id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082242862	Parloa, Maria	The Appledore cook book: containing practical receipts for plain and rich cooking by M. Parloa 	1880		.txt	text/plain	40404	3481	94	whole hot water enough to cover, and boil fifteen minutes; then wet two tablespoonfuls of flour with one-third The remains of boiled fresh fish can be warmed up in a little butter, pepper, salt, and water, as you would stew lobster. of meat and water add half an onion, one small white turnip; boil two hours, then add one third of a cup of rice; pint of flour, half a cup of sugar, three eggs, one teaspoonful of salcratus, two of cream of tartar, salt. flour, one egg, one tablespoonful of butter, half a teaspoonful of saleratus, one of cream of tartar, and flavor paste with one pint of flour, one teaspoon of cream tartar, one half of saleratus, and a little milk; roll this water and two pounds of beef; boil three hours; season with pepper, salt, and a spoonful of butter.	./cache/nyp.33433082242862.pdf	./txt/nyp.33433082242862.txt