt' === file2bib.sh === id: 30121 author: Lambert, Edward title: The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date: pages: extension: .txt txt: ./txt/30121.txt cache: ./cache/30121.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'30121.txt' 21829 txt/../ent/21829.ent 5889 txt/../ent/5889.ent 930 txt/../ent/930.ent 10072 txt/../wrd/10072.wrd 12366 txt/../pos/12366.pos 6912 txt/../pos/6912.pos 6978 txt/../ent/6978.ent 11067 txt/../pos/11067.pos 12519 txt/../pos/12519.pos 16441 txt/../ent/16441.ent 9936 txt/../pos/9936.pos 5434 txt/../ent/5434.ent 7428 txt/../pos/7428.pos 10582 txt/../ent/10582.ent 12519 txt/../wrd/12519.wrd 12069 txt/../pos/12069.pos 9937 txt/../pos/9937.pos 11067 txt/../wrd/11067.wrd 9935 txt/../pos/9935.pos 6912 txt/../wrd/6912.wrd === file2bib.sh === id: 30293 author: Fletcher Manufacturing Company title: The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling date: pages: extension: .txt txt: ./txt/30293.txt cache: ./cache/30293.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'30293.txt' === file2bib.sh === id: 30861 author: Pierce, Paul title: Breakfasts and Teas: Novel Suggestions for Social Occasions date: pages: extension: .txt txt: ./txt/30861.txt cache: ./cache/30861.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'30861.txt' 9938 txt/../pos/9938.pos 12366 txt/../wrd/12366.wrd 13923 txt/../wrd/13923.wrd 13923 txt/../pos/13923.pos 9936 txt/../wrd/9936.wrd 12069 txt/../wrd/12069.wrd === file2bib.sh === id: 31605 author: Corson, Juliet title: The Cooking Manual of Practical Directions for Economical Every-Day Cookery date: pages: extension: .txt txt: ./txt/31605.txt cache: ./cache/31605.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'31605.txt' 9935 txt/../wrd/9935.wrd 7350 txt/../pos/7350.pos 29232 txt/../ent/29232.ent === file2bib.sh === id: 30897 author: Benton, Caroline French title: A Little Housekeeping Book for a Little Girl; Or, Margaret's Saturday Mornings date: pages: extension: .txt txt: ./txt/30897.txt cache: ./cache/30897.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'30897.txt' 6385 txt/../pos/6385.pos 9937 txt/../wrd/9937.wrd 10011 txt/../ent/10011.ent 7428 txt/../wrd/7428.wrd 10520 txt/../ent/10520.ent 10632 txt/../ent/10632.ent === file2bib.sh === id: 26209 author: Dwight, Henrietta Latham title: The Golden Age Cook Book date: pages: extension: .txt txt: ./txt/26209.txt cache: ./cache/26209.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'26209.txt' 28500 txt/../pos/28500.pos 6677 txt/../pos/6677.pos 12327 txt/../pos/12327.pos 9939 txt/../pos/9939.pos 9938 txt/../wrd/9938.wrd 6385 txt/../wrd/6385.wrd === file2bib.sh === id: 30441 author: Parloa, Maria title: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation date: pages: extension: .txt txt: ./txt/30441.txt cache: ./cache/30441.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'30441.txt' 7350 txt/../wrd/7350.wrd 12293 txt/../pos/12293.pos 6429 txt/../pos/6429.pos 6677 txt/../wrd/6677.wrd 12327 txt/../wrd/12327.wrd 6703 txt/../pos/6703.pos 7223 txt/../pos/7223.pos 29084 txt/../ent/29084.ent 10072 txt/../ent/10072.ent 9939 txt/../wrd/9939.wrd 8501 txt/../pos/8501.pos 1979 txt/../ent/1979.ent 6429 txt/../wrd/6429.wrd 8542 txt/../pos/8542.pos 28500 txt/../wrd/28500.wrd 12293 txt/../wrd/12293.wrd 7223 txt/../wrd/7223.wrd 8996 txt/../pos/8996.pos 7262 txt/../pos/7262.pos 6703 txt/../wrd/6703.wrd 12815 txt/../pos/12815.pos 8102 txt/../pos/8102.pos 8102 txt/../wrd/8102.wrd === file2bib.sh === id: 31534 author: Hiller, Elizabeth O. title: Fifty-Two Sunday Dinners: A Book of Recipes date: pages: extension: .txt txt: ./txt/31534.txt cache: ./cache/31534.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 7 resourceName b'31534.txt' === file2bib.sh === id: 24205 author: Murrey, Thomas J. (Thomas Jefferson) title: Breakfast Dainties date: pages: extension: .txt txt: ./txt/24205.txt cache: ./cache/24205.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24205.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' 12366 txt/../ent/12366.ent 9936 txt/../ent/9936.ent 8501 txt/../wrd/8501.wrd 13669 txt/../pos/13669.pos 8542 txt/../wrd/8542.wrd 13265 txt/../pos/13265.pos === file2bib.sh === id: 24407 author: Gentile, Maria title: The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups date: pages: extension: .txt txt: ./txt/24407.txt cache: ./cache/24407.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24407.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 22114 author: Francatelli, Charles Elmé title: A Plain Cookery Book for the Working Classes date: pages: extension: .txt txt: ./txt/22114.txt cache: ./cache/22114.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'22114.txt' === file2bib.sh === id: 25631 author: Moss, Maria J. title: A Poetical Cook-Book date: pages: extension: .txt txt: ./txt/25631.txt cache: ./cache/25631.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'25631.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 21826 author: Various title: My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec date: pages: extension: .txt txt: ./txt/21826.txt cache: ./cache/21826.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'21826.txt' === file2bib.sh === id: 25552 author: Randell, Winifred title: Milk for You and Me date: pages: extension: .txt txt: ./txt/25552.txt cache: ./cache/25552.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'25552.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 24125 author: Hubbard, L. P. title: A Little Book for A Little Cook date: pages: extension: .txt txt: ./txt/24125.txt cache: ./cache/24125.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24125.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' 7262 txt/../wrd/7262.wrd === file2bib.sh === id: 24384 author: Anonymous title: 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year date: pages: extension: .txt txt: ./txt/24384.txt cache: ./cache/24384.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24384.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 24387 author: Anonymous title: The Community Cook Book date: pages: extension: .txt txt: ./txt/24387.txt cache: ./cache/24387.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24387.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' 12815 txt/../wrd/12815.wrd 8996 txt/../wrd/8996.wrd === file2bib.sh === id: 24542 author: Murrey, Thomas J. (Thomas Jefferson) title: Fifty Salads date: pages: extension: .txt txt: ./txt/24542.txt cache: ./cache/24542.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24542.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' 9101 txt/../pos/9101.pos === file2bib.sh === id: 25007 author: Murrey, Thomas J. (Thomas Jefferson) title: Fifty Soups date: pages: extension: .txt txt: ./txt/25007.txt cache: ./cache/25007.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'25007.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' 12519 txt/../ent/12519.ent 6912 txt/../ent/6912.ent 13775 txt/../pos/13775.pos 12069 txt/../ent/12069.ent 13493 txt/../pos/13493.pos 13265 txt/../wrd/13265.wrd 9937 txt/../ent/9937.ent 13669 txt/../wrd/13669.wrd 7428 txt/../ent/7428.ent === file2bib.sh === id: 13487 author: Bullock, Tom title: The Ideal Bartender date: pages: extension: .txt txt: ./txt/13487.txt cache: ./cache/13487.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13487.txt' 6745 txt/../pos/6745.pos 11067 txt/../ent/11067.ent 9935 txt/../ent/9935.ent 13177 txt/../pos/13177.pos 9938 txt/../ent/9938.ent 34651 txt/../pos/34651.pos 13923 txt/../ent/13923.ent 12327 txt/../ent/12327.ent 34837 txt/../pos/34837.pos 33975 txt/../pos/33975.pos 13775 txt/../wrd/13775.wrd 9101 txt/../wrd/9101.wrd 7350 txt/../ent/7350.ent 6385 txt/../ent/6385.ent 13493 txt/../wrd/13493.wrd 6745 txt/../wrd/6745.wrd 13286 txt/../pos/13286.pos 28500 txt/../ent/28500.ent 9939 txt/../ent/9939.ent 34651 txt/../wrd/34651.wrd 35703 txt/../pos/35703.pos 6677 txt/../ent/6677.ent 12293 txt/../ent/12293.ent 6598 txt/../pos/6598.pos 33974 txt/../pos/33974.pos === file2bib.sh === id: 14066 author: Rose, Mary Swartz title: Everyday Foods in War Time date: pages: extension: .txt txt: ./txt/14066.txt cache: ./cache/14066.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'14066.txt' 6429 txt/../ent/6429.ent 13177 txt/../wrd/13177.wrd 33253 txt/../pos/33253.pos 12350 txt/../pos/12350.pos 34837 txt/../wrd/34837.wrd 12238 txt/../pos/12238.pos 33213 txt/../pos/33213.pos 33975 txt/../wrd/33975.wrd 6598 txt/../wrd/6598.wrd 35506 txt/../pos/35506.pos 12238 txt/../wrd/12238.wrd 13286 txt/../wrd/13286.wrd 35066 txt/../pos/35066.pos 7223 txt/../ent/7223.ent 38464 txt/../pos/38464.pos 33974 txt/../wrd/33974.wrd 13545 txt/../pos/13545.pos === file2bib.sh === id: 18542 author: Reed, Myrtle title: How to Cook Fish date: pages: extension: .txt txt: ./txt/18542.txt cache: ./cache/18542.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 9 resourceName b'18542.txt' 33246 txt/../pos/33246.pos 36943 txt/../pos/36943.pos 12350 txt/../wrd/12350.wrd 6703 txt/../ent/6703.ent 35506 txt/../wrd/35506.wrd 8542 txt/../ent/8542.ent 37073 txt/../pos/37073.pos 8501 txt/../ent/8501.ent 39586 txt/../pos/39586.pos 7262 txt/../ent/7262.ent 35066 txt/../wrd/35066.wrd 35703 txt/../wrd/35703.wrd 34509 txt/../pos/34509.pos 33253 txt/../wrd/33253.wrd 33213 txt/../wrd/33213.wrd 8996 txt/../ent/8996.ent === file2bib.sh === id: 31102 author: nan title: Stevenson Memorial Cook Book date: pages: extension: .txt txt: ./txt/31102.txt cache: ./cache/31102.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'31102.txt' 37444 txt/../pos/37444.pos 35567 txt/../pos/35567.pos 36689 txt/../pos/36689.pos 38464 txt/../wrd/38464.wrd === file2bib.sh === id: 16514 author: Benton, Caroline French title: A Little Cook Book for a Little Girl date: pages: extension: .txt txt: ./txt/16514.txt cache: ./cache/16514.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'16514.txt' 34185 txt/../pos/34185.pos 12815 txt/../ent/12815.ent 38823 txt/../pos/38823.pos 36943 txt/../wrd/36943.wrd 41406 txt/../pos/41406.pos 13265 txt/../ent/13265.ent 13545 txt/../wrd/13545.wrd 37073 txt/../wrd/37073.wrd 33748 txt/../pos/33748.pos 36781 txt/../pos/36781.pos 34107 txt/../pos/34107.pos 37444 txt/../wrd/37444.wrd 33246 txt/../wrd/33246.wrd 39586 txt/../wrd/39586.wrd 13669 txt/../ent/13669.ent 35567 txt/../wrd/35567.wrd 32472 txt/../pos/32472.pos 36689 txt/../wrd/36689.wrd 34509 txt/../wrd/34509.wrd 34185 txt/../wrd/34185.wrd 41352 txt/../pos/41352.pos 34097 txt/../pos/34097.pos === file2bib.sh === id: 22790 author: May, Robert title: The accomplisht cook or, The art & mystery of cookery date: pages: extension: .txt txt: ./txt/22790.txt cache: ./cache/22790.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 10 resourceName b'22790.txt' 33652 txt/../pos/33652.pos 9101 txt/../ent/9101.ent 37680 txt/../pos/37680.pos 38823 txt/../wrd/38823.wrd 34107 txt/../wrd/34107.wrd 33748 txt/../wrd/33748.wrd 41406 txt/../wrd/41406.wrd 34822 txt/../pos/34822.pos 36781 txt/../wrd/36781.wrd 47694 txt/../pos/47694.pos 38762 txt/../pos/38762.pos 43912 txt/../pos/43912.pos 31982 txt/../pos/31982.pos 32472 txt/../wrd/32472.wrd 13493 txt/../ent/13493.ent === file2bib.sh === id: 17438 author: Wilson, Mary A. title: Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions date: pages: extension: .txt txt: ./txt/17438.txt cache: ./cache/17438.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'17438.txt' 34097 txt/../wrd/34097.wrd 38193 txt/../pos/38193.pos 38615 txt/../pos/38615.pos 38215 txt/../pos/38215.pos 34822 txt/../wrd/34822.wrd 13775 txt/../ent/13775.ent 33652 txt/../wrd/33652.wrd === file2bib.sh === id: 26323 author: nan title: The Suffrage Cook Book date: pages: extension: .txt txt: ./txt/26323.txt cache: ./cache/26323.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'26323.txt' 41352 txt/../wrd/41352.wrd === file2bib.sh === id: 4219 author: Muskett, Philip E. title: The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken date: pages: extension: .txt txt: ./txt/4219.txt cache: ./cache/4219.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'4219.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 30478 author: Alcott, William A. (William Andrus) title: Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages Including a System of Vegetable Cookery date: pages: extension: .txt txt: ./txt/30478.txt cache: ./cache/30478.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'30478.txt' 43042 txt/../pos/43042.pos 37680 txt/../wrd/37680.wrd 43370 txt/../pos/43370.pos 38762 txt/../wrd/38762.wrd 42631 txt/../pos/42631.pos === file2bib.sh === id: 1084 author: First Presbyterian Church (Marion, Ohio). Ladies' Aid Society title: Recipes Tried and True date: pages: extension: .txt txt: ./txt/1084.txt cache: ./cache/1084.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'1084.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' 8102 txt/../ent/8102.ent 47694 txt/../wrd/47694.wrd 43912 txt/../wrd/43912.wrd 31982 txt/../wrd/31982.wrd 13286 txt/../ent/13286.ent 43643 txt/../pos/43643.pos 43943 txt/../pos/43943.pos 13177 txt/../ent/13177.ent 34651 txt/../ent/34651.ent 38193 txt/../wrd/38193.wrd 41696 txt/../pos/41696.pos 43042 txt/../wrd/43042.wrd 6598 txt/../ent/6598.ent 12238 txt/../ent/12238.ent 42803 txt/../pos/42803.pos 43418 txt/../pos/43418.pos 38215 txt/../wrd/38215.wrd 34837 txt/../ent/34837.ent 42631 txt/../wrd/42631.wrd 38615 txt/../wrd/38615.wrd 43370 txt/../wrd/43370.wrd 33975 txt/../ent/33975.ent 6745 txt/../ent/6745.ent === file2bib.sh === id: 13887 author: Allinson, T. R. (Thomas Richard) title: Dr. Allinson's cookery book Comprising many valuable vegetarian recipes date: pages: extension: .txt txt: ./txt/13887.txt cache: ./cache/13887.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'13887.txt' 43943 txt/../wrd/43943.wrd 43643 txt/../wrd/43643.wrd 44848 txt/../pos/44848.pos 44847 txt/../pos/44847.pos 42955 txt/../pos/42955.pos 44947 txt/../pos/44947.pos 35703 txt/../ent/35703.ent 33974 txt/../ent/33974.ent 39550 txt/../pos/39550.pos 41696 txt/../wrd/41696.wrd 35646 txt/../pos/35646.pos 33253 txt/../ent/33253.ent 35506 txt/../ent/35506.ent 35066 txt/../ent/35066.ent 43278 txt/../pos/43278.pos 43418 txt/../wrd/43418.wrd 45838 txt/../pos/45838.pos 45255 txt/../pos/45255.pos 12350 txt/../ent/12350.ent 42803 txt/../wrd/42803.wrd 40943 txt/../pos/40943.pos === file2bib.sh === id: 6978 author: Rorer, S. T. title: Made-Over Dishes date: pages: extension: .txt txt: ./txt/6978.txt cache: ./cache/6978.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'6978.txt' 10136 txt/../pos/10136.pos 38464 txt/../ent/38464.ent 42955 txt/../wrd/42955.wrd 44848 txt/../wrd/44848.wrd 44915 txt/../pos/44915.pos 33213 txt/../ent/33213.ent === file2bib.sh === id: 5889 author: Jones, Steven E. title: The BYU Solar Cooker/Cooler date: pages: extension: .txt txt: ./txt/5889.txt cache: ./cache/5889.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'5889.txt' 53525 txt/../pos/53525.pos 46144 txt/../pos/46144.pos === file2bib.sh === id: 930 author: Waters, W. G., Mrs. title: The Cook's Decameron A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes date: pages: extension: .txt txt: ./txt/930.txt cache: ./cache/930.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'930.txt' 36943 txt/../ent/36943.ent 44847 txt/../wrd/44847.wrd 10136 txt/../wrd/10136.wrd 40943 txt/../wrd/40943.wrd 37073 txt/../ent/37073.ent 46158 txt/../pos/46158.pos 44947 txt/../wrd/44947.wrd 34509 txt/../ent/34509.ent 45838 txt/../wrd/45838.wrd 54721 txt/../pos/54721.pos === file2bib.sh === id: 26754 author: Bogardus, C. A. title: One Thousand Secrets of Wise and Rich Men Revealed date: pages: extension: .txt txt: ./txt/26754.txt cache: ./cache/26754.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'26754.txt' 45348 txt/../pos/45348.pos 33246 txt/../ent/33246.ent 39586 txt/../ent/39586.ent 43278 txt/../wrd/43278.wrd 13545 txt/../ent/13545.ent 37444 txt/../ent/37444.ent 45572 txt/../pos/45572.pos 54039 txt/../pos/54039.pos 36689 txt/../ent/36689.ent === file2bib.sh === id: 10582 author: Bradley, Alice title: For Luncheon and Supper Guests date: pages: extension: .txt txt: ./txt/10582.txt cache: ./cache/10582.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'10582.txt' 35646 txt/../wrd/35646.wrd 39550 txt/../wrd/39550.wrd 45255 txt/../wrd/45255.wrd 34185 txt/../ent/34185.ent 44915 txt/../wrd/44915.wrd 35567 txt/../ent/35567.ent 41899 txt/../pos/41899.pos 42868 txt/../pos/42868.pos 54173 txt/../pos/54173.pos 46836 txt/../pos/46836.pos 55705 txt/../pos/55705.pos 46158 txt/../wrd/46158.wrd 46144 txt/../wrd/46144.wrd 24656 txt/../pos/24656.pos 42450 txt/../pos/42450.pos 38823 txt/../ent/38823.ent 16977 txt/../pos/16977.pos 53525 txt/../wrd/53525.wrd 33748 txt/../ent/33748.ent 55566 txt/../pos/55566.pos 24510 txt/../pos/24510.pos 38727 txt/../pos/38727.pos 41406 txt/../ent/41406.ent 45863 txt/../pos/45863.pos 48722 txt/../pos/48722.pos === file2bib.sh === id: 10632 author: Daniel, Florence title: The Healthy Life Cook Book, 2d ed. date: pages: extension: .txt txt: ./txt/10632.txt cache: ./cache/10632.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'10632.txt' 36781 txt/../ent/36781.ent 45348 txt/../wrd/45348.wrd === file2bib.sh === id: 5434 author: Brillat-Savarin title: The Physiology of Taste; Or, Transcendental Gastronomy date: pages: extension: .txt txt: ./txt/5434.txt cache: ./cache/5434.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'5434.txt' 26374 txt/../pos/26374.pos 34107 txt/../ent/34107.ent 54721 txt/../wrd/54721.wrd 35963 txt/../pos/35963.pos === file2bib.sh === id: 16441 author: Digby, Kenelm title: The Closet of Sir Kenelm Digby Knight Opened date: pages: extension: .txt txt: ./txt/16441.txt cache: ./cache/16441.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'16441.txt' 54039 txt/../wrd/54039.wrd 32472 txt/../ent/32472.ent 34097 txt/../ent/34097.ent 45572 txt/../wrd/45572.wrd 21534 txt/../pos/21534.pos 41352 txt/../ent/41352.ent 55555 txt/../pos/55555.pos 54173 txt/../wrd/54173.wrd 42450 txt/../wrd/42450.wrd 33652 txt/../ent/33652.ent 46836 txt/../wrd/46836.wrd 55705 txt/../wrd/55705.wrd 42868 txt/../wrd/42868.wrd 24656 txt/../wrd/24656.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 41940 txt/../pos/41940.pos 16977 txt/../wrd/16977.wrd 41899 txt/../wrd/41899.wrd 47694 txt/../ent/47694.ent 45863 txt/../wrd/45863.wrd 31982 txt/../ent/31982.ent 38762 txt/../ent/38762.ent 38727 txt/../wrd/38727.wrd 24510 txt/../wrd/24510.wrd Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/txt2keywords.py", line 54, in for keyword, score in ( yake( doc, ngrams=NGRAMS, topn=TOPN ) ) : File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 96, in yake word_scores = _compute_word_scores(doc, word_occ_vals, word_freqs, stop_words) File "/data-disk/python/lib/python3.8/site-packages/textacy/ke/yake.py", line 205, in _compute_word_scores freq_baseline = statistics.mean(freqs_nsw) + statistics.stdev(freqs_nsw) File "/data-disk/python/lib/python3.8/statistics.py", line 315, in mean raise StatisticsError('mean requires at least one data point') statistics.StatisticsError: mean requires at least one data point 48722 txt/../wrd/48722.wrd === file2bib.sh === id: 10520 author: W. M. title: The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry date: pages: extension: .txt txt: ./txt/10520.txt cache: ./cache/10520.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'10520.txt' 26374 txt/../wrd/26374.wrd 55566 txt/../wrd/55566.wrd 37680 txt/../ent/37680.ent 21534 txt/../wrd/21534.wrd === file2bib.sh === id: 10011 author: Unknown title: 365 Foreign Dishes A Foreign Dish for Every Day in the Year date: pages: extension: .txt txt: ./txt/10011.txt cache: ./cache/10011.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'10011.txt' 35963 txt/../wrd/35963.wrd 43912 txt/../ent/43912.ent 38193 txt/../ent/38193.ent 38615 txt/../ent/38615.ent 43042 txt/../ent/43042.ent 55555 txt/../wrd/55555.wrd 60025 txt/../pos/60025.pos 42631 txt/../ent/42631.ent 41940 txt/../wrd/41940.wrd 43370 txt/../ent/43370.ent === file2bib.sh === id: 21829 author: Beecher, Catharine Esther title: A Treatise on Domestic Economy; For the Use of Young Ladies at Home and at School date: pages: extension: .txt txt: ./txt/21829.txt cache: ./cache/21829.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 8 resourceName b'21829.txt' 38215 txt/../ent/38215.ent 34822 txt/../ent/34822.ent 43643 txt/../ent/43643.ent 55314 txt/../pos/55314.pos 43943 txt/../ent/43943.ent 41696 txt/../ent/41696.ent 43418 txt/../ent/43418.ent === file2bib.sh === id: 10072 author: Moxon, Elizabeth title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date: pages: extension: .txt txt: ./txt/10072.txt cache: ./cache/10072.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'10072.txt' 60025 txt/../wrd/60025.wrd 42803 txt/../ent/42803.ent 42955 txt/../ent/42955.ent 44847 txt/../ent/44847.ent 44848 txt/../ent/44848.ent 55314 txt/../wrd/55314.wrd 44947 txt/../ent/44947.ent 35646 txt/../ent/35646.ent 10136 txt/../ent/10136.ent 43278 txt/../ent/43278.ent 39550 txt/../ent/39550.ent 45255 txt/../ent/45255.ent 45838 txt/../ent/45838.ent === file2bib.sh === id: 1979 author: Perdue, Mitzi title: The Perdue Chicken Cookbook date: pages: extension: .txt txt: ./txt/1979.txt cache: ./cache/1979.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'1979.txt' 40943 txt/../ent/40943.ent 44915 txt/../ent/44915.ent 46144 txt/../ent/46144.ent 53525 txt/../ent/53525.ent 46158 txt/../ent/46158.ent 54721 txt/../ent/54721.ent 54039 txt/../ent/54039.ent 41899 txt/../ent/41899.ent 45348 txt/../ent/45348.ent 54173 txt/../ent/54173.ent 16977 txt/../ent/16977.ent 55705 txt/../ent/55705.ent 46836 txt/../ent/46836.ent 45572 txt/../ent/45572.ent 24656 txt/../ent/24656.ent 55566 txt/../ent/55566.ent === file2bib.sh === id: 9935 author: Woman's Institute of Domestic Arts and Sciences title: Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads date: pages: extension: .txt txt: ./txt/9935.txt cache: ./cache/9935.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 7 resourceName b'9935.txt' 45863 txt/../ent/45863.ent 38727 txt/../ent/38727.ent 42868 txt/../ent/42868.ent 48722 txt/../ent/48722.ent 24510 txt/../ent/24510.ent 35963 txt/../ent/35963.ent 26374 txt/../ent/26374.ent 21534 txt/../ent/21534.ent 55555 txt/../ent/55555.ent === file2bib.sh === id: 9936 author: Woman's Institute of Domestic Arts and Sciences title: Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables date: pages: extension: .txt txt: ./txt/9936.txt cache: ./cache/9936.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'9936.txt' === file2bib.sh === id: 11067 author: Mill, Mrs. (Jean Oliver) title: Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. date: pages: extension: .txt txt: ./txt/11067.txt cache: ./cache/11067.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'11067.txt' 42450 txt/../ent/42450.ent === file2bib.sh === id: 9937 author: Woman's Institute of Domestic Arts and Sciences title: Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish date: pages: extension: .txt txt: ./txt/9937.txt cache: ./cache/9937.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'9937.txt' 41940 txt/../ent/41940.ent === file2bib.sh === id: 12366 author: Richards, Ellen H. (Ellen Henrietta) title: The Cost of Shelter date: pages: extension: .txt txt: ./txt/12366.txt cache: ./cache/12366.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'12366.txt' === file2bib.sh === id: 12069 author: Tilden, Joe title: Joe Tilden's Recipes for Epicures date: pages: extension: .txt txt: ./txt/12069.txt cache: ./cache/12069.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'12069.txt' === file2bib.sh === id: 29232 author: Bury, Charlotte Campbell, Lady title: The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date: pages: extension: .txt txt: ./txt/29232.txt cache: ./cache/29232.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 9 resourceName b'29232.txt' === file2bib.sh === id: 7428 author: Bentley, Mildred Maddocks title: The Consumer Viewpoint Covering Vital Phases of Manufacturing and Selling Household Devices date: pages: extension: .txt txt: ./txt/7428.txt cache: ./cache/7428.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'7428.txt' === file2bib.sh === id: 9938 author: Woman's Institute of Domestic Arts and Sciences title: Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies date: pages: extension: .txt txt: ./txt/9938.txt cache: ./cache/9938.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'9938.txt' === file2bib.sh === id: 12519 author: Randolph, Mary title: The Virginia Housewife; Or, Methodical Cook date: pages: extension: .txt txt: ./txt/12519.txt cache: ./cache/12519.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'12519.txt' 55314 txt/../ent/55314.ent === file2bib.sh === id: 7350 author: Lansdown, Lillian B. title: How to Prepare and Serve a Meal; and Interior Decoration date: pages: extension: .txt txt: ./txt/7350.txt cache: ./cache/7350.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'7350.txt' 60025 txt/../ent/60025.ent === file2bib.sh === id: 12327 author: Montefiore, Judith Cohen, Lady title: The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette date: pages: extension: .txt txt: ./txt/12327.txt cache: ./cache/12327.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'12327.txt' === file2bib.sh === id: 12293 author: Hazlitt, William Carew title: Old Cookery Books and Ancient Cuisine date: pages: extension: .txt txt: ./txt/12293.txt cache: ./cache/12293.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'12293.txt' === file2bib.sh === id: 6385 author: McGinnis, Mabel Earl title: Simple Italian Cookery date: pages: extension: .txt txt: ./txt/6385.txt cache: ./cache/6385.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'6385.txt' === file2bib.sh === id: 6677 author: Leslie, Eliza title: Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date: pages: extension: .txt txt: ./txt/6677.txt cache: ./cache/6677.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'6677.txt' === file2bib.sh === id: 9939 author: Woman's Institute of Domestic Arts and Sciences title: Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals date: pages: extension: .txt txt: ./txt/9939.txt cache: ./cache/9939.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'9939.txt' === file2bib.sh === id: 7223 author: nan title: The Belgian Cookbook date: pages: extension: .txt txt: ./txt/7223.txt cache: ./cache/7223.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'7223.txt' === file2bib.sh === id: 6429 author: Rorer, S. T. title: Many Ways for Cooking Eggs date: pages: extension: .txt txt: ./txt/6429.txt cache: ./cache/6429.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'6429.txt' === file2bib.sh === id: 6912 author: Greer, Carlotta C. (Carlotta Cherryholmes) title: School and Home Cooking date: pages: extension: .txt txt: ./txt/6912.txt cache: ./cache/6912.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 7 resourceName b'6912.txt' === file2bib.sh === id: 6703 author: Shuman, Carrie V. title: Favorite Dishes : a Columbian Autograph Souvenir Cookery Book date: pages: extension: .txt txt: ./txt/6703.txt cache: ./cache/6703.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'6703.txt' === file2bib.sh === id: 8102 author: Pegge, Samuel title: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date: pages: extension: .txt txt: ./txt/8102.txt cache: ./cache/8102.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'8102.txt' === file2bib.sh === id: 8542 author: Gurney, Lydia Maria title: Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before date: pages: extension: .txt txt: ./txt/8542.txt cache: ./cache/8542.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'8542.txt' === file2bib.sh === id: 8501 author: Rorer, S. T. title: Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs date: pages: extension: .txt txt: ./txt/8501.txt cache: ./cache/8501.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'8501.txt' === file2bib.sh === id: 7262 author: Bradley, Richard title: The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm date: pages: extension: .txt txt: ./txt/7262.txt cache: ./cache/7262.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'7262.txt' === file2bib.sh === id: 12815 author: Simmons, Amelia title: American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables date: pages: extension: .txt txt: ./txt/12815.txt cache: ./cache/12815.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'12815.txt' === file2bib.sh === id: 8996 author: Miller, Marion Mills title: Practical Suggestions for Mother and Housewife date: pages: extension: .txt txt: ./txt/8996.txt cache: ./cache/8996.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'8996.txt' === file2bib.sh === id: 13669 author: Royal Baking Powder Company title: The New Dr. Price Cookbook date: pages: extension: .txt txt: ./txt/13669.txt cache: ./cache/13669.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13669.txt' === file2bib.sh === id: 13265 author: Anonymous title: A Book of Fruits and Flowers date: pages: extension: .txt txt: ./txt/13265.txt cache: ./cache/13265.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13265.txt' === file2bib.sh === id: 13775 author: Gray, Grace Viall title: Every Step in Canning: The Cold-Pack Method date: pages: extension: .txt txt: ./txt/13775.txt cache: ./cache/13775.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13775.txt' === file2bib.sh === id: 9101 author: Lea, Elizabeth E. (Elizabeth Ellicott) title: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers date: pages: extension: .txt txt: ./txt/9101.txt cache: ./cache/9101.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'9101.txt' === file2bib.sh === id: 13493 author: Child, Lydia Maria title: The American Frugal Housewife date: pages: extension: .txt txt: ./txt/13493.txt cache: ./cache/13493.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13493.txt' === file2bib.sh === id: 13177 author: Parloa, Maria title: Chocolate and Cocoa Recipes and Home Made Candy Recipes date: pages: extension: .txt txt: ./txt/13177.txt cache: ./cache/13177.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'13177.txt' === file2bib.sh === id: 6745 author: Parloa, Maria title: Miss Parloa's New Cook Book date: pages: extension: .txt txt: ./txt/6745.txt cache: ./cache/6745.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'6745.txt' === file2bib.sh === id: 34837 author: Barué, Sulpice title: Domestic French Cookery, 4th ed. date: pages: extension: .txt txt: ./txt/34837.txt cache: ./cache/34837.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'34837.txt' === file2bib.sh === id: 34651 author: University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics title: Let's Use Soybeans date: pages: extension: .txt txt: ./txt/34651.txt cache: ./cache/34651.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'34651.txt' === file2bib.sh === id: 13286 author: Neil, Marion Harris title: The Story of Crisco date: pages: extension: .txt txt: ./txt/13286.txt cache: ./cache/13286.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'13286.txt' === file2bib.sh === id: 33974 author: Hall, Mary Elizabeth title: Candy-Making Revolutionized: Confectionery from Vegetables date: pages: extension: .txt txt: ./txt/33974.txt cache: ./cache/33974.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'33974.txt' === file2bib.sh === id: 35703 author: Vogel, Nancy Casteel title: Four and Twenty Beds date: pages: extension: .txt txt: ./txt/35703.txt cache: ./cache/35703.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'35703.txt' === file2bib.sh === id: 33975 author: Pierce, Paul title: Suppers: Novel Suggestions for Social Occasions date: pages: extension: .txt txt: ./txt/33975.txt cache: ./cache/33975.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'33975.txt' === file2bib.sh === id: 33213 author: Benton, Caroline French title: The Fun of Cooking: A Story for Girls and Boys date: pages: extension: .txt txt: ./txt/33213.txt cache: ./cache/33213.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'33213.txt' === file2bib.sh === id: 33253 author: Benton, Caroline French title: Gala-Day Luncheons: A Little Book of Suggestions date: pages: extension: .txt txt: ./txt/33253.txt cache: ./cache/33253.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'33253.txt' === file2bib.sh === id: 6598 author: Beecher, Catharine Esther title: American Woman's Home: Or, Principles of Domestic Science; Being a Guide to the Formation and Maintenance of Economical, Healthful, Beautiful, and Christian Homes date: pages: extension: .txt txt: ./txt/6598.txt cache: ./cache/6598.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'6598.txt' === file2bib.sh === id: 35066 author: Palmer, Mary E. (Mary Elizabeth) title: Guide to Hotel Housekeeping date: pages: extension: .txt txt: ./txt/35066.txt cache: ./cache/35066.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'35066.txt' === file2bib.sh === id: 13923 author: Ziemann, Hugo title: The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home date: pages: extension: .txt txt: ./txt/13923.txt cache: ./cache/13923.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 12 resourceName b'13923.txt' === file2bib.sh === id: 35506 author: Nash, William H., Mrs. title: Cloud City Cook-Book date: pages: extension: .txt txt: ./txt/35506.txt cache: ./cache/35506.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'35506.txt' === file2bib.sh === id: 36689 author: Anonymous title: The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner date: pages: extension: .txt txt: ./txt/36689.txt cache: ./cache/36689.txt Content-Encoding ISO-8859-1 Content-Type text/csv; charset=ISO-8859-1; delimiter=comma X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 9 csv:delimiter comma resourceName b'36689.txt' === file2bib.sh === id: 35567 author: Corson, Juliet title: A Course of Lectures on the Principles of Domestic Economy and Cookery date: pages: extension: .txt txt: ./txt/35567.txt cache: ./cache/35567.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'35567.txt' === file2bib.sh === id: 33246 author: Civic League (Williston, North Dakota) title: Civic League Cook Book date: pages: extension: .txt txt: ./txt/33246.txt cache: ./cache/33246.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'33246.txt' === file2bib.sh === id: 38464 author: Murrey, Thomas J. (Thomas Jefferson) title: Tempting Curry Dishes date: pages: extension: .txt txt: ./txt/38464.txt cache: ./cache/38464.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'38464.txt' === file2bib.sh === id: 37073 author: Frye, George V. title: Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date: pages: extension: .txt txt: ./txt/37073.txt cache: ./cache/37073.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'37073.txt' === file2bib.sh === id: 34509 author: Greenough, Marietta McPherson title: Better Meals for Less Money date: pages: extension: .txt txt: ./txt/34509.txt cache: ./cache/34509.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'34509.txt' === file2bib.sh === id: 37444 author: Foster, Olive Hyde title: Cookery for Little Girls date: pages: extension: .txt txt: ./txt/37444.txt cache: ./cache/37444.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'37444.txt' === file2bib.sh === id: 36943 author: Rorer, S. T. title: Twenty Quick Soups date: pages: extension: .txt txt: ./txt/36943.txt cache: ./cache/36943.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'36943.txt' === file2bib.sh === id: 39586 author: Haffner-Ginger, Bertha title: California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes date: pages: extension: .txt txt: ./txt/39586.txt cache: ./cache/39586.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'39586.txt' === file2bib.sh === id: 38823 author: Clayton, H. J. title: Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes date: pages: extension: .txt txt: ./txt/38823.txt cache: ./cache/38823.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'38823.txt' === file2bib.sh === id: 13545 author: Thomas, Edith May Bertels title: Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" date: pages: extension: .txt txt: ./txt/13545.txt cache: ./cache/13545.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'13545.txt' === file2bib.sh === id: 36781 author: nan title: Household Administration, Its Place in the Higher Education of Women date: pages: extension: .txt txt: ./txt/36781.txt cache: ./cache/36781.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'36781.txt' === file2bib.sh === id: 12350 author: Greenbaum, Florence Kreisler title: The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. date: pages: extension: .txt txt: ./txt/12350.txt cache: ./cache/12350.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'12350.txt' === file2bib.sh === id: 41406 author: Serkoff, Vera, Countess title: Paper-bag Cookery date: pages: extension: .txt txt: ./txt/41406.txt cache: ./cache/41406.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'41406.txt' === file2bib.sh === id: 34185 author: Eatmor Cranberries title: Recipes for Eatmor Fresh Cranberries date: pages: extension: .txt txt: ./txt/34185.txt cache: ./cache/34185.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'34185.txt' === file2bib.sh === id: 34107 author: Santiagoe, Daniel title: The Curry Cook's Assistant Or, Curries, How to Make Them in England in Their Original Style date: pages: extension: .txt txt: ./txt/34107.txt cache: ./cache/34107.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'34107.txt' === file2bib.sh === id: 33748 author: Anonymous title: The Kitchen Encyclopedia Twelfth Edition (Swift & Company) date: pages: extension: .txt txt: ./txt/33748.txt cache: ./cache/33748.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'33748.txt' === file2bib.sh === id: 41352 author: Mollard, John title: The Art of Cookery Made Easy and Refined date: pages: extension: .txt txt: ./txt/41352.txt cache: ./cache/41352.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'41352.txt' === file2bib.sh === id: 32472 author: Lusk, Graham title: Food in War Time date: pages: extension: .txt txt: ./txt/32472.txt cache: ./cache/32472.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'32472.txt' === file2bib.sh === id: 33652 author: Pierce, Paul title: Dinners and Luncheons: Novel Suggestions for Social Occasions date: pages: extension: .txt txt: ./txt/33652.txt cache: ./cache/33652.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'33652.txt' === file2bib.sh === id: 34097 author: Caddy, Florence title: Household Organization date: pages: extension: .txt txt: ./txt/34097.txt cache: ./cache/34097.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'34097.txt' === file2bib.sh === id: 12238 author: Kellogg, E. E. (Ella Ervilla) title: Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes date: pages: extension: .txt txt: ./txt/12238.txt cache: ./cache/12238.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 11 resourceName b'12238.txt' === file2bib.sh === id: 31982 author: De Salis, Mrs. (Harriet Anne) title: Dressed Game and Poultry à la Mode date: pages: extension: .txt txt: ./txt/31982.txt cache: ./cache/31982.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'31982.txt' === file2bib.sh === id: 38762 author: Chamberlain, James Franklin title: How We Are Fed: A Geographical Reader date: pages: extension: .txt txt: ./txt/38762.txt cache: ./cache/38762.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'38762.txt' === file2bib.sh === id: 47694 author: Peel, C. S., Mrs. title: The Labour-saving House date: pages: extension: .txt txt: ./txt/47694.txt cache: ./cache/47694.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'47694.txt' === file2bib.sh === id: 43912 author: Cuniberti, Julia Lovejoy title: Practical Italian Recipes for American Kitchens Sold to aid the Families of Italian Soldiers date: pages: extension: .txt txt: ./txt/43912.txt cache: ./cache/43912.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'43912.txt' === file2bib.sh === id: 38615 author: Treat, Nola title: Quantity Cookery: Menu Planning and Cooking for Large Numbers date: pages: extension: .txt txt: ./txt/38615.txt cache: ./cache/38615.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'38615.txt' === file2bib.sh === id: 38215 author: Fryer, Jane Eayre title: The Mary Frances Cook Book; Or, Adventures Among the Kitchen People date: pages: extension: .txt txt: ./txt/38215.txt cache: ./cache/38215.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'38215.txt' === file2bib.sh === id: 38193 author: Royal Baking Powder Company title: New Royal Cook Book date: pages: extension: .txt txt: ./txt/38193.txt cache: ./cache/38193.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'38193.txt' === file2bib.sh === id: 43042 author: Herrick, Christine Terhune title: The Expert Maid-Servant date: pages: extension: .txt txt: ./txt/43042.txt cache: ./cache/43042.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'43042.txt' === file2bib.sh === id: 43370 author: Wright, Mary M.‏ (Mary Mason) title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date: pages: extension: .txt txt: ./txt/43370.txt cache: ./cache/43370.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'43370.txt' === file2bib.sh === id: 43943 author: Beard, Sidney Hartnoll title: A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet date: pages: extension: .txt txt: ./txt/43943.txt cache: ./cache/43943.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'43943.txt' === file2bib.sh === id: 42631 author: Friendship Club (Madison, Wisconsin) title: Friendship Club Cook Book date: pages: extension: .txt txt: ./txt/42631.txt cache: ./cache/42631.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'42631.txt' === file2bib.sh === id: 43643 author: Martyn, Charles title: Foods and Culinary Utensils of the Ancients date: pages: extension: .txt txt: ./txt/43643.txt cache: ./cache/43643.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'43643.txt' === file2bib.sh === id: 41696 author: Pennell, Elizabeth Robins title: The Feasts of Autolycus: The Diary of a Greedy Woman date: pages: extension: .txt txt: ./txt/41696.txt cache: ./cache/41696.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'41696.txt' === file2bib.sh === id: 42803 author: Benton, Caroline French title: Living on a Little date: pages: extension: .txt txt: ./txt/42803.txt cache: ./cache/42803.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'42803.txt' === file2bib.sh === id: 43418 author: Unknown title: Our Knowledge Box; or, Old Secrets and New Discoveries. date: pages: extension: .txt txt: ./txt/43418.txt cache: ./cache/43418.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'43418.txt' === file2bib.sh === id: 37680 author: Reed, Myrtle title: The Myrtle Reed Cook Book date: pages: extension: .txt txt: ./txt/37680.txt cache: ./cache/37680.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 8 resourceName b'37680.txt' === file2bib.sh === id: 42955 author: Telford, Emma Paddock title: Standard Paper-Bag Cookery date: pages: extension: .txt txt: ./txt/42955.txt cache: ./cache/42955.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'42955.txt' === file2bib.sh === id: 34822 author: Ronald, Mary title: The Century Cook Book date: pages: extension: .txt txt: ./txt/34822.txt cache: ./cache/34822.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 9 resourceName b'34822.txt' === file2bib.sh === id: 44848 author: Waterman, Amy Harlow (Lane), Mrs. title: A Little Preserving Book for a Little Girl date: pages: extension: .txt txt: ./txt/44848.txt cache: ./cache/44848.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'44848.txt' === file2bib.sh === id: 44847 author: Waterman, Amy Harlow (Lane), Mrs. title: A Little Candy Book for a Little Girl date: pages: extension: .txt txt: ./txt/44847.txt cache: ./cache/44847.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'44847.txt' === file2bib.sh === id: 43278 author: Spencer, Edward title: Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date: pages: extension: .txt txt: ./txt/43278.txt cache: ./cache/43278.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'43278.txt' === file2bib.sh === id: 44947 author: nan title: Allied Cookery: British, French, Italian, Belgian, Russian date: pages: extension: .txt txt: ./txt/44947.txt cache: ./cache/44947.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'44947.txt' === file2bib.sh === id: 45255 author: Porter, Henry, M. D. title: Cups and Their Customs date: pages: extension: .txt txt: ./txt/45255.txt cache: ./cache/45255.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'45255.txt' === file2bib.sh === id: 44915 author: Brown, Margaret title: Margaret Brown's French Cookery Book date: pages: extension: .txt txt: ./txt/44915.txt cache: ./cache/44915.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'44915.txt' === file2bib.sh === id: 45838 author: Coit, Adelin Balch title: The ABC of Cooking date: pages: extension: .txt txt: ./txt/45838.txt cache: ./cache/45838.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'45838.txt' === file2bib.sh === id: 46158 author: Reade, Arthur title: Tea and Tea Drinking date: pages: extension: .txt txt: ./txt/46158.txt cache: ./cache/46158.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'46158.txt' === file2bib.sh === id: 45348 author: Caron, Pierre, active 1886-1899 title: French Dishes for American Tables date: pages: extension: .txt txt: ./txt/45348.txt cache: ./cache/45348.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'45348.txt' === file2bib.sh === id: 35646 author: Blot, Pierre title: Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food date: pages: extension: .txt txt: ./txt/35646.txt cache: ./cache/35646.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 7 resourceName b'35646.txt' === file2bib.sh === id: 46144 author: Parloa, Maria title: Six Cups of Coffee Prepared for the Public Palate by the Best Authorities on Coffee Making date: pages: extension: .txt txt: ./txt/46144.txt cache: ./cache/46144.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'46144.txt' === file2bib.sh === id: 45572 author: Peterson, Hannah Mary (Bouvier) title: The National Cook Book, 9th ed. date: pages: extension: .txt txt: ./txt/45572.txt cache: ./cache/45572.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'45572.txt' === file2bib.sh === id: 53525 author: Yates, Lucy H. (Lucy Helen) title: A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish date: pages: extension: .txt txt: ./txt/53525.txt cache: ./cache/53525.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'53525.txt' === file2bib.sh === id: 40943 author: Leslie, Eliza title: Miss Leslie's New Cookery Book date: pages: extension: .txt txt: ./txt/40943.txt cache: ./cache/40943.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'40943.txt' === file2bib.sh === id: 42868 author: LeCron, Helen Cowles title: A Thousand Ways to Please a Husband with Bettina's Best Recipes date: pages: extension: .txt txt: ./txt/42868.txt cache: ./cache/42868.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'42868.txt' === file2bib.sh === id: 46836 author: Allen, Edith title: Mechanical Devices in the Home date: pages: extension: .txt txt: ./txt/46836.txt cache: ./cache/46836.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'46836.txt' === file2bib.sh === id: 54173 author: Anonymous title: How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date: pages: extension: .txt txt: ./txt/54173.txt cache: ./cache/54173.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'54173.txt' === file2bib.sh === id: 54039 author: Johnson, Grace title: Fast-Day Cookery; or, Meals without Meat date: pages: extension: .txt txt: ./txt/54039.txt cache: ./cache/54039.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'54039.txt' === file2bib.sh === id: 54721 author: Various title: The Food Question: Health and Economy date: pages: extension: .txt txt: ./txt/54721.txt cache: ./cache/54721.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'54721.txt' === file2bib.sh === id: 29084 author: Eaton, Mary, active 1823-1849 title: The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date: pages: extension: .txt txt: ./txt/29084.txt cache: ./cache/29084.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 26 resourceName b'29084.txt' === file2bib.sh === id: 55705 author: Seneca (Writer on outdoor life) title: Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers date: pages: extension: .txt txt: ./txt/55705.txt cache: ./cache/55705.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'55705.txt' === file2bib.sh === id: 16977 author: Lydia E. Pinkham Medicine Company title: Food and Health date: pages: extension: .txt txt: ./txt/16977.txt cache: ./cache/16977.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'16977.txt' === file2bib.sh === id: 45863 author: Cornelius, Mrs. (Mary Hooker) title: The Young Housekeeper's Friend Revised and Enlarged date: pages: extension: .txt txt: ./txt/45863.txt cache: ./cache/45863.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'45863.txt' === file2bib.sh === id: 24656 author: Ontario. Department of Education title: Ontario Teachers' Manuals: Household Management date: pages: extension: .txt txt: ./txt/24656.txt cache: ./cache/24656.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24656.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 26374 author: First Unitarian Society of San Francisco. Society for Christian Work title: The Cookery Blue Book date: pages: extension: .txt txt: ./txt/26374.txt cache: ./cache/26374.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'26374.txt' === file2bib.sh === id: 41899 author: Soyer, Alexis title: The Modern Housewife or, Ménagère Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches. date: pages: extension: .txt txt: ./txt/41899.txt cache: ./cache/41899.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'41899.txt' === file2bib.sh === id: 38727 author: Shelley, Percy Bysshe title: A Vindication of Natural Diet. date: pages: extension: .txt txt: ./txt/38727.txt cache: ./cache/38727.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'38727.txt' === file2bib.sh === id: 48722 author: LeFevre, Edwin title: Making Fermented Pickles date: pages: extension: .txt txt: ./txt/48722.txt cache: ./cache/48722.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'48722.txt' === file2bib.sh === id: 55566 author: Sowle, Henrietta title: I Go A-Marketing date: pages: extension: .txt txt: ./txt/55566.txt cache: ./cache/55566.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'55566.txt' === file2bib.sh === id: 24510 author: Bancks, Gerard W. title: The Production of Vinegar from Honey date: pages: extension: .txt txt: ./txt/24510.txt cache: ./cache/24510.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 1 resourceName b'24510.txt' Traceback (most recent call last): File "/data-disk/reader-compute/reader-classic/bin/file2bib.py", line 107, in text = textacy.preprocessing.normalize.normalize_quotation_marks( text ) File "/data-disk/python/lib/python3.8/site-packages/textacy/preprocessing/normalize.py", line 32, in normalize_quotation_marks return text.translate(QUOTE_TRANSLATION_TABLE) AttributeError: 'NoneType' object has no attribute 'translate' === file2bib.sh === id: 35963 author: Swan, Annie S. title: Courtship and Marriage, and the Gentle Art of Home-Making date: pages: extension: .txt txt: ./txt/35963.txt cache: ./cache/35963.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'35963.txt' === file2bib.sh === id: 21534 author: Watson, Kate Heintz title: Textiles and Clothing date: pages: extension: .txt txt: ./txt/21534.txt cache: ./cache/21534.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 2 resourceName b'21534.txt' === file2bib.sh === id: 55555 author: Sharpe, M. R. L. (Maud Russell Lorraine) title: The Golden Rule Cook Book: Six hundred recipes for meatless dishes date: pages: extension: .txt txt: ./txt/55555.txt cache: ./cache/55555.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'55555.txt' === file2bib.sh === id: 41940 author: Various title: The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) date: pages: extension: .txt txt: ./txt/41940.txt cache: ./cache/41940.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'41940.txt' === file2bib.sh === id: 42450 author: nan title: Housekeeping in Old Virginia date: pages: extension: .txt txt: ./txt/42450.txt cache: ./cache/42450.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'42450.txt' === file2bib.sh === id: 39550 author: Hirtzler, Victor title: The Hotel St. Francis Cook Book date: pages: extension: .txt txt: ./txt/39550.txt cache: ./cache/39550.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 11 resourceName b'39550.txt' === file2bib.sh === id: 60025 author: Leslie, Eliza title: Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches date: pages: extension: .txt txt: ./txt/60025.txt cache: ./cache/60025.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'60025.txt' === file2bib.sh === id: 55314 author: Cobbett, Anne title: The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date: pages: extension: .txt txt: ./txt/55314.txt cache: ./cache/55314.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'55314.txt' === file2bib.sh === id: 28500 author: Ukers, William H. (William Harrison) title: All About Coffee date: pages: extension: .txt txt: ./txt/28500.txt cache: ./cache/28500.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 56 resourceName b'28500.txt' === file2bib.sh === id: 10136 author: Beeton, Mrs. (Isabella Mary) title: The Book of Household Management date: pages: extension: .txt txt: ./txt/10136.txt cache: ./cache/10136.