id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082243035	Henderson, Mary F. .	Practical cooking and dinner giving : a treatise containing practical instructions in cooking; in the combination and serving of dishes : and in the fashionable modes of entertaining at breakfast, lunch, and dinner by Mary F. Henderson 	1876		.txt	text/plain	107031	7788	88	Ingredients: Flour, one and a half cupfuls of yeast, lukewarm water, a table-spoonful of lard, a little salt. Ingredients: Two quarts of flour, one pint of milk (measured after boiling), butter the size of an egg, one table-spoonful Three cupfuls of fresh noodles, three quarts of salted boiling water, bread-crumbs, butter size of an egg. (two heaping table-spoonfuls); let it cook without taking color; then add a cupful of hot cream, a pint of the heated stock, and onion in a little butter until they assume a light-yellow color, then add a tea-spoonful of flour and cook it a minute; stir a fine brown color, then pour in a cupful of boiling water, stirring it well with the egg-whisk; add pepper, salt, a table-spoonful of vinegar, and a heaping table-spoonful of capers. the water; add a cupful of boiling milk (or, better, cream), a little piece of butter, pepper, and salt.	./cache/nyp.33433082243035.pdf	./txt/nyp.33433082243035.txt