File:American cookery (1915) (14804581583).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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ock than puree) to halfcover the liver; cover the dish close andlet cook in a moderate oven about twohours; remove the cover, baste withthe liquid in the pan and let cookfifteen minutes to brown the lardoons.Remove to a serving dish, strain theliquid and use with butter, flourand seasonings as needed in making asauce. German Cofifee Cake Soften one cake of compressed yeastin one-fourth a cup of lukewarm water.Melt one-fourth a cup of shortening in with melted butter, then sprinkle withthe following mixture. Bake abouttwenty-five minutes. Mixture for Coffee Cake Beat three tablespoonfuls of butter toa cream; gradually beat in three table-spoonfuls of sugar, then work in sixtablespoonfuls of flour with the tips ofthe fingers of one hand. When ready touse, the mixture should be made up ofsmall balls of various sizes, intermingledwith some of the mixture in a finelydivided condition. Sometimes the mix-ture adheres to the cake better, if it bebrushed over with beaten egg, instead ofbutter.
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FRUIT FOR KUMQUAT MARMALADE, WITH FINISHED PRODUCT one cup of scalded milk, add half a tea-spoonful of salt (a little more, if theshortening is not salted), one-fourth acup of sugar and one egg beaten light;mix all together and add half a cup offlour; mix again, then add the yeast,mixed with the water, and about threecups and a half of flour and mix to asmooth, soft dough; (do not mix thedough stiff enough for kneading); addthe last of the flour cautiously. Cutthrough and through the dough with aknife, turning it over and over; coverand let stand to become light. Whendoubled in bulk, spread in a baking panabout 11x8, cover and let stand out ofall drafts until again light; brush over Kumquat Marmalade Use a box of kumquatsand two lemons.Cut the kumquats in halves and thelemons in quarters, lengthwise, then sliceas thin as possible, discarding all seeds.Pour on four and one-half quarts ofwater and let stand overnight. In themorning let cook until tender (threehours or longer), then set

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