Recipes Tried And True
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In our eReader you can find the full English version of the book. Read Recipes Tried And True Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Recipes Tried And True
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Take as much chopped cabbage as you have mincedchicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one teacup of the broth andoil from the chicken; one pint of good vinegar, salt, pepper, mustard, and season to taste. Part celery and part cabbage can be used, ifdesired. Mix all together.
CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.
Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vi...negar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of butter, four dozeneggs, boiled hard. Chop whites, and cream yolks with butter. Boilvinegar and sugar together, and skim; add the creamed butter andyolks; also, mustard, salt and pepper to taste; let stand until cold;then pour over the celery and chicken; mix thoroughly, and add thewhites of eggs. If unable to get celery, use crisp cabbage, with tencents worth of celery seed. If you use celery seed, boil it in thevinegar.
What to read after Recipes Tried And True?
You can find similar books in the "Read Also" column, or choose other free books by Presbyterian Ladies Aid to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Take as much chopped cabbage as you have mincedchicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one teacup of the broth andoil from the chicken; one pint of good vinegar, salt, pepper, mustard, and season to taste. Part celery and part cabbage can be used, ifdesired. Mix all together.
CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.
Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vi...negar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of butter, four dozeneggs, boiled hard. Chop whites, and cream yolks with butter. Boilvinegar and sugar together, and skim; add the creamed butter andyolks; also, mustard, salt and pepper to taste; let stand until cold;then pour over the celery and chicken; mix thoroughly, and add thewhites of eggs. If unable to get celery, use crisp cabbage, with tencents worth of celery seed. If you use celery seed, boil it in thevinegar.
What to read after Recipes Tried And True?
You can find similar books in the "Read Also" column, or choose other free books by Presbyterian Ladies Aid to read onlineMoreLess
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