id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082244314	Herrick, Christine Terhune	What to eat, how to serve it by Christine Terhune Herrick 	1891		.txt	text/plain	42411	3073	85	table is the principal dish, presided over generally by the master of the house, while biscuit, bread, muffins, or griddle-cakes and potatoes have their posts at the sides. tablespoonfuls sugar, two tablespoonfuls butter, two eggs, one and a half cupfuls milk, Sift the salt and baking-powder with the flour; beat the eggs light; add Buttered Potatoes.-Slice cold boiled potatoes, heat them in a steamer, thence transfer them to a hot dish. — One egg, one tablespoonful butter, one cupful milk, one teaspoonful baking-powder, pinch of salt, flour eggs, two cups flour, one tablespoonful melted butter, pinch salt, three cups milk. four hard-boiled eggs, one cup milk, one tablespoonful flour, two teaspoonfuls butter; quarter cup fine bread-crumbs, tablespoonful melted butter; pepper and salt to taste. pease, one egg, one cup milk, two teaspoonfuls melted butter, half cupful flour, half teaspoonful baking-powder, salt to taste. crumbs, two cups milk, one egg, two teaspoonfuls melted butter, saltspoonful salt,	./cache/nyp.33433082244314.pdf	./txt/nyp.33433082244314.txt