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 27 resourceName b'10136.txt' Done mapping. Reducing classification-TX-gutenberg === reduce.pl bib === id = 14377 author = Woolley, Hannah title = The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex date = pages = extension = .txt mime = text/plain words = 66402 sentences = 5175 flesch = 96 summary = pounds of fine Sugar, and let it boil till it begins to be thick, then green, then take their weight in fine Sugar and a little water, boil it water, add a quarter of a Pound of fresh Sugar, boil it till it will Rosewater and fine Sugar, and a little whole Spice, and boil them fine Sugar boiled to a Candy height with a little water, then put in Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs cache = ./cache/14377.txt txt = ./txt/14377.txt === reduce.pl bib === id = 15019 author = Anonymous title = A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. date = pages = extension = .txt mime = text/plain words = 19185 sentences = 1060 flesch = 89 summary = Sugar and Quince, take a wine pint of water; put them together, and boil a Gallipot, set it in a pot of water, and there let it boil till all the Take a pound of sugar, dissolve it in thin fair water, when it is boiled and set it in a pot of water, and let it boil two hours then take it with a top, then take two gallons of water, let it boil half an hour, very small in a stone Mortar, let the sugar be boiled with two pound of hot syrup, and as it riseth, drop in a little cold water; so let it boil is, half a pint of water to a pound of Sugar, and so boil it to a Candy a pint of that liquor, and half a pound of Sugar, and boil it till it cache = ./cache/15019.txt txt = ./txt/15019.txt === reduce.pl bib === id = 15237 author = Duncan, A. W. title = The Chemistry of Food and Nutrition date = pages = extension = .txt mime = text/plain words = 34028 sentences = 2160 flesch = 71 summary = | Fruits, Nuts, and Vegetables: Their uses as Food EACH. and to a slight extent salts, form the only food that animals can derive food differs much, but as a rule it contains a much smaller quantity of on this account a greater quantity of vegetable food is required. proteids there is digested when animal food is eaten 98 per cent., from If fruit, succulent vegetables, or cooked food, containing much water be used table, showing the time required for the digestion of various foods vegetarians, that the latter require a much larger quantity of food than very large number of animal and vegetable foods. A person who is accustomed to a stimulating dietary of flesh-foods, eat a larger quantity of food if it be vegetable. quantity of food required after cooking was considerable. Vegetable foods, however, contain no uric acid and meat flesh but vegetable foods, were more and more subjected to cooking and cache = ./cache/15237.txt txt = ./txt/15237.txt === reduce.pl bib === id = 15360 author = Campbell, Helen title = The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes date = pages = extension = .txt mime = text/plain words = 81620 sentences = 5160 flesch = 84 summary = one pint of cut celery in water till tender; then add to boiling milk, the fish on this; pour a cup of boiling water into the pan, and bake in a large spoonful of cold water, half a teaspoonful of salt, and a flour, stirred smooth in a little cold water, and add a tablespoonful of stirring it till a bright brown, then adding a large cup of boiling water, One pint of cold boiled potatoes cut in bits; one cup of milk; butter the in the pan; add a cup of boiling water, and salt to taste,--about a tablespoonful of flour, and add slowly half a pint of milk or water. allow a large cup of boiling water; a tablespoonful of butter and one of butter the size of an egg, half a cup of milk, a teaspoonful of salt, and put into boiling, salted water, and cook till tender,--about half an hour, cache = ./cache/15360.txt txt = ./txt/15360.txt === reduce.pl bib === id = 14594 author = Payne, A. G. (Arthur Gay) title = Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet date = pages = extension = .txt mime = text/plain words = 75206 sentences = 3987 flesch = 82 summary = the whole through a wire sieve, add a little butter, pounded sugar, pepper, add sufficient water or stock, and let it all boil till the celery becomes pieces; add to this a quart of stock or water, and boil till the vegetables pepper and salt, add a small piece of butter, and a little spinach extract little sauce-boat and placed in the oven till the butter runs to oil, and good butter sauce, make it thoroughly hot, add two yolks of eggs, taking cut up the six hard-boiled eggs into little pieces, add sufficient butter of butter sauce a bright green, add a little pepper, salt, and lemon juice, add a little cream, or half a pint of milk that has been boiled separately, till tender in a very little butter, but do not let it brown; add a small little dissolved butter, and small pieces of chopped cold boiled carrot, cache = ./cache/14594.txt txt = ./txt/14594.txt === reduce.pl bib === id = 16035 author = Head, Brandon title = The Food of the Gods A Popular Account of Cocoa date = pages = extension = .txt mime = text/plain words = 18974 sentences = 972 flesch = 71 summary = [Illustration--Black & White Plate: Ceylon: A Hill Cacao Estate.] [Illustration--Black and White Plate: A Cacao Harvest, Trinidad.] [Illustration--Black and White Plate: Gathering Cacao: Santa Cruz, cocoa-bean, after the shell has been removed, prepared for table as an [Illustration--Black and White Plate: Cacao Crop, Trinidad.] scarcely any food but cocoa and chocolate for the last thirty years of [Illustration--Black and White Plate: Ceylon: Nursery of Cacao turned into a cocoa plantation of great fertility; but the best trees [Illustration--Black and White Plate: Samoa: Cacao in its fourth Year.] [Illustration--Black and White Plate: The Home of the Cacao. [Illustration--Black and White Plate: Cacao Drying in the Sun, Maracas, [Illustration--Black and White Plate: Labourer's Cottage, Cacao Estate, [Illustration--Colour Plate: CACAO TREE AND SEEDLING] [Illustration--Black and White Plate: Bournville Cocoa Works: Office [Illustration--Black and White Plate: Cacao Tree, Trinidad.] [Illustration--Black and White Plate: Cacao Tree, Trinidad.] [Illustration--Black and White Plate: A Hill Cacao Estate, Grenada, B.W.I.] cache = ./cache/16035.txt txt = ./txt/16035.txt === reduce.pl bib === id = 20735 author = Eales, Mary title = Mrs. Mary Eales's receipts. (1733) date = pages = extension = .txt mime = text/plain words = 17465 sentences = 839 flesch = 91 summary = Pint of Jelly put a Pound and half of Sugar, sifted thro' an Hair Pound of Sugar, and boil it 'till it jellies: Put it into Pots or with a Pound of Sugar and almost half a Pint of Water; boil the to it a Pound and half of fine Sugar, and boil it very fast 'till it Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, Apple-Jelly, and a Pound of fine Sugar, and boil it 'till it Jelly boil before you shake the Sugar, and let it scald 'till the of Sugar fine beaten, and half a Pint of Water, and let it boil Candy, put in half a Pint of Jelly, and let it boil very fast 'till put to it a Pound of fine Sugar and half a Pint of Water, and let it Pound of Sugar and half a Pint of Water; boil it fast 'till the cache = ./cache/20735.txt txt = ./txt/20735.txt === reduce.pl bib === id = 15464 author = Goudiss, Alberta M. (Alberta Moorhouse) title = Foods That Will Win the War and How to Cook Them (1918) date = pages = extension = .txt mime = text/plain words = 30742 sentences = 2812 flesch = 86 summary = Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables Cook milk and meal in a double boiler 20 minutes; add molasses, salt 2 cups cooked or raw meat cut in small pieces Pour two cups of boiling water over oatmeal, cover and let stand until To the boiling water, add the sugar, fat and salt. About 1/2 cup milk or water in which potatoes were cooked Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix tablespoonfuls of fat and 1 cup of water in the pan, which should be Add the vegetables, and flour mixed with half cup of cold water. To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole Cook corn syrup, water, raisins, fat, salt and spices slowly 15 one cup of water, boil ten minutes and add lemon juice in any amount cache = ./cache/15464.txt txt = ./txt/15464.txt === reduce.pl bib === id = 19031 author = Accum, Friedrich Christian title = A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy date = pages = extension = .txt mime = text/plain words = 46392 sentences = 2403 flesch = 67 summary = BREAD, BEER, WINE, SPIRITOUS LIQUORS, TEA, COFFEE, CREAM, CONFECTIONERY, counterfeiting and adulterating tea, coffee, bread, beer, pepper, and _Method of detecting Lead, when contained in common Water_ 69 bread, beer, wine, spiritous liquors, salad oil, pepper, vinegar, class belong the adulterations of beer, wines, spiritous liquors, Magnesia usually contains a portion of lime, originating from hard water SUBSTANCES USUALLY CONTAINED IN COMMON WATER, AND TESTS BY WHICH THEY SUBSTANCES USUALLY CONTAINED IN COMMON WATER, AND TESTS BY WHICH THEY weight of the muriatic acid contained in the portion of water If the water contain a minute portion of iron, a quantity of it equal to In this manner the quantity of all the substances contained in the water METHOD OF DETECTING LEAD, WHEN CONTAINED IN WATER. Pour into a wine-glass containing distilled water, an equal quantity of It contains the brandy or spirit, and water of the wine, cache = ./cache/19031.txt txt = ./txt/19031.txt === reduce.pl bib === id = 19077 author = Hill, Janet McKenzie title = Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes date = pages = extension = .txt mime = text/plain words = 49067 sentences = 4258 flesch = 88 summary = Turn the whites of the eggs into a well-buttered mould or cup, set upon Beat half a cup of butter to a cream; add the yolks of four eggs, one at salt, a dash of paprica or cayenne, and half a cup of boiling water. SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED Cook the turnips in boiling salted water until tender; drain, and cut Set a border mould in ice water; dip hard-boiled eggs, cut in halves Strain over half a cup of cooked chicken (white meat), chopped and sandwich style; dip in the beaten egg, sauté in hot butter, and serve half cooked, add a teaspoonful of salt for each quart of water. over hot water until ready to serve, then add the beaten yolks of eggs, the sauce boils, add the oysters; and when hot serve on buttered toast pint of boiling water; add half a teaspoonful of salt and cook over hot cache = ./cache/19077.txt txt = ./txt/19077.txt === reduce.pl bib === id = 20871 author = Snyder, Harry title = Human Foods and Their Nutritive Value date = pages = extension = .txt mime = text/plain words = 89939 sentences = 7703 flesch = 74 summary = Dietary studies, comparative cost and value of foods, rational feeding hundred pounds of flour containing 12 per cent of water may be reduced vegetable foods with 95 per cent of water contain only 5 per cent of The composition of the ash of different food materials varies widely, while in animal food products, as milk and meat, the ether extract is Organic Acids.--Many vegetable foods contain small amounts of Many foods which in the raw state contain quite large amounts of fat, chemically unite with the nutrients of foods, changing their composition cent of the protein are digested.[12] Compared with other foods, same composition, digestibility, and food value as butter. large percentage of both fat and protein, and has high food value. food value, and bread-making qualities with the character of the wheat little difference in what way flour is prepared as food, for in its cache = ./cache/20871.txt txt = ./txt/20871.txt === reduce.pl bib === id = 15363 author = Lincoln, Mary J. (Mary Johnson) title = Carving and Serving date = pages = extension = .txt mime = text/plain words = 13734 sentences = 827 flesch = 84 summary = It is easier to carve this joint by cutting across the ribs, parallel be not removed before cooking, place the fork in the middle and cut Cut slices of the crisp fat on the flank in the same way, and serve to the first slices, divide this into small pieces, to be served if desired it, then divide between each rib in the loin, or cut long slices serve a piece of the rib, the breast, or a slice from the leg, as head, separating the neck-joint with the point of the knife, then cut wing-joint, slip the knife under at the top of the breast-bone, and turn Begin at the wing, and cut down to the bone in long thin slices, Cut through above the joint of the wing, down below the leg, and remove Before serving, cut a slice from each end. cache = ./cache/15363.txt txt = ./txt/15363.txt === reduce.pl bib === id = 19775 author = Anonymous title = Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs date = pages = extension = .txt mime = text/plain words = 26644 sentences = 1732 flesch = 85 summary = Slice six artichokes, boil in salted water and when tender, drain. Prepare as for baked asparagus, and when boiled tender in salted water, butter, add to it a little salt, pepper, sugar and a teaspoonful of pepper, add a half teacupful of the water in which the kale was boiled, cabbage stir half a pound of butter, salt and pepper to taste, one pint of vinegar, salt and cold water; boil until tender and drain dry. into squares, boil in salted water until tender and serve with a butter of hot boiled rice, salted in cooking, with a tablespoonful of butter, a milk and set over the fire, add butter, cream, salt and pepper and serve Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. boiling water, one-half teaspoonful of salt; beat the butter to a cream, Add two quarts of boiling water, season with salt and pepper cache = ./cache/19775.txt txt = ./txt/19775.txt === reduce.pl bib === id = 22829 author = Wheldon, Rupert H. title = No Animal Food; and Nutrition and Diet; with Vegetable Recipes date = pages = extension = .txt mime = text/plain words = 33346 sentences = 2688 flesch = 75 summary = with good food, clean water, fresh air, and exercise. Natural appetite is satisfied with vegetable food, the basis for highest Plant food is man's natural diet; ample, suitable, and available; point of view of food-science, mind and body are inseparable; one reacts happiness, good health goes a long way towards making life worth living. food is best suited to man's natural constitution. human food; for man (leaving out of consideration the fact that the body requires a considerable quantity of heat-producing food, that is, which, made into a coarse cake, supplied food for both men and animals. diet, we are, in continuing to demand and eat flesh-food, acting morally proof that man can and should live without animal food of any kind. contains ten varieties of food: butter, sugar, eggs, flour, milk, are health-giving foods in warm and hot weather, and living under The Food Question is considered in its relation to health, strength and cache = ./cache/22829.txt txt = ./txt/22829.txt === reduce.pl bib === id = 22790 author = May, Robert title = The accomplisht cook or, The art & mystery of cookery date = pages = extension = .txt mime = text/plain words = 144777 sentences = 7554 flesch = 87 summary = good sweet butter, a little white wine and strong broth. strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of herbs minced small, cloves, mace, sugar, white-wine, butter, slic't verjuyce, eggs, butter, bread, wine, and being finely stewed, serve onions, a little salt, vinegar, butter, some white-wine, pepper, and Boil them in good mutton broth, white mace, a faggot of sweet herbs, pepper, salt, and a little white-wine; being boil'd, serve them on nutmeg, pepper, claret, a little wine vinegar, butter, and salt; butter, pepper, sugar, and some sweet herbs finely minced, let them a little white-wine, and large mace, boil it up and garnish the dish beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd of eggs, salt, some boil'd currans, and butter; close it up and bake cache = ./cache/22790.txt txt = ./txt/22790.txt === reduce.pl bib === id = 28500 author = Ukers, William H. (William Harrison) title = All About Coffee date = pages = extension = .txt mime = text/plain words = 445840 sentences = 33677 flesch = 76 summary = the Oriental coffee house first appeared in the real French café of coffee in the green bean from New York merchants in 1683--The King's business coffee houses separate rooms were provided at a later time for The old-time coffee houses of New Orleans were situated within the The coffee houses of early New York, like their prototypes in London, The early coffee house was an important factor in New York life. [Illustration: NEW YORK'S PIONEER COFFEE HOUSE, THE KING'S ARMS, OPENED [Illustration: THE SECOND LONDON COFFEE HOUSE, OPENED IN 1754 BY WILLIAM SOME DEPARTED DOMINANT FIGURES IN THE NEW YORK GREEN COFFEE TRADE] [Illustration: PIONEERS IN THE ROASTED COFFEE BUSINESS OF NEW YORK CITY [Illustration: GROUP OF OLD-TIME NEW YORK COFFEE ROASTERS, 1892 Another old-time New York coffee-roasting business is that of Samuel S. roasted coffee trade of New York City. In time, the coffee business of the New York house overshadowed cache = ./cache/28500.txt txt = ./txt/28500.txt === reduce.pl bib === id = 28419 author = Corson, Juliet title = Twenty-Five Cent Dinners for Families of Six date = pages = extension = .txt mime = text/plain words = 32447 sentences = 1357 flesch = 79 summary = macaroni, (cost eight cents,) in three quarts of boiling water, with two salt, and one of sugar, (cost one cent,) fast in boiling water for fifteen minutes; meantime mix half a pound of flour, (cost two cents,) =Thick Pea Soup.=--Fry one sliced onion, (cost half a cent,) in one ounce (cost five cents,) washed, and put to boil in three pints of cold water, cents,) in two and a half quarts of cold water, and let it boil slowly; cents,) in two and a half quarts of cold water to boil; skim as soon as quarts of cold water, and one pint of peas, (cost five cents,) and boil will cost five cents,) mix, tie in a clean cloth, and boil half an hour of a pound of rice, (cost four cents,) into two quarts of boiling water quart of potatoes, (cost three cents,) in plenty of boiling water and cache = ./cache/28419.txt txt = ./txt/28419.txt === reduce.pl bib === id = 28452 author = Anonymous title = The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner date = pages = extension = .txt mime = text/plain words = 61240 sentences = 4520 flesch = 93 summary = in a little mixed flour and water let it boil then turn it over the made of bread soaked soft in cold water a little salt pepper a couple mix two or three tea spoonsful of flour with a little water and stir it stirring a little flour and water mixed smooth into the fat add spices slices pepper salt a little water--add butter just before you take it Cut boiled or roasted veal in nice slices--flour and fry them in butter Mix two or three tea spoonsful of flour with a little cold water--stir pint of water boiling hot mix two or three tea spoonsful of flour with half a tea-cup of water stir in flour till stiff enough to roll out Soak half a pound of sweet almonds in boiling hot water till the skins boiled--put in either brown or white sugar--add a little cold water. cache = ./cache/28452.txt txt = ./txt/28452.txt === reduce.pl bib === id = 28491 author = McCulloch-Williams, Martha title = Dishes & Beverages of the Old South date = pages = extension = .txt mime = text/plain words = 55091 sentences = 3317 flesch = 86 summary = water, let stand ten minutes, then stir in, taking care to mix smooth, half meal, add pinch of salt, scald with boiling water, stir smooth, Add a little cold water--a cupful to a gallon of cut up fat, and let Let the water boil hard for half a minute, no longer, cold water, boil and skim clean, then add one pint vinegar, a dozen each pound of creamed butter, mix well, then add gradually five cups sugar, working together over hot water three cups sugar, one cup butter, half a _Peach Pudding_: Beat light one egg, with half a cup sugar, two spoonful of hot fat, then pour in enough boiling water to come half way add the sugar, water, spices, cover close, and set in a hot oven. Add half a cup boiling water, cover well, fill with hot water, add a half-pound washing soda, and let stand cache = ./cache/28491.txt txt = ./txt/28491.txt === reduce.pl bib === id = 29519 author = Hooper, Mary title = Nelson's Home Comforts Thirteenth Edition date = pages = extension = .txt mime = text/plain words = 31545 sentences = 1632 flesch = 81 summary = Boil a pint of milk with two ounces of sugar, pour it on two eggs, Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water ounce of Nelson's Gelatine in half-a-pint of cold water for two or three of a pound of loaf sugar; pour on half-a-pint of boiling water and Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour To an ounce of Nelson's Gelatine add one pint of cold water, let it To an ounce and a half of Nelson's Patent Gelatine add a pint of cold Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it Boil a pound of fine loaf sugar in a pint-and-a-half of water. cache = ./cache/29519.txt txt = ./txt/29519.txt === reduce.pl bib === id = 29007 author = Harrison, Mary title = The Skilful Cook A Practical Manual of Modern Experience date = pages = extension = .txt mime = text/plain words = 64931 sentences = 8373 flesch = 94 summary = Pour in half a pint of water; and cover the dish with a piece of pig's Pour the boiling water over it, and place another pie-dish, inverted, at Stir and boil three minutes; add the sauce, pepper and salt, and Then stir in the cream; let it boil in the sauce; and add lemon juice, _Method._--Boil the jam, sugar, and water together for three minutes. Let the water be quite boiling; add to it a little salt. Make some water boiling hot in a stewpan; add to it a little lemon _Method._--Boil the rice in the milk, with the sugar, for half an hour, _Method._--Boil the sugar and water; add the lemon and skim well. When boiling, stir in the flour, mixed with a little cold milk. Put it in boiling water, milk, or stock, with a little salt and butter, _Method._--Boil the rice gently in the water for half an hour, then add cache = ./cache/29007.txt txt = ./txt/29007.txt === reduce.pl bib === id = 29084 author = Eaton, Mary, active 1823-1849 title = The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date = pages = extension = .txt mime = text/plain words = 341997 sentences = 16677 flesch = 82 summary = gently in a little water, with fine sugar and lemon peel, till they possible, and add a quantity of water; then boil half an hour more, and boiling cream; when half cold, add four ounces of sugar, the yolks of suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix add half a pint of water; let it boil and skim it well. water, and a tea-spoonful of flour rubbed down with a little cold milk. not too salt; use a good quantity of water, and let it boil all the time a pound of fine sugar in a pint of water, boil and skim it well; mix it of a pound of butter till it turns brown; add half a spoonful of flour, half full of water, put a little salt in it, boil and scum it clean. cache = ./cache/29084.txt txt = ./txt/29084.txt === reduce.pl bib === id = 29329 author = Rorer, S. T. title = Sandwiches date = pages = extension = .txt mime = text/plain words = 15240 sentences = 962 flesch = 82 summary = melted butter or olive oil, add a half teaspoonful of salt, a dash of Cut slices of bread in crescent-shaped pieces, butter one side and Cut slices of bread, butter one side and toast. Cut slices of brown bread about a half inch thick. spread between thin slices of buttered bread; trim the crusts and cut buttered bread, press together, trim the crusts, and cut into fingers. Spread the bread, and cut the slices about half an inch thick. mixture between slices of buttered bread, press the two together, trim ready to make the sandwiches, butter the bread and cut the slices a Cut slices of bread about one-half an inch thick, butter and toast; trim with sandwich dressing and cover with a slice of buttered bread. slice of buttered bread, press the two together and cut into triangles. between thin slices of buttered bread, trim off the crusts and cut into cache = ./cache/29329.txt txt = ./txt/29329.txt === reduce.pl bib === id = 16650 author = nan title = The Complete Home date = pages = extension = .txt mime = text/plain words = 64231 sentences = 3400 flesch = 76 summary = floors--Matting and cardoman cloth--Uses of the decorator--Wood in light--The two sure ways of heating--The hot-air furnace--Direction of launder--Table pads--Ready-made bed linen--Price and quality--Real Light and air--Carpets versus rugs--Mattings--Wall covering--Bedroom closet--Hot water and how to get it--Bath room fittings The living-room plan in a small house reduces the reception hall to living-room rug, let us select a simple design with a good cordoman cloth, a floor covering that comes in plain colors and may be ladies of the round table these days, and cloths woven specially for use Old bed linen makes the finest kind of cleaning cloths, and White table oilcloth makes a good covering, and comes specially dish and cleaning cloths sweet and fresh by washing and drying The table should stand on casters and be placed in a good light as far cleaning water will help on the good work. cache = ./cache/16650.txt txt = ./txt/16650.txt === reduce.pl bib === id = 18542 author = Reed, Myrtle title = How to Cook Fish date = pages = extension = .txt mime = text/plain words = 84468 sentences = 7435 flesch = 89 summary = Butter a baking-dish, put in the fish, season with salt, pepper, minced parsley, and lemon-juice; add three hard-boiled eggs Clean the fish, season with salt and pepper, rub with oil, and broil butter rolled in flour, and season with salt, pepper, lemon-juice, pepper, and lemon-juice, add two chopped hard-boiled eggs, pour Boil the fish in salted water, seasoned with pepper, cloves, and Add salt, pepper, and anchovy paste to season, pour over the fish. boil, add a little lemon-juice, strain over the fish, and serve. Dredge with flour, season with salt and pepper and add half a cupful into melted butter, season with salt and pepper, cover with sauce Pour the sauce over the fish, cover with buttered crumbs, and bake Cook the fillets of four fish in a buttered dish with salt, pepper, pepper, put into a buttered baking-pan, and add one cupful of boiling cache = ./cache/18542.txt txt = ./txt/18542.txt === reduce.pl bib === id = 18097 author = Hoodless, Adelaide title = Public School Domestic Science date = pages = extension = .txt mime = text/plain words = 52483 sentences = 5297 flesch = 88 summary = animal foods in common use are meat, eggs, milk, fish, gelatin and Pour the boiling water on the corn or Graham meal, add the salt, and Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling Add the hot water or stock a little at a time, and stir rapidly pint of boiling salted water and cook until very soft. Cook eggs for 20 minutes in water just below the boiling point. Cook in boiling salted water until tender, remove the string, turn Put them in boiling water, when about half cooked add a tbsp. butter and flour together until smooth, add either milk or water until flour, and stirring into the boiling milk; cook for 10 minutes. of flour to the fat in the pan, add 1 cup of boiling water, stir until cold water and stir it into the sour milk; add this, and the egg well cache = ./cache/18097.txt txt = ./txt/18097.txt === reduce.pl bib === id = 18435 author = Estes, Rufus title = Good Things to Eat, as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. date = pages = extension = .txt mime = text/plain words = 52587 sentences = 3620 flesch = 88 summary = three quarts boiling water, half pound butter, one bay leaf, pinch salt beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt flour, one-half level teaspoon salt, one cup milk, four hard-boiled About a half hour before serving add a cupful rich milk, tablespoon of butter, one egg, beaten light, one-half cup of cream or milk, a ~RYE BREAKFAST CAKES~--Beat the egg light, add one-half cup of sugar, teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, sugar, add the yolks of three eggs beaten light, one-half cup of milk, add three tablespoons of boiling water, one-quarter cup of melted butter tablespoonful butter, a cup and a half milk and cook over hot water. Pour over it two cups of boiling water, add one-half teaspoon of Pour over it two cups of boiling water, add one-half teaspoon of cache = ./cache/18435.txt txt = ./txt/18435.txt === reduce.pl bib === id = 17438 author = Wilson, Mary A. title = Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions date = pages = extension = .txt mime = text/plain words = 122381 sentences = 9450 flesch = 90 summary = Use one and one-half cups of this mixture in place of the yeast cake. the pan about one-half; let rise twenty minutes in warm place, bake in A small pan of boiling water may be placed in the oven when baking one-half cup of water and cook slowly for ten minutes. well-greased baking sheet and add one-half cup of water to the pan and Place four tablespoons of cooking oil in a frying pan and when hot add fine, place in frying pan and cook slowly until nice brown; add to the minutes and then add one-half cup of water--lift from stove, set aside Pour over one-half cup of fine bread crumbs and then cool, and add Set cups in baking pan and pour in sufficient boiling water to half Chop fine and then place in a saucepan and add two cups of cold water. Place in a greased baking pan and add one-half cup cache = ./cache/17438.txt txt = ./txt/17438.txt === reduce.pl bib === id = 18432 author = Fowler, Arthur L. title = Fowler's Household Helps Over 300 Useful and Valuable Helps About the Home, Carefully Compiled and Arranged in Convenient Form for Frequent Use date = pages = extension = .txt mime = text/plain words = 18532 sentences = 1191 flesch = 83 summary = Usually the heater is lighted a few minutes before hot water is To Prevent a Glass from Breaking when pouring hot water in it, To Remove Stains from the Hands, rub them with a piece of lemon. water in which you wash your hands will remove all fishy odor To Peel Apples Easily--Pour boiling water over the cooking found useful for cleaning decanters and water bottles. To Clean Linoleum, use skimmed milk instead of water. Wash the broken pieces in hot water, dry them, and To Clean Tarnished Silver, use a piece of raw potato dipped in To Clean Windows--First wash the glass with water to which a Cloths for Cleaning Windows Without Use of Water can be made To Clean a Glass Bottle, cut a lemon in small pieces and drop and soap; then rinse in clean water and dry out-of-doors. boiling water; then rub it well with a piece of flannel cloth cache = ./cache/18432.txt txt = ./txt/18432.txt === reduce.pl bib === id = 26032 author = Various title = American Cookery November, 1921 date = pages = extension = .txt mime = text/plain words = 37909 sentences = 3438 flesch = 85 summary = =Rorer's (Mrs.) New Cook Book.= 2.50 Aunt Susan left it with Mrs. Brown, who is to look after the place, and to use her judgment about Burt: "It doesn't look like either of us"?--while Aunt Susan's home-Add four large potatoes, pared and sliced, one quart of cold water, and boiled for one minute; add one-half a teaspoonful of white pepper, stir the pieces of onion; add an equal measure of cold, cooked ham, salt and baking-pan in a very hot oven, cover with thin slices of bacon, and let of salt; gradually add one cup and one-half of milk, so as to form a minutes; add one quart of sweet cider and one-half a cup of lemon juice; Add one-half a cup of seeded raisins to one pint of cold water, set over "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," BULLETINS: Free-Hand Cooking, Ten-cent Meals, Food Values, Family cache = ./cache/26032.txt txt = ./txt/26032.txt === reduce.pl bib === id = 26209 author = Dwight, Henrietta Latham title = The Golden Age Cook Book date = pages = extension = .txt mime = text/plain words = 49564 sentences = 3020 flesch = 86 summary = Scald the milk and add the half pint of boiling water, set away light, add to the rice and butter with a little salt, sift half a pint and half a pint of milk or cream; when hot pour over the eggs; cover the Boil half a dozen eggs hard; when done pour cold water over them, shell Boil six eggs hard, cut in half lengthwise, make a white sauce and stir then add a heaping tablespoonful of butter and a pint of boiling milk, fine with a small tablespoonful of butter, add as much boiling milk as good half tablespoonful of butter, let it come to a boil and serve on a boiling water and cook half an hour; when nearly done add salt. the fruit, add a little sugar to the water and boil five minutes, pour a cream, stir the milk into one cup of the flour and add to the butter cache = ./cache/26209.txt txt = ./txt/26209.txt === reduce.pl bib === id = 27245 author = Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) title = Food for the Traveler What to Eat and Why date = pages = extension = .txt mime = text/plain words = 5509 sentences = 667 flesch = 85 summary = Some people think that we become like the food we eat. After this has taken place, the body requires food, properly If cooked foods are required, study carefully the preparation of nutritious soups, well boiled cereals, salads, and add as many raw foods combination with fatty foods, as salads, milk and buttermilk, toasted foods, or of toasted breads and salads. Cherries with pineapple, cream cheese, egg food or fish. Tomato soup or salad, baked beans, lettuce, prunes. Apple or banana salad, lettuce, orange juice, nuts. Bran or bread soup, apple salad with grated cheese, lettuce. Corn bread with apple salad and lettuce, nuts. with milk or sweet foods at the same meal. 1. Cereal salad of rye with bananas or carrots, milk, green leaves. 8. Apple or tomato salad, cheese and raw bread. Cereal or fruit salad and lettuce, nuts. forms of protein and starchy foods, as fish, eggs, almonds, green peas, cache = ./cache/27245.txt txt = ./txt/27245.txt === reduce.pl bib === id = 27639 author = Bowdich, Mrs. title = New Vegetarian Dishes date = pages = extension = .txt mime = text/plain words = 25732 sentences = 3331 flesch = 94 summary = sliced for five minutes, then add the haricot beans and water and boil potatoes sliced; then add water, salt and flavourings, and boil for one butter in a good-sized saucepan and fry for a few minutes; add water, Dissolve half an ounce of butter in a stewpan, place in the potatoes salt and half an ounce of butter in a saucepan, and boil for one hour. a little butter or roll in egg and bread crumbs, and fry in boiling Peel the onion and boil it half an hour in salted water. slice of potato; strain the sauce, add milk, thicken with butter and onions sliced and salt, and boil for half an hour longer; stir in the Boil the onions in salted water for half an hour, then remove the skins Boil the peas in the water with half an ounce of butter, mint, and salt cache = ./cache/27639.txt txt = ./txt/27639.txt === reduce.pl bib === id = 26005 author = Various title = Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest date = pages = extension = .txt mime = text/plain words = 20186 sentences = 1640 flesch = 86 summary = In making "Brown Betty" use Armour's Grape Juice instead of water With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled Beef in a cup of hot water, add two tablespoons of butter, break in two butter, salt and white pepper and add one half teaspoon of Armour's One cup of Armour's Star Ham boiled and chopped fine, one half cup of One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs Beat three eggs until very light, add one cup of Armour's Star Ham Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of One cup of Armour's Star Ham boiled and chopped fine, one cup of potato DINNER--Armour's Star Ham Soup, Veribest Roast Beef with Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, DINNER--Veribest Tomato Bouillon, Armour's Star Ham Baked, cache = ./cache/26005.txt txt = ./txt/26005.txt === reduce.pl bib === id = 25914 author = Core, Mary Kennedy title = The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan date = pages = extension = .txt mime = text/plain words = 15252 sentences = 1562 flesch = 92 summary = of curry powder, onions, and cold meat served in the center of a platter Fry the onion, curry powder, and meat together in the usual way. Cut a half pound of beef or mutton into small bits and fry as usual with Mix two teaspoonfuls of curry powder into a half cup of flour, and pound Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender Fry a sliced onion with a teaspoonful of curry powder; then add a little Fry them all together with plenty of onions in a little crisco; add as Add a little water, and cook very slowly and onion mixture is well cooked, add the cold meat and heat up all cooking take about a pound of rice and fry it with a few sliced onions cache = ./cache/25914.txt txt = ./txt/25914.txt === reduce.pl bib === id = 31534 author = Hiller, Elizabeth O. title = Fifty-Two Sunday Dinners: A Book of Recipes date = pages = extension = .txt mime = text/plain words = 48716 sentences = 5770 flesch = 90 summary = PROCESS: Melt butter in a sauce pan, add onion and cook five minutes PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water Cook one cup macaroni, broken in inch pieces, in boiling salted water one-fourth cup butter in frying pan, add three slices onion and joints, with one-half cup cold water, add to coffee and mix thoroughly. paper bag, add one-fourth cup white wine, one-half onion finely chopped, PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, to sauce-pan, add three-fourths cup sugar and cook five minutes, until lightly browned, add one-fourth cup flour, one-half teaspoon salt, Cover with boiling salted water, cook ten minutes; drain, add To two cups hot riced potatoes, add one tablespoon finely chopped PROCESS: Melt butter in sauce-pan, add onion and cook until delicately PROCESS: Melt butter in sauce-pan, add onion and cook until delicately cache = ./cache/31534.txt txt = ./txt/31534.txt === reduce.pl bib === id = 31605 author = Corson, Juliet title = The Cooking Manual of Practical Directions for Economical Every-Day Cookery date = pages = extension = .txt mime = text/plain words = 36291 sentences = 1618 flesch = 79 summary = one pound of meat and bone to one and a half quarts of cold water; the burn; when brown enough add one quart of cold water, stir well, and boil fresh, into a deep sauce-pan half full of boiling water, seasoned with a teaspoonful of salt, and half a gill of vinegar; cover the sauce-pan, washing the meat in cold water; meantime make a white sauce by stirring mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan, half a pint of hot water in the pan, boiling it up once, and straining pound; when half done, season it with salt and pepper; when brown, serve into a sauce-pan with half a pint of cold water; stir them often enough in half a pint of boiling water, season with one teaspoonful of salt, about two hours in boiling stock, or salted water; serve hot with bread, cache = ./cache/31605.txt txt = ./txt/31605.txt === reduce.pl bib === id = 30121 author = Lambert, Edward title = The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date = pages = extension = .txt mime = text/plain words = 11772 sentences = 449 flesch = 82 summary = Water; boil them till tender; then put them into clarified Sugar, as Day; then drain the Syrup, and boil it a little smooth; when cool, put them a Boil, scum them and set them by till the next Day, then drain Day following boil some more Sugar till it blows a little, give them a Plumbs in the Syrup, boil a little, and scum them; the next Day drain scum them and set them by; the next Day boil the Syrup till it becomes Day after drain them and boil the Syrup till it becomes very smooth, Day after drain them and boil the Syrup till it becomes very smooth, next Day boil a little more Sugar till it blows very strong, and put and set them by; the next Day boil some other Sugar till it blows, and set them by; the next Day boil some more Sugar till it blows, and pour cache = ./cache/30121.txt txt = ./txt/30121.txt === reduce.pl bib === id = 30293 author = Fletcher Manufacturing Company title = The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling date = pages = extension = .txt mime = text/plain words = 24421 sentences = 2328 flesch = 88 summary = "boiled goods" that it embraces drops, rocks, candies, taffies, creams, PROCESS.--Melt the sugar in the water, add the cream of tartar and boil PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, PROCESS.--Melt the sugar in water, and boil to ball 250; add the PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam PROCESS.--Melt the sugar in the water, and boil to degree of ball, then PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch PROCESS.--Put the sugar, water and cream of tartar in the boiling pan PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; cache = ./cache/30293.txt txt = ./txt/30293.txt === reduce.pl bib === id = 30861 author = Pierce, Paul title = Breakfasts and Teas: Novel Suggestions for Social Occasions date = pages = extension = .txt mime = text/plain words = 21507 sentences = 1565 flesch = 84 summary = Serve strawberries in large white tulips or bride roses, and have the Fruit and nut salad, served in small cups on a bread and butter plate, The tea table may be green and white. Tea may be served from one end of the table and an ice The ice is served into a cut glass cup and placed on the In Japan the hostess serves the tea from the table. woman should, and you want to serve tea to your guests, offer it to them The woman who is looking for a new way to serve tea on her day at home With this is served little pink cakes and candy roses For very small, dainty sandwiches to be served at afternoon teas or For afternoon teas, fruit and flower butters make delicious sandwiches. Orange ice and cream cake can be served on plates decorated cache = ./cache/30861.txt txt = ./txt/30861.txt === reduce.pl bib === id = 30897 author = Benton, Caroline French title = A Little Housekeeping Book for a Little Girl; Or, Margaret's Saturday Mornings date = pages = extension = .txt mime = text/plain words = 28783 sentences = 1365 flesch = 88 summary = "Mother," she said one day, "if you were a little girl and every one hung with things that looked like dust-pans and whisk-brooms. Margaret laughed at this, but her mother said stoves were just like "For breakfast and luncheon we do not use a table-cloth," she said. each person's right, and lay down a hot plate with the small cereal dish It was Margaret's grandmother who gave her the lesson on dish-washing. Margaret found that Bridget had left some pans and dishes on the table "Some people are careless about these little things," said the aunt as and Margaret wiped it off with a clean, damp cloth and polished it with "My windows really and truly need washing," said Margaret. Other Aunt came into the room, with a big apron on just like Margaret's, "Now for the pleasant thing," Margaret said, as she carried away the cache = ./cache/30897.txt txt = ./txt/30897.txt === reduce.pl bib === id = 31102 author = nan title = Stevenson Memorial Cook Book date = pages = extension = .txt mime = text/plain words = 59236 sentences = 5290 flesch = 87 summary = tablespoonfuls sugar, let boil three minutes; cool and add one-half cup them and a cup of water; add the chopped clams and boil half an hour; salt; two quarts cold water; white of one egg; small piece of butter. Sauce: One-half cup cream, beaten; season with salt, pepper and a little boiling water; one-half teaspoonful salt; add gradually yolks of two one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; teaspoonful salt; juice of one lemon; one-half cup of cream; boil in celery and one sweet pepper, salt to season, add one-half cup of sugar water; beat eggs, salt, mustard, add vinegar and stir into boiling eggs; one-half cupful milk; one tablespoonful flour and one teaspoonful sugar; one egg; one and one-half teaspoonfuls baking powder; butter size one-half cups of powdered sugar; cream together and add yolk of one egg. tablespoonful butter; one cup white sugar; two eggs; one-half cache = ./cache/31102.txt txt = ./txt/31102.txt === reduce.pl bib === id = 30478 author = Alcott, William A. (William Andrus) title = Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages Including a System of Vegetable Cookery date = pages = extension = .txt mime = text/plain words = 93225 sentences = 5260 flesch = 72 summary = excluded animal food from their diet for a year or over, to lend them think that vegetable food is, in my own case, less aperient than animal. 1. I think each time I tried living on vegetable food exclusively, that animal food, and strict adherence to the simplest vegetable diet. a mixed diet of animal food (strictly so called) and vegetables. FRIEND,--As I have lived nearly three years upon a vegetable diet, I exclusively vegetable diet, with no drink but water; and my food has the great benefit of a low diet--living altogether on vegetable food and young, tender animal food, bread, milk, and vegetables are the best and is now eighty-four years of age, and has lived on vegetable diet live entirely on animal food, but we know he may on vegetable. doctrine that man is naturally a vegetable and fruit-eating animal; and animal food; and, for a period of five hundred years, diseases were cache = ./cache/30478.txt txt = ./txt/30478.txt === reduce.pl bib === id = 30441 author = Parloa, Maria title = Canned Fruit, Preserves, and Jellies: Household Methods of Preparation date = pages = extension = .txt mime = text/plain words = 12867 sentences = 899 flesch = 85 summary = CANNED FRUIT, PRESERVES, AND JELLIES: will be the fruit, sugar, fuel, jars, glasses, boxes, packing material, glass jars, and covers should be put in cold water and heated gradually but the time at which the fruit is at its best for canning, jelly boiled in clear water, the pared fruit should be dropped into a bowl of fruit juice, if the sirup gauge registers 25°, the proportion of sugar jars in boiling water; and stewing the fruit before it is put in the Put 2 quarts of the fruit in the preserving kettle; heat slowly on the Put the fruit in the preserving kettle with cold water to cover it Cover the boiler and let the fruit cook ten minutes from the time the the cherries, fruit juice, and sugar in the preserving kettle. Put the fruit in a large preserving kettle and cover with the boiled cache = ./cache/30441.txt txt = ./txt/30441.txt === reduce.pl bib === id = 29232 author = Bury, Charlotte Campbell, Lady title = The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date = pages = extension = .txt mime = text/plain words = 162405 sentences = 11540 flesch = 94 summary = Boil a large chicken or fowl in a pint of water till half done; add a till you have employed it all; add half a bottle of good white wine; let and let it boil up; add a quarter of a pound of butter mixed with flour; half an hour; then add about two quarts of water, and let it simmer till Set it over a slow fire, closely covered; let it boil till half is rice, one quart of water; let it boil slowly two hours; add a little cream; let it boil, stirring all the while; add a small bit of butter. onion, and some salt and pepper, add a pint of boiling hot white wine, of gravy, as much white wine; boil these with a little thyme till half Take two pounds of fine sugar and a pint of water; let it boil up and cache = ./cache/29232.txt txt = ./txt/29232.txt === reduce.pl bib === id = 21826 author = Various title = My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec date = pages = extension = .txt mime = text/plain words = 31390 sentences = 2554 flesch = 91 summary = milk and let boil; add butter, pepper and salt to taste. of milk, one half cup of butter, little salt and pepper; put this in a piece of butter as large as an egg, half a cup of flour, two yolks of pour fat from pan and stir in half ounce of flour (browned) add stock in One half pint boiled milk to one cup of fine bread crumbs, one small juice of a lemon and butter half the size of an egg, let boil a few One tablespoon butter, one cup white sugar, two eggs, a little salt, one One cup of rice boiled soft in water, add a pint of cold milk, and a One half pound of butter and two cups white sugar stirred together, add Beat four eggs, over one cup of white sugar, for half an hour, then mix butter, stir in sugar, then add milk or water, beaten whites, flour, and cache = ./cache/21826.txt txt = ./txt/21826.txt === reduce.pl bib === id = 21829 author = Beecher, Catharine Esther title = A Treatise on Domestic Economy; For the Use of Young Ladies at Home and at School date = pages = extension = .txt mime = text/plain words = 128342 sentences = 7479 flesch = 73 summary = needed by young women at all times and in all places; because this economical modes of performing all family duties, and of employing time And let the young women of this Nation find, that Domestic Economy is The person who decides what shall be the food and drink of a family, and being equal, children will have a better chance of health and long life, reason, why medical men direct, that young children wear flannel next of body and mind in useful domestic exercise. proper proportion of time shall be secured, for all the duties of life. wishes to have the room, person, and dress of her domestics kept neat, Every woman who has the care of young children, or of a large family, is In regard to the use of such works, by the young, as a general rule, Healthful and favourite articles of food for young children. cache = ./cache/21829.txt txt = ./txt/21829.txt === reduce.pl bib === id = 22114 author = Francatelli, Charles Elmé title = A Plain Cookery Book for the Working Classes date = pages = extension = .txt mime = text/plain words = 32575 sentences = 1574 flesch = 82 summary = with half-a-pint of water, add a little pepper and salt; boil all ounce and-a-half of butter; add half-a-pint of water, pepper and salt to apples; add half-a-pint of water, pepper and salt, shake some flour over add half-a-pint of water, and bake the pig for about two hours, basting onions boiled soft in a little milk or water; mix all these things well colour; add a very little flour, pepper, and salt, a gill of water, and the children; add half a pint of water, pepper and salt, and if the water, add four ounces of butter, pepper and salt, and small sprigs of gills of water, half an ounce of salt, a tea-spoonful of baking-powder. half a pint of milk, or water, pepper and salt to season; boil this for quarts of _cold_ water, a little grease or butter, some pepper and salt, little salt; mix thoroughly with just enough boiling water to work the cache = ./cache/22114.txt txt = ./txt/22114.txt === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === id = 13923 author = Ziemann, Hugo title = The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home date = pages = extension = .txt mime = text/plain words = 227696 sentences = 15517 flesch = 88 summary = milk, two well-beaten eggs, half a cup butter, salt and pepper; mix; soak in boiling water for half an hour; cut it in quite small pieces, butter, pepper and salt, if needed, some cold boiled eggs cut in butter, add half of a cupful of hot water; bake slowly, basting often. Cut and joint a large chicken, cover with cold water, and let it boil Boil fresh eggs half an hour, then put them in cold water. size of an egg, melted in half a cup of boiling hot milk and a good boiling, and the flour mixed in a little cold water before stirring sugar and baking powder; rub in the butter cold; add the milk, beaten strain off water and pour on boiling milk, stir in eggs, salt and water, six eggs, one quart of milk, one-half cupful of white sugar, cache = ./cache/13923.txt txt = ./txt/13923.txt === reduce.pl bib === id = 13887 author = Allinson, T. R. (Thomas Richard) title = Dr. Allinson's cookery book Comprising many valuable vegetarian recipes date = pages = extension = .txt mime = text/plain words = 73738 sentences = 6384 flesch = 90 summary = Let it cook until the rice and peas are tender, add the milk and boil the butter, tomato juice, and water, adding pepper and salt to taste. onion, and boil both with the water, butter, pepper, and salt until pie-dish, mix the curry, eggs, and salt with the rice and lentils, add salt; mix well; pour the mixture into a buttered pie-dish, place bits the hot milk, pour the mixture into a buttered pie-dish, and bake in a egg well together, season with pepper and salt; add a little milk if Boil the milk and water, add the butter and seasoning. milk and pour it on the eggs, let it cool a little, add sugar and butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste. bread and butter, 3 eggs, 1 pint of milk, sugar to taste. butter to a cream, add the sugar, then the meal, fruit, and milk, mix cache = ./cache/13887.txt txt = ./txt/13887.txt === reduce.pl bib === id = 13487 author = Bullock, Tom title = The Ideal Bartender date = pages = extension = .txt mime = text/plain words = 8776 sentences = 1426 flesch = 93 summary = Pour one pony of Absinthe into large Bar glass and let ice cold water Use a large Mixing glass filled with Lump Ice. 1 jigger Rye Whiskey. 1 jigger Bacardi Rum. Shake well; strain into Cocktail glass and serve. Use a large Mixing glass with Lump Ice. 1 jigger of Burnette's Old Tom Gin. 1 pony of Orange Juice. Fill large Bar glass 2/3 full Shaved Ice. 4 dashes Lime or Lemon Juice. 1 jigger Sloe Gin. Stir; strain into Claret glass; ornament with Fruit and serve. The white of one Egg. 1 jigger Sir Robert Burnette's Old Tom Gin. Shake well and strain into a Cocktail glass. Fill large Bar glass with Shaved Ice. 1/3 Jigger Old Tom Gin. 1 pony Italian Vermouth. 1 jigger Burnette's Old Tom Gin. Shake well; strain into Cocktail glass and serve. 1 jigger Burnette's Old Tom Gin. Shake well; strain into Cocktail glass and serve. cache = ./cache/13487.txt txt = ./txt/13487.txt === reduce.pl bib === id = 14066 author = Rose, Mary Swartz title = Everyday Foods in War Time date = pages = extension = .txt mime = text/plain words = 22509 sentences = 1411 flesch = 80 summary = limited the variety of foods in the diet the more important milk becomes. _Milk will take the place of bread, butter, sugar, and other foods used times the food value of a twelve-ounce loaf of white bread and will cost flavor helps to relieve the flatness of foods like rice, hominy, beans, or milk, and as much for fruits and vegetables as for meat, fish, and eggs. iron-bearing foods into their diet to supplement milk. Mix and sift the dry ingredients; add the milk and melted fat. the egg add sugar, water, and milk, dry ingredients mixed together, Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly To one cup of this pea pulp add bread crumbs, milk, Cut meat in small pieces, brown with onion in fat, add water, one carrot Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt. cache = ./cache/14066.txt txt = ./txt/14066.txt === reduce.pl bib === id = 16514 author = Benton, Caroline French title = A Little Cook Book for a Little Girl date = pages = extension = .txt mime = text/plain words = 28117 sentences = 2203 flesch = 95 summary = cup of hot milk and a small half-teaspoonful of salt; cook till melted, one of flour, one cup of hot milk, a little salt; cook Another nice way to cream eggs is this: Cook them till hard, Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, of butter, melted, one tablespoonful of flour, one cup of hot milk, is cooking fry them in a little hot butter till they are brown. 