The New Hydropathic Cook-book: With Recipes for Cooking on Hygienic Principles ...

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Fowlers and Wells, 1854 - Cooking - 226 pages

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Page 190 - Put a quart of the soup into a basin, and about an ounce of flour into a stewpan, and pour the broth to it by degrees, stirring it well together ; set it on the fire, and stir it till it boils, then let it boil up, and it is ready. Put the meat in a ragout dish, and strain the sauce through a sieve over the meat ; you may put to it some capers, or minced gherkins, or walnuts, &c. If the beef has been stewed with proper care, in a very gentle manner, and taken up at ' the critical moment when it is...
Page 116 - The fruit is larger, ripens better, and will last on the bushes, by growing in perfection, until late in the fall. " The mass of 'people suppose that the roots take out from the lower buds. It is not so ; they start from between the bark and the wood, at the place where it was cut from the parent root.
Page 112 - Cut off the grapes, with a joint or two, or more, of wood below each bunch ; make a clean cut, and apply sealing-wax, as hot as can be used, to it, and seal the wood closely, so that no air can enter the tissues communicating with the bunch. Then hang the bunches...

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