id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433078976234	Peterson, Hannah Mary Bouvier	The national cook book. By Marion Harland [pseud.] and Christine Terhune Herrick 	1856		.txt	text/plain	49398	4747	98	thick; wash and dry them, season with cayenne pepper and salt; have ready a pan of hot lard and fry bone next the head; wash and wipe them dry, season with cayenne pepper and salt, and dredge flour pie; season the bread and egg with cayenne pepper and salt, make a rich paste, line the sides of Lobster is usually dressed at the table with mustard, hard boiled eggs, cayenne pepper, salt, vinegar and oil. Cut some tender beef in small pieces, and season it with pepper and salt, slice some onions and add a gravy; let it stew slowly till the beef is thoroughly done, then add some pieces of butter rolled in butter rolled in flour, let it boil a few minutes; add Put it into a stew-pan, with a piece of butter, and salt to the taste; pour in just enough water	./cache/nyp.33433078976234.pdf	./txt/nyp.33433078976234.txt