1 cup hot milk or cream, one-third teaspoonful of salt. milk, a little at a time, and stir and cook without boiling till Chop a cup of nice cold meat, and season with a little salt, pepper If the potato is cold, put half a cup of hot milk in it, beat it mix a cup of hot water with a tablespoonful of butter, and every Beat the eggs and sugar, add the hot milk, and cook till creamy, cache = ./cache/16514.txt txt = ./txt/16514.txt === reduce.pl bib === id = 16441 author = Digby, Kenelm title = The Closet of Sir Kenelm Digby Knight Opened date = pages = extension = .txt mime = text/plain words = 95763 sentences = 4770 flesch = 86 summary = Boil this pound of Hops in a Pot and half of fair water, till it Let all these boil about half an hour, then scum them clean away; and put two Gallons of pure honey, and boil them till the Liquor bear an Egge, half an hours boiling, let the water run through a strainer (to sever the Let these boil with the honey and water till it will bear an water, with five Pints of good white honey, until one third part be boiled Gallon put a quart of honey, and let it boil till it bear an Egg. To every boil half an hour, then take it off the fire, and let it stand, till you let half a pint of Sack or White muscadin boil a very little in a bason, herbs; which let boil a good half hour or better, and take them out, and cache = ./cache/16441.txt txt = ./txt/16441.txt === reduce.pl bib === id = 26754 author = Bogardus, C. A. title = One Thousand Secrets of Wise and Rich Men Revealed date = pages = extension = .txt mime = text/plain words = 72859 sentences = 5025 flesch = 83 summary = ounce Cream of Tartar dissolved in pint of boiling water, to be drank stand covered with Alcohol and water, equal parts for seven days. pint of Water, let it stand eight hours and then add the two together. Dissolve one-half ounce Gum Arabic in one-half pint Hot Water; add all COPYING INK.--One-half gallon of soft water, one ounce Gum Arabic, one of Water; add while warm one-half ounce Spirits of Wine, then decompose add two ounces of Rain Water, mix six drachms White Sugar and ten drachms powdered Gum Arabic, one-half ounce Archill and Water to make COMMON INK.--To one gallon boiling Soft Water add three-fourths ounce one-half pounds Gum Shellac; let stand 48 hours, then add one-fourth fine, dissolve it in ten quarts boiling water; add one ounce Salts of four ounces Tanner's Oil, mix and let stand forty-eight hours, then add pints of hot water, then cut one ounce Gum Shellac in one and one-half cache = ./cache/26754.txt txt = ./txt/26754.txt === reduce.pl bib === id = 26323 author = nan title = The Suffrage Cook Book date = pages = extension = .txt mime = text/plain words = 30875 sentences = 2725 flesch = 87 summary = quarts of water, boil for two and one-half hours; add one-half cupful of chop meat and add cheese, flour, salt and pepper if needed and form into finely cut onion in two tablespoons of lard; add salt, pepper and sweet Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water Add 3 cups boiling water, 3 onions, salt and pepper, and let Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1 Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar To this add a cupful of boiling water and a tablespoon of cache = ./cache/26323.txt txt = ./txt/26323.txt === reduce.pl bib === id = 5434 author = Brillat-Savarin title = The Physiology of Taste; Or, Transcendental Gastronomy date = pages = extension = .txt mime = text/plain words = 70013 sentences = 4338 flesch = 76 summary = man is surrounded, and tells him he is a portion of the great taste has given place to sensations of three different orders, mean all wild animals which are fit to eat, and live in a state of "Mon cher," said I, "you will not to-day eat as many One day I invited Mr. S--, a very pleasant old man, to dine with This state of things lasted some time, and all said he suffered in good health may drink two bottles of wine a day for a long volupte; let every man who has passed in toil too much of the time other things being equal, those who know how to eat, are ten years WHETHER man sleeps, eats, or dreams, he is yet subject to the laws eating without appetite is often a great cause of obesity, when we years, when they begin to drink three times a day, and will only cache = ./cache/5434.txt txt = ./txt/5434.txt === reduce.pl bib === id = 930 author = Waters, W. G., Mrs. title = The Cook's Decameron A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes date = pages = extension = .txt mime = text/plain words = 46294 sentences = 3309 flesch = 85 summary = Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, Ingredients: Butter, flour, eggs, cream, nutmeg, white stock. Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, Ingredients: Stock, spinach, butter, salt, eggs, Parmesan, nutmeg, stock pot with a little salt, butter, and water, add a carrot, an onion, Ingredients: Onions, celery, carrots, butter, salt, stock, tomatoes, salt; add a few bits of cooked ham and veal cut up, two mushrooms, and good stock and add two ounces of rice, and boil till it is well cooked. Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan, butter. Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter, lemon, Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms, onions, chopped bacon or ham, add a little good stock, cover over with buttered cook for a quarter of an hour in good white stock and a little butter. cache = ./cache/930.txt txt = ./txt/930.txt === reduce.pl bib === === reduce.pl bib === === reduce.pl bib === id = 1979 author = Perdue, Mitzi title = The Perdue Chicken Cookbook date = pages = extension = .txt mime = text/plain words = 86425 sentences = 7579 flesch = 84 summary = The recipe calls for a chicken cut in serving pieces, but green pepper and cook, stirring until chicken loses its In 8-inch square microwave-safe baking dish, place chicken Halfway through cooking time, turn chicken pieces over; recover with wax paper and microwave remaining time. Halfway through cooking time, turn chicken breasts over and Add chicken, cook 10 to 15 minutes, turning Add chicken and garlic; cook 3 minutes or until chicken breasts and cook for 4 to 5 minutes per side until chicken during last 10 minutes of cooking time. 1 cup cooked chicken cut in small pieces chicken mixture and cook over medium heat, stirring often. over chicken; cover and bake for 45 minutes or until cooked 3 cups cooked, chopped chicken 3 cups cooked, chopped chicken 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks cache = ./cache/1979.txt txt = ./txt/1979.txt === reduce.pl bib === id = 6912 author = Greer, Carlotta C. (Carlotta Cherryholmes) title = School and Home Cooking date = pages = extension = .txt mime = text/plain words = 140004 sentences = 12808 flesch = 82 summary = cold water for all utensils which have held milk, cream, eggs, flour, or starch, and hot water for all dishes having contained sugar or sirup. be cooked without a water medium, baked potatoes and roast meat for Mix the sugar, flour, and butter in a frying pan; then heat the mixture to not the milk be added until the rice mixture is placed over hot water? and sugar to the mixture and cook over hot water for 1/2 hour. milk-and-egg mixtures should be cooked below the boiling temperature of Scald the milk, add the tapioca, and cook the mixture over hot water until Cut the chocolate in pieces, add the boiling water to it, and cook Mix sugar and flour thoroughly, then add boiling water slowly. Mix sugar and flour thoroughly, then add boiling water slowly. | Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and | cache = ./cache/6912.txt txt = ./txt/6912.txt === reduce.pl bib === id = 6978 author = Rorer, S. T. title = Made-Over Dishes date = pages = extension = .txt mime = text/plain words = 15426 sentences = 976 flesch = 85 summary = cupful of water, add a teaspoonful of Worcestershire sauce, a half stand in a baking pan, add a half pint of strained tomatoes, a Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful half cups of flour, beat until smooth, add a teaspoonful of baking powder until boiling, add one quart of cold cooked mutton chopped fine; heat teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir minutes, drain, add a half cup of milk, a tablespoonful of butter, a level of milk, stir until boiling, add a half cup of stale, unbrowned bread one cup of cold boiled rice; add a teaspoonful of baking powder; beat for Boil together a half pint of water and two tablespoonfuls of butter, add cache = ./cache/6978.txt txt = ./txt/6978.txt === reduce.pl bib === id = 5889 author = Jones, Steven E. title = The BYU Solar Cooker/Cooler date = pages = extension = .txt mime = text/plain words = 7765 sentences = 604 flesch = 82 summary = The Solar Funnel Cooker is safe and low cost, easy to make, Prototypes of the Solar Funnel Cooker were tested in Bolivia, a cheap plastic bag around the jar--voila, the solar funnel A block of wood is placed under the jar to help hold the heat in. 8. A plastic bag is used to go around the cooking-jar and block in two solar funnels, the HDPE bag worked just as well! BYU Funnel Cooker: place a pot (having a blackened Place the Solar Funnel Cooker so that it Faces the Sun I have personally used the Solar Funnel Cooker to cook lunches Cooking with the Solar Funnel Cooker Cooking with the Solar Funnel Cooker The same foods will cook about the same in the Solar Funnel The BYU Solar Funnel Cooker uses the funnel where the cooking jar sits. When a jar is placed in the solar funnel cooker, a maximum cache = ./cache/5889.txt txt = ./txt/5889.txt === reduce.pl bib === id = 10582 author = Bradley, Alice title = For Luncheon and Supper Guests date = pages = extension = .txt mime = text/plain words = 12837 sentences = 1246 flesch = 88 summary = 2 cups milk, scalded, and cook over boiling water 20 minutes, 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. 1/2 cup candied cherries, cook 5 minutes; skim out, add 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed 1 cup celery or cabbage cut in small pieces 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly Add to first mixture and cook 2 minutes over hot water, 2/3 cup cream as above and cook over hot water 2 minutes, stirring 1 tablespoon celery cut in small pieces, and mix thoroughly. 1/2 cup boiling water and cook until thick. Cream to make 1 cup; add to the sauce and bring to boiling point. 1/2 cup hot water and cook 15 minutes in double boiler, stirring cache = ./cache/10582.txt txt = ./txt/10582.txt === reduce.pl bib === id = 10632 author = Daniel, Florence title = The Healthy Life Cook Book, 2d ed. date = pages = extension = .txt mime = text/plain words = 24055 sentences = 2833 flesch = 90 summary = fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size Wash the celery, chop into small pieces, and stew in the water for 2 Mix with a little cold water, and add to the tomatoes and cook slowly to pulp (without water) before adding. superfluous water, add the butter and the lemon juice, shake over the fire hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. Add the eggs, the tomato pulp, and the water. vegetables, except potatoes, to cook in _boiling_ water. Put in vegetable dish, chop well, and add a small piece of butter. Pour boiling water on the tomatoes, allow to stand for 1 minute, after Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or into boiling water and cook from 45 minutes to 1 hour. apples, 1 pint water, sugar, lemon peel. Mix together nutter and sugar, add grated lemon rind, work in flour, and cache = ./cache/10632.txt txt = ./txt/10632.txt === reduce.pl bib === id = 10136 author = Beeton, Mrs. (Isabella Mary) title = The Book of Household Management date = pages = extension = .txt mime = text/plain words = 522143 sentences = 36618 flesch = 82 summary = _Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; _Mode_.--Cut up the meat small, add the water, and let it simmer for _Time_.--After the water boils, a small brill, 10 minutes; a large _Mode_.--Boil the fish in salt and water; pick out all the meat and _Mode_.--Wash the celery, boil it in salt and water till tender, and cut _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, Have ready 3/4 pint of melted butter, made by recipe No. 380; put in the lemon; let it just simmer, but not boil, and pour it putting in a small piece of butter, 1/4 pint of boiling water, pepper of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small little flour, add the lemon-juice and water, give one boil, and pour it little butter and flour; let it boil up, add the remaining ingredients, cache = ./cache/10136.txt txt = ./txt/10136.txt === reduce.pl bib === id = 10072 author = Moxon, Elizabeth title = English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date = pages = extension = .txt mime = text/plain words = 64808 sentences = 3629 flesch = 92 summary = into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash'd, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and cache = ./cache/10072.txt txt = ./txt/10072.txt === reduce.pl bib === id = 10520 author = W. M. title = The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry date = pages = extension = .txt mime = text/plain words = 28229 sentences = 1628 flesch = 89 summary = prepare a pound and a half of Butter, a quarter of a pint of white wine, clean; let your Gutt have lain in white-wine and Salt halfe a day before Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much Butter, and let him boyle between two dishes in his owne blood, season butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for quartered, a little large Mace and some Sugar, and let it boyl together of three or foure Eggs, well beaten with a little Rose-water, then dish Cream or cold water, then lay them abroad in a Dish, and beat three Eggs Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a cache = ./cache/10520.txt txt = ./txt/10520.txt === reduce.pl bib === id = 10011 author = Unknown title = 365 Foreign Dishes A Foreign Dish for Every Day in the Year date = pages = extension = .txt mime = text/plain words = 23793 sentences = 2243 flesch = 93 summary = Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint spoonful of butter in a saucepan; add a chopped onion; let brown. of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper butter; add 1/2 cup of water; let boil well with some chopped parsley, to taste with salt and pepper; add some chopped parsley and serve hot milk; add some chopped parsley; let boil up and serve hot. heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of cache = ./cache/10011.txt txt = ./txt/10011.txt === reduce.pl bib === id = 9935 author = Woman's Institute of Domestic Arts and Sciences title = Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads date = pages = extension = .txt mime = text/plain words = 87078 sentences = 5796 flesch = 81 summary = numerous ways of cooking food, but the principal processes are boiling, It consists in cooking food in a sissing-hot pan on top of the stove To some foods much water must be added in the cooking process; boiling point is so lowered that to cook certain foods by means of Besides serving to cook foods, boiling also renders water safe, as it less fuel are required to cook foods in this way, unless, of course, the other hand, the length of time required for foods to cook depends to a RICING is a process whereby certain cooked foods, such as fruits, served without some cereal food, for if no other is used, bread of some bread, for, as is well known, many cereal foods are prepared from To add to both dry and cooked cereals protein and fat, or the food The kind of utensil required for the baking of hot-bread mixtures cache = ./cache/9935.txt txt = ./txt/9935.txt === reduce.pl bib === id = 9936 author = Woman's Institute of Domestic Arts and Sciences title = Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables date = pages = extension = .txt mime = text/plain words = 84504 sentences = 5934 flesch = 81 summary = butter, and cheese--the protein food, eggs, and the energy-producing VARIETY OF WAYS TO USE MILK IN COOKING.--Because of the numerous other foods, such as milk, eggs, soups, and sauces. Beat the egg yolks thoroughly and add to them the hot water, salt, Make a white sauce of the milk, flour, butter, and salt, and to it add milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, To prepare hard-cooked eggs, bring to the boiling point sufficient water Mix the grated cheese with the bread crumbs, milk, egg yolks, salt, and Practically all cooked vegetables are served with butter or with a sauce Melt the butter, add the flour, salt, and water, and cook until the to prepare asparagus is to cook it in salted water and then serve it cooking, or milk or a cream sauce is added before they are served. the preparation of this dish add food value, as well as flavor. cache = ./cache/9936.txt txt = ./txt/9936.txt === reduce.pl bib === id = 9937 author = Woman's Institute of Domestic Arts and Sciences title = Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish date = pages = extension = .txt mime = text/plain words = 84216 sentences = 6382 flesch = 85 summary = Cookery, includes soups and the high-protein foods, meat, poultry, game, different kinds of meat--beef, veal, lamb, mutton, and pork--and the 1. SOUP is a liquid food that is prepared by boiling meat or vegetables, kind of meat, including beef, veal, mutton, lamb, game, and poultry, is COOKING MEAT FOR SOUP.--When clear stock is to be made from fresh Cut the veal and fowl into pieces and add the cold water. Cut up the chicken and veal, add the cold water to them, and place over Skin the fish, remove the flesh, and cut it into small pieces. Vegetables cut into small pieces are placed in the water and they cook of cuts obtained from a beef, numerous ways of cooking this meat have prepared it makes a delicious meat that may be served hot or cold. To prepare a veal potpie, wipe the meat, cut it into pieces of the right cache = ./cache/9937.txt txt = ./txt/9937.txt === reduce.pl bib === id = 9939 author = Woman's Institute of Domestic Arts and Sciences title = Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals date = pages = extension = .txt mime = text/plain words = 114640 sentences = 8937 flesch = 82 summary = usually added to fruits in their cooking increases their food value. The juice of fruits that contain very little sugar and a large substances contained in different fruits and the food value per pound, fruits contains considerable water; therefore, their food value is not very little water and a great deal of sugar, their food value is high, of canned food, as, for example, the acids of the fruits and vegetables covers after cooking the contents of the jars, food canned in this way To produce good-looking jars of food, the fruit or vegetables to be 8. JELLY MAKING consists in cooking fruit juice with sugar until, upon proportion of sugar and water to the boiling point, dropping the fruit chocolate, nuts, candied and dried fruits, milk, cream, butter, etc. Sugar and fruit juice in jelly making, Boiling the Sugar and fruit juice in jelly making, Boiling the cache = ./cache/9939.txt txt = ./txt/9939.txt === reduce.pl bib === id = 9938 author = Woman's Institute of Domestic Arts and Sciences title = Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies date = pages = extension = .txt mime = text/plain words = 87479 sentences = 7121 flesch = 86 summary = deals with salads, sandwiches, cold desserts, cakes, both large and before serving, add the salad dressing and mix thoroughly. served with custard mixtures or desserts that require additional flavor. Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg. Beat the eggs, add the remaining sugar, mix with a little of the hot Mix the cream and milk, add the sugar and salt, and heat in a double Ices are simple mixtures of fruit juice and sugar diluted with water Add the gelatine to the fruit mixture and place in a pan of ice water to 1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is bread, pastry, or blend flour, depending on the kind of cake desired. The dry ingredients used in cakes include the sugar, flour, baking Bake in a loaf-cake pan and serve hot with lemon, fruit, or cache = ./cache/9938.txt txt = ./txt/9938.txt === reduce.pl bib === id = 11067 author = Mill, Mrs. (Jean Oliver) title = Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. date = pages = extension = .txt mime = text/plain words = 48059 sentences = 3896 flesch = 86 summary = in a very little butter taking great care not to burn, and add to the soup. browning in a little butter and added to the soup when boiling. Have ready a good-sized-soup pot with amount of water required boiling Stir till smooth and boil up, then add some good stock--brown would be tomatoes--if to be had--in a little butter till brown, and add. soaked overnight, add to the boiling stock and cook gently till perfectly Add one or two spoonfuls of cream--or a little fresh dairy butter or nut Half pound soaked beans boiled till tender in one pint water, with butter more crumbs; if too dry add a little ketchup, milk, tomato juice, &c. saucepan with boiling water to barely cover, a little salt, pinch sugar, and Another very good way is to beat up the eggs a little, add seasoning, &c., Beat butter and sugar to a cream, add egg, well beaten, then flour, cache = ./cache/11067.txt txt = ./txt/11067.txt === reduce.pl bib === id = 12366 author = Richards, Ellen H. (Ellen Henrietta) title = The Cost of Shelter date = pages = extension = .txt mime = text/plain words = 27406 sentences = 1440 flesch = 73 summary = THE HOUSE AND WHAT IT SIGNIFIES IN FAMILY LIFE; TYPIFIED IN to the dwelling-houses of the well-to-do family in any country to-day, but The colonial houses of New England with large living-room, dominated by Because the family ideal was the ruling motive, the house-building of the "The house" meant a family life, a gracious hospitality, a busy hive To-day how few of us live in the house we began life with! and clerks, so the boarding-house began as a real family home for the The housing of the twentieth-century family means location, central While this country life is the only thing for a family of young children the suburbs--and half the world lives in cities--its own idea of a house labor and to the cost of living, especially in old-style houses. The work required in an old house to bring living up house-building has about doubled in cost within twenty-five years, largely cache = ./cache/12366.txt txt = ./txt/12366.txt === reduce.pl bib === id = 12519 author = Randolph, Mary title = The Virginia Housewife; Or, Methodical Cook date = pages = extension = .txt mime = text/plain words = 46717 sentences = 2147 flesch = 86 summary = Boil a half pint of pearl barley in salt and water till quite tender, and lay round the dish sorrel stewed with butter, pepper and salt, till Put it in cold water with some salt, and boil it till tender; serve it Pour half a pound of butter or dripping, boiling hot, into a quart of little flour and a spoonful of butter, add some chopped parsley, boil it pound of good melted butter, and let it boil up--then pour it on the water with a few pepper corns, a little salt and onion--then boil it large spoonful of salt, and let them boil till tender, covered close all a little water, salt and pepper, stew them till tender, and serve them pour boiling water over it, and stew it an hour and a half; but the time water, and pour it on the flour; melt half a pound of butter in a quart cache = ./cache/12519.txt txt = ./txt/12519.txt === reduce.pl bib === id = 12069 author = Tilden, Joe title = Joe Tilden's Recipes for Epicures date = pages = extension = .txt mime = text/plain words = 11683 sentences = 1088 flesch = 94 summary = salt, pepper, cayenne, and about one quart of stock, and cook one hour onions sliced, two stalks of celery cut into bits, salt, pepper, Boil three dozen prawns twenty minutes in salted water to cover them. out of the boiling water and add to it the fried mixture with salt, pepper, cayenne, and half a glass of lime juice, letting the soup cook little mace and allspice, one half a lemon sliced, pepper and salt. In a saucepan fry two slices of salt pork and when brown, add four After cooking ten minutes add salt, white pepper, take the liquor from the baking pan, add to it salt, pepper, cayenne, with salt and pepper, add a piece of butter and wet with milk. the meat, two ounces of butter, salt, pepper, cayenne, one-half head with a little butter, chopped pork, the yolk of an egg, salt, cayenne cache = ./cache/12069.txt txt = ./txt/12069.txt === reduce.pl bib === id = 12238 author = Kellogg, E. E. (Ella Ervilla) title = Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes date = pages = extension = .txt mime = text/plain words = 213579 sentences = 17223 flesch = 83 summary = Foods should be put to cook in cold or boiling water, in accordance with cold water, and when cool, serve with cream or fruit juice. fruit thus prepared, add a cup of water, and if the apples are sour, a add the juice of two lemons, one cup of sugar and a quart of cold water. serve with lemon juice as a dressing, or add a half cup of sweet cream following manner: Heat a half cup of rich milk to boiling, add salt, and BAKED EGG PLANT.--Wash and cook whole in boiling water until add a little flour rubbed smooth in milk, and salt if desired; boil up colander, add a slice of onion, three cups of boiling water or milk, and fruit jelly in very little warm water, add one and one half cups of milk little cold milk, and stir it into a cupful of boiling water. cache = ./cache/12238.txt txt = ./txt/12238.txt === reduce.pl bib === id = 12327 author = Montefiore, Judith Cohen, Lady title = The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette date = pages = extension = .txt mime = text/plain words = 40675 sentences = 2183 flesch = 83 summary = or three onions sliced, let them brown; add a little gravy, flour, a Mix a table-spoonful of flour, with two of water, add a little wine, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it a hard boiled egg, add grated lemon peel, a little lemon juice, pepper cut in small pieces and a pint of water, stew gently till tender, scalded, add a little water, a large piece of butter, salt and pepper; two eggs and a little powdered sugar, mix into a paste with water, and beaten eggs, white sugar, a little fresh butter, and grated lemon Boil half a pound of rice, in a small quantity of water, to a jelly; deep dish, with half a pound of brown sugar and a little water, let Beat together five eggs and half a pound of white sugar, then add six cache = ./cache/12327.txt txt = ./txt/12327.txt === reduce.pl bib === id = 12293 author = Hazlitt, William Carew title = Old Cookery Books and Ancient Cuisine date = pages = extension = .txt mime = text/plain words = 48879 sentences = 2161 flesch = 73 summary = of wine, two pieces of salt fish, and six baked herrings or a dish but the boiled meats must be after the French fashion, the dishes form the volume (Babees' Book) edited for the Early English Text recently by the appearance of the "Noble Book of Cookery" in Mrs. Napier's edition, not to mention other aids in the same way, which are butter, and pour it in the dish with your meat: lay sweet-breads and boil them in one half wine and the other water; cut them in small them into boiling water, with a spoonful of fine sugar, and a good put in a good spoonful of sugar, a very little salt, a nutmeg grated, sugar, nutmeg, a little salt, orange-flower-water, and a pound of 'tis like grated bread, something more than half a pound of sugar, of fair water and boil it an hour, and let it stand till 'tis cache = ./cache/12293.txt txt = ./txt/12293.txt === reduce.pl bib === id = 7428 author = Bentley, Mildred Maddocks title = The Consumer Viewpoint Covering Vital Phases of Manufacturing and Selling Household Devices date = pages = extension = .txt mime = text/plain words = 4965 sentences = 294 flesch = 67 summary = covering vital phases of manufacturing and selling household devices The manufacture of home devices to be used by women in household work Dealers in household equipment as well as manufacturers are still No machine on the market, of any type, is one hundred per cent perfect by one common method used to obtain a newly designed machine. the manufacturer purchases every type of machine, already marketed to possible to obtain the original working efficiency of the several parts particular machine tested, could eliminate any possibility of lack of A manufacturer sometimes fails to satisfy the woman consumer because he use, realized that the first machine would not do the work, she Now this dealer could have selected a machine no In selecting a Washing Machine, the woman looks for: manufacturer deals with the selection of the materials that are to be selected for the tub and cylinder of a washing machine, for the cache = ./cache/7428.txt txt = ./txt/7428.txt === reduce.pl bib === id = 7262 author = Bradley, Richard title = The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm date = pages = extension = .txt mime = text/plain words = 91997 sentences = 3883 flesch = 83 summary = the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Pan. The Sauce to this Fish is Butter melted, a little White-wine, and and dry it; and as soon as you want to use it, boil Water and Salt, as dried Herbs, the best way is to pour boiling Water upon them, and in half a over-ripe, let them be wiped clean, and cut in pieces; boil these till the All-spice, Pepper and Salt, till the Beef is boil'd half enough; then cut Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Purpose; or for want of such Liquor, boil a little Salt and Water together, Liquor stew them in a Sauce-Pan till they are a little tender; then pour cache = ./cache/7262.txt txt = ./txt/7262.txt === reduce.pl bib === id = 7350 author = Lansdown, Lillian B. title = How to Prepare and Serve a Meal; and Interior Decoration date = pages = extension = .txt mime = text/plain words = 12358 sentences = 1004 flesch = 83 summary = cream and salad dressing may be kept, and plates chilled for serving silver on the table, is to serve it from a napkin, from the right. When serving dishes of food do so with a dinner napkin folded square on serves, fruit knife and plate are placed first, and then the dish In serving grapes, the waitress, after supplying fruit plates, passes a come on the table hot, and be served in bowls with sugar (brown sugar, and the luncheon served at small tables, at which the guests are Butter is not usually served, the individual dishes (filled) are placed latter the fruit cocktail (served on small plate, with doily, glass and served in a small dish set in a plate. A salad served with meat, at an informal dinner, is placed on the right and the table crumbed, the ice cream plate (as at the formal luncheon) cache = ./cache/7350.txt txt = ./txt/7350.txt === reduce.pl bib === id = 8102 author = Pegge, Samuel title = The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date = pages = extension = .txt mime = text/plain words = 48185 sentences = 10966 flesch = 101 summary = flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye mynce Oynouns and cast þerto Safroun and salt and messe it forth hewe hem to gobettes and cast hem in a pot, do þerto clene broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. broth oþer with water and set on the fire and seeþ it, cast þerto and grynde hem smale, make a layour of gode brede an powdour and salt and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, þerto safroun, salt, and powdour fort and dresse it forth hool. swyng hem togydre, and do þerto powdour gyngur safroun and salt, set whan þey buth boiled cast þerto peeres & parboile hem wel. Almaundes mylke & of brede & cast þerto spices, safroun and salt, Take crustes of Brede and grynde hem smale, do þerto powdour of cache = ./cache/8102.txt txt = ./txt/8102.txt === reduce.pl bib === id = 6385 author = McGinnis, Mabel Earl title = Simple Italian Cookery date = pages = extension = .txt mime = text/plain words = 14994 sentences = 938 flesch = 87 summary = Cover the rice with water and boil for ten minutes; then drain and add instead one-half tablespoon of chopped-up parsley; add a good pinch of cooked pour the soup over pieces of toasted or fried bread, and serve. small lump of butter.) When well colored add two tablespoons of tomato add two tablespoons of tomato paste dissolved in hot water. on the saucepan, then add one cup of boiling water, and allow it to Boil one-half pound of vermicelli in salted water, drain, and mix with meat very fine, add one tablespoon of grated Parmesan cheese, one egg, Put the little squares of paste and meat into the boiling salted water Cook the spinach, drain, and chop up fine, add the curds, one egg, Melt one-half a pound of butter, add a little flour, salt, pepper, and boiling water one tablespoon of butter, add the juice of one-half of cache = ./cache/6385.txt txt = ./txt/6385.txt === reduce.pl bib === id = 6677 author = Leslie, Eliza title = Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date = pages = extension = .txt mime = text/plain words = 25193 sentences = 2117 flesch = 96 summary = Wash, in cold water, half a pound of the best fresh butter. Stir the butter and sugar to a cream, and add the liquor and Shell half a pound of sweet almonds, and pour scalding water over Stir the butter and sugar to a cream, and add to it, gradually, Beat the eggs very light, and stir them into the butter and sugar, eggs, a large tea-spoonful of powdered loaf sugar, and six drops Stir into the butter and sugar a little of the beaten egg, and sugar into a large deep pan, and cut the butter into it, in small Stir the egg and flour alternately into the butter and sugar, a Half a glass of wine, and a table-spoon of rose-water mixed. Cut the butter into the flour, add the sugar and spice, and mix half a pint of water to a pound of sugar) and set it on the fire cache = ./cache/6677.txt txt = ./txt/6677.txt === reduce.pl bib === id = 6745 author = Parloa, Maria title = Miss Parloa's New Cook Book date = pages = extension = .txt mime = text/plain words = 119477 sentences = 9706 flesch = 92 summary = One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cupful of cream, salt, One pint of cooked salt fish, one pint of milk or cream, two tablespoonfuls of flour, one of butter, six eggs, pepper. The meat of a two and a half pound lobster, cut into dice; two tablespoonfuls of butter, two of flour, one pint of stock or water, a speck Add the potatoes, cut in thin slices, and one tablespoonful of flour, which mix smooth with half a cupful of cold water, of white stock, three table-spoonfuls of butter, a heaping tablespoonful of flour, one teaspoonful of lemon juice, one cupful of cream Six large, smooth potatoes, half a cupful of boiling milk, one tablespoonful of butter, the whites of four eggs, salt and pepper to taste. cache = ./cache/6745.txt txt = ./txt/6745.txt === reduce.pl bib === id = 6703 author = Shuman, Carrie V. title = Favorite Dishes : a Columbian Autograph Souvenir Cookery Book date = pages = extension = .txt mime = text/plain words = 40705 sentences = 3103 flesch = 88 summary = a jar on the range; pour in boiling water, then add milk, stirring coffee add one beaten egg and four tablespoons of cold water; mix sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs Two large terrapin; three tablespoonfuls butter; one pint cream; onehalf pint sherry or Madeira; one gill water; six hard-boiled eggs; tablespoonful of flour, mix until smooth; add a half pint of cream, milk; one-half pound butter; five tablespoonfuls of flour; two eggs. prepared with half pint hot water and a tablespoon butter; add the _Sauce for Pudding_--Cream one-fourth pound butter, add onefourth pound of brown sugar and stir over hot water until liquid, then the sugar and butter to a white cream; add the flour and water, one-half cup butter, stir to a cream; whites of eight eggs beaten add three pints of boiling water, one and one-half pound white sugar, cache = ./cache/6703.txt txt = ./txt/6703.txt === reduce.pl bib === id = 7223 author = nan title = The Belgian Cookbook date = pages = extension = .txt mime = text/plain words = 32201 sentences = 2384 flesch = 93 summary = minute the yolk of an egg, mixed in a little cold water, quickly stirred Beat the yolks of two eggs in a pint of milk, add pepper and salt in a pan; add a little water, salt, and pepper, three or four potatoes onion in butter, and add the cabbage, salt, pepper, and a little water. cut in Julienne strips, pepper, salt, and a little tomato sauce. add the yolks of three eggs; melt one-half pound of butter and beat it meat in the oven with butter, pepper, and salt, till it is cooked. boil till half-cooked in salted water. cook for a few minutes, then add pepper, salt, a carrot sliced, and minutes before serving add to the sauce a little meat-juice or Liebig. Make a good white sauce, add pepper, salt, and a little nutmeg and juice sauce, poured over the dish, and then slices of hard boiled eggs placed cache = ./cache/7223.txt txt = ./txt/7223.txt === reduce.pl bib === id = 6429 author = Rorer, S. T. title = Many Ways for Cooking Eggs date = pages = extension = .txt mime = text/plain words = 13002 sentences = 839 flesch = 84 summary = each one egg, stand these in a pan of boiling water and in the oven stir until boiling, add the salt, pepper, chopped chicken and over a baking pan of hot water in the oven until the eggs are "set," bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven Break fresh eggs on top of the cream sauce, dust with a little salt boiled rice, pour over the eggs the tomato sauce, dust the top with Beat the eggs with the stock, add the salt and pepper. salt, pepper and butter into each potato and break in a fresh egg. bake until the eggs are "set." Put a tablespoonful of cream sauce in add the tomato and seasoning; when boiling dish the eggs on a heated Beat the eggs, add the salt, pepper and butter. cache = ./cache/6429.txt txt = ./txt/6429.txt === reduce.pl bib === id = 6598 author = Beecher, Catharine Esther title = American Woman's Home: Or, Principles of Domestic Science; Being a Guide to the Formation and Maintenance of Economical, Healthful, Beautiful, and Christian Homes date = pages = extension = .txt mime = text/plain words = 153507 sentences = 6982 flesch = 69 summary = Care of the skin--Dress--Sleep--Bathing--Change of air--Habits--Dangers room, bed, and person of the patient to be kept neat--Care to preserve modes of economizing labor, time, and expenses, so as to secure health, labor from each house,)--suppose each family to train the children to a large portion of food needful to growth and health, and every night hair-like blood-vessels, called capillaries, that line these air-cells, a house constructed to secure pure and moist air by day and night for with pure air, as is rarely the case in rooms heated by stoves. stoves save labor and warm the air, the great majority of people, Rules for persons in full health, who enjoy pure air and exercise, are Persons in perfect health, and especially young children, never receive Every woman who has the care of young children, or of a large family, In case open Franklin stoves are used in the large rooms, the pure air cache = ./cache/6598.txt txt = ./txt/6598.txt === reduce.pl bib === id = 8996 author = Miller, Marion Mills title = Practical Suggestions for Mother and Housewife date = pages = extension = .txt mime = text/plain words = 45754 sentences = 2532 flesch = 76 summary = The "Government Cook Book." Value of the cuts of meat. --Care of Lamps--Use of Candles--Making the Best of the Old House. that has been cooked for some time in water kept under boiling point, meat is cut and on the length of time they are soaked in cold water A good idea of the changes which take place while meat is being cooked of meat weighing 1-1/2 to 5 pounds are cooked in water somewhat under material found in broth whether the meat is placed in cold water or hot quantities for home use; serving smaller portions of meat than usual or good meat dish a day is served, especially if such nitrogenous materials The cooked meat, cut into small pieces, is put Fry the onions in the butter, add the meat, and brown; cover with water Meat may be cooked in water in a number of ways without being allowed to cache = ./cache/8996.txt txt = ./txt/8996.txt === reduce.pl bib === id = 9101 author = Lea, Elizabeth E. (Elizabeth Ellicott) title = Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers date = pages = extension = .txt mime = text/plain words = 86701 sentences = 3933 flesch = 84 summary = dripping pan of a stove, with half a pint of water; let it bake an hour butter in a large spoonful of flour; when the water boils, stir it in water; let it boil half an hour; mix a spoonful of flour with half a when you use it, boil it till soft in water; mix flour, milk, butter, loaf; pour boiling water on half a pint of corn meal--stir it well--add Pour boiling water on a quart of meal, put in a little lard and salt, salt, pour boiling water on half the meal, stir it; then add as much Soaked Crackers for Tea. Pour boiling water on crackers, put in some butter and a little salt; sugar and one of butter; stir this in half a pint of boiling water; let water and a pound of sugar; let it boil half an hour and skim it well; cache = ./cache/9101.txt txt = ./txt/9101.txt === reduce.pl bib === id = 8501 author = Rorer, S. T. title = Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs date = pages = extension = .txt mime = text/plain words = 27385 sentences = 1868 flesch = 86 summary = caramel and the almonds, and, when cold, add the remaining pint of cream, When cold, add half the cream and the vanilla, and freeze. cold, freeze; when frozen, remove the dasher and stir in the remaining pint scalding hot, stand it aside until perfectly cold; add the remaining half is dissolved, and stand aside to cool; when cold, add the remaining cream, aside a half hour, add milk and water, stir until the sugar is dissolved, Add a half cupful of boiling water, stir until the gelatin is boil five minutes, and strain; when cold, add the orange juice, and freeze Add the sugar and lemon juice, boil five minutes, and, when cold, freeze as water, and boil five minutes; when cold, add the lemon juice and the cold water, add it to the hot tomato, boil ten minutes, and press through two tablespoonfuls of cream and stir over hot water until thick; then add cache = ./cache/8501.txt txt = ./txt/8501.txt === reduce.pl bib === id = 8542 author = Gurney, Lydia Maria title = Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before date = pages = extension = .txt mime = text/plain words = 19084 sentences = 2331 flesch = 94 summary = Stir cream of tartar, soda, salt and lard into the flour; mix with milk a little water; stir until smooth, and pour into the milk when boiling. it fries, pour over each slice a little milk or water and salt to add sugar and butter, stir into the flour and mix with enough milk to Beat the butter, sugar and egg together, add the milk, stir the cream Stir the soda into the cream; beat the eggs; add sugar, salt, flour and Stir the soda into the sour milk, add melted butter and sugar, salt and Beat eggs and sugar together, add water and salt, then put soda and Cover with cold water adding a cup and a half of sugar to six apples, Cut the meat into small pieces; cover with cold water, salt and put Wash the meat, put into a kettle, cover with cold water and boil four cache = ./cache/8542.txt txt = ./txt/8542.txt === reduce.pl bib === id = 13775 author = Gray, Grace Viall title = Every Step in Canning: The Cold-Pack Method date = pages = extension = .txt mime = text/plain words = 67522 sentences = 5846 flesch = 88 summary = jars of canned fruits, vegetables and greens; and so great was their cooked in closed jars in the hot-water bath as directed the food will hot-water-bath outfit soft fruits must be sterilized sixteen minutes; In taking canned goods from boiling water care is needed to see that Sterilize jars twenty minutes in hot-water-bath outfit and in Pour over the fruit boiling water from kettle, place rubbers and caps In taking canned goods from boiling hot water, care is needed to see 5. Pack in sterilized, hot jars or tin cans. 7. Place jars or cans in canner and process in _boiling_ water for Drain and pack in hot glass jars or enameled tin cans. Blanch 5 minutes; cold dip; drain and pack into the cans dry. practical to use tin cans for all kinds of fruits, vegetables and the cold-pack method and the filled cans or jars are processed in the cache = ./cache/13775.txt txt = ./txt/13775.txt === reduce.pl bib === id = 12350 author = Greenbaum, Florence Kreisler title = The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. date = pages = extension = .txt mime = text/plain words = 151344 sentences = 12477 flesch = 92 summary = Cook brains, let cool and add salt; beat up with chopped onions, juice Hard boil eggs, drop into cold water, remove shells, cut each in half add two cups of milk; season with one-half teaspoon of salt and pepper Put one cup of white wine and one-half cup of cold water on to boil, add Brown one-half cup of chopped onion in one tablespoon of butter, add one baking powder, stir in scant one-half cup of milk or water and mix to a Beat one egg well, add one-half teaspoon of salt, three-fourths cup of fat in a frying-pan, brown half a tablespoon of flour, add a little water, add one cup of milk, one tablespoon of butter, a little chopped one-half cup of water, boil until thick, add juice of lemon, let Cream one-half cup of butter, add five yolks, two tablespoons of sugar, cache = ./cache/12350.txt txt = ./txt/12350.txt === reduce.pl bib === id = 12815 author = Simmons, Amelia title = American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables date = pages = extension = .txt mime = text/plain words = 14998 sentences = 761 flesch = 86 summary = a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour. rose-water, nutmeg and half pound of sugar; put into a dish and cover pound butter, one quart sweet cream, one gill rose-water, a cinnamon, sugar and butter each, cinnamon and rose water to your taste, baked in One pound sugar boiled slowly in half pint water, scum well and cool, pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, a pound of sugar, half a pint of water, let it melt; then put in your cache = ./cache/12815.txt txt = ./txt/12815.txt === reduce.pl bib === id = 13669 author = Royal Baking Powder Company title = The New Dr. Price Cookbook date = pages = extension = .txt mime = text/plain words = 30355 sentences = 2799 flesch = 87 summary = Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt Mix flour, sugar, salt and baking powder; add milk Sift together flour, salt, sugar, baking powder, and spice; add melted Soak bread crumbs in cold milk 10 minutes; add flour, baking powder Sift together flour, baking powder, salt and sugar; add milk slowly; Sift together flour, baking powder, salt and sugar; add milk slowly; Cream butter, add beaten egg, flour in which baking powder and salt Sift together flour, baking powder, salt and sugar; add milk, Sift together flour, baking powder, salt and sugar; add milk, Sift together flour, baking powder, sugar and salt; add milk, beaten pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; Sift together flour, baking powder and salt; add milk and beaten egg; Sift together flour, baking powder and salt; add milk and beaten egg; cache = ./cache/13669.txt txt = ./txt/13669.txt === reduce.pl bib === id = 13286 author = Neil, Marion Harris title = The Story of Crisco date = pages = extension = .txt mime = text/plain words = 91628 sentences = 9039 flesch = 87 summary = _For sauce._ Melt Crisco in small saucepan, stir in flour, add fish _For brown sauce._ Melt 3 tablespoonfuls Crisco, add 1 chopped onion, Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, _For salad._ Boil potatoes and slice them, add Crisco and salt. Mix flour, sugar, salt and baking powder together, add eggs well Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking Rub Crisco into flour, add salt, sugar, baking powder, break egg in Cream Crisco and sugar, then add eggs well beaten, flour, salt, Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt, Cream Crisco and sugar together, add egg well beaten, milk, salt, Cream Crisco and sugar together, add egg well beaten, milk, salt, Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat cache = ./cache/13286.txt txt = ./txt/13286.txt === reduce.pl bib === id = 13265 author = Anonymous title = A Book of Fruits and Flowers date = pages = extension = .txt mime = text/plain words = 14857 sentences = 707 flesch = 86 summary = and half a pint of water, boyle it to a Syrupe, scumming it well, of _Sugar_ clarified, with halfe a pint of faire water, let them boyle _Rose_ water, or more, make your Syrupe first, and let it stand till it Steepe one pound of _Almonds_ so long in cold water, till they will set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle to boyle, putting in a good quantity of Salt and Rose water, to them, then take _Rose water_ and _Sugar_ and boyle them alone a little them, and stir them halfe an hour, till the water be dryed, then then pare your _Quinces_, and boyle them in faire water whole, till eight spoonfulls of _Rose_ water, and boyle it till it will roule between strew your _sugar_ upon them, and let them boyle till the Syrupe be cache = ./cache/13265.txt txt = ./txt/13265.txt === reduce.pl bib === id = 13493 author = Child, Lydia Maria title = The American Frugal Housewife date = pages = extension = .txt mime = text/plain words = 45562 sentences = 2648 flesch = 86 summary = It is a good plan to put new earthen ware into cold water, and let it Poke-root, boiled in water and mixed with a good quantity of molasses, Honey and milk is very good for worms; so is strong salt water; a spoonful of fine flour, well mixed with a little cold water, poured a little salt, a small bit of butter, and a spoonful of water, to It is a good plan to boil onions in milk and water; it diminishes the is washed clean, cut it up pretty fine; then pour a little boiling the beef up in a cloth, just cover it with water, let it boil an hour the meat in a little salt and water, for an hour before cooking. pint of water, or veal broth, salt, pepper, flour, butter, mace, sweet pour in flour and water well mixed, and let it boil up. cache = ./cache/13493.txt txt = ./txt/13493.txt === reduce.pl bib === id = 13545 author = Thomas, Edith May Bertels title = Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" date = pages = extension = .txt mime = text/plain words = 140543 sentences = 9365 flesch = 85 summary = Her Aunt Sarah, when baking pies one day, said to her, "Look, Mary, sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread the grated potato the quart of boiling water, add salt and sugar, cook placed a cupful of it in a bowl and added the egg, sugar, butter, soda flour, 2 tablespoonfuls of boiling water and butter size of an egg, Place the flour, salt, sugar, butter, lard and yeast cake, dissolved Sift together flour, salt and baking powder, sugar, and add 1/2 cup of Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot flour and baking powder; lastly add the cup of boiling hot milk; cache = ./cache/13545.txt txt = ./txt/13545.txt === reduce.pl bib === id = 13177 author = Parloa, Maria title = Chocolate and Cocoa Recipes and Home Made Candy Recipes date = pages = extension = .txt mime = text/plain words = 25062 sentences = 1740 flesch = 83 summary = chocolate, sugar and water in a small iron or granite-ware pan, and stir Chocolate, and put the cup into a pan of boiling water. No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, milk boils, add the cornstarch, salt, and chocolate, and cook for ten Put the cocoa in a small saucepan; add the cold water and stir until Put chocolate in small saucepan over boiling water and when melted stir Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and Cream the butter, add sugar and chocolate, then the unbeaten eggs and chocolate cut fine, half a cup of milk, and one heaping tablespoonful of Cream the butter, add gradually one and one-half cups of sugar, and egg add one or two squares of Baker's Chocolate, melted over hot water, and of the fondant in a dish over hot water; add Baker's Chocolate and cache = ./cache/13177.txt txt = ./txt/13177.txt === reduce.pl bib === id = 35703 author = Vogel, Nancy Casteel title = Four and Twenty Beds date = pages = extension = .txt mime = text/plain words = 91421 sentences = 5882 flesch = 86 summary = As I said, our going into the motel business was all Grant's idea. Grant drove slowly as the Moonrise Motel came into view, and I looked "Fine," Grant said, getting up and going into the kitchen; "the more Grant opened the office door and stepped out to meet the driver of the the highway, and Grant and I set to work on the cabins. motel cabins being rented by the hour instead of by the night. Grant had finished renting a cabin to the driver of the car Grant and I went outside to wave at them; Mr. Hawkins waved back, and from his hand hung what looked like the corner One night after renting a cabin, Grant came out of the office and said, "My husband just rented cabin 16 from your wife," she said to Grant. "I rented the cabin as a single," Grant said. cache = ./cache/35703.txt txt = ./txt/35703.txt === reduce.pl bib === id = 34822 author = Ronald, Mary title = The Century Cook Book date = pages = extension = .txt mime = text/plain words = 189925 sentences = 17397 flesch = 90 summary = Place a fowl, cut into pieces, in four quarts of cold water; let come One and a half cupfuls of boiled lobster meat cut into pieces one inch pepper; and add, if convenient, a little hot cream, or cover with white Wash; cut into small pieces; cook in salted boiling water for twenty Add to three cupfuls of water a half teaspoonful of salt; when it boils with a little flour; add a pint and a half of milk, and let all boil up Place the molds in a pan of hot water, half covering them, To a pint, or two cupfuls, of white sauce, add three hard-boiled eggs mixture into a well-buttered pint mold; place it in a pan of hot water little boiling water; cover it, and place in the oven a few minutes to tablespoonfuls of sugar as you have egg-whites; add a little water and cache = ./cache/34822.txt txt = ./txt/34822.txt === reduce.pl bib === id = 34837 author = Barué, Sulpice title = Domestic French Cookery, 4th ed. date = pages = extension = .txt mime = text/plain words = 25435 sentences = 1935 flesch = 94 summary = Put the meat into cold water, with a little salt; set it over a good ready a dozen eggs, boiled hard; cut them in pieces, and pound them in a sufficient boiling water or broth to cover it, and let it stew a quarter Put into a sauce-pan a piece of butter rolled in flour, some salt, Pour in a little warm water, and let it boil gently five put it into a stew-pan with the sweet-breads, a piece of butter rolled broth, gravy, or warm water, and let it stew gently for half an hour. into a stew-pan with a piece of butter rolled in flour; pepper, salt, stew-pan with butter, salt, pepper, nutmeg, a spoonful of flour, and stew-pan with water enough to cover them, a little salt and pepper, a Mix together a quart of flour, half a pound of butter, a little salt, cache = ./cache/34837.txt txt = ./txt/34837.txt === reduce.pl bib === id = 34651 author = University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics title = Let's Use Soybeans date = pages = extension = .txt mime = text/plain words = 3161 sentences = 259 flesch = 85 summary = _To make hulling easier_, pour boiling water over the soybean pods and hulled beans, add 1 c boiling water and 3/4 t salt. _Method I._ Soak 1 c dry soybeans in 3 c water overnight. _Method I._ Soak dry soybeans overnight, or until completely swollen. Combine ingredients and bake in a greased loaf pan in a moderate oven Add beaten eggs and soybean pulp. At the present time millers are preparing three types of soybean flour, _Soybean Flour Yeast Bread_ _Soybean Flour Rolls_ 4 to 5 c soybean flour mixture 4 to 5 c soybean flour mixture _Soybean Flour Applesauce Cake_ _Soybean Flour Chocolate Cake_ 1/3 c soybean flour 1/3 c soybean flour 1/3 c soybean flour total of 2/3 c soybean flour) if so desired. These products are similar to soybean flour but are not so Soybean grits and flakes can be used as cereals, in baked products where cache = ./cache/34651.txt txt = ./txt/34651.txt === reduce.pl bib === id = 33974 author = Hall, Mary Elizabeth title = Candy-Making Revolutionized: Confectionery from Vegetables date = pages = extension = .txt mime = text/plain words = 28256 sentences = 1790 flesch = 77 summary = In pulling taffies or other candies, corn starch may be put to good use. old way, the candy-maker will find a dropping funnel useful. For use in "cutting in" fondant and other small masses it is well to buy drying candies that have been sugared or for draining confections that The amateur candy-maker will be glad to know that sugar and water will Crystallization enables the candy-cook to put ordinary cream and sugar A knife which is of almost constant use in making decorative candies and crystal syrup--one cupful of sugar and one-third cupful of water cooked be useful in placing these colored sugars. The usefulness of the potato does not end with decorative candy. When fashioned, dip the candies into a crystal syrup cooked When the mixture has cooked, add one-half cupful of bon-bon cream, cut decorative candy, potato fondant and paste are the basis of very cache = ./cache/33974.txt txt = ./txt/33974.txt === reduce.pl bib === id = 33975 author = Pierce, Paul title = Suppers: Novel Suggestions for Social Occasions date = pages = extension = .txt mime = text/plain words = 22459 sentences = 1642 flesch = 84 summary = In serving the most simple of chafing-dish suppers, it would seem as chafing dish supper is its charm, the guests sitting at the table while are to serve panned oysters, on squares of toast, lettuce salad, bread the plate and hand it to the hostess who serves from the chafing dish. Make creamed oysters in the chafing dish and serve At the following suppers German wines or beers are served during the Spread white bread with almond butter and cut into heart shapes. For supper serve a hot course, creamed oysters, or creamed sweetbreads and cakes in tiny squares with little red candies like scarlet berries Serve plain white bread and butter sandwiches cut sandwiches of white grapes and nuts, chopped pickle; fruit salad served For supper serve creamed chicken patties, tiny hot rolls, brandied If one wishes a hot course, serve oyster or cream chicken cache = ./cache/33975.txt txt = ./txt/33975.txt === reduce.pl bib === id = 33213 author = Benton, Caroline French title = The Fun of Cooking: A Story for Girls and Boys date = pages = extension = .txt mime = text/plain words = 44350 sentences = 3081 flesch = 94 summary = Jack and Mildred Blair were named after their father and mother, and Mildred rubbed the butter and sugar while Brownie beat the egg; they "Just letting it boil a tiny little bit," said her mother, "around the While Mildred was cooking the eggs, Mother Blair put the oysters on the "Mother," said Jack, one evening, "I'd like to take my lunch to school cake and pickles and pudding and ice-cream; Mildred laughed, and said "Those are just as good as cake, and better, I think," said Mother "We won't wait till summer for a picnic," said Mother Blair. And just then appeared Mother Blair, and Norah, and Jack, and Mildred, "All right," said Jack; "I don't mind things like that; but boys don't see, Mother Blair," said Mildred, turning over the leaves, "how many night supper and other times like that," said Mother Blair; "and cache = ./cache/33213.txt txt = ./txt/33213.txt === reduce.pl bib === id = 33246 author = Civic League (Williston, North Dakota) title = Civic League Cook Book date = pages = extension = .txt mime = text/plain words = 61307 sentences = 4981 flesch = 88 summary = OYSTER FRITTERS.