The original Appledore cook book - containing practical receipts for plain and rich cooking (1881) (14771916924)

Identifier: originalappledor00parl (find matches)
Title: The original Appledore cook book : containing practical receipts for plain and rich cooking
Year: 1881 (1880s)
Authors: Parloa, Maria, 1843-1909
Subjects: Cooking, American
Publisher: Boston : C.E. Brown
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library



Text Appearing Before Image:
It should always beused while fresh. Plain boiled or mashed potatoes shouldalways be served with it. Squash and green peas go verywell with fish also. Always save all that remains after ameal^ and warm up, to help out another dish. The remainsof boiled fresh fish can be warmed up in a little butter,pepper, salt, and water, as you would stew lobster. Coldfried and broiled fish can be placed in a tin pan, and setinto the oven ten minutes, when it will be found to be hotenough. Fish balls can be steamed for ten or fifteen min-utes, and then set into the oven to get crisp. If you havea large piece of boiled fish, which you wish to serve whole,place it on a plate, and set into the steamer, and steamtwenty minutes. If you have drawn butter to warm up, donot set it on the fire, but put it into a bowl, and set the bowlinto hot water. Cook butter as little as possible, as by cook-ing it becomes oily. When you do use it, always add itthree or five minutes before taking the dish from the fire»
Text Appearing After Image:
Boiled Corned Beef. Wash a piece of beef weighing ten pounds ; put it into twogallons of cold water; when it comes to a boil^ skim care-fully and boil very slowly six hours. Some boil all kinds ofvegetables in the same pot; but there is this objection tothis method ; you lose the distinctive flavor of each vegeta-ble, and the beef is flavored with the vegetables^ which isvery unpleasant when it is cold. The vegetables to servewith corned beef are potatoes, cabbage, beets, turnips,parsnips, carrots. When the beef is simply for one hot din-ner, the part of the beef is not of so much consequence;but when it is to be pressed, there should be care taken inthe selection of the piece to boil. The brisket, the flank, 43 44 MISS PARLOA S APPLEDORE COOK BOOK. and the thin part of the ribs are the best parts to press.Boil as before directed^ and take out the bones, lay the meaton a large platter, and place a tin sheet upon it; on thesheet place a weight, and set in a cool place. When readyto use