# bib

id: 25914
title: The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan
author: Core, Mary Kennedy
txt: ./txt/25914.txt
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extension: .txt
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summary:
  of curry powder, onions, and cold meat served in the center of a platter Fry the onion, curry powder, and meat together in the usual way. Cut a half pound of beef or mutton into small bits and fry as usual with Mix two teaspoonfuls of curry powder into a half cup of flour, and pound Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender Fry a sliced onion with a teaspoonful of curry powder; then add a little Fry them all together with plenty of onions in a little crisco; add as Add a little water, and cook very slowly and onion mixture is well cooked, add the cold meat and heat up all cooking take about a pound of rice and fry it with a few sliced onions


id: 1979
title: The Perdue Chicken Cookbook
author: Perdue, Mitzi
txt: ./txt/1979.txt
cache: ./cache/1979.txt
extension: .txt
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summary:
  The recipe calls for a chicken cut in serving pieces, but green pepper and cook, stirring until chicken loses its In 8-inch square microwave-safe baking dish, place chicken Halfway through cooking time, turn chicken pieces over; recover with wax paper and microwave remaining time. Halfway through cooking time, turn chicken breasts over and Add chicken, cook 10 to 15 minutes, turning Add chicken and garlic; cook 3 minutes or until chicken breasts and cook for 4 to 5 minutes per side until chicken during last 10 minutes of cooking time. 1 cup cooked chicken cut in small pieces chicken mixture and cook over medium heat, stirring often. over chicken; cover and bake for 45 minutes or until cooked 3 cups cooked, chopped chicken 3 cups cooked, chopped chicken 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks


id: 10520
author: W. M.
txt: ./txt/10520.txt
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summary:
  prepare a pound and a half of Butter, a quarter of a pint of white wine, clean; let your Gutt have lain in white-wine and Salt halfe a day before Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much Butter, and let him boyle between two dishes in his owne blood, season butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for quartered, a little large Mace and some Sugar, and let it boyl together of three or foure Eggs, well beaten with a little Rose-water, then dish Cream or cold water, then lay them abroad in a Dish, and beat three Eggs Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a

title:
  The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry


id: 13545
title: Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans"
author: Thomas, Edith May Bertels
txt: ./txt/13545.txt
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summary:
  Her Aunt Sarah, when baking pies one day, said to her, "Look, Mary, sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread the grated potato the quart of boiling water, add salt and sugar, cook placed a cupful of it in a bowl and added the egg, sugar, butter, soda flour, 2 tablespoonfuls of boiling water and butter size of an egg, Place the flour, salt, sugar, butter, lard and yeast cake, dissolved Sift together flour, salt and baking powder, sugar, and add 1/2 cup of Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot flour and baking powder; lastly add the cup of boiling hot milk;


id: 33748
title: The Kitchen Encyclopedia Twelfth Edition (Swift & Company)
author: Anonymous
txt: ./txt/33748.txt
cache: ./cache/33748.txt
extension: .txt
mime: text/plain
summary:
  To remove pecan meats whole, pour boiling water over nuts and let them Baking means cooking in a pan in the oven of a stove, and in these days a very low point, and the meat cooks slowly as the stock in the pan of the fireless cooker with a pint of water for each pound of meat. and richness of flavor lay with those meats cooked by the fireless By the fireless cooker the cheaper cuts of meat can be cooked so that meat for fireless cooking, whereas by the usual method you would burn meats cooked in water in the cooker, Miss Mitchell asserts that 1 cupful Swift''s beef extract or stock boiling hot Lay the browned meat upon them; add the Swift''s beef extract; Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min.