--Beat yolks of two eggs light, add one half cup milk Slice six hard boiled eggs, mix with one half cupful of cracker crumbs CREAMED FISH CANAPES.--Beat an egg with half a cup of milk and add a flour, add one pint of hot thin cream, one teaspoon of salt, juice of of flour, add one cup milk or cream, one teaspoon onion juice, one other to slice cold.) Add a cupful of hot water to each baking pan; eggs and one half cup milk, season with butter, salt and pepper, (and flour, half teaspoon salt, a little pepper, add one pint hot milk, cook eggs and stir well, then add one half cup of boiling milk. Mix flour and milk smooth then add sugar and salt and the beaten eggs. CREAM PIE.--Two yolks of eggs beaten with one half cup sugar, add one cache = ./cache/33246.txt txt = ./txt/33246.txt === reduce.pl bib === id = 33253 author = Benton, Caroline French title = Gala-Day Luncheons: A Little Book of Suggestions date = pages = extension = .txt mime = text/plain words = 27553 sentences = 1754 flesch = 84 summary = Lay the table very much as for the New Year's day luncheon, with red bonbons on the table and give each guest a little knot of red and white Japanese children or else a plain cream served in small scarlet tea Serve the ice cream in cases of white candy, white, and blue ribbons and flowers, ice cream in paper boxes with red cream in the same luncheon, have for dessert small moulds of whipped The ice cream for an Easter luncheon may be very attractive; it comes in in small eggs of ice and cream, in different sizes, served in a nest of With this luncheon the ices may be served in beautiful little ships of The ice cream is a plain white one, served in a large cake of angels' The small cakes served with the ice cream may each have a tiny ICE CREAM IN WHITE ROSE FORMS. cache = ./cache/33253.txt txt = ./txt/33253.txt === reduce.pl bib === id = 34509 author = Greenough, Marietta McPherson title = Better Meals for Less Money date = pages = extension = .txt mime = text/plain words = 60837 sentences = 4671 flesch = 87 summary = water, cook half an hour, and press through a sieve; add hot milk, Cook salt pork and onion slowly for ten minutes; add boiling water, and Cook salt pork and onion slowly for ten minutes; add boiling water, and pan, add one-half cup each of milk and water, and bake about twenty-five flour; add half a cup of boiling water, and bake in a hot oven about Cook butter until it bubbles, stir in flour, add hot water, salt, and Cream half of the butter with flour, salt, and cayenne; add hot water, Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, Cook two cups of half-inch cubes of white turnip in boiling salted water To two cups of cooked meat cut in small pieces add one teaspoon of Mix and sift flour, salt, and sugar; add egg and water, and beat well; cache = ./cache/34509.txt txt = ./txt/34509.txt === reduce.pl bib === id = 35066 author = Palmer, Mary E. (Mary Elizabeth) title = Guide to Hotel Housekeeping date = pages = extension = .txt mime = text/plain words = 21240 sentences = 1300 flesch = 79 summary = Neatness in dress is essential to the success of a hotel housekeeper. linen-room girls and parlor-maids can lend a hand at making them. of hotels pay much the same salaries to housekeepers, good, bad, and washed with warm water and soap, and oiled with a good furniture-polish. and use the linen for making up the bed in the sample-room, while the A good way to clean hardwood floors in halls where the carpet does not Must not leave the linen-room without notifying the housekeeper. The linen-room is the housekeeper's pride. housekeeper than to look into a well-kept linen-room. housekeeper or the linen-woman signing for the changes. To do good work with little or no damage to the linen, soft water will effect the cleaning of the hotel bed and table-linen, but for Excepting the linen-room position, that of parlor maid is the most hotels change proprietors, as well as housekeepers and managers. cache = ./cache/35066.txt txt = ./txt/35066.txt === reduce.pl bib === id = 35567 author = Corson, Juliet title = A Course of Lectures on the Principles of Domestic Economy and Cookery date = pages = extension = .txt mime = text/plain words = 52402 sentences = 2893 flesch = 85 summary = In boiling a whole fish, or a large piece, use cold water. large piece of fish into boiling water, the outside will be cooked of fish, such as I have here, use boiling salted water enough to cover or any kind of chopped cold meat; season it with salt and pepper. then add enough boiling water to cover the meat, and three teaspoons of meat palatably with salt and pepper, cover it, and let it cook very beef use carrots enough to fill a pint bowl after they are cut in little If you use cold meat, brown it just in the same way, just in cold water and wipe the meat, then cut it in little pieces about two _Question._ In making this stew brown or white do you use bones? If the water boils away in cooking soups and difference whether you use hot water or cold in boiling potatoes. cache = ./cache/35567.txt txt = ./txt/35567.txt === reduce.pl bib === id = 35506 author = Nash, William H., Mrs. title = Cloud City Cook-Book date = pages = extension = .txt mime = text/plain words = 11219 sentences = 1194 flesch = 93 summary = sour milk, little salt, and small teaspoon soda.--Mrs. W. One cup sweet milk, two eggs well beaten, one small teaspoon salt, add salt, three beaten eggs, one heaping cup melted butter and more One cup sweet milk, two teaspoons baking powder sifted in flour, one FILLING--One egg, one-half cup sugar, one-fourth cup flour mixed with butter as for cake, add the eggs, well beaten, then milk, water, salt One cup sugar, one-half cup butter beaten to a cream; then add the eggs, two cups flour, one-half cup sweet milk, one teaspoon baking One cup sweet milk, one even cup sugar, two eggs, one teaspoon salt, flour and milk together, then add eggs and baking powder.--Mrs. C. One-half cup butter, three-fourths cup sugar, two eggs, one cup milk, CREAM FILLING--One cup milk, half cup sugar; boil one minute. egg, half cup sweet milk, one teaspoon baking powder. cache = ./cache/35506.txt txt = ./txt/35506.txt === reduce.pl bib === id = 36689 author = Anonymous title = The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner date = pages = extension = .txt mime = text/plain words = 37734 sentences = 2892 flesch = 94 summary = sprinkle flour on them and fry in butter till brown then turn in water or a tea cup of boiled rice put in a little water and a table spoonful dish and turn a little melted butter over them pour on water till you Boil half a tea cup of rice till soft then stir in two table spoonsful gravy mix a tea spoonful or two of flour with a little water and turn Put a tea cup of water in a bake pan and a small piece of butter lay boiling water with half a tea spoonful of salt to a pint of the rice. Mix a quart of milk with a tea cup of boiled rice and a pint and a half Stir till white half a pound of butter with three quarters of sugar boiling water turned on them and stewed till tender then add a little cache = ./cache/36689.txt txt = ./txt/36689.txt === reduce.pl bib === id = 36781 author = nan title = Household Administration, Its Place in the Higher Education of Women date = pages = extension = .txt mime = text/plain words = 76369 sentences = 3178 flesch = 60 summary = trained intelligence, if home life is to be preserved and modern science is the great characteristic fact of modern life to which we all practical synthetic work of women in their households. house-room, fuel, food, cleanliness, clothing, insurance, domestic development of each country as it affects family life, house-room, food, domestic service, the work of woman beyond the household, and the half comprehended ways on the household and on family life. far-reaching effects on home-life and the economy of the household, and ordinary cook, housemaid, or general servant in middle-class households coming as she does from a lively even if poor working-class home, with WOMAN'S VOCATION IN HOME AND FAMILY LIFE a life-work for countless men and women. disintegrating force now continually at work in home life. this home to individuals and classes must be the work of education. domestic work; the conditions of life have gone that made a women find cache = ./cache/36781.txt txt = ./txt/36781.txt === reduce.pl bib === id = 37680 author = Reed, Myrtle title = The Myrtle Reed Cook Book date = pages = extension = .txt mime = text/plain words = 105030 sentences = 8799 flesch = 88 summary = Mix one tablespoonful of oatmeal in half a cupful of cold water, add Add a cupful of boiling milk, a little salt and spice, and cook Add half a teaspoonful of salt to three cupfuls of boiling water, stir potatoes, one tablespoonful of butter, half a cupful of cream or milk, water to cover, boil five minutes, drain, add a lump of butter, and Add a pinch of salt, one cupful of cold boiled rice, three eggs, well Cream together one half cupful each of butter and sugar, add one Cut up a chicken, cover with cold water, add a small onion sliced, a pepper, put into a buttered baking-pan, and add one cupful of boiling pepper, and butter, add two tablespoonfuls of sugar and half a cupful Cream a cupful each of butter and sugar, add two eggs well-beaten, a Cream a tablespoonful of butter with a cupful of sugar, add one egg cache = ./cache/37680.txt txt = ./txt/37680.txt === reduce.pl bib === id = 38464 author = Murrey, Thomas J. (Thomas Jefferson) title = Tempting Curry Dishes date = pages = extension = .txt mime = text/plain words = 6214 sentences = 365 flesch = 83 summary = Smith's Curry Powder and a tablespoonful of Epicurean Sauce, stir and Smith's Curry Powder, cook a moment and add a pint of chicken broth or a off with cold water, add them to the Curry sauce, warm up the dish, then minced onion, brown it a little, now add the mixed Curry Powder; and add a pint of hot water, a tablespoonful of flour dissolved in cold Smith's Curry Powder, and half a pint of hot water, or venison P. Smith's Curry Powder and a gill of hot water Smith's Curry Powder and half a pint of rich gravy, salt, simmer, Smith's Curry Powder, half a teaspoonful of rice flour, and a an hour and a half: then add the tripe to a plain Curry sauce, and serve P. Smith's Curry Powder, add half a pound of cold P. Smith's Curry Powder, and add half a pint of gravy; cache = ./cache/38464.txt txt = ./txt/38464.txt === reduce.pl bib === id = 37073 author = Frye, George V. title = Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date = pages = extension = .txt mime = text/plain words = 18149 sentences = 669 flesch = 74 summary = Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Ten pounds of Sugar, two quarts of water; when it boils add one-half on ten pounds of Sugar and a small spoon of cream tartar; cook until Five pounds of Sugar, nearly a quart of water, small spoon of cream Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, water to dissolve, and a small spoon of cream Cook six pounds of Sugar, one quart of water, and a small spoon of cream Twelve pounds of Sugar, two quarts of water, and a small spoon of cream fire ten pounds Sugar and cook to a good Soft Ball, and pour it into cache = ./cache/37073.txt txt = ./txt/37073.txt === reduce.pl bib === id = 37444 author = Foster, Olive Hyde title = Cookery for Little Girls date = pages = extension = .txt mime = text/plain words = 26027 sentences = 1411 flesch = 84 summary = Cover with two cupfuls of cold water, season with salt and allow to cook Next day add two cupfuls of boiling water and cook until the stir in two tablespoonfuls of flour, add a cupful of cold water; cook dripping pan, seasoned with salt and pepper, covered with boiling water pudding dish, invert a small cup in the bottom, pour in the hot meat, baking dish, sprinkle with salt, pepper, a little flour, grated cheese, washed, peeled, cut in small pieces and cooked in boiling salted water seasoned with pepper and salt and butter and served in a hot covered a hot dish with butter, pepper and salt, or, if preferred, the cream stir one-half cup of sifted flour, and bake like pancakes on a hot, well the creamed butter and sugar pour one-half cupful milk, alternately, a of boiling water, one-half teaspoonful salt, the flavoring and sugar to cache = ./cache/37444.txt txt = ./txt/37444.txt === reduce.pl bib === id = 38823 author = Clayton, H. J. title = Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes date = pages = extension = .txt mime = text/plain words = 25587 sentences = 1493 flesch = 83 summary = in cold water; add a little salt and a medium-sized onion; take off the scum as it rises, and as the water boils away add a little soup stock; thyme, with pepper and salt to taste, and 4 quarts cold water; boil four a piece of butter worked in flour; season with pepper and salt, and let flour, milk and eggs, and a little salt, mixed to stiff dough, rolled as small cup of hot water, and two ounces best butter, pepper and salt; beat two eggs in a spoonful of milk, adding a little salt and pepper. tie up in a cloth, and put in boiling water with a little salt, and cook adding butter, salt and pepper, and mix thoroughly with a little good lump of butter, worked in a little flour, and a small cup of milk; add little salt, a large tablespoonful of sweet lard or butter, and milk cache = ./cache/38823.txt txt = ./txt/38823.txt === reduce.pl bib === id = 36943 author = Rorer, S. T. title = Twenty Quick Soups date = pages = extension = .txt mime = text/plain words = 2679 sentences = 216 flesch = 88 summary = pint of boiling water, add a teaspoonful of salt, and simmer gently for with a quart of water, bring to boiling point and strain. then add one pint of hot milk; season and serve. butter and two of flour, add it to the milk and stir until it thickens. Stir in the milk, then add a half teaspoonful they reach the boiling point add one pint of hot milk; stir in a reaches the boiling point, add tablespoonful of arrow-root dissolved in one pint of water, or stock, add tablespoonful of butter, slice of one pint of boiling water and two tablespoonfuls of butter, then press Cover with one quart of boiling water, add a bay leaf and clams, and add one quart of cold water, about two tablespoonfuls of the soup carefully, add just a dash of salt and a quarter teaspoonful Cover and boil slowly ten minutes; add a half teaspoonful of cache = ./cache/36943.txt txt = ./txt/36943.txt === reduce.pl bib === id = 39586 author = Haffner-Ginger, Bertha title = California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes date = pages = extension = .txt mime = text/plain words = 8162 sentences = 536 flesch = 83 summary = sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary heaping tablespoon flour, brown and add three cups of chile pulp, salt chop and add equal amount chile sauce No. 1 or 2, salt to taste, serve water to each yolk, salt, chile pepper, teaspoon butter for each egg. and seeded, fry in hot lard and serve with prepared Spanish sauce on salt and teaspoon red pepper pulp, or chile powder; add white of egg and wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon and brown in tablespoon of hot suet; add one-half cup chopped onion, one of any meat stock or hot water; salt to taste; add one cup cooked rice; brown, cover with Spanish sauce, little hot water, add one-half cup Cook red Spanish beans tender, put in pan with hot lard, add onions, hot lard, two tablespoons of red chile pulp; brown; add one-half cup cache = ./cache/39586.txt txt = ./txt/39586.txt === reduce.pl bib === id = 39550 author = Hirtzler, Victor title = The Hotel St. Francis Cook Book date = pages = extension = .txt mime = text/plain words = 194559 sentences = 18457 flesch = 90 summary = pan, season with salt and pepper, add a small piece of butter, and heat =Bread sauce.= Boil one cup of milk, add half of an onion, a little purée of tomato soup, add four slices of boiled ham cut in small place in buttered sauté pan, season with salt and pepper, add one-half fold in half, place in buttered sauté pan, add a little salt and with salt and pepper, place in a buttered sauté pan, add one-half glass buttered sauté pan, season with salt and pepper, add one-half glass of add some cream sauce and a small piece of butter, season with salt and half, season with salt and pepper, lay in buttered sauté pan, add half, season with salt and pepper, lay in buttered sauté pan, add buttered pan, season with salt and pepper, add one-half glass of white buttered pan, season with salt and pepper, add one-half glass of white cache = ./cache/39550.txt txt = ./txt/39550.txt === reduce.pl bib === id = 40943 author = Leslie, Eliza title = Miss Leslie's New Cookery Book date = pages = extension = .txt mime = text/plain words = 166779 sentences = 10806 flesch = 90 summary = the soup, wash clean a large quart of dried white beans in a pan of cold fresh butter among them, and keep them hot till the veal soup is boiled has boiled well for an hour, add half a pound, or more, of nice fresh plenty of butter, and hard-boiled eggs cut in half, and laid closely stew-pan with a quarter of a pound of fresh butter, cut into bits. Have ready boiling, in a frying-pan, an equal mixture of fresh butter stew-pan; adding the bread-crumbs, a large piece of fresh butter, some grated bread-crumbs, and mix in a pound of fresh butter, cut into little stew-pan a large table-spoonful of fresh butter, mixed with a slices of cold boiled ham cut into little bits; eight or ten large hard-boiled eggs, a quarter of a pound of fresh butter, and a large large stew-pan, with half a pound of nice sweet butter, or a quarter of cache = ./cache/40943.txt txt = ./txt/40943.txt === reduce.pl bib === id = 41352 author = Mollard, John title = The Art of Cookery Made Easy and Refined date = pages = extension = .txt mime = text/plain words = 50967 sentences = 3306 flesch = 90 summary = water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient cache = ./cache/41352.txt txt = ./txt/41352.txt === reduce.pl bib === id = 41406 author = Serkoff, Vera, Countess title = Paper-bag Cookery date = pages = extension = .txt mime = text/plain words = 23117 sentences = 1421 flesch = 84 summary = "Paper-Bag Cookery" is the method of cooking food in a hot oven, having =(1) Food cooked in a paper bag is superior in flavour and of Food cooked in a paper bag acquires a richness and a delicacy of flavour are placed in a well greased bag, and cooked in a hot oven for about ten into a thoroughly greased bag, and cook in a hot oven for twenty buttered paper bag, and cook for an hour in a moderate oven. fifteen minutes, and served on a hot dish with small paper-bagged Put into a well greased bag, and cook in a hot oven for twelve minutes. all puddings and sweet dishes can be cooked in paper bags, and are much thickly buttered bag, and cook thirty minutes, the heat of the oven Put the dish into a greased bag and cook forty-five minutes. cache = ./cache/41406.txt txt = ./txt/41406.txt === reduce.pl bib === id = 34097 author = Caddy, Florence title = Household Organization date = pages = extension = .txt mime = text/plain words = 40932 sentences = 1646 flesch = 70 summary = time the lady of the house takes arranging her dress and her smiles of the dining-room fire-place, and the water will be by this time hot By this time the drawing-room will have been dusted by the second lady, how easily the ornaments of a drawing-room may be kept in order, and Kitchen cloths--Few cleaning materials necessary--Hand work better Kitchen cloths--Few cleaning materials necessary--Hand work better household use, let both kitchen and dining-room be upstairs, while the True position of a lady-help--Division of work in a family--The mother True position of a lady-help--Division of work in a family--The mother the best teacher--Marketing--Young lady-helps--Luncheon--Early dinners the best teacher--Marketing--Young lady-helps--Luncheon--Early dinners Yet in our drawing-rooms we permit people to talk all the time music is In doing fancy-work, it is better to make one good thing large enough in her work-table, and books either in use or put away in the cache = ./cache/34097.txt txt = ./txt/34097.txt === reduce.pl bib === id = 34107 author = Santiagoe, Daniel title = The Curry Cook's Assistant Or, Curries, How to Make Them in England in Their Original Style date = pages = extension = .txt mime = text/plain words = 13074 sentences = 1347 flesch = 93 summary = Curry add a spoonful of chopped ham or corned beef; this for imitation For any meat Curry (per lb.) add one tablespoon coriander seed, a of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a The butter you add to fry the Curry stuffs will be quite N.B.--In Ceylon we use Cocoanut Milk (the juice), Curry Leaves, and some butter gets hot put in the onions and Curry Powder, but not the ginger, When nicely browned add the Curry stuffs and the onions and Curry stuffs should be browned, and the meat mixed with it. frying Curry Powder, etc., and add half-pint of good gravy, and set it a stew-pan, and then add the Curry stuffs (powders?), spices, etc., and frying-pan you fried the chops, then add all the Curry stuffs to it as in the sauce-pan, pour the Curry you prepared and a spoon of cream; let cache = ./cache/34107.txt txt = ./txt/34107.txt === reduce.pl bib === id = 34185 author = Eatmor Cranberries title = Recipes for Eatmor Fresh Cranberries date = pages = extension = .txt mime = text/plain words = 851 sentences = 115 flesch = 80 summary = Makes one quart 10-Minute Cranberry =Cranberry-Ambrosia.= Pour sauce over thin-sliced oranges, top with =Minted Cranberry Sauce.= Stir in teaspoon chopped fresh mint or few _Put some in your freezer and enjoy these appetizing fresh cranberry Quick-Freezing Fresh Cranberries You can enjoy the appetizing flavor of fresh cranberries the year round have to do is place the unopened bag or box of Eatmor Cranberries Combine cranberries, water and sugar in saucepan. Cranberry Orange Relish Cranberry Apple Relish. =Cranberry Vegetable Relish.= Stir in ½ cup each diced raw carrots and =Cranberry Citrus Relish.= Add 1 cup canned or fresh grapefruit segments =Cranberry Hawaiian Relish.= Stir in 1 cup frozen, canned or fresh diced _You can enjoy fresh Cranberry Orange Relish the year round by freezing 4 cups Eatmor Cranberries 4 cups Eatmor Cranberries 4 cups Eatmor Cranberries 4 cups Eatmor Cranberries apple slices and Eatmor Cranberries in saucepan. Eatmor® _Fresh_ CRANBERRIES cache = ./cache/34185.txt txt = ./txt/34185.txt === reduce.pl bib === id = 33652 author = Pierce, Paul title = Dinners and Luncheons: Novel Suggestions for Social Occasions date = pages = extension = .txt mime = text/plain words = 22315 sentences = 1786 flesch = 86 summary = "Ice Breakers," Suggestions for Dinner, Menu and Place and cut lemons, salt, cayenne, and some sharp table-sauces are placed any large kind, boiled or baked, and served with a good sauce and plain A little old, rich cheese may be served with the green salad For the ten course dinner, cut glass goblets filled with water and Here serve for each guest half a small Broiled Chicken on Toast, with served at small tables, prettily decorated with a few flowers. For a small luncheon have on the table four cut glass bowls filled with lamb chops, peas, potato roses, cucumber and nut salad served in green The ice cream should be served in white candy The little cakes, served with the ice-cream, are covered "ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE For guest cards at a large dinner have in the center of the table a cache = ./cache/33652.txt txt = ./txt/33652.txt === reduce.pl bib === id = 33748 author = Anonymous title = The Kitchen Encyclopedia Twelfth Edition (Swift & Company) date = pages = extension = .txt mime = text/plain words = 9675 sentences = 684 flesch = 81 summary = To remove pecan meats whole, pour boiling water over nuts and let them Baking means cooking in a pan in the oven of a stove, and in these days a very low point, and the meat cooks slowly as the stock in the pan of the fireless cooker with a pint of water for each pound of meat. and richness of flavor lay with those meats cooked by the fireless By the fireless cooker the cheaper cuts of meat can be cooked so that meat for fireless cooking, whereas by the usual method you would burn meats cooked in water in the cooker, Miss Mitchell asserts that 1 cupful Swift's beef extract or stock boiling hot Lay the browned meat upon them; add the Swift's beef extract; Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min. cache = ./cache/33748.txt txt = ./txt/33748.txt === reduce.pl bib === id = 32472 author = Lusk, Graham title = Food in War Time date = pages = extension = .txt mime = text/plain words = 9401 sentences = 540 flesch = 74 summary = "Food in War Time" in the _Scientific Monthly_ and "Calories in Common milk or fresh animal food or even of cabbage, and pellagra has been the The Food Administrator asks us to eat corn bread and save the wheat for If one takes milk with other foods, meat may be dispensed with. meat is metabolized it stimulates the body to a higher heat production, eat grain the cost of the production of a unit value of milk is much The basal metabolism as measured by 70 calories per hour in the case of the world to-day is whether or not a sufficient quantity of food-fuel is work that the _basal metabolism_ for men between twenty and fifty years of body weight three miles during an hour, and that increasing power If the man's food cost 10 cents a thousand calories, it may be cache = ./cache/32472.txt txt = ./txt/32472.txt === reduce.pl bib === id = 47694 author = Peel, C. S., Mrs. title = The Labour-saving House date = pages = extension = .txt mime = text/plain words = 31987 sentences = 1995 flesch = 81 summary = needs a house-parlourmaid, a single-handed cook, a "general," or even sitting-room with a gas fire and every labour-saving apparatus to make about the house, coals up, ashes down; grates are cleaned and the room the house is lighted by acetylene gas, and the cooking is done by coal, Arranging the house thus, the following work is saved: Cleaning of or electric cooker and a gas or coke hot-water furnace. Tea. Shutting up rooms, bedroom work, hot water, etc. "_Back Room: Kitchen._--Here a hot-water furnace to burn coke and and lights the gas to heat the water, does hall, dining-room and water, to light it and to cook by gas or electricity. obtain servants, and that it might pay you to use gas or electricity and warm our houses, to cook by, and to work various labour-saving electricity were in use, and I have also cooked on coal ranges and gas cache = ./cache/47694.txt txt = ./txt/47694.txt === reduce.pl bib === id = 38762 author = Chamberlain, James Franklin title = How We Are Fed: A Geographical Reader date = pages = extension = .txt mime = text/plain words = 29665 sentences = 2097 flesch = 89 summary = In the cities there are market places where produce from the country is On the way home Uncle Ben told us that although our country is a great men work right in the water, for the fields are flooded at the time. Our country produces great quantities of sugar every year, but we use so Sometimes sea water is placed in great vats and evaporated. A tree will yield a small amount the second year after planting, but it The trees are raised from seeds, and are generally planted on land which There is a little tea raised in our own country in the state of South Cocoa and chocolate are products of the seeds of a tree called the cacao Many nuts are gathered in the woods, but in some places the trees are "I would like to know how this nut grows," said Helen, handing her uncle cache = ./cache/38762.txt txt = ./txt/38762.txt === reduce.pl bib === id = 38615 author = Treat, Nola title = Quantity Cookery: Menu Planning and Cooking for Large Numbers date = pages = extension = .txt mime = text/plain words = 50263 sentences = 8083 flesch = 98 summary = Creamed potatoes may be served with meat lacking gravy or sauce. | chocolate filling | Lemon pie | Ice cream | _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Chop the onions, carrots and green peppers and add to the boiling salted Melt the fat, stir in the flour and add hot milk to make a white Melt the fat, stir in the flour and add hot milk to make a white the fat, stir in the flour and add the hot milk to make a white sauce. Add the crumbs, tomatoes, chopped celery, salt and onions to the meat Add the chicken meat, and serve with baking-powder Shred the codfish and add to the potatoes and cook in boiling water Hard cook the eggs, peel and chop, and add to the white sauce and cool. Scald the milk and add to the corn, sugar, salt, bread crumbs and cache = ./cache/38615.txt txt = ./txt/38615.txt === reduce.pl bib === id = 31982 author = De Salis, Mrs. (Harriet Anne) title = Dressed Game and Poultry à la Mode date = pages = extension = .txt mime = text/plain words = 21339 sentences = 1210 flesch = 89 summary = four hard-boiled yolks of eggs, and pour gravy all over, cover with puff Cut the meat from a cold boiled fowl, in small pieces. bones in one pint of water, a bouquet garni, add a little salt and white Add salt to taste, let the sauce boil well, put in the pieces of bird twenty-five minutes, add about half a pound of mushrooms peeled and cut parsley, dish up the pieces of chicken in a pyramid, and pour the sauce Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up a piece of butter, parsley, green onions, very little garlic, two yolks brown colour, and serve good rich gravy _round_ it with half a glass of chopped bacon, salt, mixed spice, a piece of butter, and half a pint of little pepper and salt, pour on as much boiling water as will cover cache = ./cache/31982.txt txt = ./txt/31982.txt === reduce.pl bib === id = 35646 author = Blot, Pierre title = Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food date = pages = extension = .txt mime = text/plain words = 143419 sentences = 8233 flesch = 88 summary = water, salt, boil gently for an hour and a half, and then add a handful over nearly a quart of boiling water, add two ounces of butter, cover serving add a pinch of sugar, salt to taste, turn into the soup-dish, milk, butter, a little sugar and salt; stir and boil gently a few one minute; then add a pint and a half of water, salt; boil two or three with fish-broth, boil gently till the fish is cooked, and serve warm. a little chopped parsley is also added; and serve with cold meat, fish, with water, set on a good fire, boil gently till cooked; dish the pieces When broiled, serve the slices on a dish and place some boiled craw-fish and a half; strain the sauce on a dish, place the meat on it, and serve cold water and salt, boil gently till done, drain and turn immediately cache = ./cache/35646.txt txt = ./txt/35646.txt === reduce.pl bib === id = 43912 author = Cuniberti, Julia Lovejoy title = Practical Italian Recipes for American Kitchens Sold to aid the Families of Italian Soldiers date = pages = extension = .txt mime = text/plain words = 8992 sentences = 898 flesch = 90 summary = vegetable shortenings and corn or nut oils for salt pork, butter or everything is extremely brown add a cup of water and let it cook cooks away add more water as needed until the peas are tender. cooked in chicken or turkey broth until the paste is tender, and served Salt it and add boiling water, a little at a time, until the Boil the rice until it is about half done in salted water. Salt and add boiling water. in butter, vegetable oil or drippings, with salt and pepper. Cook the outside stalks of celery, cut into small pieces, in boiling Chop fine the onion and salt pork, and brown together, adding the Add enough tomato paste and boiling water to of grated cheese, two eggs beaten, a few tablespoons of brown stock Melt half the butter, add the flour and cook until it begins to brown. cache = ./cache/43912.txt txt = ./txt/43912.txt === reduce.pl bib === id = 38193 author = Royal Baking Powder Company title = New Royal Cook Book date = pages = extension = .txt mime = text/plain words = 30541 sentences = 2284 flesch = 83 summary = Beat egg and add one cup milk; stir in corn meal, flour, sugar, salt and Sift together corn meal, flour, baking powder, salt and sugar; add milk, Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and Sift together flour, baking powder, salt and sugar; add milk slowly; Sift together flour, baking powder, salt and sugar; add milk slowly; Cream butter, add beaten egg, flour in which baking powder and salt have Sift together flour, baking powder, sugar and salt; add beaten egg and Sift together flour, baking powder, sugar and salt; add beaten egg and Sift together flour, sugar, salt and baking powder; add milk, beaten egg Sift together the flour, baking powder, sugar and salt; add milk and Sift together the flour, baking powder, sugar and salt; add milk and Cream shortening; add sugar, beaten egg and milk; sift flour and baking cache = ./cache/38193.txt txt = ./txt/38193.txt === reduce.pl bib === id = 38215 author = Fryer, Jane Eayre title = The Mary Frances Cook Book; Or, Adventures Among the Kitchen People date = pages = extension = .txt mime = text/plain words = 27078 sentences = 3529 flesch = 99 summary = [Illustration: Mary Frances took the hint, and turned Toaster carefully This book tells the story of Mary Frances, a little girl whose great And Mary Frances read from her little Cook Book. "It's the best toast I ever ate," said her mother, "and Mary Frances, [Illustration: "A Little Cap and Apron!" cried Mary Frances.] "No," said Mary Frances, "I mean my cook book Mother's been making for [Illustration: "I have ten," said Mary Frances.] "GOOD morning, Kitchen People," said Mary Frances, after breakfast next [Illustration: "Why," said Mary Frances, "this is disgraceful!"] "Quite ready," said a little voice, and Mary Frances was not surprised "Yes,'" said Mary Frances, "if Aunt Maria----" "I have my little book," said Mary Frances. "Ready!" exclaimed Sauce Pan, and Mary Frances poured the hot water. [Illustration: "I'll make the sponge cake first," said Mary Frances.] "Look at the oven first," said the Cake Pans, as Mary Frances started to cache = ./cache/38215.txt txt = ./txt/38215.txt === reduce.pl bib === id = 43943 author = Beard, Sidney Hartnoll title = A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet date = pages = extension = .txt mime = text/plain words = 43342 sentences = 4832 flesch = 86 summary = mornings, fresh and dried fruits, nuts, brown bread, super cooked and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and chopped parsley, a little grated onion, pepper, salt, a small piece of Make a thick white sauce with butter, flour and milk, add all the flour, and cook till a rich dark brown, stirring all the time, add a chopped onion brown, then add 2 peeled tomatoes and cook until soft, Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn stew them in a little butter for a few minutes; beat 2 eggs, add them little boiled onion minced fine, some pepper, salt and butter. brown, then add the rice, eggs, and seasoning, mix well and serve very milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether, Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add cache = ./cache/43943.txt txt = ./txt/43943.txt === reduce.pl bib === id = 43042 author = Herrick, Christine Terhune title = The Expert Maid-Servant date = pages = extension = .txt mime = text/plain words = 23252 sentences = 1060 flesch = 75 summary = simplifying the work of a household and gives a maid a feeling of At the time of engaging the maid, the mistress should make stipulations to permit the maid to come in before the work is properly performed. mistress to make clear as time goes on and the maid becomes accustomed Since the duties of the maid-of-all-work are what they are, the mistress In most families where but one maid is employed the mistress of the breakfast while the family is eating, but most maids and mistresses seem If the mistress of the house dusts the chambers, the maid When the bath-room work is finished, the maid may return to the kitchen, In a book that deals with the work of the maid-servant it is not worth When the mistress neglects matters in this way the maid-servant is not are not used, the maid comes to the door of the room where the mistress cache = ./cache/43042.txt txt = ./txt/43042.txt === reduce.pl bib === id = 43370 author = Wright, Mary M.‏ (Mary Mason) title = Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date = pages = extension = .txt mime = text/plain words = 26286 sentences = 1831 flesch = 84 summary = one-half cupful of water and a fourth teaspoonful of cream of tartar. one-half cupful of water and a fourth teaspoonful of cream of tartar. Add one-half cupful of finely chopped candied the soft ball stage, then add a cupful of chopped nut meats, and stir one-half cupful of cream and boil to the hard ball stage; then add one Melt one-half cupful of butter in a saucepan, add one cupful brown sugar stage, then add one-fourth cupful of melted chocolate, one teaspoonful sugar a half cupful of water and cook until thick, add the nuts and white fondant and mix with it a half cupful of chopped candied cherries, Melt one-half cupful of chocolate fondant and stir into it syrup, then boil to the hard ball stage, add one-fourth cupful of butter To a half cupful of maple syrup add one teaspoonful of melted butter, cache = ./cache/43370.txt txt = ./txt/43370.txt === reduce.pl bib === id = 42803 author = Benton, Caroline French title = Living on a Little date = pages = extension = .txt mime = text/plain words = 61946 sentences = 3533 flesch = 89 summary = for far too long a time to be comfortable, in order to make things come day or night; and of course you can't well bake things in the fireless such small things vanish, I cut down my table expenses for a week and dinner; put the soup-meat and bones in the fireless stove to cook, or them over for soup, and serve half the meat for dinner. regular dinner meat at all, but instead must have plain and cheap dishes "After soup and meat I suppose we have dessert," said Dolly, as she hung "We have to have canned things, I suppose," said Dolly, writing down the possibly a good many other things that cost money, especially in winter The perfect dinner is like this: First a good soup; then meat with one If it is summer-time you can have a very good dinner dish of an cache = ./cache/42803.txt txt = ./txt/42803.txt === reduce.pl bib === id = 41696 author = Pennell, Elizabeth Robins title = The Feasts of Autolycus: The Diary of a Greedy Woman date = pages = extension = .txt mime = text/plain words = 45608 sentences = 2372 flesch = 76 summary = First, then, let her know that the love of good eating gives an object irresistible little French baking-dishes, dim green or golden brown in colour, and, smothering them in rich wine sauce, bake, and serve--one course at dinner, wanting cheese, is like a pretty woman with only one between dishing this perfect work of art and eating it. American species: the dainty little Blue-Point, or its long, sweet, lemon juice, and then eat, and know how good it is for man to live in the psychological moment, tomatoes in slices, and to serve a dish that gravy, and white wine, salt and pepper, fried veal balls, onions, and little spring onion: adorable as vegetable cooked in good white sauce, large onions and cut them into thin slices; sprinkle a little pepper onion, and "fatigue" a good half hour before serving. Why not let yourself go a little, and, eating cache = ./cache/41696.txt txt = ./txt/41696.txt === reduce.pl bib === id = 41899 author = Soyer, Alexis title = The Modern Housewife or, Ménagère Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches. date = pages = extension = .txt mime = text/plain words = 158585 sentences = 6553 flesch = 78 summary = from it, pour over half a pint of boiling water, cover the stewpan well, spoon, stirring in half a pint of boiling milk by degrees; serve very let it boil ten minutes, keeping well stirred, add a small piece of little parsley, salt, sugar, and half a pint of water; let it boil boiling milk, stir a few minutes longer, add a little chopped mushrooms neat pieces, put in a stewpan with a little sugar, add half an ounce of stewpan one ounce of butter, a teaspoonful of sugar, half of salt, let flour quite smoothly, add two quarts of stock made as directed (No. 175), and half a pint of milk; keep it constantly stirred until boiling; pounds of veal or beef, cut into small pieces, and a little parsley, minutes, add half an ounce of butter, stir it well, and serve very hot: cache = ./cache/41899.txt txt = ./txt/41899.txt === reduce.pl bib === id = 42631 author = Friendship Club (Madison, Wisconsin) title = Friendship Club Cook Book date = pages = extension = .txt mime = text/plain words = 7127 sentences = 938 flesch = 92 summary = Add hot stock or water, season highly with salt and pepper and Bake in moderate-hot oven about 45 minutes or until brown. Moisten with stock, add sugar and soy sauce and let simmer for 15-20 Combine egg, milk, salt, pepper, Worcestershire sauce, bread crumbs and back in juice, add salt and pepper, bay leaves, onions and cloves. Add onion, green pepper, paste, sauce, spices and cook at 15 pounds Fry hamburger crumbling it while it cooks, then add onions and diced Fry in fat until brown, then add tomato paste and water. Put the cooked rice in a deep pan, add the fried onion, Add margarine, milk, salt, pepper, and egg yolk. Add all the ingredients to the grated potatoes, mixing well. Cream shortening & sugar, add eggs & vanilla and beat well. Cut in butter, add eggs and water. Add sugar and salt to well beaten eggs. Add sugar, hot water and stir cache = ./cache/42631.txt txt = ./txt/42631.txt === reduce.pl bib === id = 43643 author = Martyn, Charles title = Foods and Culinary Utensils of the Ancients date = pages = extension = .txt mime = text/plain words = 19034 sentences = 1063 flesch = 75 summary = odor of the burning flesh led to the use of cooked meat as food. ground." The earliest mention of cooked animal flesh is found in Genesis Bread, wine and a kind of honey were made from the fruit of the palm generally shaped like the wine strainers of to-day. Beef and goose were more generally eaten than any other kind of animal carrying of water, and pans, dishes and vases for kitchen purposes were barley meal moistened with water, or, occasionally, poor wine. Vegetables were eaten in the form of soup, served on hot dishes with A separate table was in those days usually provided for each guest, former days), meats, vegetables, fruits, bread and wine were provided. The middle classes ate meat, vegetables, fruit or fish also, but always The meat and vegetables were sometimes served in one large dish, into Meats, cakes, fruits and wines are offered with candles, cache = ./cache/43643.txt txt = ./txt/43643.txt === reduce.pl bib === id = 43418 author = Unknown title = Our Knowledge Box; or, Old Secrets and New Discoveries. date = pages = extension = .txt mime = text/plain words = 30592 sentences = 1758 flesch = 80 summary = gin, 5 over proof, add 15 pints strained honey; 2 gallons clear water; 5 a pound of honey; 11 ounces of bruised ginger root; 9 gallons of water; or ten minutes, then strain and add 11 gallons of warm water, a pint of quarts cold water, and mix with spirit tincture first poured off, or you gallon, gum arabic, 2 ounces, mix in a brass or copper kettle; boil them in half a pint of cold water and let them soak an hour. boiling water and cover up close; let it stand till cold; strain, vessel and let it stand until dissolved; then add one pint of water, and of water, and boil the files in it for half an hour; then remove, wash to soap, then add a teacup of cold water; let it boil ten minutes ounces; rectified spirits, two quarts; rose water, half a pint; tincture cache = ./cache/43418.txt txt = ./txt/43418.txt === reduce.pl bib === id = 43278 author = Spencer, Edward title = Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date = pages = extension = .txt mime = text/plain words = 71863 sentences = 3983 flesch = 79 summary = "A free breakfast-table of Elizabeth's time," says an old authority, By far the pleasantest meal of the day at a large country-house is evils--eating too much good food, or drinking too much bad liquor; and the time at which (A.M.), in the old Norman days, the meal was usually tablespoonful chopped parsley, a good squeeze of lemon juice, half the soup, simmer for an hour and a half, strain, heat up, add a piece mixture is _nearly_ boiling, add a tablespoonful of salad oil, beans, a dinner in New York differs very little at the time of writing boiled pork or salt fish for dinner every day. orange-flower water, and half-a-pint of old brandy. water; add the juice of three lemons, one pint of old brandy, a half a wine-glassful of old brandy, the yolk of an egg, two One wine-glassful of old brandy, one ditto cold water, one cache = ./cache/43278.txt txt = ./txt/43278.txt === reduce.pl bib === id = 42955 author = Telford, Emma Paddock title = Standard Paper-Bag Cookery date = pages = extension = .txt mime = text/plain words = 37192 sentences = 2895 flesch = 89 summary = thoroughly, then brown in paper bag in hot olive oil or butter. butter, put in bag and bake in a hot oven for fifteen minutes. in a well-buttered bag, seal and bake twenty minutes in a moderate oven. buttered bag for half an hour in a hot oven to a rich brown. =Egg Sauce.=--Mix a half cup of butter, a tablespoonful of flour, and a Put a half cup hot water in the bag and bake to a delicate brown. in the bag a half cupful good broth, seal, and bake an hour in a pork in the well-greased paper bag, add a half cupful boiling water and Add a half cup of water or cider, a few slices of onion, seal and bake piece of butter, salt and pepper, and place the bag in a hot oven; =Baked Plums.=--Put in buttered bag with a little water and cook twenty cache = ./cache/42955.txt txt = ./txt/42955.txt === reduce.pl bib === id = 42450 author = nan title = Housekeeping in Old Virginia date = pages = extension = .txt mime = text/plain words = 138197 sentences = 14752 flesch = 93 summary = half a pint of water, six eggs, one pound of butter and enough flour of boiling water, one tablespoonful of sugar, one teaspoonful of salt. boiled add salt, pepper and butter, then the flour, having previously the water and asparagus into milk, then add butter, pepper and salt, the milk, and when this boils add the egg and flour with the butter. and add some browned flour wet in a little cold water, and boil up pour off the water, and add one teacup of cream or milk, salt, pepper, gravy or boiling water, to nearly half its depth; add a little salt, salt, pepper, a little sugar, and let them stew.--_Mrs. J. Mix together the butter, salt, pepper, sugar, mustard; add the eggs Warm the boiled hominy; add a piece of butter, a little salt, half a Drain and add a large spoonful fresh butter, and a little salt.