Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    dressing with the meat and celery, saying some to spread over-the whole. VEGETABLES, ETC. Boston Baked Beans.—Pick over and put to soak three pints of beans, early in the morning. After noon put the beans over the fire in cold water, and at the first boiling pour off the water, and fill up with cold; rbpcat three times. At the third boiling remove from the fire, and put the beans into a stone crock, with three tablespoonfuls of molasses, and a small piece of salt pork. Cover with boiling hot water, and place in the oven to bake all night. Keep the beans covered during the evening with the hot water. Potatoes Fried.—Square fillets, sliced, and drop into cold water. Put into boiling fat, and stir occa- sionally. When nearly done take out and put in a colander ; heat the fat; return the potatoes. In half a minute they are beautifully browned. Turn into colander again to drain ; salt and stir them ; serve hot. The second time makes them swell. Rice Croquettes.—Four ounces of rice, washed in cold water, a.nd put on the fire in three gills of milk ;