White House Cook Book by F. L. Gillette, Hugo Ziemann

By F. L. Gillette, Hugo Ziemann

White apartment prepare dinner booklet - a complete cyclopedia of knowledge for the home
containing cooking, bathroom and family receips, menus, dinner-giving desk etiquette,
care of the sic, health and wellbeing feedback, proof worthy understanding, etc.
Publishers Preface:
«In providing to the general public the «White condominium cook dinner Book,» the publishers think they could justly claim
that it extra totally represents the development and current perfection of the culinary art
than any past paintings. In element of authorship, it stands preeminent.
Hugo Ziemann was once at one time caterer for that Prince Napoleon who was once killed whereas fighting
the Zulus in Africa. He used to be afterwards steward of the well-known resort Splendide in Paris.
Later he performed the distinguished Brunswick Cafe in manhattan, and nonetheless later
he gave to the resort Richelieu, in Chicago, a delicacies which gained the applause of even the gourmets
of overseas lands. It was once right here that he laid the well-known «spread» to which the chiefs of the warring
with asperities softened, alterations harmonized and victory organized.».

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Extra resources for White House Cook Book

Sample text

Until the calves' feet are boiled ; ; SQUIRREL SOUP. WASH and quarter three or four good sized squirrels; put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot close, and set it on the back part SOUPS. 38 m of the stove to simmer Add gently, not boil. vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrels' troublesome little, Then return to the pot, and after boiling a while longer, bones.

You have neither, use a pair of ham; two medium-sized onions; one or, if of lean SOUPS. 33 fried bread ; butter for frying ; pepper, salt and two stalks of white celery cut into inch lengths; three quarts of pound of lean beef ; water. Joint your game neatly cut the ham and onions into small pieces, fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, add a little pepper. Pour on the water heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl cook the soup an hour longer strain cool drop in the celery and simmer ten minutes.

Rub twenty through a sieve add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream. ; ; GREEN PEA SOUP. WASH a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water add to it two tablespoonfuls of salt, and set it over a moderate fire let it boil gently for two hours, then skim it clear add a quart of shelled peas, and a teaspoonful of pepper cover it, and let it boil for half an hour then having scraped the skins from a quart of small young potatoes, add them to the soup cover the pot and let it boil for half an hour longer work quarter of a pound of butter and a dessert-spoonful of flour together, and add them to the soup ten or twelve minutes before taking it off the fire.

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