--_Mrs. S. cache = ./cache/42450.txt txt = ./txt/42450.txt === reduce.pl bib === id = 42868 author = LeCron, Helen Cowles title = A Thousand Ways to Please a Husband with Bettina's Best Recipes date = pages = extension = .txt mime = text/plain words = 109769 sentences = 11252 flesch = 94 summary = Add the fish, cook one minute and pour over toasted strips of bread. "Bettina, there are so many things I'd like to ask you!" said Ruth, who Boil sugar and water ten minutes without stirring, add lemon juice, and Cream the butter, add the sugar, yolk of egg, dry ingredients and milk. Cream the butter, add the lemon juice, salt, pepper and finely chopped Mix the beaten egg and sugar, add the milk, flour, salt, cinnamon and "I never used to eat cabbage," said Bob, "but I like Bettina's way of =Creamed Potatoes as Bettina Served Them= (Six portions) "Well," said Bettina, "Bob will have these same things for dinner Cream the butter, add the sugar and egg-yolks; mix thoroughly. "OH, I forgot to tell you, Bettina," said Bob at the dinner table, "the Mix well the flour, sugar and salt, add the water and cook for one cache = ./cache/42868.txt txt = ./txt/42868.txt === reduce.pl bib === id = 44848 author = Waterman, Amy Harlow (Lane), Mrs. title = A Little Preserving Book for a Little Girl date = pages = extension = .txt mime = text/plain words = 35297 sentences = 2059 flesch = 83 summary = to each cup of fruit Adelaide added two cups of boiling water, covered putting it into the saucepan, Adelaide added two cups of boiling water fruit she added one-fourth cup of cold water, then placed them on the Adelaide noted the time and let them boil slowly for one half-hour. she let the fruit boil gently for twenty minutes, Adelaide stirred spoon, and, when the fruit boiled, Adelaide let it cook until the After the juice and sugar had boiled to the "jelly point" Adelaide The first dozen Adelaide placed in a pan and covered with boiling water Placing the saucepan over the fire, Adelaide let the fruit come slowly Adelaide added the sugar gradually and let the fruit boil up again. Placing the saucepan over the fire, Adelaide let the fruit and sugar The juice and sugar Adelaide put into the saucepan and boiled gently cache = ./cache/44848.txt txt = ./txt/44848.txt === reduce.pl bib === id = 44847 author = Waterman, Amy Harlow (Lane), Mrs. title = A Little Candy Book for a Little Girl date = pages = extension = .txt mime = text/plain words = 20713 sentences = 1178 flesch = 80 summary = Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, water, the vanilla was added and the candy was poured in a buttered pan Betsey let the sugar, water and vinegar boil until a little of the Betsey put the sugar, corn syrup and butter in the saucepan and let The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball, Betsey removed soft ball when a little of it was dropped in cold water, Betsey picked Betsey let the sugar, milk, chocolate and butter cook until a little of little of it when dropped in cold water formed a soft ball, Betsey Betsey placed the saucepan in a pan of cold water, added the figs and While the sugar, milk, chocolate and butter were boiling Betsey poured boiling point Betsey added the other cup of cream a little at a time so cache = ./cache/44847.txt txt = ./txt/44847.txt === reduce.pl bib === id = 44947 author = nan title = Allied Cookery: British, French, Italian, Belgian, Russian date = pages = extension = .txt mime = text/plain words = 20558 sentences = 1678 flesch = 91 summary = Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 gratings of nutmeg, salt, and pepper, and 1 cup of water; cook over Add 3 quarts of water and a pinch of salt; let it boil. with fried bread cut in little squares and slices of hard boiled egg or Cut up an onion, brown in 1/4 cup of butter, add one cup of chopped, cooked, shrimp meat, fry for five minutes, then add seasonings, melt the butter, add the flour, salt, pepper, and gradually Add 1/2 cup grated cheese and 2 tablespoons of butter to the rice and chopped onion, add the sliced kidneys, salt, pepper. cream or butter, 1 egg, a grated onion, a pimento chopped, a little salt and pepper, and cook for 15 minutes, add the egg-yolks at the Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large cache = ./cache/44947.txt txt = ./txt/44947.txt === reduce.pl bib === id = 44915 author = Brown, Margaret title = Margaret Brown's French Cookery Book date = pages = extension = .txt mime = text/plain words = 30757 sentences = 1961 flesch = 90 summary = let boil till water is reduced to 3 pints; put in it pepper and salt Sift 1 pint of flour, pour boiling-hot water on it until it cooks pint of flour, 3 eggs, 1 tablespoonful of butter, and a little nutmeg boil milk and cream, and make a rich sauce of butter and flour, Mix the butter and flour together, boil the milk and cream and mushroom pudding-pan; wash the fish in cold water, put on to boil, and let get clear boiling water; cream the flour and butter together, pour chicken bowl; add to the milk, hot, the eggs, well beaten, the sugar, butter, milk, beaten with eggs and sugar; set in a sauce pan with boiling nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water, cache = ./cache/44915.txt txt = ./txt/44915.txt === reduce.pl bib === id = 45348 author = Caron, Pierre, active 1886-1899 title = French Dishes for American Tables date = pages = extension = .txt mime = text/plain words = 60176 sentences = 4403 flesch = 92 summary = to color lightly, drain, and put into three pints of consommé (see Art. 1), which boil gently for an hour, skim off the grease carefully, and color slightly, add a pint and a half of consommé (stock, Art. 1), boil beginning to boil, add an ounce of butter, a pint and a half of cream, half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, pint of Spanish sauce (Art. 80), add a sherry-glass of white wine, boil Make a rather thick béchamel sauce (Art. 83), to which add two yolks of eggs well mixed in a little water. sugar, and, when your sauce is boiling, add a quart of macédoine (Art. 416), which put on a dish, your tendons of veal on top, and serve. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and cache = ./cache/45348.txt txt = ./txt/45348.txt === reduce.pl bib === id = 45255 author = Porter, Henry, M. D. title = Cups and Their Customs date = pages = extension = .txt mime = text/plain words = 17381 sentences = 873 flesch = 77 summary = [Illustration: SPRIG OF BORAGE IN GLASS CUP OF THE THIRD OR FOURTH CENTURY. recipes for the brewing of compound drinks, technically called "Cups," cup-drink, little and good, will, for its social and moral qualities, drinking-vessels, and apply it to our modern word "cup," we must The Flemish drinking-cups of the 16th and 17th centuries were called with Edgar, A.D. 800, who also passed a law, on the suggestion of St. Dunstan, to prevent excessive drinking, by ordering cups to be marked wines were taken in a peculiar kind of vessel called a "murrhine cup," in their cans, and wine in their grace-cup." Excess in drinking was given, the proposer was expected to drink his cup full of wine as in large silver cups, from which no one is allowed to drink before the To a bottle of hock add three wine-glasses of sherry, one lemon Heat two quarts of ale; add four wine-glasses of brandy, three cache = ./cache/45255.txt txt = ./txt/45255.txt === reduce.pl bib === id = 45572 author = Peterson, Hannah Mary (Bouvier) title = The National Cook Book, 9th ed. date = pages = extension = .txt mime = text/plain words = 61248 sentences = 5076 flesch = 96 summary = very light, add to them a pint of milk, a little salt, and flour enough stew-pan, add a piece of butter rolled in browned flour, and if there enough, add a little butter rolled in flour, let it boil once and pour rolled in flour, let it boil a few minutes; add more pepper and salt, Boil the chickens in water with a little salt When cold cut the meat in of butter in a little flour and add to it, with half a gill of water. pepper and salt; beat two eggs, add a pint of milk, and stir in enough Stir the sugar into the water, and as soon as it boils add the flour, boil five minutes, then add two ounces of butter rolled in half a tea Mix the butter and salt with the meal; boil half the milk, add the cache = ./cache/45572.txt txt = ./txt/45572.txt === reduce.pl bib === id = 45838 author = Coit, Adelin Balch title = The ABC of Cooking date = pages = extension = .txt mime = text/plain words = 2234 sentences = 209 flesch = 95 summary = 1 cup of boiling water for each person In the morning, boil fifteen or twenty minutes in a quart of hot water, Add a little salt, and cook until soft (about an a hot frying pan with fat, salt pork or bacon, and cook till soft and Put butter, or fat, or bacon or salt pork in the frying pan (about 1 Cook in hot frying pan, well greased, for five or seven minutes and cut-fine potatoes (either raw or cooked) with a little milk or water to Cover all this with cold water, and boil for twenty minutes to a half Put into boiling water, with a little salt, and boil for 20 minutes to water, and add pepper, salt and a little butter. Cook in boiling water for fifteen Stew for five or six minutes, and add a little salt, pepper and butter. cache = ./cache/45838.txt txt = ./txt/45838.txt === reduce.pl bib === id = 46158 author = Reade, Arthur title = Tea and Tea Drinking date = pages = extension = .txt mime = text/plain words = 31760 sentences = 1793 flesch = 75 summary = use of tea has certainly resulted in great benefit to the health and Indeed, it is surprising in how few houses a good cup of tea can be use the well water for drinking." The mode of making tea in China is to put the tea into a cup, to pour hot water upon it, and then to drink merchant invited us to drink tea," writes the Rev. Dr. spirituous liquors and use hot tea or coffee for a beverage, I can at home drinking tea than dining with great people. value of experiments upon animals--Tea-drinking among women--The the present age has other considerations: tea pays too great a duty, persons who drink tea use not less than a pound in three months, and said that if he had his own way there would be much less tea-drinking good-tempered men and women; whereas excessive tea-drinking created cache = ./cache/46158.txt txt = ./txt/46158.txt === reduce.pl bib === id = 45863 author = Cornelius, Mrs. (Mary Hooker) title = The Young Housekeeper's Friend Revised and Enlarged date = pages = extension = .txt mime = text/plain words = 86882 sentences = 5507 flesch = 89 summary = Boil one handful of hops in two quarts of water half an hour. Melt a table-spoonful of butter in a pint of milk, add a little salt, Boil six good-sized mealy potatoes, and mash them fine; add salt, a boiled milk, a little salt, two table-spoonfuls of rose-water, a lemon earthen dish until white, then add a gill of boiling water, and stir Boil the potatoes and rub them through a sieve; add eggs, milk, sugar, add salt, then the eggs beaten with the sugar; boil the milk and melt a pint of cold water; after fifteen minutes, add a quart of boiling entirely smooth; add a little salt, and when the milk boils stir it or of water in which meat has been boiled; sprinkle in a little salt, a very little boiling water, add butter, herbs, and a beaten egg. of salt; pour on it half a pint of boiling water, stirring it very cache = ./cache/45863.txt txt = ./txt/45863.txt === reduce.pl bib === id = 46144 author = Parloa, Maria title = Six Cups of Coffee Prepared for the Public Palate by the Best Authorities on Coffee Making date = pages = extension = .txt mime = text/plain words = 17770 sentences = 1256 flesch = 79 summary = FILTERED COFFEE MADE WITH BOILING WATER. FILTERED COFFEE MADE WITH BOILING WATER. Pour a gill of boiling water on the coffee, cover, and let it BOILED COFFEE MADE WITH COLD WATER. BOILED COFFEE MADE WITH COLD WATER. THE _very_ best way to make coffee is to buy the raw berries and brown way of preparing coffee grains for making the most popular beverage Allow to each even cupful of ground coffee a quart of boiling water. Mix the coffee in a bowl with half a cupful of cold water and the white water; these ingredients were placed in the coffee-pot over Boiled milk is the best for all kinds of coffee except _café _actually boiling water_ is then poured upon the coffee, and it in an old tin coffee-pot; pour on water from the tea-kettle--never only in boiling water for tea or coffee. ground coffee to one half-pint cupful of boiling water. cache = ./cache/46144.txt txt = ./txt/46144.txt === reduce.pl bib === id = 46836 author = Allen, Edith title = Mechanical Devices in the Home date = pages = extension = .txt mime = text/plain words = 53136 sentences = 5057 flesch = 86 summary = 4) A damper in the stove pipe (Fig. 2) for letting air from the room into a burner to heat it hot enough to change the oil to be used to gas water from a boiler in good working order is thru the air valves in the The grate (Fig. 3) in stoves holds the fuel so that air can flow up stove, and a valve to regulate the flow of gas (Fig. 39). Light a match, turn on the valve which lets gas flow into the burner, cold-process gasoline gas with a mantle lamp than an open-flame burner changed to gas by the heat from the lamp, mixed with air and burned in A larger device used for cooling milk is a tank of running water (Figs. (Fig. 71) is a device which heats water on its way to the outlet. heating of a gas stove (Fig. 96). cache = ./cache/46836.txt txt = ./txt/46836.txt === reduce.pl bib === id = 60025 author = Leslie, Eliza title = Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches date = pages = extension = .txt mime = text/plain words = 163380 sentences = 11037 flesch = 91 summary = meat,) pour in four quarts of water, and boil it three hours, skimming and salt: put it into a soup-pan and let it boil slowly till the meat in two quarts of water, cover the kettle, and let it boil slowly till a pound of fresh butter cut small, and two glasses of white wine or of sauce-pan with a little water, and boil them half an hour. a pot with cold water, and boil it till tender, carefully skimming off boiling in a little water two large sweet oranges cut into slices, one pound of butter cut up, and a pint and a half of water; stir it boils hard to pour in half a pint of cold water to keep down the Cut up in a quart of rich milk, half a pound of fresh butter, and set boiled milk, adding gradually half a pound of powdered sugar, and mix cache = ./cache/60025.txt txt = ./txt/60025.txt === reduce.pl bib === id = 53525 author = Yates, Lucy H. (Lucy Helen) title = A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish date = pages = extension = .txt mime = text/plain words = 16825 sentences = 1058 flesch = 85 summary = It is now generally thought best to place fish in nearly boiling water, breadcrumbs laid first at the bottom of a well-buttered dish, the fish butter, half an ounce of flour, a little salt, pepper, and a spoonful a hot dish, garnish with boiled parsnips cut into lengths, and cover flour, a small bit of butter, salt, pepper, the juice of a lemon, and =Haddock, Baked.=--Empty and wash the fish, scaling it carefully; let =Mullet, Red.=--These fish are much the best if cooked in buttered fish to some plain melted butter, with a spoonful of anchovy sauce, a The remains of cold boiled pike, or slices cut from a fresh fish, may Worcestershire sauce; let this boil up once, then pour round the fish. the fish is perfectly fresh.) It should be plunged into boiling salt Boiled skate is very good served with "Black Butter" sauce. cache = ./cache/53525.txt txt = ./txt/53525.txt === reduce.pl bib === id = 54173 author = Anonymous title = How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date = pages = extension = .txt mime = text/plain words = 29773 sentences = 1487 flesch = 79 summary = forty-eight grains; sugar, three ounces; warm your paste by pounding vanilla in small bits; pound it fine with part of the sugar, and mix it dissolved gum arabic, a little water, and a pinch of powdered sugar CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it pound of loaf sugar; clarify and boil to the blow; mix it with the ounces of sugar; cut the vanilla into small pieces, and pound it with eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity in powder, four ounces, fine sugar seven pounds, dissolved gum, a a pound of loaf sugar; add sufficient water to make it into a syrup, of sugar to each pound of fruit; mix together and boil until it will stirring continually; then add the sugar, pounded fine, and boil the cache = ./cache/54173.txt txt = ./txt/54173.txt === reduce.pl bib === id = 54721 author = Various title = The Food Question: Health and Economy date = pages = extension = .txt mime = text/plain words = 27490 sentences = 1744 flesch = 75 summary = To serve only one food of high protein value at a meal. "Food is any substance that, being taken into the body of animal or following substances used as foods: butter, eighty-five per cent; Foods rich in vitamine are represented by milk, fresh vegetables, fresh 8. Eat few kinds of food at a meal, but vary the menu from day to only of the needs of the body, but also of these food elements, and how the food elements and also of the water and cellulose they contain. fruits, and other very low protein foods that enter so largely into vegetable fat, as crisco.[A] Add the juice of half a lemon, salt to tablespoonfuls vegetable fat, scant one half cup water. three cupfuls boiling salted water, and cook until thoroughly done. brown sugar, two teaspoonfuls salt, four cups white bread flour, three cups hot water, two teaspoonfuls vegetable butter, one teaspoon flour, cache = ./cache/54721.txt txt = ./txt/54721.txt === reduce.pl bib === id = 54039 author = Johnson, Grace title = Fast-Day Cookery; or, Meals without Meat date = pages = extension = .txt mime = text/plain words = 17208 sentences = 1369 flesch = 94 summary = two ounces of butter, pepper and salt to taste, one small tea-cup of ounces of butter and twenty-four cloves a nice brown, then add the fish ounces of butter with twenty-four cloves a nice brown, add two quarts salt to taste, and two ounces of butter; stir, let it come to the boil, two ounces of butter a nice golden colour, add twelve cloves, twelve sieve, add three ounces of butter, and pepper and salt to taste. this to the boiling milk, stir, and let it thicken, add salt to taste. add the yolk of an egg well beaten, a little Nepaul pepper and salt butter with one tablespoon of flour till it is a nice brown; add half ounces of butter and twenty-four cloves a nice brown; then add one ounces of butter and twenty-four cloves a nice brown; then add one the boil, let it thicken, then add two ounces of butter, a little cache = ./cache/54039.txt txt = ./txt/54039.txt === reduce.pl bib === id = 55314 author = Cobbett, Anne title = The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date = pages = extension = .txt mime = text/plain words = 154413 sentences = 10305 flesch = 89 summary = pepper, salt, a little minced eschalot or onion; let this boil, then pour water, the same of melted butter, and let it boil till thickish, then add of boiling water, a table-spoonful of grits, a little salt, and an onion; Cut the fish in pieces, not very small, and boil them in a little water and sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour add half a tea-cupful of boiling water, some pepper and salt, and let the till half cold, pour in the stock, add a little sugar, and boil it all up, Boil them hard, then cut the eggs in slices, pour a good white sauce over, little salt, till tender, and the gravy of roast or boiled meat poured over peel, into a stew-pan; cover with about 3 pints of water, and let it boil; cache = ./cache/55314.txt txt = ./txt/55314.txt === reduce.pl bib === id = 55566 author = Sowle, Henrietta title = I Go A-Marketing date = pages = extension = .txt mime = text/plain words = 52473 sentences = 2865 flesch = 85 summary = onion and fry it in a good bit of butter till it is tender and it out, heap the macaroni on a dish, pour a little tomato sauce over Cook till thoroughly done, and then serve on a very hot dish with little salt, the yolks of three eggs, and half a pint of rich milk; cooking some eggs in this way--Put half a pint of cream into a soup; let it boil for five minutes and then add half a pint of cream. glass dish, and pour over it a good half-pint of powdered sugar mixed the birds in a little water well seasoned with salt, a bit of pepper, boiled in salted water till tender, then drained and served with a set till time for serving, when it is to be turned out on a cold dish. dish put a layer of white sauce made of half a pint of boiling milk, cache = ./cache/55566.txt txt = ./txt/55566.txt === reduce.pl bib === id = 55705 author = Seneca (Writer on outdoor life) title = Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers date = pages = extension = .txt mime = text/plain words = 20196 sentences = 1247 flesch = 86 summary = come to a boil put in the oysters (one pint), and let it cook till the the boiling milk and cook quarter of an hour, seasoning with salt and MEATS AND GAME.--SALT PORK.--HAM AND EGGS.--BROILING AND BOILING MEATS AND GAME.--SALT PORK.--HAM AND EGGS.--BROILING AND BOILING Slice thin, put in frying pan with cold water enough to cover, let it and fry brown on both sides; or, soak one hour in cold water, then roll Cover the pot and boil till cooked, VEGETABLES.--POTATOES AND GREEN CORN, BOILED, FRIED, ROASTED AND VEGETABLES.--POTATOES AND GREEN CORN, BOILED, FRIED, ROASTED AND the corn into enough boiling salt water to cover it. Cut cold boiled corn from the cob, mix with mashed potatoes, and fry in short time in cold water, and put in a covered pot of boiling salted boiling salt water to cover them. cold water half an hour; then drain and put in enough boiling salt cache = ./cache/55705.txt txt = ./txt/55705.txt === reduce.pl bib === id = 55555 author = Sharpe, M. R. L. (Maud Russell Lorraine) title = The Golden Rule Cook Book: Six hundred recipes for meatless dishes date = pages = extension = .txt mime = text/plain words = 60464 sentences = 3297 flesch = 83 summary = add 1 tablespoon of butter, plenty of salt and pepper, and serve in and 1 tablespoon of chopped onion; then add 4 cups of hot water large onion chopped fine, stir until browned, then add 3 cups of cups; add 1 teaspoon of melted butter, some pepper and salt to each, with milk, add butter, pepper, and salt, and let boil up once before well-buttered pan, add a little hot water, and let cook ten minutes let brown, then add 2 tablespoons of vinegar and use 2 cups of boiling butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of chopped onion, let cook slowly for five minutes, then add 2 cups To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine, To each cup of strained tomato sauce add 2 hard-boiled eggs chopped cache = ./cache/55555.txt txt = ./txt/55555.txt === reduce.pl bib === id = 16977 author = Lydia E. Pinkham Medicine Company title = Food and Health date = pages = extension = .txt mime = text/plain words = 9514 sentences = 884 flesch = 87 summary = We recommend this as a good blood medicine for either men or women. Pinkham's Vegetable Compound by friends and advised to try it. Pinkham's Vegetable Compound and Lydia E. Beat the yolk until thick and add the hot water and salt. Pinkham's Vegetable Compound advertised for women's Pinkham's Vegetable Compound does for sick and ailing women. Pinkham's Vegetable Compound for weakness and female Pinkham's Vegetable Compound when we feel the need. Method--Beat eggs light, add sugar, butter, milk, salt and all but 2 Method--Beat eggs very light, add sugar and remaining ingredients. Pinkham's Vegetable Compound to strengthen me so that I could work. When cold add 1 teaspoon soda dissolved in 2 tablespoons hot water. Pinkham's Vegetable Compound has been used by women Method--Cut chocolate into small pieces, add sugar and water and stir Pinkham's Vegetable Compound any time." Pinkham's Vegetable Compound can be safely taken by all women. cache = ./cache/16977.txt txt = ./txt/16977.txt === reduce.pl bib === id = 26374 author = First Unitarian Society of San Francisco. Society for Christian Work title = The Cookery Blue Book date = pages = extension = .txt mime = text/plain words = 18290 sentences = 1755 flesch = 94 summary = 1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size Mix butter and corn starch to cream, and add hot milk and Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter 1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg following sauce: 1 cup of cream over hard boiled egg cut in squares; the 4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast Cream the butter and sugar, add milk, then flour, with baking powder, 1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream 1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. 2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon cache = ./cache/26374.txt txt = ./txt/26374.txt === reduce.pl bib === id = 21534 author = Watson, Kate Heintz title = Textiles and Clothing date = pages = extension = .txt mime = text/plain words = 43325 sentences = 3237 flesch = 80 summary = In making a cloth with plain weave, that is, with every thread Canvas--A linen, cotton, silk, or wool cloth of different weaves stitch is also useful in binding down open seams for flannel hems, line of sewing smoothed on the thread at each needleful of stitches. ordinary thread, cotton or linen, sewing silk, or twist. A seam is the line of sewing that joins material; it may be plain or with silk or very fine thread with small, even stitches. _A_--Finished with a stitched seam; _B_--Edge hemmed down and cloth cut make with colored thread (1) a line of even basting stitches, (2) edge, and basted with close stitches, pressed, hemmed down to the facing stitch on the machine through velveteen, cloth, and lining (or facing) Stitch the seams just outside the basting, then remove the line of soft cloth, makes a good board on which to press the curved seams of a cache = ./cache/21534.txt txt = ./txt/21534.txt === reduce.pl bib === === reduce.pl bib === id = 35963 author = Swan, Annie S. title = Courtship and Marriage, and the Gentle Art of Home-Making date = pages = extension = .txt mime = text/plain words = 22422 sentences = 908 flesch = 70 summary = little over that old-fashioned yet ever-new phase of life known as in the more prosaic days of married life, when many engrossing cares are experience know to be true: what a man will not give up for a woman can stand the test of time, the wear and tear of life; the love which is the first year of married life is a crucial test of a woman's he finds he has married a very human woman, with a great many needs and occasionally, even every day, so long as the cares and worries of life To the man or woman, however, who marries for that love fitness for the married life in woman is her ability to keep house man or woman has the power to make a happy home. woman's natural gift to keep house; but housekeeping and home-making are Making the home and keeping the house are two different things, though cache = ./cache/35963.txt txt = ./txt/35963.txt === reduce.pl bib === id = 38727 author = Shelley, Percy Bysshe title = A Vindication of Natural Diet. date = pages = extension = .txt mime = text/plain words = 7265 sentences = 449 flesch = 68 summary = Shelley's "Vindication of Natural Diet" was first written as part of the The main object of Shelley's pamphlet was to show that a vegetable diet At the time of writing his "Vindication of Natural Diet," Shelley had his "Vindication of Natural Diet," perhaps the most powerful and than the disease and crime that have flowed from unnatural diet. reconciled with the liberty and pure pleasures of natural life? In no cases has a return to vegetable diet produced the slightest There is no disease, bodily or mental, which adoption of vegetable diet on vegetables and pure water, are then _in perfect health_. vegetables and distilled water, who have to dread no disease but old such is the invariable tendency of a diet of vegetables and pure water. Animal flesh, in its effects on the human natural diet, who desires health, must from the moment of his conversion 5. Shelley's _Vindication of Natural Diet_. cache = ./cache/38727.txt txt = ./txt/38727.txt === reduce.pl bib === id = 48722 author = LeFevre, Edwin title = Making Fermented Pickles date = pages = extension = .txt mime = text/plain words = 8164 sentences = 582 flesch = 77 summary = Cucumber (salt, sour, sweet, dill, and mixed) pickles and sauerkraut or makes firm the vegetables placed in brine and checks the action of in a weak brine is to transfer the pickled product to glass jars as soon acetic acid) is required in making sour, sweet, and mixed pickles, and Salt pickles, or salt stock, are made by curing cucumbers in a brine stone have been replaced add to the brine over the cover 1 pound of salt After being cured in brine, pickles must receive a processing in water into sour, sweet, or mixed pickles, the salt should be largely, but not Pour over the pickles a brine made as follows: Salt, 1 pound; vinegar, salt for every 40 pounds of cabbage makes the proper strength of brine FERMENTATION AND SALTING OF VEGETABLES OTHER THAN CUCUMBERS AND CABBAGE keep pickles for more than a very few weeks a brine should contain 10 cache = ./cache/48722.txt txt = ./txt/48722.txt === reduce.pl bib === id = 41940 author = Various title = The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) date = pages = extension = .txt mime = text/plain words = 41165 sentences = 3373 flesch = 84 summary = An excellent little book, full of many new recipes for cooking eggs. THE BOSTON COOKING-SCHOOL MAGAZINE as follows: any book listed at not a carrot and a cup of string beans; let cook in salted water with a and let simmer four or five hours; add half a cup, each, of sliced cut four potatoes in thin slices, cover with boiling water and let thick and smooth, cover and let cook fifteen minutes, stirring until frothy; add two cups of thin cream and cook and stir until cook a light brown; add the onion and chilis and one cup of tomato; one cup of sugar and half a cup of boiling water and stir and cook cooked a little; add one cup of rich cream and strain into the can of add half a cup of boiling water and two tablespoonfuls of lemon juice cache = ./cache/41940.txt txt = ./txt/41940.txt === reduce.pl bib === Building ./etc/reader.txt 17438 10136 13923 10136 13923 12238 number of items: 198 sum of words: 10,574,177 average size in words: 57,157 average readability score: 84 nouns: water; salt; butter; sugar; flour; milk; eggs; minutes; pepper; cup; cream; sauce; dish; bread; half; pound; meat; time; fire; pan; pint; egg; coffee; lemon; juice; hour; oven; fish; place; food; pieces; table; hours; fruit; way; top; slices; fat; mixture; onion; potatoes; cups; cake; wine; vinegar; teaspoon; day; season; parsley; boiling verbs: is; be; are; put; add; have; take; cut; make; serve; let; boil; was; made; has; pour; used; do; been; mix; boiled; stir; cover; bake; set; chopped; beat; beaten; done; boiling; being; keep; were; cook; remove; had; lay; cooked; use; grated; turn; place; strain; stand; served; fill; drain; see; added; sprinkle adjectives: little; hot; cold; small; good; other; large; white; same; fine; few; more; fresh; thick; thin; sweet; many; best; dry; much; brown; such; green; soft; warm; ready; whole; great; clean; first; teaspoonful; cool; sufficient; old; possible; necessary; light; enough; long; smooth; full; nice; red; several; better; clear; stiff; new; half; moderate adverbs: then; not; very; well; up; out; in; as; so; together; off; also; about; more; only; too; over; just; thoroughly; most; now; again; much; quite; enough; slowly; all; down; on; first; carefully; always; often; once; even; gently; away; never; rather; finely; however; soon; n''t; thus; nearly; hard; instead; easily; almost; quickly pronouns: it; them; they; you; i; their; your; we; its; he; his; her; she; our; my; me; him; us; themselves; one; itself; himself; herself; myself; ourselves; yourself; fry; thy; ''em; yt; yours; au; ''s; mine; thee; ours; theirs; þe; hers; ingredients.--6; oneself; em; tart; ye; whey; yourselves; dip; à; dufour; á proper nouns: _; |; cream; sauce; boil; sugar; c.; jelly; coffee; brown; soup; fruit; la; tomato; salad; white; bread; pudding; orange; new; baked; cake; butter; mrs.; nutmeg; pie; apple; beef; eggs; water; rice; fig; potatoes; co.; parsley; roast; à; cakes; stewed; lemon; chocolate; chicken; egg; cheese; mutton; potato; nut; lamb; salt; boiled keywords: water; butter; salt; egg; sugar; cream; add; sauce; boil; half; illustration; pudding; good; little; cup; soup; french; cake; milk; food; pound; meat; dish; salad; time; cook; beef; table; mr.; cut; pie; flour; england; chapter; serve; potatoes; teaspoon; place; mrs.; great; day; coffee; bread; white; london; hot; fig; dr.; wine; tablespoon one topic; one dimension: water file(s): ./cache/14377.txt titles(s): The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex three topics; one dimension: water; coffee; add file(s): ./cache/29232.txt, ./cache/28500.txt, ./cache/38615.txt titles(s): The Lady''s Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. | All About Coffee | Quantity Cookery: Menu Planning and Cooking for Large Numbers five topics; three dimensions: add water salt; water little boil; time water good; water food used; coffee 000 new file(s): ./cache/39550.txt, ./cache/14377.txt, ./cache/35703.txt, ./cache/9939.txt, ./cache/28500.txt titles(s): The Hotel St. Francis Cook Book | The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex | Four and Twenty Beds | Woman''s Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals | All About Coffee Type: gutenberg title: classification-TX-gutenberg date: 2021-05-28 time: 18:05 username: emorgan patron: Eric Morgan email: emorgan@nd.edu input: classification:"TX" ==== make-pages.sh htm files ==== make-pages.sh complex files ==== make-pages.sh named enities ==== making bibliographics id: 19031 author: Accum, Friedrich Christian title: A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy date: words: 46392.0 sentences: 2403.0 pages: flesch: 67.0 cache: ./cache/19031.txt txt: ./txt/19031.txt summary: BREAD, BEER, WINE, SPIRITOUS LIQUORS, TEA, COFFEE, CREAM, CONFECTIONERY, counterfeiting and adulterating tea, coffee, bread, beer, pepper, and _Method of detecting Lead, when contained in common Water_ 69 bread, beer, wine, spiritous liquors, salad oil, pepper, vinegar, class belong the adulterations of beer, wines, spiritous liquors, Magnesia usually contains a portion of lime, originating from hard water SUBSTANCES USUALLY CONTAINED IN COMMON WATER, AND TESTS BY WHICH THEY SUBSTANCES USUALLY CONTAINED IN COMMON WATER, AND TESTS BY WHICH THEY weight of the muriatic acid contained in the portion of water If the water contain a minute portion of iron, a quantity of it equal to In this manner the quantity of all the substances contained in the water METHOD OF DETECTING LEAD, WHEN CONTAINED IN WATER. Pour into a wine-glass containing distilled water, an equal quantity of It contains the brandy or spirit, and water of the wine, id: 30478 author: Alcott, William A. (William Andrus) title: Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages Including a System of Vegetable Cookery date: words: 93225.0 sentences: 5260.0 pages: flesch: 72.0 cache: ./cache/30478.txt txt: ./txt/30478.txt summary: excluded animal food from their diet for a year or over, to lend them think that vegetable food is, in my own case, less aperient than animal. 1. I think each time I tried living on vegetable food exclusively, that animal food, and strict adherence to the simplest vegetable diet. a mixed diet of animal food (strictly so called) and vegetables. FRIEND,--As I have lived nearly three years upon a vegetable diet, I exclusively vegetable diet, with no drink but water; and my food has the great benefit of a low diet--living altogether on vegetable food and young, tender animal food, bread, milk, and vegetables are the best and is now eighty-four years of age, and has lived on vegetable diet live entirely on animal food, but we know he may on vegetable. doctrine that man is naturally a vegetable and fruit-eating animal; and animal food; and, for a period of five hundred years, diseases were id: 46836 author: Allen, Edith title: Mechanical Devices in the Home date: words: 53136.0 sentences: 5057.0 pages: flesch: 86.0 cache: ./cache/46836.txt txt: ./txt/46836.txt summary: 4) A damper in the stove pipe (Fig. 2) for letting air from the room into a burner to heat it hot enough to change the oil to be used to gas water from a boiler in good working order is thru the air valves in the The grate (Fig. 3) in stoves holds the fuel so that air can flow up stove, and a valve to regulate the flow of gas (Fig. 39). Light a match, turn on the valve which lets gas flow into the burner, cold-process gasoline gas with a mantle lamp than an open-flame burner changed to gas by the heat from the lamp, mixed with air and burned in A larger device used for cooling milk is a tank of running water (Figs. (Fig. 71) is a device which heats water on its way to the outlet. heating of a gas stove (Fig. 96). id: 13887 author: Allinson, T. R. (Thomas Richard) title: Dr. Allinson''s cookery book Comprising many valuable vegetarian recipes date: words: 73738.0 sentences: 6384.0 pages: flesch: 90.0 cache: ./cache/13887.txt txt: ./txt/13887.txt summary: Let it cook until the rice and peas are tender, add the milk and boil the butter, tomato juice, and water, adding pepper and salt to taste. onion, and boil both with the water, butter, pepper, and salt until pie-dish, mix the curry, eggs, and salt with the rice and lentils, add salt; mix well; pour the mixture into a buttered pie-dish, place bits the hot milk, pour the mixture into a buttered pie-dish, and bake in a egg well together, season with pepper and salt; add a little milk if Boil the milk and water, add the butter and seasoning. milk and pour it on the eggs, let it cool a little, add sugar and butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste. bread and butter, 3 eggs, 1 pint of milk, sugar to taste. butter to a cream, add the sugar, then the meal, fruit, and milk, mix id: 15019 author: Anonymous title: A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. date: words: 19185.0 sentences: 1060.0 pages: flesch: 89.0 cache: ./cache/15019.txt txt: ./txt/15019.txt summary: Sugar and Quince, take a wine pint of water; put them together, and boil a Gallipot, set it in a pot of water, and there let it boil till all the Take a pound of sugar, dissolve it in thin fair water, when it is boiled and set it in a pot of water, and let it boil two hours then take it with a top, then take two gallons of water, let it boil half an hour, very small in a stone Mortar, let the sugar be boiled with two pound of hot syrup, and as it riseth, drop in a little cold water; so let it boil is, half a pint of water to a pound of Sugar, and so boil it to a Candy a pint of that liquor, and half a pound of Sugar, and boil it till it id: 19775 author: Anonymous title: Vaughan''s Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs date: words: 26644.0 sentences: 1732.0 pages: flesch: 85.0 cache: ./cache/19775.txt txt: ./txt/19775.txt summary: Slice six artichokes, boil in salted water and when tender, drain. Prepare as for baked asparagus, and when boiled tender in salted water, butter, add to it a little salt, pepper, sugar and a teaspoonful of pepper, add a half teacupful of the water in which the kale was boiled, cabbage stir half a pound of butter, salt and pepper to taste, one pint of vinegar, salt and cold water; boil until tender and drain dry. into squares, boil in salted water until tender and serve with a butter of hot boiled rice, salted in cooking, with a tablespoonful of butter, a milk and set over the fire, add butter, cream, salt and pepper and serve Use twelve good sized potatoes, mash, add pepper, salt, milk and butter. boiling water, one-half teaspoonful of salt; beat the butter to a cream, Add two quarts of boiling water, season with salt and pepper id: 28452 author: Anonymous title: The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner date: words: 61240.0 sentences: 4520.0 pages: flesch: 93.0 cache: ./cache/28452.txt txt: ./txt/28452.txt summary: in a little mixed flour and water let it boil then turn it over the made of bread soaked soft in cold water a little salt pepper a couple mix two or three tea spoonsful of flour with a little water and stir it stirring a little flour and water mixed smooth into the fat add spices slices pepper salt a little water--add butter just before you take it Cut boiled or roasted veal in nice slices--flour and fry them in butter Mix two or three tea spoonsful of flour with a little cold water--stir pint of water boiling hot mix two or three tea spoonsful of flour with half a tea-cup of water stir in flour till stiff enough to roll out Soak half a pound of sweet almonds in boiling hot water till the skins boiled--put in either brown or white sugar--add a little cold water. id: 24384 author: Anonymous title: 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 24387 author: Anonymous title: The Community Cook Book date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 13265 author: Anonymous title: A Book of Fruits and Flowers date: words: 14857.0 sentences: 707.0 pages: flesch: 86.0 cache: ./cache/13265.txt txt: ./txt/13265.txt summary: and half a pint of water, boyle it to a Syrupe, scumming it well, of _Sugar_ clarified, with halfe a pint of faire water, let them boyle _Rose_ water, or more, make your Syrupe first, and let it stand till it Steepe one pound of _Almonds_ so long in cold water, till they will set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle to boyle, putting in a good quantity of Salt and Rose water, to them, then take _Rose water_ and _Sugar_ and boyle them alone a little them, and stir them halfe an hour, till the water be dryed, then then pare your _Quinces_, and boyle them in faire water whole, till eight spoonfulls of _Rose_ water, and boyle it till it will roule between strew your _sugar_ upon them, and let them boyle till the Syrupe be id: 36689 author: Anonymous title: The New England Cook Book, or Young Housekeeper''s Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner date: words: 37734.0 sentences: 2892.0 pages: flesch: 94.0 cache: ./cache/36689.txt txt: ./txt/36689.txt summary: sprinkle flour on them and fry in butter till brown then turn in water or a tea cup of boiled rice put in a little water and a table spoonful dish and turn a little melted butter over them pour on water till you Boil half a tea cup of rice till soft then stir in two table spoonsful gravy mix a tea spoonful or two of flour with a little water and turn Put a tea cup of water in a bake pan and a small piece of butter lay boiling water with half a tea spoonful of salt to a pint of the rice. Mix a quart of milk with a tea cup of boiled rice and a pint and a half Stir till white half a pound of butter with three quarters of sugar boiling water turned on them and stewed till tender then add a little id: 33748 author: Anonymous title: The Kitchen Encyclopedia Twelfth Edition (Swift & Company) date: words: 9675.0 sentences: 684.0 pages: flesch: 81.0 cache: ./cache/33748.txt txt: ./txt/33748.txt summary: To remove pecan meats whole, pour boiling water over nuts and let them Baking means cooking in a pan in the oven of a stove, and in these days a very low point, and the meat cooks slowly as the stock in the pan of the fireless cooker with a pint of water for each pound of meat. and richness of flavor lay with those meats cooked by the fireless By the fireless cooker the cheaper cuts of meat can be cooked so that meat for fireless cooking, whereas by the usual method you would burn meats cooked in water in the cooker, Miss Mitchell asserts that 1 cupful Swift''s beef extract or stock boiling hot Lay the browned meat upon them; add the Swift''s beef extract; Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min. id: 54173 author: Anonymous title: How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date: words: 29773.0 sentences: 1487.0 pages: flesch: 79.0 cache: ./cache/54173.txt txt: ./txt/54173.txt summary: forty-eight grains; sugar, three ounces; warm your paste by pounding vanilla in small bits; pound it fine with part of the sugar, and mix it dissolved gum arabic, a little water, and a pinch of powdered sugar CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it pound of loaf sugar; clarify and boil to the blow; mix it with the ounces of sugar; cut the vanilla into small pieces, and pound it with eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity in powder, four ounces, fine sugar seven pounds, dissolved gum, a a pound of loaf sugar; add sufficient water to make it into a syrup, of sugar to each pound of fruit; mix together and boil until it will stirring continually; then add the sugar, pounded fine, and boil the id: 24510 author: Bancks, Gerard W. title: The Production of Vinegar from Honey date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 34837 author: Barué, Sulpice title: Domestic French Cookery, 4th ed. date: words: 25435.0 sentences: 1935.0 pages: flesch: 94.0 cache: ./cache/34837.txt txt: ./txt/34837.txt summary: Put the meat into cold water, with a little salt; set it over a good ready a dozen eggs, boiled hard; cut them in pieces, and pound them in a sufficient boiling water or broth to cover it, and let it stew a quarter Put into a sauce-pan a piece of butter rolled in flour, some salt, Pour in a little warm water, and let it boil gently five put it into a stew-pan with the sweet-breads, a piece of butter rolled broth, gravy, or warm water, and let it stew gently for half an hour. into a stew-pan with a piece of butter rolled in flour; pepper, salt, stew-pan with butter, salt, pepper, nutmeg, a spoonful of flour, and stew-pan with water enough to cover them, a little salt and pepper, a Mix together a quart of flour, half a pound of butter, a little salt, id: 43943 author: Beard, Sidney Hartnoll title: A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet date: words: 43342.0 sentences: 4832.0 pages: flesch: 86.0 cache: ./cache/43943.txt txt: ./txt/43943.txt summary: mornings, fresh and dried fruits, nuts, brown bread, super cooked and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and chopped parsley, a little grated onion, pepper, salt, a small piece of Make a thick white sauce with butter, flour and milk, add all the flour, and cook till a rich dark brown, stirring all the time, add a chopped onion brown, then add 2 peeled tomatoes and cook until soft, Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn stew them in a little butter for a few minutes; beat 2 eggs, add them little boiled onion minced fine, some pepper, salt and butter. brown, then add the rice, eggs, and seasoning, mix well and serve very milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether, Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add id: 21829 author: Beecher, Catharine Esther title: A Treatise on Domestic Economy; For the Use of Young Ladies at Home and at School date: words: 128342.0 sentences: 7479.0 pages: flesch: 73.0 cache: ./cache/21829.txt txt: ./txt/21829.txt summary: needed by young women at all times and in all places; because this economical modes of performing all family duties, and of employing time And let the young women of this Nation find, that Domestic Economy is The person who decides what shall be the food and drink of a family, and being equal, children will have a better chance of health and long life, reason, why medical men direct, that young children wear flannel next of body and mind in useful domestic exercise. proper proportion of time shall be secured, for all the duties of life. wishes to have the room, person, and dress of her domestics kept neat, Every woman who has the care of young children, or of a large family, is In regard to the use of such works, by the young, as a general rule, Healthful and favourite articles of food for young children. id: 6598 author: Beecher, Catharine Esther title: American Woman''s Home: Or, Principles of Domestic Science; Being a Guide to the Formation and Maintenance of Economical, Healthful, Beautiful, and Christian Homes date: words: 153507.0 sentences: 6982.0 pages: flesch: 69.0 cache: ./cache/6598.txt txt: ./txt/6598.txt summary: Care of the skin--Dress--Sleep--Bathing--Change of air--Habits--Dangers room, bed, and person of the patient to be kept neat--Care to preserve modes of economizing labor, time, and expenses, so as to secure health, labor from each house,)--suppose each family to train the children to a large portion of food needful to growth and health, and every night hair-like blood-vessels, called capillaries, that line these air-cells, a house constructed to secure pure and moist air by day and night for with pure air, as is rarely the case in rooms heated by stoves. stoves save labor and warm the air, the great majority of people, Rules for persons in full health, who enjoy pure air and exercise, are Persons in perfect health, and especially young children, never receive Every woman who has the care of young children, or of a large family, In case open Franklin stoves are used in the large rooms, the pure air id: 10136 author: Beeton, Mrs. (Isabella Mary) title: The Book of Household Management date: words: 522143.0 sentences: 36618.0 pages: flesch: 82.0 cache: ./cache/10136.txt txt: ./txt/10136.txt summary: _Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; _Mode_.--Cut up the meat small, add the water, and let it simmer for _Time_.--After the water boils, a small brill, 10 minutes; a large _Mode_.--Boil the fish in salt and water; pick out all the meat and _Mode_.--Wash the celery, boil it in salt and water till tender, and cut _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, Have ready 3/4 pint of melted butter, made by recipe No. 380; put in the lemon; let it just simmer, but not boil, and pour it putting in a small piece of butter, 1/4 pint of boiling water, pepper of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small little flour, add the lemon-juice and water, give one boil, and pour it little butter and flour; let it boil up, add the remaining ingredients, id: 7428 author: Bentley, Mildred Maddocks title: The Consumer Viewpoint Covering Vital Phases of Manufacturing and Selling Household Devices date: words: 4965.0 sentences: 294.0 pages: flesch: 67.0 cache: ./cache/7428.txt txt: ./txt/7428.txt summary: covering vital phases of manufacturing and selling household devices The manufacture of home devices to be used by women in household work Dealers in household equipment as well as manufacturers are still No machine on the market, of any type, is one hundred per cent perfect by one common method used to obtain a newly designed machine. the manufacturer purchases every type of machine, already marketed to possible to obtain the original working efficiency of the several parts particular machine tested, could eliminate any possibility of lack of A manufacturer sometimes fails to satisfy the woman consumer because he use, realized that the first machine would not do the work, she Now this dealer could have selected a machine no In selecting a Washing Machine, the woman looks for: manufacturer deals with the selection of the materials that are to be selected for the tub and cylinder of a washing machine, for the id: 30897 author: Benton, Caroline French title: A Little Housekeeping Book for a Little Girl; Or, Margaret''s Saturday Mornings date: words: 28783.0 sentences: 1365.0 pages: flesch: 88.0 cache: ./cache/30897.txt txt: ./txt/30897.txt summary: "Mother," she said one day, "if you were a little girl and every one hung with things that looked like dust-pans and whisk-brooms. Margaret laughed at this, but her mother said stoves were just like "For breakfast and luncheon we do not use a table-cloth," she said. each person''s right, and lay down a hot plate with the small cereal dish It was Margaret''s grandmother who gave her the lesson on dish-washing. Margaret found that Bridget had left some pans and dishes on the table "Some people are careless about these little things," said the aunt as and Margaret wiped it off with a clean, damp cloth and polished it with "My windows really and truly need washing," said Margaret. Other Aunt came into the room, with a big apron on just like Margaret''s, "Now for the pleasant thing," Margaret said, as she carried away the id: 16514 author: Benton, Caroline French title: A Little Cook Book for a Little Girl date: words: 28117.0 sentences: 2203.0 pages: flesch: 95.0 cache: ./cache/16514.txt txt: ./txt/16514.txt summary: cup of hot milk and a small half-teaspoonful of salt; cook till melted, one of flour, one cup of hot milk, a little salt; cook Another nice way to cream eggs is this: Cook them till hard, Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, of butter, melted, one tablespoonful of flour, one cup of hot milk, is cooking fry them in a little hot butter till they are brown. 