id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056928199	Cringan, John W., Mrs.	Instruction in cooking with selected receipts by Mrs. John W. Cringan, Teacher of cooking in the Miller Manual Labor School of Albemarle County, Virginia 	1895		.txt	text/plain	100396	7528	89	or meat comes to pieces and looks like rags; strain through cheesecloth wrung out of cold water; add salt and pepper, and put immediately in a cold place (in hot weather on the ice). To Cook: Prepare the sturgeon by skinning, washing, and soaking in boiling salt and water; cut the bacon into little strips and lard the flour; do not brown, but mix until smooth; add milk; stir constantly until it boils; add mushrooms, chopped fine, salt, and the minutes; take out the yolks; mash to a smooth paste with two teaspoons of cold water; add this, the cream, and seasoning to the terrapin; let it boil up once; take from the fire; add the wine, and serve. eggs very fine; mix them in with the meat and put all into a stewpan; add water, butter, salt, and pepper; stew and stir over a slow	./cache/nyp.33433056928199.pdf	./txt/nyp.33433056928199.txt