The Virginia Housewife: or, Methodical CookReprint of the original, first published in 1871. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost. |
Contents
Veal chops | 35 |
25 | 42 |
To make souse | 50 |
FISH | 56 |
CONTENTS | 82 |
111 | 126 |
Rusk | 131 |
Mazagan beans | 141 |
Asparagus soup | 144 |
Sweet potatos stewed | 151 |
PUDDINGS | 160 |
To make cherry brandy | 172 |
For the soup | 175 |
Rice milk for a dessert | 176 |
Hungarian water | 178 |
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Common terms and phrases
bake beat beef boil bottle bottom bowl brandy bread brown cakes cherries chopped clean clear close cloth cloves cold cold water cover cream deep dish drain dressed eggs eight fire fish flavour flour four fresh garnish GATHER gill glass grated gravy half half a pint half a pound head hour inch jelly juice keep lemon light mace meat melted butter milk minutes nice nutmeg onion ounces oven parsley paste peaches peel pepper pick pickle pieces potatos pound pound of butter powdered prepared preserve PUDDING quantity quart quarter rich ripe ROAST roll salt sauce scraped seasoned serve side sieve skin slices soft soup spoonful sprinkle stand stew stir strain sufficiently sugar sweet syrup tender thick thicken thin till turn vinegar wash whole wine yelks young