id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433078975400	Sanderson, J. M., of Philadelphia.	The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons by J.M. Sanderson, of the Franklin House 	1846		.txt	text/plain	144128	8311	85	then add two ounces of crust of bread, and two quarts of good consommé, season with salt and cayenne pepper; boil ten minutes or a of butter into little bits, put it into a clean stew-pan, with a large teaspoonful of flour, arrow-root, or potatoe starch, and add two tablespoonsful of milk; when thoroughly mixed, add six table-spoonsful of keep a table-spoonful of the fat in the pan, or put in an ounce of butter; put to it as much flour as will make it a paste; rub it well together over the fire till they are a little brown; then add as much boiling water as will reduce it io the thickness of good cream, and a table-spoonful of mushroom or walnut catsup, or pickle, or browning; National Plum Pudding.-Mix suet, jar raisins, and currants, one pound each, four ounces of crumbs of bread, two tablespoonfuls of sugar, one table-spoonful of grated lemon peel, half a	./cache/nyp.33433078975400.pdf	./txt/nyp.33433078975400.txt