Download or read book One Hundred Recipes for the Chafing Dish written by Herbert M. Kinsley and published by . This book was released on 1894 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred and One Chafing dish Recipes written by and published by . This book was released on 1904 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred One Chafing dish Recipes written by and published by . This book was released on 1906 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred Selected Recipes from the Experience of Chafing Dish Enthusiasts written by Cora Antoinette Binninger Wood and published by . This book was released on 1904 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred Recipes for the Chafing Dish Classic Reprint written by Herbert M. Kinsley and published by . This book was released on 2017-05-26 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from One Hundred Recipes for the Chafing DishThe Chafing Dish is a cosmopolitan vessel. It belongs to all nations. It was no less appreciated by the French than the English.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book One Hundred and One Chafing Dish Recipes written by May E. Southworth and published by Forgotten Books. This book was released on 2015-06-24 with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from One Hundred and One Chafing-Dish Recipes The chafing-dish is valued by the epicure for the convenience, and by the amateur for the fun of it, and seems always a synonym for hospitality and an appetite. It is placed on a metal tray for safety and cleanliness, and one with a lower pan for hot water is almost a necessity, in cooking, and to keep the dishes warm. Most of the foods for the various dishes are prepared beforehand in the kitchen and placed, with the seasonings needed, conveniently at hand in dishes and on trays. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book One Hundred Recipes for the Chafing Dish written by and published by . This book was released on 1917 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred Recipes for the Chafing Dish written by H. M. Kinsley and published by . This book was released on 2017-09-03 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred and One Chafing Dish Recipes written by May E Comp Southworth and published by Palala Press. This book was released on 2016-05-24 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book One Hundred Recipes for the Chafing Dish by H M Kinsley written by and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book One Hundred Recipes for the Chafing Dish written by H. M. Kinsley and published by The Minerva Group, Inc.. This book was released on 2001 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: If one spends time with this delightful, little book, he will soon notice that interest moved from the kitchen into the dining room. From preparing food for the family to serving and entertaining guests, and from seeking the bare necessities to desiring the finer things in life.The Civil War had ended only a generation before, and in only a few more years the twentieth century and a definite "new age" would arrive. It had been only a few years since the first telephone call, and also a few years since the first automobile was offered for sale to the public. The whole American continent was on the move. Americans were looking for the better things in life, so a large silver manufacturing company found it worthwhile to publish a lovely cookbook with some 100 recipes based only on the chafing dish cookery.An attempt was made to put the chafing dish into a historical and cultural context by tracing its history from the ancient Greeks and Romans, to the Middle Ages, into the Age of Discovery, and finally bringing it to the New World in 1720. According to the Introduction, "The colonists having overcome the difficulties incidental upon the making of a new country, began to appreciate and to desire the luxuries and adornments of refined living."After reassuring the reader that the sincerest expression of hospitality is to serve with chafing dishes, a long list of useful and not-so-useful recipes is given. Some of them are still as excellent today a they were when the book was written. Among those worth trying are the ones we have translated for the modern cook - Crab Meat a la Newburgh (p. 52), Liver a la Suisse (p. 158), and Rum Omelette(p. 129).It is interesting to note that this little book attempts to give accurate measurements and accurate timings, explaining the conditions under which the dishes were prepared in the company's testing facilities, restaurant-type dishes, such as those recipes which use lobster, crab, oysters and steak, the author also includes wholesome, but very simple dishes such as Frankfurter and Cabbage (p. 158), Welsh Rarebit (p. 178) and Smoked Pigs Jowl (p.97).