1 cup hot milk or cream, one-third teaspoonful of salt. milk, a little at a time, and stir and cook without boiling till Chop a cup of nice cold meat, and season with a little salt, pepper If the potato is cold, put half a cup of hot milk in it, beat it mix a cup of hot water with a tablespoonful of butter, and every Beat the eggs and sugar, add the hot milk, and cook till creamy, id: 33213 author: Benton, Caroline French title: The Fun of Cooking: A Story for Girls and Boys date: words: 44350.0 sentences: 3081.0 pages: flesch: 94.0 cache: ./cache/33213.txt txt: ./txt/33213.txt summary: Jack and Mildred Blair were named after their father and mother, and Mildred rubbed the butter and sugar while Brownie beat the egg; they "Just letting it boil a tiny little bit," said her mother, "around the While Mildred was cooking the eggs, Mother Blair put the oysters on the "Mother," said Jack, one evening, "I''d like to take my lunch to school cake and pickles and pudding and ice-cream; Mildred laughed, and said "Those are just as good as cake, and better, I think," said Mother "We won''t wait till summer for a picnic," said Mother Blair. And just then appeared Mother Blair, and Norah, and Jack, and Mildred, "All right," said Jack; "I don''t mind things like that; but boys don''t see, Mother Blair," said Mildred, turning over the leaves, "how many night supper and other times like that," said Mother Blair; "and id: 33253 author: Benton, Caroline French title: Gala-Day Luncheons: A Little Book of Suggestions date: words: 27553.0 sentences: 1754.0 pages: flesch: 84.0 cache: ./cache/33253.txt txt: ./txt/33253.txt summary: Lay the table very much as for the New Year''s day luncheon, with red bonbons on the table and give each guest a little knot of red and white Japanese children or else a plain cream served in small scarlet tea Serve the ice cream in cases of white candy, white, and blue ribbons and flowers, ice cream in paper boxes with red cream in the same luncheon, have for dessert small moulds of whipped The ice cream for an Easter luncheon may be very attractive; it comes in in small eggs of ice and cream, in different sizes, served in a nest of With this luncheon the ices may be served in beautiful little ships of The ice cream is a plain white one, served in a large cake of angels'' The small cakes served with the ice cream may each have a tiny ICE CREAM IN WHITE ROSE FORMS. id: 42803 author: Benton, Caroline French title: Living on a Little date: words: 61946.0 sentences: 3533.0 pages: flesch: 89.0 cache: ./cache/42803.txt txt: ./txt/42803.txt summary: for far too long a time to be comfortable, in order to make things come day or night; and of course you can''t well bake things in the fireless such small things vanish, I cut down my table expenses for a week and dinner; put the soup-meat and bones in the fireless stove to cook, or them over for soup, and serve half the meat for dinner. regular dinner meat at all, but instead must have plain and cheap dishes "After soup and meat I suppose we have dessert," said Dolly, as she hung "We have to have canned things, I suppose," said Dolly, writing down the possibly a good many other things that cost money, especially in winter The perfect dinner is like this: First a good soup; then meat with one If it is summer-time you can have a very good dinner dish of an id: 35646 author: Blot, Pierre title: Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food date: words: 143419.0 sentences: 8233.0 pages: flesch: 88.0 cache: ./cache/35646.txt txt: ./txt/35646.txt summary: water, salt, boil gently for an hour and a half, and then add a handful over nearly a quart of boiling water, add two ounces of butter, cover serving add a pinch of sugar, salt to taste, turn into the soup-dish, milk, butter, a little sugar and salt; stir and boil gently a few one minute; then add a pint and a half of water, salt; boil two or three with fish-broth, boil gently till the fish is cooked, and serve warm. a little chopped parsley is also added; and serve with cold meat, fish, with water, set on a good fire, boil gently till cooked; dish the pieces When broiled, serve the slices on a dish and place some boiled craw-fish and a half; strain the sauce on a dish, place the meat on it, and serve cold water and salt, boil gently till done, drain and turn immediately id: 26754 author: Bogardus, C. A. title: One Thousand Secrets of Wise and Rich Men Revealed date: words: 72859.0 sentences: 5025.0 pages: flesch: 83.0 cache: ./cache/26754.txt txt: ./txt/26754.txt summary: ounce Cream of Tartar dissolved in pint of boiling water, to be drank stand covered with Alcohol and water, equal parts for seven days. pint of Water, let it stand eight hours and then add the two together. Dissolve one-half ounce Gum Arabic in one-half pint Hot Water; add all COPYING INK.--One-half gallon of soft water, one ounce Gum Arabic, one of Water; add while warm one-half ounce Spirits of Wine, then decompose add two ounces of Rain Water, mix six drachms White Sugar and ten drachms powdered Gum Arabic, one-half ounce Archill and Water to make COMMON INK.--To one gallon boiling Soft Water add three-fourths ounce one-half pounds Gum Shellac; let stand 48 hours, then add one-fourth fine, dissolve it in ten quarts boiling water; add one ounce Salts of four ounces Tanner''s Oil, mix and let stand forty-eight hours, then add pints of hot water, then cut one ounce Gum Shellac in one and one-half id: 27639 author: Bowdich, Mrs. title: New Vegetarian Dishes date: words: 25732.0 sentences: 3331.0 pages: flesch: 94.0 cache: ./cache/27639.txt txt: ./txt/27639.txt summary: sliced for five minutes, then add the haricot beans and water and boil potatoes sliced; then add water, salt and flavourings, and boil for one butter in a good-sized saucepan and fry for a few minutes; add water, Dissolve half an ounce of butter in a stewpan, place in the potatoes salt and half an ounce of butter in a saucepan, and boil for one hour. a little butter or roll in egg and bread crumbs, and fry in boiling Peel the onion and boil it half an hour in salted water. slice of potato; strain the sauce, add milk, thicken with butter and onions sliced and salt, and boil for half an hour longer; stir in the Boil the onions in salted water for half an hour, then remove the skins Boil the peas in the water with half an ounce of butter, mint, and salt id: 10582 author: Bradley, Alice title: For Luncheon and Supper Guests date: words: 12837.0 sentences: 1246.0 pages: flesch: 88.0 cache: ./cache/10582.txt txt: ./txt/10582.txt summary: 2 cups milk, scalded, and cook over boiling water 20 minutes, 1/3 cup (3) figs cut in small pieces and 1/3 cup nut meats cut in small pieces. 1/2 cup candied cherries, cook 5 minutes; skim out, add 3/4 cup salad oil and add 3 teaspoons of the oil a drop at a time, Sweetbreads cooked, cucumber sliced into ice water, and lettuce washed 1 cup celery or cabbage cut in small pieces 1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly Add to first mixture and cook 2 minutes over hot water, 2/3 cup cream as above and cook over hot water 2 minutes, stirring 1 tablespoon celery cut in small pieces, and mix thoroughly. 1/2 cup boiling water and cook until thick. Cream to make 1 cup; add to the sauce and bring to boiling point. 1/2 cup hot water and cook 15 minutes in double boiler, stirring id: 7262 author: Bradley, Richard title: The Country Housewife and Lady''s Director in the Management of a House, and the Delights and Profits of a Farm date: words: 91997.0 sentences: 3883.0 pages: flesch: 83.0 cache: ./cache/7262.txt txt: ./txt/7262.txt summary: the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Pan. The Sauce to this Fish is Butter melted, a little White-wine, and and dry it; and as soon as you want to use it, boil Water and Salt, as dried Herbs, the best way is to pour boiling Water upon them, and in half a over-ripe, let them be wiped clean, and cut in pieces; boil these till the All-spice, Pepper and Salt, till the Beef is boil''d half enough; then cut Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Purpose; or for want of such Liquor, boil a little Salt and Water together, Liquor stew them in a Sauce-Pan till they are a little tender; then pour id: 5434 author: Brillat-Savarin title: The Physiology of Taste; Or, Transcendental Gastronomy date: words: 70013.0 sentences: 4338.0 pages: flesch: 76.0 cache: ./cache/5434.txt txt: ./txt/5434.txt summary: man is surrounded, and tells him he is a portion of the great taste has given place to sensations of three different orders, mean all wild animals which are fit to eat, and live in a state of "Mon cher," said I, "you will not to-day eat as many One day I invited Mr. S--, a very pleasant old man, to dine with This state of things lasted some time, and all said he suffered in good health may drink two bottles of wine a day for a long volupte; let every man who has passed in toil too much of the time other things being equal, those who know how to eat, are ten years WHETHER man sleeps, eats, or dreams, he is yet subject to the laws eating without appetite is often a great cause of obesity, when we years, when they begin to drink three times a day, and will only id: 44915 author: Brown, Margaret title: Margaret Brown''s French Cookery Book date: words: 30757.0 sentences: 1961.0 pages: flesch: 90.0 cache: ./cache/44915.txt txt: ./txt/44915.txt summary: let boil till water is reduced to 3 pints; put in it pepper and salt Sift 1 pint of flour, pour boiling-hot water on it until it cooks pint of flour, 3 eggs, 1 tablespoonful of butter, and a little nutmeg boil milk and cream, and make a rich sauce of butter and flour, Mix the butter and flour together, boil the milk and cream and mushroom pudding-pan; wash the fish in cold water, put on to boil, and let get clear boiling water; cream the flour and butter together, pour chicken bowl; add to the milk, hot, the eggs, well beaten, the sugar, butter, milk, beaten with eggs and sugar; set in a sauce pan with boiling nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water, id: 13487 author: Bullock, Tom title: The Ideal Bartender date: words: 8776.0 sentences: 1426.0 pages: flesch: 93.0 cache: ./cache/13487.txt txt: ./txt/13487.txt summary: Pour one pony of Absinthe into large Bar glass and let ice cold water Use a large Mixing glass filled with Lump Ice. 1 jigger Rye Whiskey. 1 jigger Bacardi Rum. Shake well; strain into Cocktail glass and serve. Use a large Mixing glass with Lump Ice. 1 jigger of Burnette''s Old Tom Gin. 1 pony of Orange Juice. Fill large Bar glass 2/3 full Shaved Ice. 4 dashes Lime or Lemon Juice. 1 jigger Sloe Gin. Stir; strain into Claret glass; ornament with Fruit and serve. The white of one Egg. 1 jigger Sir Robert Burnette''s Old Tom Gin. Shake well and strain into a Cocktail glass. Fill large Bar glass with Shaved Ice. 1/3 Jigger Old Tom Gin. 1 pony Italian Vermouth. 1 jigger Burnette''s Old Tom Gin. Shake well; strain into Cocktail glass and serve. 1 jigger Burnette''s Old Tom Gin. Shake well; strain into Cocktail glass and serve. id: 29232 author: Bury, Charlotte Campbell, Lady title: The Lady''s Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date: words: 162405.0 sentences: 11540.0 pages: flesch: 94.0 cache: ./cache/29232.txt txt: ./txt/29232.txt summary: Boil a large chicken or fowl in a pint of water till half done; add a till you have employed it all; add half a bottle of good white wine; let and let it boil up; add a quarter of a pound of butter mixed with flour; half an hour; then add about two quarts of water, and let it simmer till Set it over a slow fire, closely covered; let it boil till half is rice, one quart of water; let it boil slowly two hours; add a little cream; let it boil, stirring all the while; add a small bit of butter. onion, and some salt and pepper, add a pint of boiling hot white wine, of gravy, as much white wine; boil these with a little thyme till half Take two pounds of fine sugar and a pint of water; let it boil up and id: 34097 author: Caddy, Florence title: Household Organization date: words: 40932.0 sentences: 1646.0 pages: flesch: 70.0 cache: ./cache/34097.txt txt: ./txt/34097.txt summary: time the lady of the house takes arranging her dress and her smiles of the dining-room fire-place, and the water will be by this time hot By this time the drawing-room will have been dusted by the second lady, how easily the ornaments of a drawing-room may be kept in order, and Kitchen cloths--Few cleaning materials necessary--Hand work better Kitchen cloths--Few cleaning materials necessary--Hand work better household use, let both kitchen and dining-room be upstairs, while the True position of a lady-help--Division of work in a family--The mother True position of a lady-help--Division of work in a family--The mother the best teacher--Marketing--Young lady-helps--Luncheon--Early dinners the best teacher--Marketing--Young lady-helps--Luncheon--Early dinners Yet in our drawing-rooms we permit people to talk all the time music is In doing fancy-work, it is better to make one good thing large enough in her work-table, and books either in use or put away in the id: 15360 author: Campbell, Helen title: The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes date: words: 81620.0 sentences: 5160.0 pages: flesch: 84.0 cache: ./cache/15360.txt txt: ./txt/15360.txt summary: one pint of cut celery in water till tender; then add to boiling milk, the fish on this; pour a cup of boiling water into the pan, and bake in a large spoonful of cold water, half a teaspoonful of salt, and a flour, stirred smooth in a little cold water, and add a tablespoonful of stirring it till a bright brown, then adding a large cup of boiling water, One pint of cold boiled potatoes cut in bits; one cup of milk; butter the in the pan; add a cup of boiling water, and salt to taste,--about a tablespoonful of flour, and add slowly half a pint of milk or water. allow a large cup of boiling water; a tablespoonful of butter and one of butter the size of an egg, half a cup of milk, a teaspoonful of salt, and put into boiling, salted water, and cook till tender,--about half an hour, id: 45348 author: Caron, Pierre, active 1886-1899 title: French Dishes for American Tables date: words: 60176.0 sentences: 4403.0 pages: flesch: 92.0 cache: ./cache/45348.txt txt: ./txt/45348.txt summary: to color lightly, drain, and put into three pints of consommé (see Art. 1), which boil gently for an hour, skim off the grease carefully, and color slightly, add a pint and a half of consommé (stock, Art. 1), boil beginning to boil, add an ounce of butter, a pint and a half of cream, half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, pint of Spanish sauce (Art. 80), add a sherry-glass of white wine, boil Make a rather thick béchamel sauce (Art. 83), to which add two yolks of eggs well mixed in a little water. sugar, and, when your sauce is boiling, add a quart of macédoine (Art. 416), which put on a dish, your tendons of veal on top, and serve. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and id: 38762 author: Chamberlain, James Franklin title: How We Are Fed: A Geographical Reader date: words: 29665.0 sentences: 2097.0 pages: flesch: 89.0 cache: ./cache/38762.txt txt: ./txt/38762.txt summary: In the cities there are market places where produce from the country is On the way home Uncle Ben told us that although our country is a great men work right in the water, for the fields are flooded at the time. Our country produces great quantities of sugar every year, but we use so Sometimes sea water is placed in great vats and evaporated. A tree will yield a small amount the second year after planting, but it The trees are raised from seeds, and are generally planted on land which There is a little tea raised in our own country in the state of South Cocoa and chocolate are products of the seeds of a tree called the cacao Many nuts are gathered in the woods, but in some places the trees are "I would like to know how this nut grows," said Helen, handing her uncle id: 13493 author: Child, Lydia Maria title: The American Frugal Housewife date: words: 45562.0 sentences: 2648.0 pages: flesch: 86.0 cache: ./cache/13493.txt txt: ./txt/13493.txt summary: It is a good plan to put new earthen ware into cold water, and let it Poke-root, boiled in water and mixed with a good quantity of molasses, Honey and milk is very good for worms; so is strong salt water; a spoonful of fine flour, well mixed with a little cold water, poured a little salt, a small bit of butter, and a spoonful of water, to It is a good plan to boil onions in milk and water; it diminishes the is washed clean, cut it up pretty fine; then pour a little boiling the beef up in a cloth, just cover it with water, let it boil an hour the meat in a little salt and water, for an hour before cooking. pint of water, or veal broth, salt, pepper, flour, butter, mace, sweet pour in flour and water well mixed, and let it boil up. id: 33246 author: Civic League (Williston, North Dakota) title: Civic League Cook Book date: words: 61307.0 sentences: 4981.0 pages: flesch: 88.0 cache: ./cache/33246.txt txt: ./txt/33246.txt summary: OYSTER FRITTERS.--Beat yolks of two eggs light, add one half cup milk Slice six hard boiled eggs, mix with one half cupful of cracker crumbs CREAMED FISH CANAPES.--Beat an egg with half a cup of milk and add a flour, add one pint of hot thin cream, one teaspoon of salt, juice of of flour, add one cup milk or cream, one teaspoon onion juice, one other to slice cold.) Add a cupful of hot water to each baking pan; eggs and one half cup milk, season with butter, salt and pepper, (and flour, half teaspoon salt, a little pepper, add one pint hot milk, cook eggs and stir well, then add one half cup of boiling milk. Mix flour and milk smooth then add sugar and salt and the beaten eggs. CREAM PIE.--Two yolks of eggs beaten with one half cup sugar, add one id: 38823 author: Clayton, H. J. title: Clayton''s Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes date: words: 25587.0 sentences: 1493.0 pages: flesch: 83.0 cache: ./cache/38823.txt txt: ./txt/38823.txt summary: in cold water; add a little salt and a medium-sized onion; take off the scum as it rises, and as the water boils away add a little soup stock; thyme, with pepper and salt to taste, and 4 quarts cold water; boil four a piece of butter worked in flour; season with pepper and salt, and let flour, milk and eggs, and a little salt, mixed to stiff dough, rolled as small cup of hot water, and two ounces best butter, pepper and salt; beat two eggs in a spoonful of milk, adding a little salt and pepper. tie up in a cloth, and put in boiling water with a little salt, and cook adding butter, salt and pepper, and mix thoroughly with a little good lump of butter, worked in a little flour, and a small cup of milk; add little salt, a large tablespoonful of sweet lard or butter, and milk id: 55314 author: Cobbett, Anne title: The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date: words: 154413.0 sentences: 10305.0 pages: flesch: 89.0 cache: ./cache/55314.txt txt: ./txt/55314.txt summary: pepper, salt, a little minced eschalot or onion; let this boil, then pour water, the same of melted butter, and let it boil till thickish, then add of boiling water, a table-spoonful of grits, a little salt, and an onion; Cut the fish in pieces, not very small, and boil them in a little water and sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour add half a tea-cupful of boiling water, some pepper and salt, and let the till half cold, pour in the stock, add a little sugar, and boil it all up, Boil them hard, then cut the eggs in slices, pour a good white sauce over, little salt, till tender, and the gravy of roast or boiled meat poured over peel, into a stew-pan; cover with about 3 pints of water, and let it boil; id: 45838 author: Coit, Adelin Balch title: The ABC of Cooking date: words: 2234.0 sentences: 209.0 pages: flesch: 95.0 cache: ./cache/45838.txt txt: ./txt/45838.txt summary: 1 cup of boiling water for each person In the morning, boil fifteen or twenty minutes in a quart of hot water, Add a little salt, and cook until soft (about an a hot frying pan with fat, salt pork or bacon, and cook till soft and Put butter, or fat, or bacon or salt pork in the frying pan (about 1 Cook in hot frying pan, well greased, for five or seven minutes and cut-fine potatoes (either raw or cooked) with a little milk or water to Cover all this with cold water, and boil for twenty minutes to a half Put into boiling water, with a little salt, and boil for 20 minutes to water, and add pepper, salt and a little butter. Cook in boiling water for fifteen Stew for five or six minutes, and add a little salt, pepper and butter. id: 25914 author: Core, Mary Kennedy title: The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan date: words: 15252.0 sentences: 1562.0 pages: flesch: 92.0 cache: ./cache/25914.txt txt: ./txt/25914.txt summary: of curry powder, onions, and cold meat served in the center of a platter Fry the onion, curry powder, and meat together in the usual way. Cut a half pound of beef or mutton into small bits and fry as usual with Mix two teaspoonfuls of curry powder into a half cup of flour, and pound Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender Fry a sliced onion with a teaspoonful of curry powder; then add a little Fry them all together with plenty of onions in a little crisco; add as Add a little water, and cook very slowly and onion mixture is well cooked, add the cold meat and heat up all cooking take about a pound of rice and fry it with a few sliced onions id: 45863 author: Cornelius, Mrs. (Mary Hooker) title: The Young Housekeeper''s Friend Revised and Enlarged date: words: 86882.0 sentences: 5507.0 pages: flesch: 89.0 cache: ./cache/45863.txt txt: ./txt/45863.txt summary: Boil one handful of hops in two quarts of water half an hour. Melt a table-spoonful of butter in a pint of milk, add a little salt, Boil six good-sized mealy potatoes, and mash them fine; add salt, a boiled milk, a little salt, two table-spoonfuls of rose-water, a lemon earthen dish until white, then add a gill of boiling water, and stir Boil the potatoes and rub them through a sieve; add eggs, milk, sugar, add salt, then the eggs beaten with the sugar; boil the milk and melt a pint of cold water; after fifteen minutes, add a quart of boiling entirely smooth; add a little salt, and when the milk boils stir it or of water in which meat has been boiled; sprinkle in a little salt, a very little boiling water, add butter, herbs, and a beaten egg. of salt; pour on it half a pint of boiling water, stirring it very id: 28419 author: Corson, Juliet title: Twenty-Five Cent Dinners for Families of Six date: words: 32447.0 sentences: 1357.0 pages: flesch: 79.0 cache: ./cache/28419.txt txt: ./txt/28419.txt summary: macaroni, (cost eight cents,) in three quarts of boiling water, with two salt, and one of sugar, (cost one cent,) fast in boiling water for fifteen minutes; meantime mix half a pound of flour, (cost two cents,) =Thick Pea Soup.=--Fry one sliced onion, (cost half a cent,) in one ounce (cost five cents,) washed, and put to boil in three pints of cold water, cents,) in two and a half quarts of cold water, and let it boil slowly; cents,) in two and a half quarts of cold water to boil; skim as soon as quarts of cold water, and one pint of peas, (cost five cents,) and boil will cost five cents,) mix, tie in a clean cloth, and boil half an hour of a pound of rice, (cost four cents,) into two quarts of boiling water quart of potatoes, (cost three cents,) in plenty of boiling water and id: 31605 author: Corson, Juliet title: The Cooking Manual of Practical Directions for Economical Every-Day Cookery date: words: 36291.0 sentences: 1618.0 pages: flesch: 79.0 cache: ./cache/31605.txt txt: ./txt/31605.txt summary: one pound of meat and bone to one and a half quarts of cold water; the burn; when brown enough add one quart of cold water, stir well, and boil fresh, into a deep sauce-pan half full of boiling water, seasoned with a teaspoonful of salt, and half a gill of vinegar; cover the sauce-pan, washing the meat in cold water; meantime make a white sauce by stirring mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan, half a pint of hot water in the pan, boiling it up once, and straining pound; when half done, season it with salt and pepper; when brown, serve into a sauce-pan with half a pint of cold water; stir them often enough in half a pint of boiling water, season with one teaspoonful of salt, about two hours in boiling stock, or salted water; serve hot with bread, id: 35567 author: Corson, Juliet title: A Course of Lectures on the Principles of Domestic Economy and Cookery date: words: 52402.0 sentences: 2893.0 pages: flesch: 85.0 cache: ./cache/35567.txt txt: ./txt/35567.txt summary: In boiling a whole fish, or a large piece, use cold water. large piece of fish into boiling water, the outside will be cooked of fish, such as I have here, use boiling salted water enough to cover or any kind of chopped cold meat; season it with salt and pepper. then add enough boiling water to cover the meat, and three teaspoons of meat palatably with salt and pepper, cover it, and let it cook very beef use carrots enough to fill a pint bowl after they are cut in little If you use cold meat, brown it just in the same way, just in cold water and wipe the meat, then cut it in little pieces about two _Question._ In making this stew brown or white do you use bones? If the water boils away in cooking soups and difference whether you use hot water or cold in boiling potatoes. id: 43912 author: Cuniberti, Julia Lovejoy title: Practical Italian Recipes for American Kitchens Sold to aid the Families of Italian Soldiers date: words: 8992.0 sentences: 898.0 pages: flesch: 90.0 cache: ./cache/43912.txt txt: ./txt/43912.txt summary: vegetable shortenings and corn or nut oils for salt pork, butter or everything is extremely brown add a cup of water and let it cook cooks away add more water as needed until the peas are tender. cooked in chicken or turkey broth until the paste is tender, and served Salt it and add boiling water, a little at a time, until the Boil the rice until it is about half done in salted water. Salt and add boiling water. in butter, vegetable oil or drippings, with salt and pepper. Cook the outside stalks of celery, cut into small pieces, in boiling Chop fine the onion and salt pork, and brown together, adding the Add enough tomato paste and boiling water to of grated cheese, two eggs beaten, a few tablespoons of brown stock Melt half the butter, add the flour and cook until it begins to brown. id: 10632 author: Daniel, Florence title: The Healthy Life Cook Book, 2d ed. date: words: 24055.0 sentences: 2833.0 pages: flesch: 90.0 cache: ./cache/10632.txt txt: ./txt/10632.txt summary: fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size Wash the celery, chop into small pieces, and stew in the water for 2 Mix with a little cold water, and add to the tomatoes and cook slowly to pulp (without water) before adding. superfluous water, add the butter and the lemon juice, shake over the fire hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. Add the eggs, the tomato pulp, and the water. vegetables, except potatoes, to cook in _boiling_ water. Put in vegetable dish, chop well, and add a small piece of butter. Pour boiling water on the tomatoes, allow to stand for 1 minute, after Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or into boiling water and cook from 45 minutes to 1 hour. apples, 1 pint water, sugar, lemon peel. Mix together nutter and sugar, add grated lemon rind, work in flour, and id: 31982 author: De Salis, Mrs. (Harriet Anne) title: Dressed Game and Poultry à la Mode date: words: 21339.0 sentences: 1210.0 pages: flesch: 89.0 cache: ./cache/31982.txt txt: ./txt/31982.txt summary: four hard-boiled yolks of eggs, and pour gravy all over, cover with puff Cut the meat from a cold boiled fowl, in small pieces. bones in one pint of water, a bouquet garni, add a little salt and white Add salt to taste, let the sauce boil well, put in the pieces of bird twenty-five minutes, add about half a pound of mushrooms peeled and cut parsley, dish up the pieces of chicken in a pyramid, and pour the sauce Beat up two eggs with butter, pepper, salt, and lemon-juice; then cut up a piece of butter, parsley, green onions, very little garlic, two yolks brown colour, and serve good rich gravy _round_ it with half a glass of chopped bacon, salt, mixed spice, a piece of butter, and half a pint of little pepper and salt, pour on as much boiling water as will cover id: 16441 author: Digby, Kenelm title: The Closet of Sir Kenelm Digby Knight Opened date: words: 95763.0 sentences: 4770.0 pages: flesch: 86.0 cache: ./cache/16441.txt txt: ./txt/16441.txt summary: Boil this pound of Hops in a Pot and half of fair water, till it Let all these boil about half an hour, then scum them clean away; and put two Gallons of pure honey, and boil them till the Liquor bear an Egge, half an hours boiling, let the water run through a strainer (to sever the Let these boil with the honey and water till it will bear an water, with five Pints of good white honey, until one third part be boiled Gallon put a quart of honey, and let it boil till it bear an Egg. To every boil half an hour, then take it off the fire, and let it stand, till you let half a pint of Sack or White muscadin boil a very little in a bason, herbs; which let boil a good half hour or better, and take them out, and id: 15237 author: Duncan, A. W. title: The Chemistry of Food and Nutrition date: words: 34028.0 sentences: 2160.0 pages: flesch: 71.0 cache: ./cache/15237.txt txt: ./txt/15237.txt summary: | Fruits, Nuts, and Vegetables: Their uses as Food EACH. and to a slight extent salts, form the only food that animals can derive food differs much, but as a rule it contains a much smaller quantity of on this account a greater quantity of vegetable food is required. proteids there is digested when animal food is eaten 98 per cent., from If fruit, succulent vegetables, or cooked food, containing much water be used table, showing the time required for the digestion of various foods vegetarians, that the latter require a much larger quantity of food than very large number of animal and vegetable foods. A person who is accustomed to a stimulating dietary of flesh-foods, eat a larger quantity of food if it be vegetable. quantity of food required after cooking was considerable. Vegetable foods, however, contain no uric acid and meat flesh but vegetable foods, were more and more subjected to cooking and id: 26209 author: Dwight, Henrietta Latham title: The Golden Age Cook Book date: words: 49564.0 sentences: 3020.0 pages: flesch: 86.0 cache: ./cache/26209.txt txt: ./txt/26209.txt summary: Scald the milk and add the half pint of boiling water, set away light, add to the rice and butter with a little salt, sift half a pint and half a pint of milk or cream; when hot pour over the eggs; cover the Boil half a dozen eggs hard; when done pour cold water over them, shell Boil six eggs hard, cut in half lengthwise, make a white sauce and stir then add a heaping tablespoonful of butter and a pint of boiling milk, fine with a small tablespoonful of butter, add as much boiling milk as good half tablespoonful of butter, let it come to a boil and serve on a boiling water and cook half an hour; when nearly done add salt. the fruit, add a little sugar to the water and boil five minutes, pour a cream, stir the milk into one cup of the flour and add to the butter id: 20735 author: Eales, Mary title: Mrs. Mary Eales''s receipts. (1733) date: words: 17465.0 sentences: 839.0 pages: flesch: 91.0 cache: ./cache/20735.txt txt: ./txt/20735.txt summary: Pint of Jelly put a Pound and half of Sugar, sifted thro'' an Hair Pound of Sugar, and boil it ''till it jellies: Put it into Pots or with a Pound of Sugar and almost half a Pint of Water; boil the to it a Pound and half of fine Sugar, and boil it very fast ''till it Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, Apple-Jelly, and a Pound of fine Sugar, and boil it ''till it Jelly boil before you shake the Sugar, and let it scald ''till the of Sugar fine beaten, and half a Pint of Water, and let it boil Candy, put in half a Pint of Jelly, and let it boil very fast ''till put to it a Pound of fine Sugar and half a Pint of Water, and let it Pound of Sugar and half a Pint of Water; boil it fast ''till the id: 34185 author: Eatmor Cranberries title: Recipes for Eatmor Fresh Cranberries date: words: 851.0 sentences: 115.0 pages: flesch: 80.0 cache: ./cache/34185.txt txt: ./txt/34185.txt summary: Makes one quart 10-Minute Cranberry =Cranberry-Ambrosia.= Pour sauce over thin-sliced oranges, top with =Minted Cranberry Sauce.= Stir in teaspoon chopped fresh mint or few _Put some in your freezer and enjoy these appetizing fresh cranberry Quick-Freezing Fresh Cranberries You can enjoy the appetizing flavor of fresh cranberries the year round have to do is place the unopened bag or box of Eatmor Cranberries Combine cranberries, water and sugar in saucepan. Cranberry Orange Relish Cranberry Apple Relish. =Cranberry Vegetable Relish.= Stir in ½ cup each diced raw carrots and =Cranberry Citrus Relish.= Add 1 cup canned or fresh grapefruit segments =Cranberry Hawaiian Relish.= Stir in 1 cup frozen, canned or fresh diced _You can enjoy fresh Cranberry Orange Relish the year round by freezing 4 cups Eatmor Cranberries 4 cups Eatmor Cranberries 4 cups Eatmor Cranberries 4 cups Eatmor Cranberries apple slices and Eatmor Cranberries in saucepan. Eatmor® _Fresh_ CRANBERRIES id: 29084 author: Eaton, Mary, active 1823-1849 title: The Cook and Housekeeper''s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date: words: 341997.0 sentences: 16677.0 pages: flesch: 82.0 cache: ./cache/29084.txt txt: ./txt/29084.txt summary: gently in a little water, with fine sugar and lemon peel, till they possible, and add a quantity of water; then boil half an hour more, and boiling cream; when half cold, add four ounces of sugar, the yolks of suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix add half a pint of water; let it boil and skim it well. water, and a tea-spoonful of flour rubbed down with a little cold milk. not too salt; use a good quantity of water, and let it boil all the time a pound of fine sugar in a pint of water, boil and skim it well; mix it of a pound of butter till it turns brown; add half a spoonful of flour, half full of water, put a little salt in it, boil and scum it clean. id: 18435 author: Estes, Rufus title: Good Things to Eat, as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. date: words: 52587.0 sentences: 3620.0 pages: flesch: 88.0 cache: ./cache/18435.txt txt: ./txt/18435.txt summary: three quarts boiling water, half pound butter, one bay leaf, pinch salt beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt flour, one-half level teaspoon salt, one cup milk, four hard-boiled About a half hour before serving add a cupful rich milk, tablespoon of butter, one egg, beaten light, one-half cup of cream or milk, a ~RYE BREAKFAST CAKES~--Beat the egg light, add one-half cup of sugar, teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, sugar, add the yolks of three eggs beaten light, one-half cup of milk, add three tablespoons of boiling water, one-quarter cup of melted butter tablespoonful butter, a cup and a half milk and cook over hot water. Pour over it two cups of boiling water, add one-half teaspoon of Pour over it two cups of boiling water, add one-half teaspoon of id: 1084 author: First Presbyterian Church (Marion, Ohio). Ladies' Aid Society title: Recipes Tried and True date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 26374 author: First Unitarian Society of San Francisco. Society for Christian Work title: The Cookery Blue Book date: words: 18290.0 sentences: 1755.0 pages: flesch: 94.0 cache: ./cache/26374.txt txt: ./txt/26374.txt summary: 1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size Mix butter and corn starch to cream, and add hot milk and Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter 1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg following sauce: 1 cup of cream over hard boiled egg cut in squares; the 4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast Cream the butter and sugar, add milk, then flour, with baking powder, 1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream 1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. 2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon id: 30293 author: Fletcher Manufacturing Company title: The Candy Maker''s Guide A Collection of Choice Recipes for Sugar Boiling date: words: 24421.0 sentences: 2328.0 pages: flesch: 88.0 cache: ./cache/30293.txt txt: ./txt/30293.txt summary: "boiled goods" that it embraces drops, rocks, candies, taffies, creams, PROCESS.--Melt the sugar in the water, add the cream of tartar and boil PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, PROCESS.--Melt the sugar in water, and boil to ball 250; add the PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam PROCESS.--Melt the sugar in the water, and boil to degree of ball, then PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch PROCESS.--Put the sugar, water and cream of tartar in the boiling pan PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; id: 37444 author: Foster, Olive Hyde title: Cookery for Little Girls date: words: 26027.0 sentences: 1411.0 pages: flesch: 84.0 cache: ./cache/37444.txt txt: ./txt/37444.txt summary: Cover with two cupfuls of cold water, season with salt and allow to cook Next day add two cupfuls of boiling water and cook until the stir in two tablespoonfuls of flour, add a cupful of cold water; cook dripping pan, seasoned with salt and pepper, covered with boiling water pudding dish, invert a small cup in the bottom, pour in the hot meat, baking dish, sprinkle with salt, pepper, a little flour, grated cheese, washed, peeled, cut in small pieces and cooked in boiling salted water seasoned with pepper and salt and butter and served in a hot covered a hot dish with butter, pepper and salt, or, if preferred, the cream stir one-half cup of sifted flour, and bake like pancakes on a hot, well the creamed butter and sugar pour one-half cupful milk, alternately, a of boiling water, one-half teaspoonful salt, the flavoring and sugar to id: 18432 author: Fowler, Arthur L. title: Fowler''s Household Helps Over 300 Useful and Valuable Helps About the Home, Carefully Compiled and Arranged in Convenient Form for Frequent Use date: words: 18532.0 sentences: 1191.0 pages: flesch: 83.0 cache: ./cache/18432.txt txt: ./txt/18432.txt summary: Usually the heater is lighted a few minutes before hot water is To Prevent a Glass from Breaking when pouring hot water in it, To Remove Stains from the Hands, rub them with a piece of lemon. water in which you wash your hands will remove all fishy odor To Peel Apples Easily--Pour boiling water over the cooking found useful for cleaning decanters and water bottles. To Clean Linoleum, use skimmed milk instead of water. Wash the broken pieces in hot water, dry them, and To Clean Tarnished Silver, use a piece of raw potato dipped in To Clean Windows--First wash the glass with water to which a Cloths for Cleaning Windows Without Use of Water can be made To Clean a Glass Bottle, cut a lemon in small pieces and drop and soap; then rinse in clean water and dry out-of-doors. boiling water; then rub it well with a piece of flannel cloth id: 22114 author: Francatelli, Charles Elmé title: A Plain Cookery Book for the Working Classes date: words: 32575.0 sentences: 1574.0 pages: flesch: 82.0 cache: ./cache/22114.txt txt: ./txt/22114.txt summary: with half-a-pint of water, add a little pepper and salt; boil all ounce and-a-half of butter; add half-a-pint of water, pepper and salt to apples; add half-a-pint of water, pepper and salt, shake some flour over add half-a-pint of water, and bake the pig for about two hours, basting onions boiled soft in a little milk or water; mix all these things well colour; add a very little flour, pepper, and salt, a gill of water, and the children; add half a pint of water, pepper and salt, and if the water, add four ounces of butter, pepper and salt, and small sprigs of gills of water, half an ounce of salt, a tea-spoonful of baking-powder. half a pint of milk, or water, pepper and salt to season; boil this for quarts of _cold_ water, a little grease or butter, some pepper and salt, little salt; mix thoroughly with just enough boiling water to work the id: 42631 author: Friendship Club (Madison, Wisconsin) title: Friendship Club Cook Book date: words: 7127.0 sentences: 938.0 pages: flesch: 92.0 cache: ./cache/42631.txt txt: ./txt/42631.txt summary: Add hot stock or water, season highly with salt and pepper and Bake in moderate-hot oven about 45 minutes or until brown. Moisten with stock, add sugar and soy sauce and let simmer for 15-20 Combine egg, milk, salt, pepper, Worcestershire sauce, bread crumbs and back in juice, add salt and pepper, bay leaves, onions and cloves. Add onion, green pepper, paste, sauce, spices and cook at 15 pounds Fry hamburger crumbling it while it cooks, then add onions and diced Fry in fat until brown, then add tomato paste and water. Put the cooked rice in a deep pan, add the fried onion, Add margarine, milk, salt, pepper, and egg yolk. Add all the ingredients to the grated potatoes, mixing well. Cream shortening & sugar, add eggs & vanilla and beat well. Cut in butter, add eggs and water. Add sugar and salt to well beaten eggs. Add sugar, hot water and stir id: 37073 author: Frye, George V. title: Frye''s Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date: words: 18149.0 sentences: 669.0 pages: flesch: 74.0 cache: ./cache/37073.txt txt: ./txt/37073.txt summary: Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Ten pounds of Sugar, two quarts of water; when it boils add one-half on ten pounds of Sugar and a small spoon of cream tartar; cook until Five pounds of Sugar, nearly a quart of water, small spoon of cream Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, water to dissolve, and a small spoon of cream Cook six pounds of Sugar, one quart of water, and a small spoon of cream Twelve pounds of Sugar, two quarts of water, and a small spoon of cream fire ten pounds Sugar and cook to a good Soft Ball, and pour it into id: 38215 author: Fryer, Jane Eayre title: The Mary Frances Cook Book; Or, Adventures Among the Kitchen People date: words: 27078.0 sentences: 3529.0 pages: flesch: 99.0 cache: ./cache/38215.txt txt: ./txt/38215.txt summary: [Illustration: Mary Frances took the hint, and turned Toaster carefully This book tells the story of Mary Frances, a little girl whose great And Mary Frances read from her little Cook Book. "It''s the best toast I ever ate," said her mother, "and Mary Frances, [Illustration: "A Little Cap and Apron!" cried Mary Frances.] "No," said Mary Frances, "I mean my cook book Mother''s been making for [Illustration: "I have ten," said Mary Frances.] "GOOD morning, Kitchen People," said Mary Frances, after breakfast next [Illustration: "Why," said Mary Frances, "this is disgraceful!"] "Quite ready," said a little voice, and Mary Frances was not surprised "Yes,''" said Mary Frances, "if Aunt Maria----" "I have my little book," said Mary Frances. "Ready!" exclaimed Sauce Pan, and Mary Frances poured the hot water. [Illustration: "I''ll make the sponge cake first," said Mary Frances.] "Look at the oven first," said the Cake Pans, as Mary Frances started to id: 24407 author: Gentile, Maria title: The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 15464 author: Goudiss, Alberta M. (Alberta Moorhouse) title: Foods That Will Win the War and How to Cook Them (1918) date: words: 30742.0 sentences: 2812.0 pages: flesch: 86.0 cache: ./cache/15464.txt txt: ./txt/15464.txt summary: Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables Cook milk and meal in a double boiler 20 minutes; add molasses, salt 2 cups cooked or raw meat cut in small pieces Pour two cups of boiling water over oatmeal, cover and let stand until To the boiling water, add the sugar, fat and salt. About 1/2 cup milk or water in which potatoes were cooked Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix tablespoonfuls of fat and 1 cup of water in the pan, which should be Add the vegetables, and flour mixed with half cup of cold water. To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole Cook corn syrup, water, raisins, fat, salt and spices slowly 15 one cup of water, boil ten minutes and add lemon juice in any amount id: 13775 author: Gray, Grace Viall title: Every Step in Canning: The Cold-Pack Method date: words: 67522.0 sentences: 5846.0 pages: flesch: 88.0 cache: ./cache/13775.txt txt: ./txt/13775.txt summary: jars of canned fruits, vegetables and greens; and so great was their cooked in closed jars in the hot-water bath as directed the food will hot-water-bath outfit soft fruits must be sterilized sixteen minutes; In taking canned goods from boiling water care is needed to see that Sterilize jars twenty minutes in hot-water-bath outfit and in Pour over the fruit boiling water from kettle, place rubbers and caps In taking canned goods from boiling hot water, care is needed to see 5. Pack in sterilized, hot jars or tin cans. 7. Place jars or cans in canner and process in _boiling_ water for Drain and pack in hot glass jars or enameled tin cans. Blanch 5 minutes; cold dip; drain and pack into the cans dry. practical to use tin cans for all kinds of fruits, vegetables and the cold-pack method and the filled cans or jars are processed in the id: 12350 author: Greenbaum, Florence Kreisler title: The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. date: words: 151344.0 sentences: 12477.0 pages: flesch: 92.0 cache: ./cache/12350.txt txt: ./txt/12350.txt summary: Cook brains, let cool and add salt; beat up with chopped onions, juice Hard boil eggs, drop into cold water, remove shells, cut each in half add two cups of milk; season with one-half teaspoon of salt and pepper Put one cup of white wine and one-half cup of cold water on to boil, add Brown one-half cup of chopped onion in one tablespoon of butter, add one baking powder, stir in scant one-half cup of milk or water and mix to a Beat one egg well, add one-half teaspoon of salt, three-fourths cup of fat in a frying-pan, brown half a tablespoon of flour, add a little water, add one cup of milk, one tablespoon of butter, a little chopped one-half cup of water, boil until thick, add juice of lemon, let Cream one-half cup of butter, add five yolks, two tablespoons of sugar, id: 34509 author: Greenough, Marietta McPherson title: Better Meals for Less Money date: words: 60837.0 sentences: 4671.0 pages: flesch: 87.0 cache: ./cache/34509.txt txt: ./txt/34509.txt summary: water, cook half an hour, and press through a sieve; add hot milk, Cook salt pork and onion slowly for ten minutes; add boiling water, and Cook salt pork and onion slowly for ten minutes; add boiling water, and pan, add one-half cup each of milk and water, and bake about twenty-five flour; add half a cup of boiling water, and bake in a hot oven about Cook butter until it bubbles, stir in flour, add hot water, salt, and Cream half of the butter with flour, salt, and cayenne; add hot water, Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, Cook two cups of half-inch cubes of white turnip in boiling salted water To two cups of cooked meat cut in small pieces add one teaspoon of Mix and sift flour, salt, and sugar; add egg and water, and beat well; id: 6912 author: Greer, Carlotta C. (Carlotta Cherryholmes) title: School and Home Cooking date: words: 140004.0 sentences: 12808.0 pages: flesch: 82.0 cache: ./cache/6912.txt txt: ./txt/6912.txt summary: cold water for all utensils which have held milk, cream, eggs, flour, or starch, and hot water for all dishes having contained sugar or sirup. be cooked without a water medium, baked potatoes and roast meat for Mix the sugar, flour, and butter in a frying pan; then heat the mixture to not the milk be added until the rice mixture is placed over hot water? and sugar to the mixture and cook over hot water for 1/2 hour. milk-and-egg mixtures should be cooked below the boiling temperature of Scald the milk, add the tapioca, and cook the mixture over hot water until Cut the chocolate in pieces, add the boiling water to it, and cook Mix sugar and flour thoroughly, then add boiling water slowly. Mix sugar and flour thoroughly, then add boiling water slowly. | Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and | id: 8542 author: Gurney, Lydia Maria title: Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before date: words: 19084.0 sentences: 2331.0 pages: flesch: 94.0 cache: ./cache/8542.txt txt: ./txt/8542.txt summary: Stir cream of tartar, soda, salt and lard into the flour; mix with milk a little water; stir until smooth, and pour into the milk when boiling. it fries, pour over each slice a little milk or water and salt to add sugar and butter, stir into the flour and mix with enough milk to Beat the butter, sugar and egg together, add the milk, stir the cream Stir the soda into the cream; beat the eggs; add sugar, salt, flour and Stir the soda into the sour milk, add melted butter and sugar, salt and Beat eggs and sugar together, add water and salt, then put soda and Cover with cold water adding a cup and a half of sugar to six apples, Cut the meat into small pieces; cover with cold water, salt and put Wash the meat, put into a kettle, cover with cold water and boil four id: 39586 author: Haffner-Ginger, Bertha title: California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes date: words: 8162.0 sentences: 536.0 pages: flesch: 83.0 cache: ./cache/39586.txt txt: ./txt/39586.txt summary: sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary heaping tablespoon flour, brown and add three cups of chile pulp, salt chop and add equal amount chile sauce No. 1 or 2, salt to taste, serve water to each yolk, salt, chile pepper, teaspoon butter for each egg. and seeded, fry in hot lard and serve with prepared Spanish sauce on salt and teaspoon red pepper pulp, or chile powder; add white of egg and wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon and brown in tablespoon of hot suet; add one-half cup chopped onion, one of any meat stock or hot water; salt to taste; add one cup cooked rice; brown, cover with Spanish sauce, little hot water, add one-half cup Cook red Spanish beans tender, put in pan with hot lard, add onions, hot lard, two tablespoons of red chile pulp; brown; add one-half cup id: 33974 author: Hall, Mary Elizabeth title: Candy-Making Revolutionized: Confectionery from Vegetables date: words: 28256.0 sentences: 1790.0 pages: flesch: 77.0 cache: ./cache/33974.txt txt: ./txt/33974.txt summary: In pulling taffies or other candies, corn starch may be put to good use. old way, the candy-maker will find a dropping funnel useful. For use in "cutting in" fondant and other small masses it is well to buy drying candies that have been sugared or for draining confections that The amateur candy-maker will be glad to know that sugar and water will Crystallization enables the candy-cook to put ordinary cream and sugar A knife which is of almost constant use in making decorative candies and crystal syrup--one cupful of sugar and one-third cupful of water cooked be useful in placing these colored sugars. The usefulness of the potato does not end with decorative candy. When fashioned, dip the candies into a crystal syrup cooked When the mixture has cooked, add one-half cupful of bon-bon cream, cut decorative candy, potato fondant and paste are the basis of very id: 29007 author: Harrison, Mary title: The Skilful Cook A Practical Manual of Modern Experience date: words: 64931.0 sentences: 8373.0 pages: flesch: 94.0 cache: ./cache/29007.txt txt: ./txt/29007.txt summary: Pour in half a pint of water; and cover the dish with a piece of pig''s Pour the boiling water over it, and place another pie-dish, inverted, at Stir and boil three minutes; add the sauce, pepper and salt, and Then stir in the cream; let it boil in the sauce; and add lemon juice, _Method._--Boil the jam, sugar, and water together for three minutes. Let the water be quite boiling; add to it a little salt. Make some water boiling hot in a stewpan; add to it a little lemon _Method._--Boil the rice in the milk, with the sugar, for half an hour, _Method._--Boil the sugar and water; add the lemon and skim well. When boiling, stir in the flour, mixed with a little cold milk. Put it in boiling water, milk, or stock, with a little salt and butter, _Method._--Boil the rice gently in the water for half an hour, then add id: 12293 author: Hazlitt, William Carew title: Old Cookery Books and Ancient Cuisine date: words: 48879.0 sentences: 2161.0 pages: flesch: 73.0 cache: ./cache/12293.txt txt: ./txt/12293.txt summary: of wine, two pieces of salt fish, and six baked herrings or a dish but the boiled meats must be after the French fashion, the dishes form the volume (Babees'' Book) edited for the Early English Text recently by the appearance of the "Noble Book of Cookery" in Mrs. Napier''s edition, not to mention other aids in the same way, which are butter, and pour it in the dish with your meat: lay sweet-breads and boil them in one half wine and the other water; cut them in small them into boiling water, with a spoonful of fine sugar, and a good put in a good spoonful of sugar, a very little salt, a nutmeg grated, sugar, nutmeg, a little salt, orange-flower-water, and a pound of ''tis like grated bread, something more than half a pound of sugar, of fair water and boil it an hour, and let it stand till ''tis id: 16035 author: Head, Brandon title: The Food of the Gods A Popular Account of Cocoa date: words: 18974.0 sentences: 972.0 pages: flesch: 71.0 cache: ./cache/16035.txt txt: ./txt/16035.txt summary: [Illustration--Black & White Plate: Ceylon: A Hill Cacao Estate.] [Illustration--Black and White Plate: A Cacao Harvest, Trinidad.] [Illustration--Black and White Plate: Gathering Cacao: Santa Cruz, cocoa-bean, after the shell has been removed, prepared for table as an [Illustration--Black and White Plate: Cacao Crop, Trinidad.] scarcely any food but cocoa and chocolate for the last thirty years of [Illustration--Black and White Plate: Ceylon: Nursery of Cacao turned into a cocoa plantation of great fertility; but the best trees [Illustration--Black and White Plate: Samoa: Cacao in its fourth Year.] [Illustration--Black and White Plate: The Home of the Cacao. [Illustration--Black and White Plate: Cacao Drying in the Sun, Maracas, [Illustration--Black and White Plate: Labourer''s Cottage, Cacao Estate, [Illustration--Colour Plate: CACAO TREE AND SEEDLING] [Illustration--Black and White Plate: Bournville Cocoa Works: Office [Illustration--Black and White Plate: Cacao Tree, Trinidad.] [Illustration--Black and White Plate: Cacao Tree, Trinidad.] [Illustration--Black and White Plate: A Hill Cacao Estate, Grenada, B.W.I.] id: 43042 author: Herrick, Christine Terhune title: The Expert Maid-Servant date: words: 23252.0 sentences: 1060.0 pages: flesch: 75.0 cache: ./cache/43042.txt txt: ./txt/43042.txt summary: simplifying the work of a household and gives a maid a feeling of At the time of engaging the maid, the mistress should make stipulations to permit the maid to come in before the work is properly performed. mistress to make clear as time goes on and the maid becomes accustomed Since the duties of the maid-of-all-work are what they are, the mistress In most families where but one maid is employed the mistress of the breakfast while the family is eating, but most maids and mistresses seem If the mistress of the house dusts the chambers, the maid When the bath-room work is finished, the maid may return to the kitchen, In a book that deals with the work of the maid-servant it is not worth When the mistress neglects matters in this way the maid-servant is not are not used, the maid comes to the door of the room where the mistress id: 19077 author: Hill, Janet McKenzie title: Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes date: words: 49067.0 sentences: 4258.0 pages: flesch: 88.0 cache: ./cache/19077.txt txt: ./txt/19077.txt summary: Turn the whites of the eggs into a well-buttered mould or cup, set upon Beat half a cup of butter to a cream; add the yolks of four eggs, one at salt, a dash of paprica or cayenne, and half a cup of boiling water. SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED Cook the turnips in boiling salted water until tender; drain, and cut Set a border mould in ice water; dip hard-boiled eggs, cut in halves Strain over half a cup of cooked chicken (white meat), chopped and sandwich style; dip in the beaten egg, sauté in hot butter, and serve half cooked, add a teaspoonful of salt for each quart of water. over hot water until ready to serve, then add the beaten yolks of eggs, the sauce boils, add the oysters; and when hot serve on buttered toast pint of boiling water; add half a teaspoonful of salt and cook over hot id: 31534 author: Hiller, Elizabeth O. title: Fifty-Two Sunday Dinners: A Book of Recipes date: words: 48716.0 sentences: 5770.0 pages: flesch: 90.0 cache: ./cache/31534.txt txt: ./txt/31534.txt summary: PROCESS: Melt butter in a sauce pan, add onion and cook five minutes PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water Cook one cup macaroni, broken in inch pieces, in boiling salted water one-fourth cup butter in frying pan, add three slices onion and joints, with one-half cup cold water, add to coffee and mix thoroughly. paper bag, add one-fourth cup white wine, one-half onion finely chopped, PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, to sauce-pan, add three-fourths cup sugar and cook five minutes, until lightly browned, add one-fourth cup flour, one-half teaspoon salt, Cover with boiling salted water, cook ten minutes; drain, add To two cups hot riced potatoes, add one tablespoon finely chopped PROCESS: Melt butter in sauce-pan, add onion and cook until delicately PROCESS: Melt butter in sauce-pan, add onion and cook until delicately id: 39550 author: Hirtzler, Victor title: The Hotel St. Francis Cook Book date: words: 194559.0 sentences: 18457.0 pages: flesch: 90.0 cache: ./cache/39550.txt txt: ./txt/39550.txt summary: pan, season with salt and pepper, add a small piece of butter, and heat =Bread sauce.