id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082255047	Wright, C. E. Guthrie.	The school cookery book / compiled and edited by C.E. Guthrie Wright 	1881		.txt	text/plain	36964	2861	89	onion, dripping, pepper and salt in the cold water; with the soup; or it may be flavoured with half a teaspoonful of curry powder broken with cold water, and cold water; cut it in neat pieces; place them in a dripping; 1 tablespoonful milk; 1 tablespoonful vinegar; 1 pint cold water; 1 pinch salt; fat; place them in a small stew-pan with the water; cold water; % teaspoonful salt; 1 pinch of pepper. cold water; % teaspoonful salt; 1 pinch of pepper. Peas Brose.—Required: 2 tablespoonfuls peasmeal; 1 pinch of salt; about 1 y2 gills boiling water. into a saucepan of hot water; leave the pan uncovered, and boil fast for half an hour; strain off the boiling water (allowing one half teaspoonful of salt to dripping; 1 pinch baking powder; 1 teaspoonful sugar; about 3^2 teacupful cold water.butter; y2 egg (yolk and white mixed); 1 teaspoonful of sugar; 1 tablespoonful cold water.	./cache/nyp.33433082255047.pdf	./txt/nyp.33433082255047.txt