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Collection: Directories and Documents > Pamphlets

The Native Daughter's Cook Book (PH 11-11)(1890s) (133 pages)

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put in as many as the kettle will allow, but do not crowd them: take out with a skimmer. MRS. A. S. LORD. CLAM CHOWDER. Slice 44 pound salt pork and fry brown; then chop fine and put ina granite sauce pan; pour in a quart of boiling water; chop 3 medium size potatoes and 2 medium size onions, Cook all together 2% hours. Add 1 can clams chopped and the liquor from same, 1 pint of milk, 4% cup cream, 1 tablespoon Cuckeye Flour, season to taste, let boil up and serve. MRS. A. H. PARKER. BAKED TROUT. Clean, wash and wipe the fish, which should be large; prepare a stuffing of fine bread crumbs, salt, pepper, and herbs. Ada with this a beaten egg. Stuff the fish and sew it uD; place in a baking pan with about two gills of water, and a piece of butter the size of an egg. Baste with water and butter until done ana well browned. Place the fish on a hot dish; then add to the gravy a tablespoon of browned Buckeye Flour, wet with cold water a spoonful of catsup, a little lemon juice and 2 glass of wine. Pour the gravy around the dish. MISS F.J. EDEN. . ; i FISH TIMBALE. 1 Boil striped bass in salt water; when done mash through colander till there is about 1% pints. To this add % scant cup . : of bolling water in which 1 tablespoon of butter has been! melted. Season with salt and pepper. Beat together. Add 4 . i eBes, one at a time, beating constantly. Then ada % cup of beaten charlotte russe cream. Butter moulds and aprinkle with chopped parsley. Put in fish and cover with buttered paper, Steam for 1% hours in oven in pan of water. This Pure Food Groceries for these receipes at G “Grocery Folks.” ’Phone, Main 551, AY TORDIG.