= Boil one cup of milk, add half of an onion, a little purée of tomato soup, add four slices of boiled ham cut in small place in buttered sauté pan, season with salt and pepper, add one-half fold in half, place in buttered sauté pan, add a little salt and with salt and pepper, place in a buttered sauté pan, add one-half glass buttered sauté pan, season with salt and pepper, add one-half glass of add some cream sauce and a small piece of butter, season with salt and half, season with salt and pepper, lay in buttered sauté pan, add half, season with salt and pepper, lay in buttered sauté pan, add buttered pan, season with salt and pepper, add one-half glass of white buttered pan, season with salt and pepper, add one-half glass of white id: 18097 author: Hoodless, Adelaide title: Public School Domestic Science date: words: 52483.0 sentences: 5297.0 pages: flesch: 88.0 cache: ./cache/18097.txt txt: ./txt/18097.txt summary: animal foods in common use are meat, eggs, milk, fish, gelatin and Pour the boiling water on the corn or Graham meal, add the salt, and Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling Add the hot water or stock a little at a time, and stir rapidly pint of boiling salted water and cook until very soft. Cook eggs for 20 minutes in water just below the boiling point. Cook in boiling salted water until tender, remove the string, turn Put them in boiling water, when about half cooked add a tbsp. butter and flour together until smooth, add either milk or water until flour, and stirring into the boiling milk; cook for 10 minutes. of flour to the fat in the pan, add 1 cup of boiling water, stir until cold water and stir it into the sour milk; add this, and the egg well id: 29519 author: Hooper, Mary title: Nelson''s Home Comforts Thirteenth Edition date: words: 31545.0 sentences: 1632.0 pages: flesch: 81.0 cache: ./cache/29519.txt txt: ./txt/29519.txt summary: Boil a pint of milk with two ounces of sugar, pour it on two eggs, Soak one ounce of Nelson''s Opaque Gelatine in half-a-pint of cold water ounce of Nelson''s Gelatine in half-a-pint of cold water for two or three of a pound of loaf sugar; pour on half-a-pint of boiling water and Soak one ounce of Nelson''s Patent Gelatine in half-a-pint of cold water Soak an ounce of Nelson''s Gelatine in half-a-pint of water for an hour To an ounce of Nelson''s Gelatine add one pint of cold water, let it To an ounce and a half of Nelson''s Patent Gelatine add a pint of cold Soak an ounce of Nelson''s Gelatine in half-a-pint of milk, dissolve it To an ounce of Nelson''s Gelatine add half-a-pint of new milk, let it half-an-ounce of Nelson''s Gelatine in a gill of cold water, dissolve it Boil a pound of fine loaf sugar in a pint-and-a-half of water. id: 24125 author: Hubbard, L. P. title: A Little Book for A Little Cook date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 54039 author: Johnson, Grace title: Fast-Day Cookery; or, Meals without Meat date: words: 17208.0 sentences: 1369.0 pages: flesch: 94.0 cache: ./cache/54039.txt txt: ./txt/54039.txt summary: two ounces of butter, pepper and salt to taste, one small tea-cup of ounces of butter and twenty-four cloves a nice brown, then add the fish ounces of butter with twenty-four cloves a nice brown, add two quarts salt to taste, and two ounces of butter; stir, let it come to the boil, two ounces of butter a nice golden colour, add twelve cloves, twelve sieve, add three ounces of butter, and pepper and salt to taste. this to the boiling milk, stir, and let it thicken, add salt to taste. add the yolk of an egg well beaten, a little Nepaul pepper and salt butter with one tablespoon of flour till it is a nice brown; add half ounces of butter and twenty-four cloves a nice brown; then add one ounces of butter and twenty-four cloves a nice brown; then add one the boil, let it thicken, then add two ounces of butter, a little id: 5889 author: Jones, Steven E. title: The BYU Solar Cooker/Cooler date: words: 7765.0 sentences: 604.0 pages: flesch: 82.0 cache: ./cache/5889.txt txt: ./txt/5889.txt summary: The Solar Funnel Cooker is safe and low cost, easy to make, Prototypes of the Solar Funnel Cooker were tested in Bolivia, a cheap plastic bag around the jar--voila, the solar funnel A block of wood is placed under the jar to help hold the heat in. 8. A plastic bag is used to go around the cooking-jar and block in two solar funnels, the HDPE bag worked just as well! BYU Funnel Cooker: place a pot (having a blackened Place the Solar Funnel Cooker so that it Faces the Sun I have personally used the Solar Funnel Cooker to cook lunches Cooking with the Solar Funnel Cooker Cooking with the Solar Funnel Cooker The same foods will cook about the same in the Solar Funnel The BYU Solar Funnel Cooker uses the funnel where the cooking jar sits. When a jar is placed in the solar funnel cooker, a maximum id: 12238 author: Kellogg, E. E. (Ella Ervilla) title: Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes date: words: 213579.0 sentences: 17223.0 pages: flesch: 83.0 cache: ./cache/12238.txt txt: ./txt/12238.txt summary: Foods should be put to cook in cold or boiling water, in accordance with cold water, and when cool, serve with cream or fruit juice. fruit thus prepared, add a cup of water, and if the apples are sour, a add the juice of two lemons, one cup of sugar and a quart of cold water. serve with lemon juice as a dressing, or add a half cup of sweet cream following manner: Heat a half cup of rich milk to boiling, add salt, and BAKED EGG PLANT.--Wash and cook whole in boiling water until add a little flour rubbed smooth in milk, and salt if desired; boil up colander, add a slice of onion, three cups of boiling water or milk, and fruit jelly in very little warm water, add one and one half cups of milk little cold milk, and stir it into a cupful of boiling water. id: 30121 author: Lambert, Edward title: The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date: words: 11772.0 sentences: 449.0 pages: flesch: 82.0 cache: ./cache/30121.txt txt: ./txt/30121.txt summary: Water; boil them till tender; then put them into clarified Sugar, as Day; then drain the Syrup, and boil it a little smooth; when cool, put them a Boil, scum them and set them by till the next Day, then drain Day following boil some more Sugar till it blows a little, give them a Plumbs in the Syrup, boil a little, and scum them; the next Day drain scum them and set them by; the next Day boil the Syrup till it becomes Day after drain them and boil the Syrup till it becomes very smooth, Day after drain them and boil the Syrup till it becomes very smooth, next Day boil a little more Sugar till it blows very strong, and put and set them by; the next Day boil some other Sugar till it blows, and set them by; the next Day boil some more Sugar till it blows, and pour id: 7350 author: Lansdown, Lillian B. title: How to Prepare and Serve a Meal; and Interior Decoration date: words: 12358.0 sentences: 1004.0 pages: flesch: 83.0 cache: ./cache/7350.txt txt: ./txt/7350.txt summary: cream and salad dressing may be kept, and plates chilled for serving silver on the table, is to serve it from a napkin, from the right. When serving dishes of food do so with a dinner napkin folded square on serves, fruit knife and plate are placed first, and then the dish In serving grapes, the waitress, after supplying fruit plates, passes a come on the table hot, and be served in bowls with sugar (brown sugar, and the luncheon served at small tables, at which the guests are Butter is not usually served, the individual dishes (filled) are placed latter the fruit cocktail (served on small plate, with doily, glass and served in a small dish set in a plate. A salad served with meat, at an informal dinner, is placed on the right and the table crumbed, the ice cream plate (as at the formal luncheon) id: 42868 author: LeCron, Helen Cowles title: A Thousand Ways to Please a Husband with Bettina''s Best Recipes date: words: 109769.0 sentences: 11252.0 pages: flesch: 94.0 cache: ./cache/42868.txt txt: ./txt/42868.txt summary: Add the fish, cook one minute and pour over toasted strips of bread. "Bettina, there are so many things I''d like to ask you!" said Ruth, who Boil sugar and water ten minutes without stirring, add lemon juice, and Cream the butter, add the sugar, yolk of egg, dry ingredients and milk. Cream the butter, add the lemon juice, salt, pepper and finely chopped Mix the beaten egg and sugar, add the milk, flour, salt, cinnamon and "I never used to eat cabbage," said Bob, "but I like Bettina''s way of =Creamed Potatoes as Bettina Served Them= (Six portions) "Well," said Bettina, "Bob will have these same things for dinner Cream the butter, add the sugar and egg-yolks; mix thoroughly. "OH, I forgot to tell you, Bettina," said Bob at the dinner table, "the Mix well the flour, sugar and salt, add the water and cook for one id: 48722 author: LeFevre, Edwin title: Making Fermented Pickles date: words: 8164.0 sentences: 582.0 pages: flesch: 77.0 cache: ./cache/48722.txt txt: ./txt/48722.txt summary: Cucumber (salt, sour, sweet, dill, and mixed) pickles and sauerkraut or makes firm the vegetables placed in brine and checks the action of in a weak brine is to transfer the pickled product to glass jars as soon acetic acid) is required in making sour, sweet, and mixed pickles, and Salt pickles, or salt stock, are made by curing cucumbers in a brine stone have been replaced add to the brine over the cover 1 pound of salt After being cured in brine, pickles must receive a processing in water into sour, sweet, or mixed pickles, the salt should be largely, but not Pour over the pickles a brine made as follows: Salt, 1 pound; vinegar, salt for every 40 pounds of cabbage makes the proper strength of brine FERMENTATION AND SALTING OF VEGETABLES OTHER THAN CUCUMBERS AND CABBAGE keep pickles for more than a very few weeks a brine should contain 10 id: 9101 author: Lea, Elizabeth E. (Elizabeth Ellicott) title: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers date: words: 86701.0 sentences: 3933.0 pages: flesch: 84.0 cache: ./cache/9101.txt txt: ./txt/9101.txt summary: dripping pan of a stove, with half a pint of water; let it bake an hour butter in a large spoonful of flour; when the water boils, stir it in water; let it boil half an hour; mix a spoonful of flour with half a when you use it, boil it till soft in water; mix flour, milk, butter, loaf; pour boiling water on half a pint of corn meal--stir it well--add Pour boiling water on a quart of meal, put in a little lard and salt, salt, pour boiling water on half the meal, stir it; then add as much Soaked Crackers for Tea. Pour boiling water on crackers, put in some butter and a little salt; sugar and one of butter; stir this in half a pint of boiling water; let water and a pound of sugar; let it boil half an hour and skim it well; id: 6677 author: Leslie, Eliza title: Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date: words: 25193.0 sentences: 2117.0 pages: flesch: 96.0 cache: ./cache/6677.txt txt: ./txt/6677.txt summary: Wash, in cold water, half a pound of the best fresh butter. Stir the butter and sugar to a cream, and add the liquor and Shell half a pound of sweet almonds, and pour scalding water over Stir the butter and sugar to a cream, and add to it, gradually, Beat the eggs very light, and stir them into the butter and sugar, eggs, a large tea-spoonful of powdered loaf sugar, and six drops Stir into the butter and sugar a little of the beaten egg, and sugar into a large deep pan, and cut the butter into it, in small Stir the egg and flour alternately into the butter and sugar, a Half a glass of wine, and a table-spoon of rose-water mixed. Cut the butter into the flour, add the sugar and spice, and mix half a pint of water to a pound of sugar) and set it on the fire id: 40943 author: Leslie, Eliza title: Miss Leslie''s New Cookery Book date: words: 166779.0 sentences: 10806.0 pages: flesch: 90.0 cache: ./cache/40943.txt txt: ./txt/40943.txt summary: the soup, wash clean a large quart of dried white beans in a pan of cold fresh butter among them, and keep them hot till the veal soup is boiled has boiled well for an hour, add half a pound, or more, of nice fresh plenty of butter, and hard-boiled eggs cut in half, and laid closely stew-pan with a quarter of a pound of fresh butter, cut into bits. Have ready boiling, in a frying-pan, an equal mixture of fresh butter stew-pan; adding the bread-crumbs, a large piece of fresh butter, some grated bread-crumbs, and mix in a pound of fresh butter, cut into little stew-pan a large table-spoonful of fresh butter, mixed with a slices of cold boiled ham cut into little bits; eight or ten large hard-boiled eggs, a quarter of a pound of fresh butter, and a large large stew-pan, with half a pound of nice sweet butter, or a quarter of id: 60025 author: Leslie, Eliza title: Miss Leslie''s Complete Cookery Directions for Cookery, in Its Various Branches date: words: 163380.0 sentences: 11037.0 pages: flesch: 91.0 cache: ./cache/60025.txt txt: ./txt/60025.txt summary: meat,) pour in four quarts of water, and boil it three hours, skimming and salt: put it into a soup-pan and let it boil slowly till the meat in two quarts of water, cover the kettle, and let it boil slowly till a pound of fresh butter cut small, and two glasses of white wine or of sauce-pan with a little water, and boil them half an hour. a pot with cold water, and boil it till tender, carefully skimming off boiling in a little water two large sweet oranges cut into slices, one pound of butter cut up, and a pint and a half of water; stir it boils hard to pour in half a pint of cold water to keep down the Cut up in a quart of rich milk, half a pound of fresh butter, and set boiled milk, adding gradually half a pound of powdered sugar, and mix id: 15363 author: Lincoln, Mary J. (Mary Johnson) title: Carving and Serving date: words: 13734.0 sentences: 827.0 pages: flesch: 84.0 cache: ./cache/15363.txt txt: ./txt/15363.txt summary: It is easier to carve this joint by cutting across the ribs, parallel be not removed before cooking, place the fork in the middle and cut Cut slices of the crisp fat on the flank in the same way, and serve to the first slices, divide this into small pieces, to be served if desired it, then divide between each rib in the loin, or cut long slices serve a piece of the rib, the breast, or a slice from the leg, as head, separating the neck-joint with the point of the knife, then cut wing-joint, slip the knife under at the top of the breast-bone, and turn Begin at the wing, and cut down to the bone in long thin slices, Cut through above the joint of the wing, down below the leg, and remove Before serving, cut a slice from each end. id: 32472 author: Lusk, Graham title: Food in War Time date: words: 9401.0 sentences: 540.0 pages: flesch: 74.0 cache: ./cache/32472.txt txt: ./txt/32472.txt summary: "Food in War Time" in the _Scientific Monthly_ and "Calories in Common milk or fresh animal food or even of cabbage, and pellagra has been the The Food Administrator asks us to eat corn bread and save the wheat for If one takes milk with other foods, meat may be dispensed with. meat is metabolized it stimulates the body to a higher heat production, eat grain the cost of the production of a unit value of milk is much The basal metabolism as measured by 70 calories per hour in the case of the world to-day is whether or not a sufficient quantity of food-fuel is work that the _basal metabolism_ for men between twenty and fifty years of body weight three miles during an hour, and that increasing power If the man''s food cost 10 cents a thousand calories, it may be id: 16977 author: Lydia E. Pinkham Medicine Company title: Food and Health date: words: 9514.0 sentences: 884.0 pages: flesch: 87.0 cache: ./cache/16977.txt txt: ./txt/16977.txt summary: We recommend this as a good blood medicine for either men or women. Pinkham''s Vegetable Compound by friends and advised to try it. Pinkham''s Vegetable Compound and Lydia E. Beat the yolk until thick and add the hot water and salt. Pinkham''s Vegetable Compound advertised for women''s Pinkham''s Vegetable Compound does for sick and ailing women. Pinkham''s Vegetable Compound for weakness and female Pinkham''s Vegetable Compound when we feel the need. Method--Beat eggs light, add sugar, butter, milk, salt and all but 2 Method--Beat eggs very light, add sugar and remaining ingredients. Pinkham''s Vegetable Compound to strengthen me so that I could work. When cold add 1 teaspoon soda dissolved in 2 tablespoons hot water. Pinkham''s Vegetable Compound has been used by women Method--Cut chocolate into small pieces, add sugar and water and stir Pinkham''s Vegetable Compound any time." Pinkham''s Vegetable Compound can be safely taken by all women. id: 43643 author: Martyn, Charles title: Foods and Culinary Utensils of the Ancients date: words: 19034.0 sentences: 1063.0 pages: flesch: 75.0 cache: ./cache/43643.txt txt: ./txt/43643.txt summary: odor of the burning flesh led to the use of cooked meat as food. ground." The earliest mention of cooked animal flesh is found in Genesis Bread, wine and a kind of honey were made from the fruit of the palm generally shaped like the wine strainers of to-day. Beef and goose were more generally eaten than any other kind of animal carrying of water, and pans, dishes and vases for kitchen purposes were barley meal moistened with water, or, occasionally, poor wine. Vegetables were eaten in the form of soup, served on hot dishes with A separate table was in those days usually provided for each guest, former days), meats, vegetables, fruits, bread and wine were provided. The middle classes ate meat, vegetables, fruit or fish also, but always The meat and vegetables were sometimes served in one large dish, into Meats, cakes, fruits and wines are offered with candles, id: 22790 author: May, Robert title: The accomplisht cook or, The art & mystery of cookery date: words: 144777.0 sentences: 7554.0 pages: flesch: 87.0 cache: ./cache/22790.txt txt: ./txt/22790.txt summary: good sweet butter, a little white wine and strong broth. strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of herbs minced small, cloves, mace, sugar, white-wine, butter, slic''t verjuyce, eggs, butter, bread, wine, and being finely stewed, serve onions, a little salt, vinegar, butter, some white-wine, pepper, and Boil them in good mutton broth, white mace, a faggot of sweet herbs, pepper, salt, and a little white-wine; being boil''d, serve them on nutmeg, pepper, claret, a little wine vinegar, butter, and salt; butter, pepper, sugar, and some sweet herbs finely minced, let them a little white-wine, and large mace, boil it up and garnish the dish beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil''d of eggs, salt, some boil''d currans, and butter; close it up and bake id: 28491 author: McCulloch-Williams, Martha title: Dishes & Beverages of the Old South date: words: 55091.0 sentences: 3317.0 pages: flesch: 86.0 cache: ./cache/28491.txt txt: ./txt/28491.txt summary: water, let stand ten minutes, then stir in, taking care to mix smooth, half meal, add pinch of salt, scald with boiling water, stir smooth, Add a little cold water--a cupful to a gallon of cut up fat, and let Let the water boil hard for half a minute, no longer, cold water, boil and skim clean, then add one pint vinegar, a dozen each pound of creamed butter, mix well, then add gradually five cups sugar, working together over hot water three cups sugar, one cup butter, half a _Peach Pudding_: Beat light one egg, with half a cup sugar, two spoonful of hot fat, then pour in enough boiling water to come half way add the sugar, water, spices, cover close, and set in a hot oven. Add half a cup boiling water, cover well, fill with hot water, add a half-pound washing soda, and let stand id: 6385 author: McGinnis, Mabel Earl title: Simple Italian Cookery date: words: 14994.0 sentences: 938.0 pages: flesch: 87.0 cache: ./cache/6385.txt txt: ./txt/6385.txt summary: Cover the rice with water and boil for ten minutes; then drain and add instead one-half tablespoon of chopped-up parsley; add a good pinch of cooked pour the soup over pieces of toasted or fried bread, and serve. small lump of butter.) When well colored add two tablespoons of tomato add two tablespoons of tomato paste dissolved in hot water. on the saucepan, then add one cup of boiling water, and allow it to Boil one-half pound of vermicelli in salted water, drain, and mix with meat very fine, add one tablespoon of grated Parmesan cheese, one egg, Put the little squares of paste and meat into the boiling salted water Cook the spinach, drain, and chop up fine, add the curds, one egg, Melt one-half a pound of butter, add a little flour, salt, pepper, and boiling water one tablespoon of butter, add the juice of one-half of id: 11067 author: Mill, Mrs. (Jean Oliver) title: Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. date: words: 48059.0 sentences: 3896.0 pages: flesch: 86.0 cache: ./cache/11067.txt txt: ./txt/11067.txt summary: in a very little butter taking great care not to burn, and add to the soup. browning in a little butter and added to the soup when boiling. Have ready a good-sized-soup pot with amount of water required boiling Stir till smooth and boil up, then add some good stock--brown would be tomatoes--if to be had--in a little butter till brown, and add. soaked overnight, add to the boiling stock and cook gently till perfectly Add one or two spoonfuls of cream--or a little fresh dairy butter or nut Half pound soaked beans boiled till tender in one pint water, with butter more crumbs; if too dry add a little ketchup, milk, tomato juice, &c. saucepan with boiling water to barely cover, a little salt, pinch sugar, and Another very good way is to beat up the eggs a little, add seasoning, &c., Beat butter and sugar to a cream, add egg, well beaten, then flour, id: 8996 author: Miller, Marion Mills title: Practical Suggestions for Mother and Housewife date: words: 45754.0 sentences: 2532.0 pages: flesch: 76.0 cache: ./cache/8996.txt txt: ./txt/8996.txt summary: The "Government Cook Book." Value of the cuts of meat. --Care of Lamps--Use of Candles--Making the Best of the Old House. that has been cooked for some time in water kept under boiling point, meat is cut and on the length of time they are soaked in cold water A good idea of the changes which take place while meat is being cooked of meat weighing 1-1/2 to 5 pounds are cooked in water somewhat under material found in broth whether the meat is placed in cold water or hot quantities for home use; serving smaller portions of meat than usual or good meat dish a day is served, especially if such nitrogenous materials The cooked meat, cut into small pieces, is put Fry the onions in the butter, add the meat, and brown; cover with water Meat may be cooked in water in a number of ways without being allowed to id: 41352 author: Mollard, John title: The Art of Cookery Made Easy and Refined date: words: 50967.0 sentences: 3306.0 pages: flesch: 90.0 cache: ./cache/41352.txt txt: ./txt/41352.txt summary: water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient id: 12327 author: Montefiore, Judith Cohen, Lady title: The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette date: words: 40675.0 sentences: 2183.0 pages: flesch: 83.0 cache: ./cache/12327.txt txt: ./txt/12327.txt summary: or three onions sliced, let them brown; add a little gravy, flour, a Mix a table-spoonful of flour, with two of water, add a little wine, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it a hard boiled egg, add grated lemon peel, a little lemon juice, pepper cut in small pieces and a pint of water, stew gently till tender, scalded, add a little water, a large piece of butter, salt and pepper; two eggs and a little powdered sugar, mix into a paste with water, and beaten eggs, white sugar, a little fresh butter, and grated lemon Boil half a pound of rice, in a small quantity of water, to a jelly; deep dish, with half a pound of brown sugar and a little water, let Beat together five eggs and half a pound of white sugar, then add six id: 25631 author: Moss, Maria J. title: A Poetical Cook-Book date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 10072 author: Moxon, Elizabeth title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date: words: 64808.0 sentences: 3629.0 pages: flesch: 92.0 cache: ./cache/10072.txt txt: ./txt/10072.txt summary: into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash''d, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and id: 24205 author: Murrey, Thomas J. (Thomas Jefferson) title: Breakfast Dainties date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 24542 author: Murrey, Thomas J. (Thomas Jefferson) title: Fifty Salads date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 25007 author: Murrey, Thomas J. (Thomas Jefferson) title: Fifty Soups date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 38464 author: Murrey, Thomas J. (Thomas Jefferson) title: Tempting Curry Dishes date: words: 6214.0 sentences: 365.0 pages: flesch: 83.0 cache: ./cache/38464.txt txt: ./txt/38464.txt summary: Smith''s Curry Powder and a tablespoonful of Epicurean Sauce, stir and Smith''s Curry Powder, cook a moment and add a pint of chicken broth or a off with cold water, add them to the Curry sauce, warm up the dish, then minced onion, brown it a little, now add the mixed Curry Powder; and add a pint of hot water, a tablespoonful of flour dissolved in cold Smith''s Curry Powder, and half a pint of hot water, or venison P. Smith''s Curry Powder and a gill of hot water Smith''s Curry Powder and half a pint of rich gravy, salt, simmer, Smith''s Curry Powder, half a teaspoonful of rice flour, and a an hour and a half: then add the tripe to a plain Curry sauce, and serve P. Smith''s Curry Powder, add half a pound of cold P. Smith''s Curry Powder, and add half a pint of gravy; id: 4219 author: Muskett, Philip E. title: The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 35506 author: Nash, William H., Mrs. title: Cloud City Cook-Book date: words: 11219.0 sentences: 1194.0 pages: flesch: 93.0 cache: ./cache/35506.txt txt: ./txt/35506.txt summary: sour milk, little salt, and small teaspoon soda.--Mrs. W. One cup sweet milk, two eggs well beaten, one small teaspoon salt, add salt, three beaten eggs, one heaping cup melted butter and more One cup sweet milk, two teaspoons baking powder sifted in flour, one FILLING--One egg, one-half cup sugar, one-fourth cup flour mixed with butter as for cake, add the eggs, well beaten, then milk, water, salt One cup sugar, one-half cup butter beaten to a cream; then add the eggs, two cups flour, one-half cup sweet milk, one teaspoon baking One cup sweet milk, one even cup sugar, two eggs, one teaspoon salt, flour and milk together, then add eggs and baking powder.--Mrs. C. One-half cup butter, three-fourths cup sugar, two eggs, one cup milk, CREAM FILLING--One cup milk, half cup sugar; boil one minute. egg, half cup sweet milk, one teaspoon baking powder. id: 13286 author: Neil, Marion Harris title: The Story of Crisco date: words: 91628.0 sentences: 9039.0 pages: flesch: 87.0 cache: ./cache/13286.txt txt: ./txt/13286.txt summary: _For sauce._ Melt Crisco in small saucepan, stir in flour, add fish _For brown sauce._ Melt 3 tablespoonfuls Crisco, add 1 chopped onion, Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, _For salad._ Boil potatoes and slice them, add Crisco and salt. Mix flour, sugar, salt and baking powder together, add eggs well Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking Rub Crisco into flour, add salt, sugar, baking powder, break egg in Cream Crisco and sugar, then add eggs well beaten, flour, salt, Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt, Cream Crisco and sugar together, add egg well beaten, milk, salt, Cream Crisco and sugar together, add egg well beaten, milk, salt, Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat id: 24656 author: Ontario. Department of Education title: Ontario Teachers' Manuals: Household Management date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 35066 author: Palmer, Mary E. (Mary Elizabeth) title: Guide to Hotel Housekeeping date: words: 21240.0 sentences: 1300.0 pages: flesch: 79.0 cache: ./cache/35066.txt txt: ./txt/35066.txt summary: Neatness in dress is essential to the success of a hotel housekeeper. linen-room girls and parlor-maids can lend a hand at making them. of hotels pay much the same salaries to housekeepers, good, bad, and washed with warm water and soap, and oiled with a good furniture-polish. and use the linen for making up the bed in the sample-room, while the A good way to clean hardwood floors in halls where the carpet does not Must not leave the linen-room without notifying the housekeeper. The linen-room is the housekeeper''s pride. housekeeper than to look into a well-kept linen-room. housekeeper or the linen-woman signing for the changes. To do good work with little or no damage to the linen, soft water will effect the cleaning of the hotel bed and table-linen, but for Excepting the linen-room position, that of parlor maid is the most hotels change proprietors, as well as housekeepers and managers. id: 30441 author: Parloa, Maria title: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation date: words: 12867.0 sentences: 899.0 pages: flesch: 85.0 cache: ./cache/30441.txt txt: ./txt/30441.txt summary: CANNED FRUIT, PRESERVES, AND JELLIES: will be the fruit, sugar, fuel, jars, glasses, boxes, packing material, glass jars, and covers should be put in cold water and heated gradually but the time at which the fruit is at its best for canning, jelly boiled in clear water, the pared fruit should be dropped into a bowl of fruit juice, if the sirup gauge registers 25°, the proportion of sugar jars in boiling water; and stewing the fruit before it is put in the Put 2 quarts of the fruit in the preserving kettle; heat slowly on the Put the fruit in the preserving kettle with cold water to cover it Cover the boiler and let the fruit cook ten minutes from the time the the cherries, fruit juice, and sugar in the preserving kettle. Put the fruit in a large preserving kettle and cover with the boiled id: 6745 author: Parloa, Maria title: Miss Parloa''s New Cook Book date: words: 119477.0 sentences: 9706.0 pages: flesch: 92.0 cache: ./cache/6745.txt txt: ./txt/6745.txt summary: One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cupful of cream, salt, One pint of cooked salt fish, one pint of milk or cream, two tablespoonfuls of flour, one of butter, six eggs, pepper. The meat of a two and a half pound lobster, cut into dice; two tablespoonfuls of butter, two of flour, one pint of stock or water, a speck Add the potatoes, cut in thin slices, and one tablespoonful of flour, which mix smooth with half a cupful of cold water, of white stock, three table-spoonfuls of butter, a heaping tablespoonful of flour, one teaspoonful of lemon juice, one cupful of cream Six large, smooth potatoes, half a cupful of boiling milk, one tablespoonful of butter, the whites of four eggs, salt and pepper to taste. id: 13177 author: Parloa, Maria title: Chocolate and Cocoa Recipes and Home Made Candy Recipes date: words: 25062.0 sentences: 1740.0 pages: flesch: 83.0 cache: ./cache/13177.txt txt: ./txt/13177.txt summary: chocolate, sugar and water in a small iron or granite-ware pan, and stir Chocolate, and put the cup into a pan of boiling water. No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, milk boils, add the cornstarch, salt, and chocolate, and cook for ten Put the cocoa in a small saucepan; add the cold water and stir until Put chocolate in small saucepan over boiling water and when melted stir Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and Cream the butter, add sugar and chocolate, then the unbeaten eggs and chocolate cut fine, half a cup of milk, and one heaping tablespoonful of Cream the butter, add gradually one and one-half cups of sugar, and egg add one or two squares of Baker''s Chocolate, melted over hot water, and of the fondant in a dish over hot water; add Baker''s Chocolate and id: 46144 author: Parloa, Maria title: Six Cups of Coffee Prepared for the Public Palate by the Best Authorities on Coffee Making date: words: 17770.0 sentences: 1256.0 pages: flesch: 79.0 cache: ./cache/46144.txt txt: ./txt/46144.txt summary: FILTERED COFFEE MADE WITH BOILING WATER. FILTERED COFFEE MADE WITH BOILING WATER. Pour a gill of boiling water on the coffee, cover, and let it BOILED COFFEE MADE WITH COLD WATER. BOILED COFFEE MADE WITH COLD WATER. THE _very_ best way to make coffee is to buy the raw berries and brown way of preparing coffee grains for making the most popular beverage Allow to each even cupful of ground coffee a quart of boiling water. Mix the coffee in a bowl with half a cupful of cold water and the white water; these ingredients were placed in the coffee-pot over Boiled milk is the best for all kinds of coffee except _café _actually boiling water_ is then poured upon the coffee, and it in an old tin coffee-pot; pour on water from the tea-kettle--never only in boiling water for tea or coffee. ground coffee to one half-pint cupful of boiling water. id: 14594 author: Payne, A. G. (Arthur Gay) title: Cassell''s Vegetarian Cookery: A Manual of Cheap and Wholesome Diet date: words: 75206.0 sentences: 3987.0 pages: flesch: 82.0 cache: ./cache/14594.txt txt: ./txt/14594.txt summary: the whole through a wire sieve, add a little butter, pounded sugar, pepper, add sufficient water or stock, and let it all boil till the celery becomes pieces; add to this a quart of stock or water, and boil till the vegetables pepper and salt, add a small piece of butter, and a little spinach extract little sauce-boat and placed in the oven till the butter runs to oil, and good butter sauce, make it thoroughly hot, add two yolks of eggs, taking cut up the six hard-boiled eggs into little pieces, add sufficient butter of butter sauce a bright green, add a little pepper, salt, and lemon juice, add a little cream, or half a pint of milk that has been boiled separately, till tender in a very little butter, but do not let it brown; add a small little dissolved butter, and small pieces of chopped cold boiled carrot, id: 47694 author: Peel, C. S., Mrs. title: The Labour-saving House date: words: 31987.0 sentences: 1995.0 pages: flesch: 81.0 cache: ./cache/47694.txt txt: ./txt/47694.txt summary: needs a house-parlourmaid, a single-handed cook, a "general," or even sitting-room with a gas fire and every labour-saving apparatus to make about the house, coals up, ashes down; grates are cleaned and the room the house is lighted by acetylene gas, and the cooking is done by coal, Arranging the house thus, the following work is saved: Cleaning of or electric cooker and a gas or coke hot-water furnace. Tea. Shutting up rooms, bedroom work, hot water, etc. "_Back Room: Kitchen._--Here a hot-water furnace to burn coke and and lights the gas to heat the water, does hall, dining-room and water, to light it and to cook by gas or electricity. obtain servants, and that it might pay you to use gas or electricity and warm our houses, to cook by, and to work various labour-saving electricity were in use, and I have also cooked on coal ranges and gas id: 8102 author: Pegge, Samuel title: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date: words: 48185.0 sentences: 10966.0 pages: flesch: 101.0 cache: ./cache/8102.txt txt: ./txt/8102.txt summary: flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye mynce Oynouns and cast þerto Safroun and salt and messe it forth hewe hem to gobettes and cast hem in a pot, do þerto clene broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. broth oþer with water and set on the fire and seeþ it, cast þerto and grynde hem smale, make a layour of gode brede an powdour and salt and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, þerto safroun, salt, and powdour fort and dresse it forth hool. swyng hem togydre, and do þerto powdour gyngur safroun and salt, set whan þey buth boiled cast þerto peeres & parboile hem wel. Almaundes mylke & of brede & cast þerto spices, safroun and salt, Take crustes of Brede and grynde hem smale, do þerto powdour of id: 41696 author: Pennell, Elizabeth Robins title: The Feasts of Autolycus: The Diary of a Greedy Woman date: words: 45608.0 sentences: 2372.0 pages: flesch: 76.0 cache: ./cache/41696.txt txt: ./txt/41696.txt summary: First, then, let her know that the love of good eating gives an object irresistible little French baking-dishes, dim green or golden brown in colour, and, smothering them in rich wine sauce, bake, and serve--one course at dinner, wanting cheese, is like a pretty woman with only one between dishing this perfect work of art and eating it. American species: the dainty little Blue-Point, or its long, sweet, lemon juice, and then eat, and know how good it is for man to live in the psychological moment, tomatoes in slices, and to serve a dish that gravy, and white wine, salt and pepper, fried veal balls, onions, and little spring onion: adorable as vegetable cooked in good white sauce, large onions and cut them into thin slices; sprinkle a little pepper onion, and "fatigue" a good half hour before serving. Why not let yourself go a little, and, eating id: 1979 author: Perdue, Mitzi title: The Perdue Chicken Cookbook date: words: 86425.0 sentences: 7579.0 pages: flesch: 84.0 cache: ./cache/1979.txt txt: ./txt/1979.txt summary: The recipe calls for a chicken cut in serving pieces, but green pepper and cook, stirring until chicken loses its In 8-inch square microwave-safe baking dish, place chicken Halfway through cooking time, turn chicken pieces over; recover with wax paper and microwave remaining time. Halfway through cooking time, turn chicken breasts over and Add chicken, cook 10 to 15 minutes, turning Add chicken and garlic; cook 3 minutes or until chicken breasts and cook for 4 to 5 minutes per side until chicken during last 10 minutes of cooking time. 1 cup cooked chicken cut in small pieces chicken mixture and cook over medium heat, stirring often. over chicken; cover and bake for 45 minutes or until cooked 3 cups cooked, chopped chicken 3 cups cooked, chopped chicken 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks id: 45572 author: Peterson, Hannah Mary (Bouvier) title: The National Cook Book, 9th ed. date: words: 61248.0 sentences: 5076.0 pages: flesch: 96.0 cache: ./cache/45572.txt txt: ./txt/45572.txt summary: very light, add to them a pint of milk, a little salt, and flour enough stew-pan, add a piece of butter rolled in browned flour, and if there enough, add a little butter rolled in flour, let it boil once and pour rolled in flour, let it boil a few minutes; add more pepper and salt, Boil the chickens in water with a little salt When cold cut the meat in of butter in a little flour and add to it, with half a gill of water. pepper and salt; beat two eggs, add a pint of milk, and stir in enough Stir the sugar into the water, and as soon as it boils add the flour, boil five minutes, then add two ounces of butter rolled in half a tea Mix the butter and salt with the meal; boil half the milk, add the id: 30861 author: Pierce, Paul title: Breakfasts and Teas: Novel Suggestions for Social Occasions date: words: 21507.0 sentences: 1565.0 pages: flesch: 84.0 cache: ./cache/30861.txt txt: ./txt/30861.txt summary: Serve strawberries in large white tulips or bride roses, and have the Fruit and nut salad, served in small cups on a bread and butter plate, The tea table may be green and white. Tea may be served from one end of the table and an ice The ice is served into a cut glass cup and placed on the In Japan the hostess serves the tea from the table. woman should, and you want to serve tea to your guests, offer it to them The woman who is looking for a new way to serve tea on her day at home With this is served little pink cakes and candy roses For very small, dainty sandwiches to be served at afternoon teas or For afternoon teas, fruit and flower butters make delicious sandwiches. Orange ice and cream cake can be served on plates decorated id: 33975 author: Pierce, Paul title: Suppers: Novel Suggestions for Social Occasions date: words: 22459.0 sentences: 1642.0 pages: flesch: 84.0 cache: ./cache/33975.txt txt: ./txt/33975.txt summary: In serving the most simple of chafing-dish suppers, it would seem as chafing dish supper is its charm, the guests sitting at the table while are to serve panned oysters, on squares of toast, lettuce salad, bread the plate and hand it to the hostess who serves from the chafing dish. Make creamed oysters in the chafing dish and serve At the following suppers German wines or beers are served during the Spread white bread with almond butter and cut into heart shapes. For supper serve a hot course, creamed oysters, or creamed sweetbreads and cakes in tiny squares with little red candies like scarlet berries Serve plain white bread and butter sandwiches cut sandwiches of white grapes and nuts, chopped pickle; fruit salad served For supper serve creamed chicken patties, tiny hot rolls, brandied If one wishes a hot course, serve oyster or cream chicken id: 33652 author: Pierce, Paul title: Dinners and Luncheons: Novel Suggestions for Social Occasions date: words: 22315.0 sentences: 1786.0 pages: flesch: 86.0 cache: ./cache/33652.txt txt: ./txt/33652.txt summary: "Ice Breakers," Suggestions for Dinner, Menu and Place and cut lemons, salt, cayenne, and some sharp table-sauces are placed any large kind, boiled or baked, and served with a good sauce and plain A little old, rich cheese may be served with the green salad For the ten course dinner, cut glass goblets filled with water and Here serve for each guest half a small Broiled Chicken on Toast, with served at small tables, prettily decorated with a few flowers. For a small luncheon have on the table four cut glass bowls filled with lamb chops, peas, potato roses, cucumber and nut salad served in green The ice cream should be served in white candy The little cakes, served with the ice-cream, are covered "ICE BREAKERS," SUGGESTIONS FOR DINNER, MENU AND PLACE CARDS, TABLE For guest cards at a large dinner have in the center of the table a id: 45255 author: Porter, Henry, M. D. title: Cups and Their Customs date: words: 17381.0 sentences: 873.0 pages: flesch: 77.0 cache: ./cache/45255.txt txt: ./txt/45255.txt summary: [Illustration: SPRIG OF BORAGE IN GLASS CUP OF THE THIRD OR FOURTH CENTURY. recipes for the brewing of compound drinks, technically called "Cups," cup-drink, little and good, will, for its social and moral qualities, drinking-vessels, and apply it to our modern word "cup," we must The Flemish drinking-cups of the 16th and 17th centuries were called with Edgar, A.D. 800, who also passed a law, on the suggestion of St. Dunstan, to prevent excessive drinking, by ordering cups to be marked wines were taken in a peculiar kind of vessel called a "murrhine cup," in their cans, and wine in their grace-cup." Excess in drinking was given, the proposer was expected to drink his cup full of wine as in large silver cups, from which no one is allowed to drink before the To a bottle of hock add three wine-glasses of sherry, one lemon Heat two quarts of ale; add four wine-glasses of brandy, three id: 25552 author: Randell, Winifred title: Milk for You and Me date: words: nan sentences: nan pages: flesch: nan cache: txt: summary: id: 12519 author: Randolph, Mary title: The Virginia Housewife; Or, Methodical Cook date: words: 46717.0 sentences: 2147.0 pages: flesch: 86.0 cache: ./cache/12519.txt txt: ./txt/12519.txt summary: Boil a half pint of pearl barley in salt and water till quite tender, and lay round the dish sorrel stewed with butter, pepper and salt, till Put it in cold water with some salt, and boil it till tender; serve it Pour half a pound of butter or dripping, boiling hot, into a quart of little flour and a spoonful of butter, add some chopped parsley, boil it pound of good melted butter, and let it boil up--then pour it on the water with a few pepper corns, a little salt and onion--then boil it large spoonful of salt, and let them boil till tender, covered close all a little water, salt and pepper, stew them till tender, and serve them pour boiling water over it, and stew it an hour and a half; but the time water, and pour it on the flour; melt half a pound of butter in a quart id: 46158 author: Reade, Arthur title: Tea and Tea Drinking date: words: 31760.0 sentences: 1793.0 pages: flesch: 75.0 cache: ./cache/46158.txt txt: ./txt/46158.txt summary: use of tea has certainly resulted in great benefit to the health and Indeed, it is surprising in how few houses a good cup of tea can be use the well water for drinking." The mode of making tea in China is to put the tea into a cup, to pour hot water upon it, and then to drink merchant invited us to drink tea," writes the Rev. Dr. spirituous liquors and use hot tea or coffee for a beverage, I can at home drinking tea than dining with great people. value of experiments upon animals--Tea-drinking among women--The the present age has other considerations: tea pays too great a duty, persons who drink tea use not less than a pound in three months, and said that if he had his own way there would be much less tea-drinking good-tempered men and women; whereas excessive tea-drinking created id: 18542 author: Reed, Myrtle title: How to Cook Fish date: words: 84468.0 sentences: 7435.0 pages: flesch: 89.0 cache: ./cache/18542.txt txt: ./txt/18542.txt summary: Butter a baking-dish, put in the fish, season with salt, pepper, minced parsley, and lemon-juice; add three hard-boiled eggs Clean the fish, season with salt and pepper, rub with oil, and broil butter rolled in flour, and season with salt, pepper, lemon-juice, pepper, and lemon-juice, add two chopped hard-boiled eggs, pour Boil the fish in salted water, seasoned with pepper, cloves, and Add salt, pepper, and anchovy paste to season, pour over the fish. boil, add a little lemon-juice, strain over the fish, and serve. Dredge with flour, season with salt and pepper and add half a cupful into melted butter, season with salt and pepper, cover with sauce Pour the sauce over the fish, cover with buttered crumbs, and bake Cook the fillets of four fish in a buttered dish with salt, pepper, pepper, put into a buttered baking-pan, and add one cupful of boiling id: 37680 author: Reed, Myrtle title: The Myrtle Reed Cook Book date: words: 105030.0 sentences: 8799.0 pages: flesch: 88.0 cache: ./cache/37680.txt txt: ./txt/37680.txt summary: Mix one tablespoonful of oatmeal in half a cupful of cold water, add Add a cupful of boiling milk, a little salt and spice, and cook Add half a teaspoonful of salt to three cupfuls of boiling water, stir potatoes, one tablespoonful of butter, half a cupful of cream or milk, water to cover, boil five minutes, drain, add a lump of butter, and Add a pinch of salt, one cupful of cold boiled rice, three eggs, well Cream together one half cupful each of butter and sugar, add one Cut up a chicken, cover with cold water, add a small onion sliced, a pepper, put into a buttered baking-pan, and add one cupful of boiling pepper, and butter, add two tablespoonfuls of sugar and half a cupful Cream a cupful each of butter and sugar, add two eggs well-beaten, a Cream a tablespoonful of butter with a cupful of sugar, add one egg id: 12366 author: Richards, Ellen H. (Ellen Henrietta) title: The Cost of Shelter date: words: 27406.0 sentences: 1440.0 pages: flesch: 73.0 cache: ./cache/12366.txt txt: ./txt/12366.txt summary: THE HOUSE AND WHAT IT SIGNIFIES IN FAMILY LIFE; TYPIFIED IN to the dwelling-houses of the well-to-do family in any country to-day, but The colonial houses of New England with large living-room, dominated by Because the family ideal was the ruling motive, the house-building of the "The house" meant a family life, a gracious hospitality, a busy hive To-day how few of us live in the house we began life with! and clerks, so the boarding-house began as a real family home for the The housing of the twentieth-century family means location, central While this country life is the only thing for a family of young children the suburbs--and half the world lives in cities--its own idea of a house labor and to the cost of living, especially in old-style houses. The work required in an old house to bring living up house-building has about doubled in cost within twenty-five years, largely id: 34822 author: Ronald, Mary title: The Century Cook Book date: words: 189925.0 sentences: 17397.0 pages: flesch: 90.0 cache: ./cache/34822.txt txt: ./txt/34822.txt summary: Place a fowl, cut into pieces, in four quarts of cold water; let come One and a half cupfuls of boiled lobster meat cut into pieces one inch pepper; and add, if convenient, a little hot cream, or cover with white Wash; cut into small pieces; cook in salted boiling water for twenty Add to three cupfuls of water a half teaspoonful of salt; when it boils with a little flour; add a pint and a half of milk, and let all boil up Place the molds in a pan of hot water, half covering them, To a pint, or two cupfuls, of white sauce, add three hard-boiled eggs mixture into a well-buttered pint mold; place it in a pan of hot water little boiling water; cover it, and place in the oven a few minutes to tablespoonfuls of sugar as you have egg-whites; add a little water and id: 27245 author: Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) title: Food for the Traveler What to Eat and Why date: words: 5509.0 sentences: 667.0 pages: flesch: 85.0 cache: ./cache/27245.txt txt: ./txt/27245.txt summary: Some people think that we become like the food we eat. After this has taken place, the body requires food, properly If cooked foods are required, study carefully the preparation of nutritious soups, well boiled cereals, salads, and add as many raw foods combination with fatty foods, as salads, milk and buttermilk, toasted foods, or of toasted breads and salads. Cherries with pineapple, cream cheese, egg food or fish. Tomato soup or salad, baked beans, lettuce, prunes. Apple or banana salad, lettuce, orange juice, nuts. Bran or bread soup, apple salad with grated cheese, lettuce. Corn bread with apple salad and lettuce, nuts. with milk or sweet foods at the same meal. 1. Cereal salad of rye with bananas or carrots, milk, green leaves. 