File:American cookery (1915) (14781242301).jpg

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

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—the new dessert confectionfor all occasions. Taste one—youre delighted; try an-other, and another, untiltheyre all gone. Crisp, $^Wchocolate-flavored sugar ^^\wafers enclosing a de-licious chocolate-fla-vored cream filling. ^^^.In ten-cent tins. ^^^ \ Festino—Dessert confectionsthat are really almonds inshape and flavor. 0
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Buy advertised Goods — do not accept substitutes157 158 AMERICAN COOKERY 3 quarts boiling i cup flour water 6 tablespoonfuls salt 5 quarts potatoes in 1 teaspoonful peppersmall cubes 3 tablespoonfuls line- chopped parsley Cook the pork until the fat is welltried out; add the onions and let cook,stirring almost constantly until softenedand yellowed a little, then add the water,cover and let simmer fifteen or twentyminutes. Strain the water over the po-tatoes, pressing out all the liquid possi-ble. Add the pepper and part of thesalt and let cook until the potatoes aretender. Make a sauce of the butter,flour, rest of the salt and the milk. Addthis to the potatoes with the corn andthe parsley. When very hot, it is readyto serve. This will serve fifty and if allis not served at once, should be kept hotover boiling water. Lima Bean Soup Frances L. Smith 1 cup flour 5 quarts milk Salt and paprika to taste4 or more teaspoon-fuls Worcester-shire sauce1 teaspoonful pepper If quarts dried Lima

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