This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ...any kind of wine over it, and grate nutmeg or cinnamon. Then beat the whites of six or eight eggs very light and when light, beat gradually into them a quarter of a pound of finely pulverized sugar. Pour the eggs on the top of the dish and brown in a very hot oven. Meringue Pudding One pound of powdered sugar, ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ...any kind of wine over it, and grate nutmeg or cinnamon. Then beat the whites of six or eight eggs very light and when light, beat gradually into them a quarter of a pound of finely pulverized sugar. Pour the eggs on the top of the dish and brown in a very hot oven. Meringue Pudding One pound of powdered sugar, the whites of three eggs, the grated peel of two lemons, the juice of one. Beat the eggs to a stiff froth, then gradually add the sugar, lemon peel and juice. Place twelve "lady's fingers" double at the bottom of a dish, and pour in the "meringue." It should not be baked at all; it may be lightly browned on top with a hot iron held over it, or served without, as the icing hardens in a few minutes. To be eaten cold. If the cake cannot be procured, it is very nice without it. Bread Meringues One cupful of sugar, one table-spoonful of butter, the yolks of four eggs, one pint of grated bread-crumbs. Season with the rind of one or two lemons grated; stir in a quart of new milk, butter your dish, and bake in a quick oven. Take another cupful of sugar, and the beaten whites of the eggs; season with the juice of the lemon, spread it on the top of the meringue when it is nearly cold, and bake for half an hour. Fried Toast Cut a loaf of "baker's" bread into slices and toast it nicely. Make a rich custard, seasoned with wine, nut-.meg and cinnamon; let the toast soak in the custard for three or four hours, then take it out and fry it in nice butter quite brown. Take what is left of the custard, and add as much more wine and melted butter as will make it a rich sauce. Put into it one pound of stoned raisins. Let it stew some time, and just before sending it to table, pour it hot over the toast. Instead of custard, a pint of cream, richly seasoned with...
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Add this copy of Fifty Years in a Maryland Kitchen 1 to cart. $28.86, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 2019 by HardPress Publishing.
Add this copy of Fifty Years in a Maryland Kitchen to cart. $39.65, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2019 by Hardpress Publishing.
Add this copy of Fifty Years in a Maryland Kitchen to cart. $51.00, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2019 by HardPress Publishing.
Add this copy of Fifty Years in a Maryland Kitchen (1881) to cart. $66.56, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2010 by Kessinger Publishing.
Add this copy of Fifty Years in a Maryland Kitchen (1881) to cart. $67.75, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Kessinger Publishing.
Add this copy of Fifty Years in a Maryland Kitchen (1881) to cart. $103.23, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Kessinger Publishing.