Download or read book Midnight Feasts written by May Elizabeth Southworth and published by . This book was released on 1914 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chafing Dish Recipes Classic Reprint written by Gesine Lemcke and published by Forgotten Books. This book was released on 2017-09-12 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Chafing-Dish Recipes The best chafing dishes have two pans, the lower one for hot water and the upper one, called the blazer. The latter is often used without the hot-water pan when the contents will not be injured by the direct flame beneath. The Asbesta lamp of the best chafing dishes hold about one gill of alcohol and will burn from an hour to an hour and a half without refilling if it has been properly filled at the beginning; particular attention should be paid to this part, as it is very annoying to have to refill the lamp while the cooking is going on. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Chafing dish Recipes written by Mrs. Gesine Knubel Lemcke and published by . This book was released on 1896 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chafing Dish Recipes written by Gesine Lemcke and published by Forgotten Books. This book was released on 2015-06-15 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Chafing-Dish Recipes Maître d'Hôtel Butter. - Put 1 ounce butter into a small bowl, stir to a cream, add slowly 1 tablespoonful lemon juice, a few drops at a time, 1⁄4 teaspoonful grated nutmeg, and 1 teaspoonful fine-chopped parsley. Tomato Sauce à l'Allemande. - Place the blazer with 1⁄2 can tomatoes over the lamp, add 1 teaspoonful butter, 1⁄2 teaspoonful salt, 1⁄4 teaspoonful pepper, 1 teaspoonful sugar, cook 15 minutes; mix 1⁄2 teaspoonful cornstarch with 1 tablespoonful cold water, add it to the tomatoes, cook 3 minutes, then press the tomatoes through a sieve; return the tomatoes to the blazer; mix the yolks of 2 eggs with 1 tablespoonful cold water, add it to the blazer, stir until nearly boiling, remove at once, add 2 tablespoonfuls whipped cream or 1 teaspoonful unsweetened condensed milk, and serve. Pudding Sauces. Snow Sauce. - Boil 1 cup of sugar with 1⁄2 cup of water till it forms a thread between two fingers; beat the whites of 2 eggs to a stiff froth, add slowly, while beating constantly, the hot sugar sirup to the whites, add last 1 tablespoonful lemon juice and 2 tablespoonfuls white wine or orange juice. Vanilla Sauce. - Put 1 pint of milk with the yolks of 3 eggs, 2 tablespoonfuls sugar, 1⁄2 teaspoonful cornstarch in the blazer; mix well, then place the blazer over the hot-water pan and stir till the sauce begins to thicken and just about to boil; care must be taken not to let it boil; then remove, add 1 teaspoonful vanilla, and set aside to cool. Tulip Sauce. - Mix in the blazer 1 pint of milk with the yolks of 3 eggs and 2 tablespoonfuls sugar; place the blazer over the water pan and stir till it begins to thicken. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book 365 Chafing dish Recipes written by and published by . This book was released on 1912 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Midnight Feasts Two Hundred and Two Salads and Chafing Dish Recipes written by May Elizabeth Southworth and published by Theclassics.Us. This book was released on 2013-09 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ...rum and one of sugar to each and cover with French dressing. T FRATERNITY T PUT the oranges on ice for at least an hour before using. Cut a piece from the top of each, quarter the peel half way down and roll it back and scoop out the pulp. To this add shredded pineapple, sliced bananas, and one maraschino cherry to each orange. Toss all together and return to orange shells and fill remaining space with sherry and sugar, and serve on lettuce cups. 4? GOOCHE T PARE three juicy apples and cut into dice. Peel two lemons and cut into smaller dice and mix thoroughly with a stalk of chopped celery, cover with mayonnaise dressing and serve on lettuce leaves. T HAVANA r SELECT the firm, small cantaloup melons and lay on ice until nearly frozen. Just before serving cut in half, scrape out the seeds, and cut from the rind the ripe portion; clean and smooth the empty shells. Divide the ripe parts into small bits, and heap these with chunks of ice in the empty melon, and pour over all French dressing. Arrange grape leaves on each plate, on which place the half of each melon. T IMPERATRICE T TAKE whole pears and cook with their stems on in as little water as possible, with sugar and a little ginger; drain off all the juice and lay, with stems up, in a deep glass dish and put on the ice. Break up with a fork a cream cheese, and pour the syrup of the pears over this and add a rich French dressing made with much lemon-juice and no onion. Blanch a few almonds and chop fine, and a few maraschino cherries cut fine, and scatter over the pears and pour over the dressing. Serve with hot crackers. T MACEDONE T TAKE two ripe peaches; peel, and quarter the pulp; one grapefruit, free from all the white, and cut in bits; chip cutup pears; some acid plums peeled and...
