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The Hanover Cook Book
by Various
Binding: Paperback, 284 pages
Publisher: Audubon Press
Weight: 0.85 pound
Dimension: H: 0.75 x L: 8.4 x W: 0.48 inches
ISBN 10: 1408611538
ISBN 13: 9781408611531
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Book Description:
HANOVER COOK BOOK 1922 TABLE OF CONTENTS Soups ................................... 8 Fish. Oysters. and Sauces .................. . . 19 Meats .............. ... . ................... 38 Eggs ..................................... 58 Fruits. etc ............................... 63 Vegetables, Cheese Dishes. and Noodles ..... 65 Salads and Dressings ..................... 82 Pickels. etc ................................ 94 Breads, Rolls, Sandwiches, etc . ............ 107 Waffles and Muffins ....................... 12.1 Puddings ................................ 132 Pudding Sauces .............. . . . . ............ 146 Desserts .................................. 148 Pastry and Pies ........................... 155 Icings and Cake Fillings .............. . ..... 167 Large and Small Cakes ...... . ............. 170 Canning . .................................. 216 Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218 Ice Cream, Ices, etc ....................... 223 Pennsylvania German Dishes . ...... I...... 228 Candies ...................... r . . . . . . . . . . . 238 Beverages ................................ 216 Chafing Dish Recipes ...................... 250 Mi cellaneous . ........................... I 253 Care of the Baby. and Cookery for the Sick . . 261. Fireless Cooker ........................... 265 Index ...................................... 273 HANOVER COOK BOOK. Soups SOUP STOCK. Beef is the best meat for making go0. d stock, a9 it contains the most nourishment. A shank bone should be well cracked that the marrow may be extracted. Put on to cook in cold water, allowing a full quart for every pound of beef, and by very gradual heat come to a slow simmer, which should be kept up five or six hours. Soup, on no account, should be allowed to boil, except for the last fifteen minutes to cook vegetables in finishing. For the first hour of simmering, it should be frequently skimmed. Bits of left over meats may also be used for stock. As a flavoring, celery seed, a piece of bay leaf, a red pepper pod, horse radish root, mushroom parings or onion may be added at discretion. If soup has been over salted use a teaspoonful of sugar and a tablespoonful of vinegar. THICKENING FOR SOUPS BIGNE ZOUPA. One pint water, rind of one lemon, two small pieces cinnamon. Boil five minutes then add flour to boiling water until stiff as dough and boil about fifteen minutes, stirring constantly Turn out on a plate to cool then add from three to five eggs and pound into the cooled flour mixture with potato masher until thoroughly mixed then break off in pieces about the size of small marble and fry quickly in deep fat. Can be used in any kind of hot broth. Guerina Fayqueosta. HANOVER COOK BOOK. .9 EGG SOUP. Crumb stale bread until you have as much as is desired and brown in plenty of butter. Do not have the bread too fine and stir it continually while browning. Then bake one egg over browned bread and stir a short time longer. Remove into tureen and pour water into pan, salting well, and when it boils pour over bread. Have enough to cover and eat at once. Especially nice for the sick. Mrs. A. H. Secrist. CIDER SOUP...


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