8. Apple or tomato salad, cheese and raw bread. Cereal or fruit salad and lettuce, nuts. forms of protein and starchy foods, as fish, eggs, almonds, green peas, id: 29329 author: Rorer, S. T. title: Sandwiches date: words: 15240.0 sentences: 962.0 pages: flesch: 82.0 cache: ./cache/29329.txt txt: ./txt/29329.txt summary: melted butter or olive oil, add a half teaspoonful of salt, a dash of Cut slices of bread in crescent-shaped pieces, butter one side and Cut slices of bread, butter one side and toast. Cut slices of brown bread about a half inch thick. spread between thin slices of buttered bread; trim the crusts and cut buttered bread, press together, trim the crusts, and cut into fingers. Spread the bread, and cut the slices about half an inch thick. mixture between slices of buttered bread, press the two together, trim ready to make the sandwiches, butter the bread and cut the slices a Cut slices of bread about one-half an inch thick, butter and toast; trim with sandwich dressing and cover with a slice of buttered bread. slice of buttered bread, press the two together and cut into triangles. between thin slices of buttered bread, trim off the crusts and cut into id: 6978 author: Rorer, S. T. title: Made-Over Dishes date: words: 15426.0 sentences: 976.0 pages: flesch: 85.0 cache: ./cache/6978.txt txt: ./txt/6978.txt summary: cupful of water, add a teaspoonful of Worcestershire sauce, a half stand in a baking pan, add a half pint of strained tomatoes, a Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful half cups of flour, beat until smooth, add a teaspoonful of baking powder until boiling, add one quart of cold cooked mutton chopped fine; heat teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir minutes, drain, add a half cup of milk, a tablespoonful of butter, a level of milk, stir until boiling, add a half cup of stale, unbrowned bread one cup of cold boiled rice; add a teaspoonful of baking powder; beat for Boil together a half pint of water and two tablespoonfuls of butter, add id: 6429 author: Rorer, S. T. title: Many Ways for Cooking Eggs date: words: 13002.0 sentences: 839.0 pages: flesch: 84.0 cache: ./cache/6429.txt txt: ./txt/6429.txt summary: each one egg, stand these in a pan of boiling water and in the oven stir until boiling, add the salt, pepper, chopped chicken and over a baking pan of hot water in the oven until the eggs are "set," bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven Break fresh eggs on top of the cream sauce, dust with a little salt boiled rice, pour over the eggs the tomato sauce, dust the top with Beat the eggs with the stock, add the salt and pepper. salt, pepper and butter into each potato and break in a fresh egg. bake until the eggs are "set." Put a tablespoonful of cream sauce in add the tomato and seasoning; when boiling dish the eggs on a heated Beat the eggs, add the salt, pepper and butter. id: 8501 author: Rorer, S. T. title: Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs date: words: 27385.0 sentences: 1868.0 pages: flesch: 86.0 cache: ./cache/8501.txt txt: ./txt/8501.txt summary: caramel and the almonds, and, when cold, add the remaining pint of cream, When cold, add half the cream and the vanilla, and freeze. cold, freeze; when frozen, remove the dasher and stir in the remaining pint scalding hot, stand it aside until perfectly cold; add the remaining half is dissolved, and stand aside to cool; when cold, add the remaining cream, aside a half hour, add milk and water, stir until the sugar is dissolved, Add a half cupful of boiling water, stir until the gelatin is boil five minutes, and strain; when cold, add the orange juice, and freeze Add the sugar and lemon juice, boil five minutes, and, when cold, freeze as water, and boil five minutes; when cold, add the lemon juice and the cold water, add it to the hot tomato, boil ten minutes, and press through two tablespoonfuls of cream and stir over hot water until thick; then add id: 36943 author: Rorer, S. T. title: Twenty Quick Soups date: words: 2679.0 sentences: 216.0 pages: flesch: 88.0 cache: ./cache/36943.txt txt: ./txt/36943.txt summary: pint of boiling water, add a teaspoonful of salt, and simmer gently for with a quart of water, bring to boiling point and strain. then add one pint of hot milk; season and serve. butter and two of flour, add it to the milk and stir until it thickens. Stir in the milk, then add a half teaspoonful they reach the boiling point add one pint of hot milk; stir in a reaches the boiling point, add tablespoonful of arrow-root dissolved in one pint of water, or stock, add tablespoonful of butter, slice of one pint of boiling water and two tablespoonfuls of butter, then press Cover with one quart of boiling water, add a bay leaf and clams, and add one quart of cold water, about two tablespoonfuls of the soup carefully, add just a dash of salt and a quarter teaspoonful Cover and boil slowly ten minutes; add a half teaspoonful of id: 14066 author: Rose, Mary Swartz title: Everyday Foods in War Time date: words: 22509.0 sentences: 1411.0 pages: flesch: 80.0 cache: ./cache/14066.txt txt: ./txt/14066.txt summary: limited the variety of foods in the diet the more important milk becomes. _Milk will take the place of bread, butter, sugar, and other foods used times the food value of a twelve-ounce loaf of white bread and will cost flavor helps to relieve the flatness of foods like rice, hominy, beans, or milk, and as much for fruits and vegetables as for meat, fish, and eggs. iron-bearing foods into their diet to supplement milk. Mix and sift the dry ingredients; add the milk and melted fat. the egg add sugar, water, and milk, dry ingredients mixed together, Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly To one cup of this pea pulp add bread crumbs, milk, Cut meat in small pieces, brown with onion in fat, add water, one carrot Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt. id: 13669 author: Royal Baking Powder Company title: The New Dr. Price Cookbook date: words: 30355.0 sentences: 2799.0 pages: flesch: 87.0 cache: ./cache/13669.txt txt: ./txt/13669.txt summary: Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt Mix flour, sugar, salt and baking powder; add milk Sift together flour, salt, sugar, baking powder, and spice; add melted Soak bread crumbs in cold milk 10 minutes; add flour, baking powder Sift together flour, baking powder, salt and sugar; add milk slowly; Sift together flour, baking powder, salt and sugar; add milk slowly; Cream butter, add beaten egg, flour in which baking powder and salt Sift together flour, baking powder, salt and sugar; add milk, Sift together flour, baking powder, salt and sugar; add milk, Sift together flour, baking powder, sugar and salt; add milk, beaten pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; Sift together flour, baking powder and salt; add milk and beaten egg; Sift together flour, baking powder and salt; add milk and beaten egg; id: 38193 author: Royal Baking Powder Company title: New Royal Cook Book date: words: 30541.0 sentences: 2284.0 pages: flesch: 83.0 cache: ./cache/38193.txt txt: ./txt/38193.txt summary: Beat egg and add one cup milk; stir in corn meal, flour, sugar, salt and Sift together corn meal, flour, baking powder, salt and sugar; add milk, Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and Sift together flour, baking powder, salt and sugar; add milk slowly; Sift together flour, baking powder, salt and sugar; add milk slowly; Cream butter, add beaten egg, flour in which baking powder and salt have Sift together flour, baking powder, sugar and salt; add beaten egg and Sift together flour, baking powder, sugar and salt; add beaten egg and Sift together flour, sugar, salt and baking powder; add milk, beaten egg Sift together the flour, baking powder, sugar and salt; add milk and Sift together the flour, baking powder, sugar and salt; add milk and Cream shortening; add sugar, beaten egg and milk; sift flour and baking id: 34107 author: Santiagoe, Daniel title: The Curry Cook''s Assistant Or, Curries, How to Make Them in England in Their Original Style date: words: 13074.0 sentences: 1347.0 pages: flesch: 93.0 cache: ./cache/34107.txt txt: ./txt/34107.txt summary: Curry add a spoonful of chopped ham or corned beef; this for imitation For any meat Curry (per lb.) add one tablespoon coriander seed, a of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a The butter you add to fry the Curry stuffs will be quite N.B.--In Ceylon we use Cocoanut Milk (the juice), Curry Leaves, and some butter gets hot put in the onions and Curry Powder, but not the ginger, When nicely browned add the Curry stuffs and the onions and Curry stuffs should be browned, and the meat mixed with it. frying Curry Powder, etc., and add half-pint of good gravy, and set it a stew-pan, and then add the Curry stuffs (powders?), spices, etc., and frying-pan you fried the chops, then add all the Curry stuffs to it as in the sauce-pan, pour the Curry you prepared and a spoon of cream; let id: 55705 author: Seneca (Writer on outdoor life) title: Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers date: words: 20196.0 sentences: 1247.0 pages: flesch: 86.0 cache: ./cache/55705.txt txt: ./txt/55705.txt summary: come to a boil put in the oysters (one pint), and let it cook till the the boiling milk and cook quarter of an hour, seasoning with salt and MEATS AND GAME.--SALT PORK.--HAM AND EGGS.--BROILING AND BOILING MEATS AND GAME.--SALT PORK.--HAM AND EGGS.--BROILING AND BOILING Slice thin, put in frying pan with cold water enough to cover, let it and fry brown on both sides; or, soak one hour in cold water, then roll Cover the pot and boil till cooked, VEGETABLES.--POTATOES AND GREEN CORN, BOILED, FRIED, ROASTED AND VEGETABLES.--POTATOES AND GREEN CORN, BOILED, FRIED, ROASTED AND the corn into enough boiling salt water to cover it. Cut cold boiled corn from the cob, mix with mashed potatoes, and fry in short time in cold water, and put in a covered pot of boiling salted boiling salt water to cover them. cold water half an hour; then drain and put in enough boiling salt id: 41406 author: Serkoff, Vera, Countess title: Paper-bag Cookery date: words: 23117.0 sentences: 1421.0 pages: flesch: 84.0 cache: ./cache/41406.txt txt: ./txt/41406.txt summary: "Paper-Bag Cookery" is the method of cooking food in a hot oven, having =(1) Food cooked in a paper bag is superior in flavour and of Food cooked in a paper bag acquires a richness and a delicacy of flavour are placed in a well greased bag, and cooked in a hot oven for about ten into a thoroughly greased bag, and cook in a hot oven for twenty buttered paper bag, and cook for an hour in a moderate oven. fifteen minutes, and served on a hot dish with small paper-bagged Put into a well greased bag, and cook in a hot oven for twelve minutes. all puddings and sweet dishes can be cooked in paper bags, and are much thickly buttered bag, and cook thirty minutes, the heat of the oven Put the dish into a greased bag and cook forty-five minutes. id: 55555 author: Sharpe, M. R. L. (Maud Russell Lorraine) title: The Golden Rule Cook Book: Six hundred recipes for meatless dishes date: words: 60464.0 sentences: 3297.0 pages: flesch: 83.0 cache: ./cache/55555.txt txt: ./txt/55555.txt summary: add 1 tablespoon of butter, plenty of salt and pepper, and serve in and 1 tablespoon of chopped onion; then add 4 cups of hot water large onion chopped fine, stir until browned, then add 3 cups of cups; add 1 teaspoon of melted butter, some pepper and salt to each, with milk, add butter, pepper, and salt, and let boil up once before well-buttered pan, add a little hot water, and let cook ten minutes let brown, then add 2 tablespoons of vinegar and use 2 cups of boiling butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of chopped onion, let cook slowly for five minutes, then add 2 cups To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine, To each cup of strained tomato sauce add 2 hard-boiled eggs chopped id: 38727 author: Shelley, Percy Bysshe title: A Vindication of Natural Diet. date: words: 7265.0 sentences: 449.0 pages: flesch: 68.0 cache: ./cache/38727.txt txt: ./txt/38727.txt summary: Shelley''s "Vindication of Natural Diet" was first written as part of the The main object of Shelley''s pamphlet was to show that a vegetable diet At the time of writing his "Vindication of Natural Diet," Shelley had his "Vindication of Natural Diet," perhaps the most powerful and than the disease and crime that have flowed from unnatural diet. reconciled with the liberty and pure pleasures of natural life? In no cases has a return to vegetable diet produced the slightest There is no disease, bodily or mental, which adoption of vegetable diet on vegetables and pure water, are then _in perfect health_. vegetables and distilled water, who have to dread no disease but old such is the invariable tendency of a diet of vegetables and pure water. Animal flesh, in its effects on the human natural diet, who desires health, must from the moment of his conversion 5. Shelley''s _Vindication of Natural Diet_. id: 6703 author: Shuman, Carrie V. title: Favorite Dishes : a Columbian Autograph Souvenir Cookery Book date: words: 40705.0 sentences: 3103.0 pages: flesch: 88.0 cache: ./cache/6703.txt txt: ./txt/6703.txt summary: a jar on the range; pour in boiling water, then add milk, stirring coffee add one beaten egg and four tablespoons of cold water; mix sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs Two large terrapin; three tablespoonfuls butter; one pint cream; onehalf pint sherry or Madeira; one gill water; six hard-boiled eggs; tablespoonful of flour, mix until smooth; add a half pint of cream, milk; one-half pound butter; five tablespoonfuls of flour; two eggs. prepared with half pint hot water and a tablespoon butter; add the _Sauce for Pudding_--Cream one-fourth pound butter, add onefourth pound of brown sugar and stir over hot water until liquid, then the sugar and butter to a white cream; add the flour and water, one-half cup butter, stir to a cream; whites of eight eggs beaten add three pints of boiling water, one and one-half pound white sugar, id: 12815 author: Simmons, Amelia title: American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables date: words: 14998.0 sentences: 761.0 pages: flesch: 86.0 cache: ./cache/12815.txt txt: ./txt/12815.txt summary: a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour. rose-water, nutmeg and half pound of sugar; put into a dish and cover pound butter, one quart sweet cream, one gill rose-water, a cinnamon, sugar and butter each, cinnamon and rose water to your taste, baked in One pound sugar boiled slowly in half pint water, scum well and cool, pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, a pound of sugar, half a pint of water, let it melt; then put in your id: 20871 author: Snyder, Harry title: Human Foods and Their Nutritive Value date: words: 89939.0 sentences: 7703.0 pages: flesch: 74.0 cache: ./cache/20871.txt txt: ./txt/20871.txt summary: Dietary studies, comparative cost and value of foods, rational feeding hundred pounds of flour containing 12 per cent of water may be reduced vegetable foods with 95 per cent of water contain only 5 per cent of The composition of the ash of different food materials varies widely, while in animal food products, as milk and meat, the ether extract is Organic Acids.--Many vegetable foods contain small amounts of Many foods which in the raw state contain quite large amounts of fat, chemically unite with the nutrients of foods, changing their composition cent of the protein are digested.[12] Compared with other foods, same composition, digestibility, and food value as butter. large percentage of both fat and protein, and has high food value. food value, and bread-making qualities with the character of the wheat little difference in what way flour is prepared as food, for in its id: 55566 author: Sowle, Henrietta title: I Go A-Marketing date: words: 52473.0 sentences: 2865.0 pages: flesch: 85.0 cache: ./cache/55566.txt txt: ./txt/55566.txt summary: onion and fry it in a good bit of butter till it is tender and it out, heap the macaroni on a dish, pour a little tomato sauce over Cook till thoroughly done, and then serve on a very hot dish with little salt, the yolks of three eggs, and half a pint of rich milk; cooking some eggs in this way--Put half a pint of cream into a soup; let it boil for five minutes and then add half a pint of cream. glass dish, and pour over it a good half-pint of powdered sugar mixed the birds in a little water well seasoned with salt, a bit of pepper, boiled in salted water till tender, then drained and served with a set till time for serving, when it is to be turned out on a cold dish. dish put a layer of white sauce made of half a pint of boiling milk, id: 41899 author: Soyer, Alexis title: The Modern Housewife or, Ménagère Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches. date: words: 158585.0 sentences: 6553.0 pages: flesch: 78.0 cache: ./cache/41899.txt txt: ./txt/41899.txt summary: from it, pour over half a pint of boiling water, cover the stewpan well, spoon, stirring in half a pint of boiling milk by degrees; serve very let it boil ten minutes, keeping well stirred, add a small piece of little parsley, salt, sugar, and half a pint of water; let it boil boiling milk, stir a few minutes longer, add a little chopped mushrooms neat pieces, put in a stewpan with a little sugar, add half an ounce of stewpan one ounce of butter, a teaspoonful of sugar, half of salt, let flour quite smoothly, add two quarts of stock made as directed (No. 175), and half a pint of milk; keep it constantly stirred until boiling; pounds of veal or beef, cut into small pieces, and a little parsley, minutes, add half an ounce of butter, stir it well, and serve very hot: id: 43278 author: Spencer, Edward title: Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date: words: 71863.0 sentences: 3983.0 pages: flesch: 79.0 cache: ./cache/43278.txt txt: ./txt/43278.txt summary: "A free breakfast-table of Elizabeth''s time," says an old authority, By far the pleasantest meal of the day at a large country-house is evils--eating too much good food, or drinking too much bad liquor; and the time at which (A.M.), in the old Norman days, the meal was usually tablespoonful chopped parsley, a good squeeze of lemon juice, half the soup, simmer for an hour and a half, strain, heat up, add a piece mixture is _nearly_ boiling, add a tablespoonful of salad oil, beans, a dinner in New York differs very little at the time of writing boiled pork or salt fish for dinner every day. orange-flower water, and half-a-pint of old brandy. water; add the juice of three lemons, one pint of old brandy, a half a wine-glassful of old brandy, the yolk of an egg, two One wine-glassful of old brandy, one ditto cold water, one id: 35963 author: Swan, Annie S. title: Courtship and Marriage, and the Gentle Art of Home-Making date: words: 22422.0 sentences: 908.0 pages: flesch: 70.0 cache: ./cache/35963.txt txt: ./txt/35963.txt summary: little over that old-fashioned yet ever-new phase of life known as in the more prosaic days of married life, when many engrossing cares are experience know to be true: what a man will not give up for a woman can stand the test of time, the wear and tear of life; the love which is the first year of married life is a crucial test of a woman''s he finds he has married a very human woman, with a great many needs and occasionally, even every day, so long as the cares and worries of life To the man or woman, however, who marries for that love fitness for the married life in woman is her ability to keep house man or woman has the power to make a happy home. woman''s natural gift to keep house; but housekeeping and home-making are Making the home and keeping the house are two different things, though id: 42955 author: Telford, Emma Paddock title: Standard Paper-Bag Cookery date: words: 37192.0 sentences: 2895.0 pages: flesch: 89.0 cache: ./cache/42955.txt txt: ./txt/42955.txt summary: thoroughly, then brown in paper bag in hot olive oil or butter. butter, put in bag and bake in a hot oven for fifteen minutes. in a well-buttered bag, seal and bake twenty minutes in a moderate oven. buttered bag for half an hour in a hot oven to a rich brown. =Egg Sauce.=--Mix a half cup of butter, a tablespoonful of flour, and a Put a half cup hot water in the bag and bake to a delicate brown. in the bag a half cupful good broth, seal, and bake an hour in a pork in the well-greased paper bag, add a half cupful boiling water and Add a half cup of water or cider, a few slices of onion, seal and bake piece of butter, salt and pepper, and place the bag in a hot oven; =Baked Plums.=--Put in buttered bag with a little water and cook twenty id: 13545 author: Thomas, Edith May Bertels title: Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" date: words: 140543.0 sentences: 9365.0 pages: flesch: 85.0 cache: ./cache/13545.txt txt: ./txt/13545.txt summary: Her Aunt Sarah, when baking pies one day, said to her, "Look, Mary, sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread the grated potato the quart of boiling water, add salt and sugar, cook placed a cupful of it in a bowl and added the egg, sugar, butter, soda flour, 2 tablespoonfuls of boiling water and butter size of an egg, Place the flour, salt, sugar, butter, lard and yeast cake, dissolved Sift together flour, salt and baking powder, sugar, and add 1/2 cup of Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot flour and baking powder; lastly add the cup of boiling hot milk; id: 12069 author: Tilden, Joe title: Joe Tilden''s Recipes for Epicures date: words: 11683.0 sentences: 1088.0 pages: flesch: 94.0 cache: ./cache/12069.txt txt: ./txt/12069.txt summary: salt, pepper, cayenne, and about one quart of stock, and cook one hour onions sliced, two stalks of celery cut into bits, salt, pepper, Boil three dozen prawns twenty minutes in salted water to cover them. out of the boiling water and add to it the fried mixture with salt, pepper, cayenne, and half a glass of lime juice, letting the soup cook little mace and allspice, one half a lemon sliced, pepper and salt. In a saucepan fry two slices of salt pork and when brown, add four After cooking ten minutes add salt, white pepper, take the liquor from the baking pan, add to it salt, pepper, cayenne, with salt and pepper, add a piece of butter and wet with milk. the meat, two ounces of butter, salt, pepper, cayenne, one-half head with a little butter, chopped pork, the yolk of an egg, salt, cayenne id: 38615 author: Treat, Nola title: Quantity Cookery: Menu Planning and Cooking for Large Numbers date: words: 50263.0 sentences: 8083.0 pages: flesch: 98.0 cache: ./cache/38615.txt txt: ./txt/38615.txt summary: Creamed potatoes may be served with meat lacking gravy or sauce. | chocolate filling | Lemon pie | Ice cream | _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Chop the onions, carrots and green peppers and add to the boiling salted Melt the fat, stir in the flour and add hot milk to make a white Melt the fat, stir in the flour and add hot milk to make a white the fat, stir in the flour and add the hot milk to make a white sauce. Add the crumbs, tomatoes, chopped celery, salt and onions to the meat Add the chicken meat, and serve with baking-powder Shred the codfish and add to the potatoes and cook in boiling water Hard cook the eggs, peel and chop, and add to the white sauce and cool. Scald the milk and add to the corn, sugar, salt, bread crumbs and id: 28500 author: Ukers, William H. (William Harrison) title: All About Coffee date: words: 445840.0 sentences: 33677.0 pages: flesch: 76.0 cache: ./cache/28500.txt txt: ./txt/28500.txt summary: the Oriental coffee house first appeared in the real French café of coffee in the green bean from New York merchants in 1683--The King''s business coffee houses separate rooms were provided at a later time for The old-time coffee houses of New Orleans were situated within the The coffee houses of early New York, like their prototypes in London, The early coffee house was an important factor in New York life. [Illustration: NEW YORK''S PIONEER COFFEE HOUSE, THE KING''S ARMS, OPENED [Illustration: THE SECOND LONDON COFFEE HOUSE, OPENED IN 1754 BY WILLIAM SOME DEPARTED DOMINANT FIGURES IN THE NEW YORK GREEN COFFEE TRADE] [Illustration: PIONEERS IN THE ROASTED COFFEE BUSINESS OF NEW YORK CITY [Illustration: GROUP OF OLD-TIME NEW YORK COFFEE ROASTERS, 1892 Another old-time New York coffee-roasting business is that of Samuel S. roasted coffee trade of New York City. In time, the coffee business of the New York house overshadowed id: 34651 author: University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics title: Let''s Use Soybeans date: words: 3161.0 sentences: 259.0 pages: flesch: 85.0 cache: ./cache/34651.txt txt: ./txt/34651.txt summary: _To make hulling easier_, pour boiling water over the soybean pods and hulled beans, add 1 c boiling water and 3/4 t salt. _Method I._ Soak 1 c dry soybeans in 3 c water overnight. _Method I._ Soak dry soybeans overnight, or until completely swollen. Combine ingredients and bake in a greased loaf pan in a moderate oven Add beaten eggs and soybean pulp. At the present time millers are preparing three types of soybean flour, _Soybean Flour Yeast Bread_ _Soybean Flour Rolls_ 4 to 5 c soybean flour mixture 4 to 5 c soybean flour mixture _Soybean Flour Applesauce Cake_ _Soybean Flour Chocolate Cake_ 1/3 c soybean flour 1/3 c soybean flour 1/3 c soybean flour total of 2/3 c soybean flour) if so desired. These products are similar to soybean flour but are not so Soybean grits and flakes can be used as cereals, in baked products where id: 10011 author: Unknown title: 365 Foreign Dishes A Foreign Dish for Every Day in the Year date: words: 23793.0 sentences: 2243.0 pages: flesch: 93.0 cache: ./cache/10011.txt txt: ./txt/10011.txt summary: Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint spoonful of butter in a saucepan; add a chopped onion; let brown. of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper butter; add 1/2 cup of water; let boil well with some chopped parsley, to taste with salt and pepper; add some chopped parsley and serve hot milk; add some chopped parsley; let boil up and serve hot. heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of id: 43418 author: Unknown title: Our Knowledge Box; or, Old Secrets and New Discoveries. date: words: 30592.0 sentences: 1758.0 pages: flesch: 80.0 cache: ./cache/43418.txt txt: ./txt/43418.txt summary: gin, 5 over proof, add 15 pints strained honey; 2 gallons clear water; 5 a pound of honey; 11 ounces of bruised ginger root; 9 gallons of water; or ten minutes, then strain and add 11 gallons of warm water, a pint of quarts cold water, and mix with spirit tincture first poured off, or you gallon, gum arabic, 2 ounces, mix in a brass or copper kettle; boil them in half a pint of cold water and let them soak an hour. boiling water and cover up close; let it stand till cold; strain, vessel and let it stand until dissolved; then add one pint of water, and of water, and boil the files in it for half an hour; then remove, wash to soap, then add a teacup of cold water; let it boil ten minutes ounces; rectified spirits, two quarts; rose water, half a pint; tincture id: 26032 author: Various title: American Cookery November, 1921 date: words: 37909.0 sentences: 3438.0 pages: flesch: 85.0 cache: ./cache/26032.txt txt: ./txt/26032.txt summary: =Rorer''s (Mrs.) New Cook Book.= 2.50 Aunt Susan left it with Mrs. Brown, who is to look after the place, and to use her judgment about Burt: "It doesn''t look like either of us"?--while Aunt Susan''s home-Add four large potatoes, pared and sliced, one quart of cold water, and boiled for one minute; add one-half a teaspoonful of white pepper, stir the pieces of onion; add an equal measure of cold, cooked ham, salt and baking-pan in a very hot oven, cover with thin slices of bacon, and let of salt; gradually add one cup and one-half of milk, so as to form a minutes; add one quart of sweet cider and one-half a cup of lemon juice; Add one-half a cup of seeded raisins to one pint of cold water, set over "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," BULLETINS: Free-Hand Cooking, Ten-cent Meals, Food Values, Family id: 26005 author: Various title: Armour''s Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest date: words: 20186.0 sentences: 1640.0 pages: flesch: 86.0 cache: ./cache/26005.txt txt: ./txt/26005.txt summary: In making "Brown Betty" use Armour''s Grape Juice instead of water With one can of Armour''s Veribest Corn Beef Hash mix one cup of boiled Beef in a cup of hot water, add two tablespoons of butter, break in two butter, salt and white pepper and add one half teaspoon of Armour''s One cup of Armour''s Star Ham boiled and chopped fine, one half cup of One cup of Armour''s Star Ham chopped fine, one half cup of bread crumbs Beat three eggs until very light, add one cup of Armour''s Star Ham Two cups of ground boiled Star Ham, one teaspoon of Armour''s Extract of One cup of Armour''s Star Ham boiled and chopped fine, one cup of potato DINNER--Armour''s Star Ham Soup, Veribest Roast Beef with Sauce, Cold Baked Star Ham Sliced, Bread and Butter, Hot Cream, Star Ham and Eggs (Baked), Hot Breakfast Rolls, DINNER--Veribest Tomato Bouillon, Armour''s Star Ham Baked, id: 21826 author: Various title: My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew''s Church, Quebec date: words: 31390.0 sentences: 2554.0 pages: flesch: 91.0 cache: ./cache/21826.txt txt: ./txt/21826.txt summary: milk and let boil; add butter, pepper and salt to taste. of milk, one half cup of butter, little salt and pepper; put this in a piece of butter as large as an egg, half a cup of flour, two yolks of pour fat from pan and stir in half ounce of flour (browned) add stock in One half pint boiled milk to one cup of fine bread crumbs, one small juice of a lemon and butter half the size of an egg, let boil a few One tablespoon butter, one cup white sugar, two eggs, a little salt, one One cup of rice boiled soft in water, add a pint of cold milk, and a One half pound of butter and two cups white sugar stirred together, add Beat four eggs, over one cup of white sugar, for half an hour, then mix butter, stir in sugar, then add milk or water, beaten whites, flour, and id: 54721 author: Various title: The Food Question: Health and Economy date: words: 27490.0 sentences: 1744.0 pages: flesch: 75.0 cache: ./cache/54721.txt txt: ./txt/54721.txt summary: To serve only one food of high protein value at a meal. "Food is any substance that, being taken into the body of animal or following substances used as foods: butter, eighty-five per cent; Foods rich in vitamine are represented by milk, fresh vegetables, fresh 8. Eat few kinds of food at a meal, but vary the menu from day to only of the needs of the body, but also of these food elements, and how the food elements and also of the water and cellulose they contain. fruits, and other very low protein foods that enter so largely into vegetable fat, as crisco.[A] Add the juice of half a lemon, salt to tablespoonfuls vegetable fat, scant one half cup water. three cupfuls boiling salted water, and cook until thoroughly done. brown sugar, two teaspoonfuls salt, four cups white bread flour, three cups hot water, two teaspoonfuls vegetable butter, one teaspoon flour, id: 41940 author: Various title: The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) date: words: 41165.0 sentences: 3373.0 pages: flesch: 84.0 cache: ./cache/41940.txt txt: ./txt/41940.txt summary: An excellent little book, full of many new recipes for cooking eggs. THE BOSTON COOKING-SCHOOL MAGAZINE as follows: any book listed at not a carrot and a cup of string beans; let cook in salted water with a and let simmer four or five hours; add half a cup, each, of sliced cut four potatoes in thin slices, cover with boiling water and let thick and smooth, cover and let cook fifteen minutes, stirring until frothy; add two cups of thin cream and cook and stir until cook a light brown; add the onion and chilis and one cup of tomato; one cup of sugar and half a cup of boiling water and stir and cook cooked a little; add one cup of rich cream and strain into the can of add half a cup of boiling water and two tablespoonfuls of lemon juice id: 35703 author: Vogel, Nancy Casteel title: Four and Twenty Beds date: words: 91421.0 sentences: 5882.0 pages: flesch: 86.0 cache: ./cache/35703.txt txt: ./txt/35703.txt summary: As I said, our going into the motel business was all Grant''s idea. Grant drove slowly as the Moonrise Motel came into view, and I looked "Fine," Grant said, getting up and going into the kitchen; "the more Grant opened the office door and stepped out to meet the driver of the the highway, and Grant and I set to work on the cabins. motel cabins being rented by the hour instead of by the night. Grant had finished renting a cabin to the driver of the car Grant and I went outside to wave at them; Mr. Hawkins waved back, and from his hand hung what looked like the corner One night after renting a cabin, Grant came out of the office and said, "My husband just rented cabin 16 from your wife," she said to Grant. "I rented the cabin as a single," Grant said. id: 10520 author: W. M. title: The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry date: words: 28229.0 sentences: 1628.0 pages: flesch: 89.0 cache: ./cache/10520.txt txt: ./txt/10520.txt summary: prepare a pound and a half of Butter, a quarter of a pint of white wine, clean; let your Gutt have lain in white-wine and Salt halfe a day before Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much Butter, and let him boyle between two dishes in his owne blood, season butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for quartered, a little large Mace and some Sugar, and let it boyl together of three or foure Eggs, well beaten with a little Rose-water, then dish Cream or cold water, then lay them abroad in a Dish, and beat three Eggs Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a id: 44848 author: Waterman, Amy Harlow (Lane), Mrs. title: A Little Preserving Book for a Little Girl date: words: 35297.0 sentences: 2059.0 pages: flesch: 83.0 cache: ./cache/44848.txt txt: ./txt/44848.txt summary: to each cup of fruit Adelaide added two cups of boiling water, covered putting it into the saucepan, Adelaide added two cups of boiling water fruit she added one-fourth cup of cold water, then placed them on the Adelaide noted the time and let them boil slowly for one half-hour. she let the fruit boil gently for twenty minutes, Adelaide stirred spoon, and, when the fruit boiled, Adelaide let it cook until the After the juice and sugar had boiled to the "jelly point" Adelaide The first dozen Adelaide placed in a pan and covered with boiling water Placing the saucepan over the fire, Adelaide let the fruit come slowly Adelaide added the sugar gradually and let the fruit boil up again. Placing the saucepan over the fire, Adelaide let the fruit and sugar The juice and sugar Adelaide put into the saucepan and boiled gently id: 44847 author: Waterman, Amy Harlow (Lane), Mrs. title: A Little Candy Book for a Little Girl date: words: 20713.0 sentences: 1178.0 pages: flesch: 80.0 cache: ./cache/44847.txt txt: ./txt/44847.txt summary: Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, water, the vanilla was added and the candy was poured in a buttered pan Betsey let the sugar, water and vinegar boil until a little of the Betsey put the sugar, corn syrup and butter in the saucepan and let The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball, Betsey removed soft ball when a little of it was dropped in cold water, Betsey picked Betsey let the sugar, milk, chocolate and butter cook until a little of little of it when dropped in cold water formed a soft ball, Betsey Betsey placed the saucepan in a pan of cold water, added the figs and While the sugar, milk, chocolate and butter were boiling Betsey poured boiling point Betsey added the other cup of cream a little at a time so id: 930 author: Waters, W. G., Mrs. title: The Cook''s Decameron A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes date: words: 46294.0 sentences: 3309.0 pages: flesch: 85.0 cache: ./cache/930.txt txt: ./txt/930.txt summary: Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, Ingredients: Butter, flour, eggs, cream, nutmeg, white stock. Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, Ingredients: Stock, spinach, butter, salt, eggs, Parmesan, nutmeg, stock pot with a little salt, butter, and water, add a carrot, an onion, Ingredients: Onions, celery, carrots, butter, salt, stock, tomatoes, salt; add a few bits of cooked ham and veal cut up, two mushrooms, and good stock and add two ounces of rice, and boil till it is well cooked. Ingredients: Calf''s brains, stock, cream, eggs, spice, Parmesan, butter. Ingredients: Calf''s brains, stock, Bechamel sauce, eggs, butter, lemon, Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms, onions, chopped bacon or ham, add a little good stock, cover over with buttered cook for a quarter of an hour in good white stock and a little butter. id: 21534 author: Watson, Kate Heintz title: Textiles and Clothing date: words: 43325.0 sentences: 3237.0 pages: flesch: 80.0 cache: ./cache/21534.txt txt: ./txt/21534.txt summary: In making a cloth with plain weave, that is, with every thread Canvas--A linen, cotton, silk, or wool cloth of different weaves stitch is also useful in binding down open seams for flannel hems, line of sewing smoothed on the thread at each needleful of stitches. ordinary thread, cotton or linen, sewing silk, or twist. A seam is the line of sewing that joins material; it may be plain or with silk or very fine thread with small, even stitches. _A_--Finished with a stitched seam; _B_--Edge hemmed down and cloth cut make with colored thread (1) a line of even basting stitches, (2) edge, and basted with close stitches, pressed, hemmed down to the facing stitch on the machine through velveteen, cloth, and lining (or facing) Stitch the seams just outside the basting, then remove the line of soft cloth, makes a good board on which to press the curved seams of a id: 22829 author: Wheldon, Rupert H. title: No Animal Food; and Nutrition and Diet; with Vegetable Recipes date: words: 33346.0 sentences: 2688.0 pages: flesch: 75.0 cache: ./cache/22829.txt txt: ./txt/22829.txt summary: with good food, clean water, fresh air, and exercise. Natural appetite is satisfied with vegetable food, the basis for highest Plant food is man''s natural diet; ample, suitable, and available; point of view of food-science, mind and body are inseparable; one reacts happiness, good health goes a long way towards making life worth living. food is best suited to man''s natural constitution. human food; for man (leaving out of consideration the fact that the body requires a considerable quantity of heat-producing food, that is, which, made into a coarse cake, supplied food for both men and animals. diet, we are, in continuing to demand and eat flesh-food, acting morally proof that man can and should live without animal food of any kind. contains ten varieties of food: butter, sugar, eggs, flour, milk, are health-giving foods in warm and hot weather, and living under The Food Question is considered in its relation to health, strength and id: 17438 author: Wilson, Mary A. title: Mrs. Wilson''s Cook Book Numerous New Recipes Based on Present Economic Conditions date: words: 122381.0 sentences: 9450.0 pages: flesch: 90.0 cache: ./cache/17438.txt txt: ./txt/17438.txt summary: Use one and one-half cups of this mixture in place of the yeast cake. the pan about one-half; let rise twenty minutes in warm place, bake in A small pan of boiling water may be placed in the oven when baking one-half cup of water and cook slowly for ten minutes. well-greased baking sheet and add one-half cup of water to the pan and Place four tablespoons of cooking oil in a frying pan and when hot add fine, place in frying pan and cook slowly until nice brown; add to the minutes and then add one-half cup of water--lift from stove, set aside Pour over one-half cup of fine bread crumbs and then cool, and add Set cups in baking pan and pour in sufficient boiling water to half Chop fine and then place in a saucepan and add two cups of cold water. Place in a greased baking pan and add one-half cup id: 9935 author: Woman''s Institute of Domestic Arts and Sciences title: Woman''s Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads date: words: 87078.0 sentences: 5796.0 pages: flesch: 81.0 cache: ./cache/9935.txt txt: ./txt/9935.txt summary: numerous ways of cooking food, but the principal processes are boiling, It consists in cooking food in a sissing-hot pan on top of the stove To some foods much water must be added in the cooking process; boiling point is so lowered that to cook certain foods by means of Besides serving to cook foods, boiling also renders water safe, as it less fuel are required to cook foods in this way, unless, of course, the other hand, the length of time required for foods to cook depends to a RICING is a process whereby certain cooked foods, such as fruits, served without some cereal food, for if no other is used, bread of some bread, for, as is well known, many cereal foods are prepared from To add to both dry and cooked cereals protein and fat, or the food The kind of utensil required for the baking of hot-bread mixtures id: 9936 author: Woman''s Institute of Domestic Arts and Sciences title: Woman''s Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables date: words: 84504.0 sentences: 5934.0 pages: flesch: 81.0 cache: ./cache/9936.txt txt: ./txt/9936.txt summary: butter, and cheese--the protein food, eggs, and the energy-producing VARIETY OF WAYS TO USE MILK IN COOKING.--Because of the numerous other foods, such as milk, eggs, soups, and sauces. Beat the egg yolks thoroughly and add to them the hot water, salt, Make a white sauce of the milk, flour, butter, and salt, and to it add milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, To prepare hard-cooked eggs, bring to the boiling point sufficient water Mix the grated cheese with the bread crumbs, milk, egg yolks, salt, and Practically all cooked vegetables are served with butter or with a sauce Melt the butter, add the flour, salt, and water, and cook until the to prepare asparagus is to cook it in salted water and then serve it cooking, or milk or a cream sauce is added before they are served. the preparation of this dish add food value, as well as flavor. id: 9937 author: Woman''s Institute of Domestic Arts and Sciences title: Woman''s Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish date: words: 84216.0 sentences: 6382.0 pages: flesch: 85.0 cache: ./cache/9937.txt txt: ./txt/9937.txt summary: Cookery, includes soups and the high-protein foods, meat, poultry, game, different kinds of meat--beef, veal, lamb, mutton, and pork--and the 1. SOUP is a liquid food that is prepared by boiling meat or vegetables, kind of meat, including beef, veal, mutton, lamb, game, and poultry, is COOKING MEAT FOR SOUP.--When clear stock is to be made from fresh Cut the veal and fowl into pieces and add the cold water. Cut up the chicken and veal, add the cold water to them, and place over Skin the fish, remove the flesh, and cut it into small pieces. Vegetables cut into small pieces are placed in the water and they cook of cuts obtained from a beef, numerous ways of cooking this meat have prepared it makes a delicious meat that may be served hot or cold. To prepare a veal potpie, wipe the meat, cut it into pieces of the right id: 9938 author: Woman''s Institute of Domestic Arts and Sciences title: Woman''s Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies date: words: 87479.0 sentences: 7121.0 pages: flesch: 86.0 cache: ./cache/9938.txt txt: ./txt/9938.txt summary: deals with salads, sandwiches, cold desserts, cakes, both large and before serving, add the salad dressing and mix thoroughly. served with custard mixtures or desserts that require additional flavor. Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg. Beat the eggs, add the remaining sugar, mix with a little of the hot Mix the cream and milk, add the sugar and salt, and heat in a double Ices are simple mixtures of fruit juice and sugar diluted with water Add the gelatine to the fruit mixture and place in a pan of ice water to 1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is bread, pastry, or blend flour, depending on the kind of cake desired. The dry ingredients used in cakes include the sugar, flour, baking Bake in a loaf-cake pan and serve hot with lemon, fruit, or id: 9939 author: Woman''s Institute of Domestic Arts and Sciences title: Woman''s Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals date: words: 114640.0 sentences: 8937.0 pages: flesch: 82.0 cache: ./cache/9939.txt txt: ./txt/9939.txt summary: usually added to fruits in their cooking increases their food value. The juice of fruits that contain very little sugar and a large substances contained in different fruits and the food value per pound, fruits contains considerable water; therefore, their food value is not very little water and a great deal of sugar, their food value is high, of canned food, as, for example, the acids of the fruits and vegetables covers after cooking the contents of the jars, food canned in this way To produce good-looking jars of food, the fruit or vegetables to be 8. JELLY MAKING consists in cooking fruit juice with sugar until, upon proportion of sugar and water to the boiling point, dropping the fruit chocolate, nuts, candied and dried fruits, milk, cream, butter, etc. Sugar and fruit juice in jelly making, Boiling the Sugar and fruit juice in jelly making, Boiling the id: 14377 author: Woolley, Hannah title: The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex date: words: 66402.0 sentences: 5175.0 pages: flesch: 96.0 cache: ./cache/14377.txt txt: ./txt/14377.txt summary: pounds of fine Sugar, and let it boil till it begins to be thick, then green, then take their weight in fine Sugar and a little water, boil it water, add a quarter of a Pound of fresh Sugar, boil it till it will Rosewater and fine Sugar, and a little whole Spice, and boil them fine Sugar boiled to a Candy height with a little water, then put in Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs id: 43370 author: Wright, Mary M.‏ (Mary Mason) title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date: words: 26286.0 sentences: 1831.0 pages: flesch: 84.0 cache: ./cache/43370.txt txt: ./txt/43370.txt summary: one-half cupful of water and a fourth teaspoonful of cream of tartar. one-half cupful of water and a fourth teaspoonful of cream of tartar. Add one-half cupful of finely chopped candied the soft ball stage, then add a cupful of chopped nut meats, and stir one-half cupful of cream and boil to the hard ball stage; then add one Melt one-half cupful of butter in a saucepan, add one cupful brown sugar stage, then add one-fourth cupful of melted chocolate, one teaspoonful sugar a half cupful of water and cook until thick, add the nuts and white fondant and mix with it a half cupful of chopped candied cherries, Melt one-half cupful of chocolate fondant and stir into it syrup, then boil to the hard ball stage, add one-fourth cupful of butter To a half cupful of maple syrup add one teaspoonful of melted butter, id: 53525 author: Yates, Lucy H. (Lucy Helen) title: A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish date: words: 16825.0 sentences: 1058.0 pages: flesch: 85.0 cache: ./cache/53525.txt txt: ./txt/53525.txt summary: It is now generally thought best to place fish in nearly boiling water, breadcrumbs laid first at the bottom of a well-buttered dish, the fish butter, half an ounce of flour, a little salt, pepper, and a spoonful a hot dish, garnish with boiled parsnips cut into lengths, and cover flour, a small bit of butter, salt, pepper, the juice of a lemon, and =Haddock, Baked.=--Empty and wash the fish, scaling it carefully; let =Mullet, Red.=--These fish are much the best if cooked in buttered fish to some plain melted butter, with a spoonful of anchovy sauce, a The remains of cold boiled pike, or slices cut from a fresh fish, may Worcestershire sauce; let this boil up once, then pour round the fish. the fish is perfectly fresh.) It should be plunged into boiling salt Boiled skate is very good served with "Black Butter" sauce. id: 13923 author: Ziemann, Hugo title: The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home date: words: 227696.0 sentences: 15517.0 pages: flesch: 88.0 cache: ./cache/13923.txt txt: ./txt/13923.txt summary: milk, two well-beaten eggs, half a cup butter, salt and pepper; mix; soak in boiling water for half an hour; cut it in quite small pieces, butter, pepper and salt, if needed, some cold boiled eggs cut in butter, add half of a cupful of hot water; bake slowly, basting often. Cut and joint a large chicken, cover with cold water, and let it boil Boil fresh eggs half an hour, then put them in cold water. size of an egg, melted in half a cup of boiling hot milk and a good boiling, and the flour mixed in a little cold water before stirring sugar and baking powder; rub in the butter cold; add the milk, beaten strain off water and pour on boiling milk, stir in eggs, salt and water, six eggs, one quart of milk, one-half cupful of white sugar, id: 16650 author: nan title: The Complete Home date: words: 64231.0 sentences: 3400.0 pages: flesch: 76.0 cache: ./cache/16650.txt txt: ./txt/16650.txt summary: floors--Matting and cardoman cloth--Uses of the decorator--Wood in light--The two sure ways of heating--The hot-air furnace--Direction of launder--Table pads--Ready-made bed linen--Price and quality--Real Light and air--Carpets versus rugs--Mattings--Wall covering--Bedroom closet--Hot water and how to get it--Bath room fittings The living-room plan in a small house reduces the reception hall to living-room rug, let us select a simple design with a good cordoman cloth, a floor covering that comes in plain colors and may be ladies of the round table these days, and cloths woven specially for use Old bed linen makes the finest kind of cleaning cloths, and White table oilcloth makes a good covering, and comes specially dish and cleaning cloths sweet and fresh by washing and drying The table should stand on casters and be placed in a good light as far cleaning water will help on the good work. id: 31102 author: nan title: Stevenson Memorial Cook Book date: words: 59236.0 sentences: 5290.0 pages: flesch: 87.0 cache: ./cache/31102.txt txt: ./txt/31102.txt summary: tablespoonfuls sugar, let boil three minutes; cool and add one-half cup them and a cup of water; add the chopped clams and boil half an hour; salt; two quarts cold water; white of one egg; small piece of butter. Sauce: One-half cup cream, beaten; season with salt, pepper and a little boiling water; one-half teaspoonful salt; add gradually yolks of two one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; teaspoonful salt; juice of one lemon; one-half cup of cream; boil in celery and one sweet pepper, salt to season, add one-half cup of sugar water; beat eggs, salt, mustard, add vinegar and stir into boiling eggs; one-half cupful milk; one tablespoonful flour and one teaspoonful sugar; one egg; one and one-half teaspoonfuls baking powder; butter size one-half cups of powdered sugar; cream together and add yolk of one egg. tablespoonful butter; one cup white sugar; two eggs; one-half id: 26323 author: nan title: The Suffrage Cook Book date: words: 30875.0 sentences: 2725.0 pages: flesch: 87.0 cache: ./cache/26323.txt txt: ./txt/26323.txt summary: quarts of water, boil for two and one-half hours; add one-half cupful of chop meat and add cheese, flour, salt and pepper if needed and form into finely cut onion in two tablespoons of lard; add salt, pepper and sweet Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water Add 3 cups boiling water, 3 onions, salt and pepper, and let Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1 Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar To this add a cupful of boiling water and a tablespoon of id: 7223 author: nan title: The Belgian Cookbook date: words: 32201.0 sentences: 2384.0 pages: flesch: 93.0 cache: ./cache/7223.txt txt: ./txt/7223.txt summary: minute the yolk of an egg, mixed in a little cold water, quickly stirred Beat the yolks of two eggs in a pint of milk, add pepper and salt in a pan; add a little water, salt, and pepper, three or four potatoes onion in butter, and add the cabbage, salt, pepper, and a little water. cut in Julienne strips, pepper, salt, and a little tomato sauce. add the yolks of three eggs; melt one-half pound of butter and beat it meat in the oven with butter, pepper, and salt, till it is cooked. boil till half-cooked in salted water. cook for a few minutes, then add pepper, salt, a carrot sliced, and minutes before serving add to the sauce a little meat-juice or Liebig. Make a good white sauce, add pepper, salt, and a little nutmeg and juice sauce, poured over the dish, and then slices of hard boiled eggs placed id: 36781 author: nan title: Household Administration, Its Place in the Higher Education of Women date: words: 76369.0 sentences: 3178.0 pages: flesch: 60.0 cache: ./cache/36781.txt txt: ./txt/36781.txt summary: trained intelligence, if home life is to be preserved and modern science is the great characteristic fact of modern life to which we all practical synthetic work of women in their households. house-room, fuel, food, cleanliness, clothing, insurance, domestic development of each country as it affects family life, house-room, food, domestic service, the work of woman beyond the household, and the half comprehended ways on the household and on family life. far-reaching effects on home-life and the economy of the household, and ordinary cook, housemaid, or general servant in middle-class households coming as she does from a lively even if poor working-class home, with WOMAN''S VOCATION IN HOME AND FAMILY LIFE a life-work for countless men and women. disintegrating force now continually at work in home life. this home to individuals and classes must be the work of education. domestic work; the conditions of life have gone that made a women find id: 42450 author: nan title: Housekeeping in Old Virginia date: words: 138197.0 sentences: 14752.0 pages: flesch: 93.0 cache: ./cache/42450.txt txt: ./txt/42450.txt summary: half a pint of water, six eggs, one pound of butter and enough flour of boiling water, one tablespoonful of sugar, one teaspoonful of salt. boiled add salt, pepper and butter, then the flour, having previously the water and asparagus into milk, then add butter, pepper and salt, the milk, and when this boils add the egg and flour with the butter. and add some browned flour wet in a little cold water, and boil up pour off the water, and add one teacup of cream or milk, salt, pepper, gravy or boiling water, to nearly half its depth; add a little salt, salt, pepper, a little sugar, and let them stew.--_Mrs. J. Mix together the butter, salt, pepper, sugar, mustard; add the eggs Warm the boiled hominy; add a piece of butter, a little salt, half a Drain and add a large spoonful fresh butter, and a little salt.--_Mrs. S. id: 44947 author: nan title: Allied Cookery: British, French, Italian, Belgian, Russian date: words: 20558.0 sentences: 1678.0 pages: flesch: 91.0 cache: ./cache/44947.txt txt: ./txt/44947.txt summary: Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 gratings of nutmeg, salt, and pepper, and 1 cup of water; cook over Add 3 quarts of water and a pinch of salt; let it boil. with fried bread cut in little squares and slices of hard boiled egg or Cut up an onion, brown in 1/4 cup of butter, add one cup of chopped, cooked, shrimp meat, fry for five minutes, then add seasonings, melt the butter, add the flour, salt, pepper, and gradually Add 1/2 cup grated cheese and 2 tablespoons of butter to the rice and chopped onion, add the sliced kidneys, salt, pepper. cream or butter, 1 egg, a grated onion, a pimento chopped, a little salt and pepper, and cook for 15 minutes, add the egg-yolks at the Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large ==== make-pages.sh questions ==== make-pages.sh search ==== make-pages.sh topic modeling corpus Zipping study carrel