ISBN: 9780217959209

This is an OCR edition without illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from Gene… Plus…

This is an OCR edition without illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from GeneralBooksClub.com. You can also preview excerpts from the book there. Purchasers are also entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Original Published by: E. C. Lockwood, printer in 1898 in 131 pages; Subjects: Cooking / General; Cooking / Regional & Ethnic / American / General; Cooking / Methods / Quick & Easy; Cooking / Reference; Cooking / Methods / Special Appliances; Cooking / Courses & Dishes / General; Sarah Brownson How, Books, Food and Drink, Chafing-dish Dainties Books>Food and Drink Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: Kneel Dcallops in Dutter. pint of scallops, boiled in boiling salted water from ten to fifteen minutes, then drained and dried thoroughly. Season with salt and pepper, roll in flour, and fry in the blazer over open flame, using about three tablepoons of butter. Deviled [lobster R OIL from seven to eight pounds of live lobster, letting it grow cold before extracting the meat and cutting it into moderately sized pieces. Put in the blazer over open flame ? Three tablespoons of butter. One teaspoon currj powder. One teaspoon Worcestershire sauce. One tablespoon of vinegar. One scant teaspoon dry mustard. Salt and cayenne to taste. When well blended add lobster, stir constantly, and when mixture is thoroughly flavored and hot, serve with either graham toast, or thin slices buttered graham bread. hobster, Plain, for Breakfast E pounds of live lobster, boiled and allowed to get cold before removing meat, coral and fat. Cut the meat into rather good sized pieces. Put a scant pint of water into blazer, over open flame, and when it comes to a hard boil, add three tablespoons of butter, salt and cayenne to taste, then the lobster meat, fat and coral, and when it is thoroughly hot, serve with hot raised breakfast rolls. Qobster a la Kewbura six to eight pounds of live lobster. When cold after boiling, remove the best parts of the meat, any coral or fat there may be, and cut meat into nice pieces. In the blazer over hot water, melt one tablespoon butter, then add lobster. Mix it about well, season with salt and cayenne to taste. Pour over it a wineglass of Madeira, and let it cook in the wine, (cover on), for five or six minutes. Mix the beaten yolks of four small or three large eggs, with one-half pint of cream. Pour it over the whole, stir until it thickens, then s...<