File:The bride's cook book; (1908) (14775360971).jpg

Identifier: bridescookbook00dave (find matches)
Title: The bride's cook book;
Year: 1908 (1900s)
Authors: Davenport, Laura, Mrs. (from old catalog)
Subjects: Cookery, American cbk
Publisher: Chicago, The Reilly & Britton co
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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bacon, 2 chopped onions, a pinch of salt and pepper. 40 THE BRIDES COOK BOOK Peal and slice Yi pint of raw potatoes. Boil the wholeuntil the potatoes are reduced to a pulp. Tomato Soup—Plain.Skin 6 or 8 tomotoes and put in soup kettle. Pourover them i quart of rich stock or water. Let simmer1 hour; run through a seive, return to the kettle; sea-son with salt, pepper, cloves, and garlic. Serve soupas soon as it boils up second time. T^omato Soup-—With Cream.One quart of tomatoes, i quart of water (or more ifit boils down too much), 2 or 3 bay leaves, 1 very smallonion cut fine, a dash of red pepper, dash of cloves, pinchof salt. Let all stew an hour or more. Strain andthicken with flour to the consistency of bisque. Whenready serve a table-spoonful of whipped cream in eachplate.—Ella Ranney. Vegetable Soup.Wash a small shank of beef and boil for an hour ortwo; add more water and cut up 1 carrot, l onion, 2or 3 pieces of celery, 2 tomatoes, a bit of parsley, andsalt and pepper. 41
Text Appearing After Image:
FISH Fresh fish are always firm, the fins stiff, the scalesbright, the eyes full, and the gills red. In large fish,like halibut, the flesh should be close-grained, firm andbright. Fish should be thoroughly washed and cleanedand kept in a cool place until ready for use. There aremany fish, such as cat fish, white fish, trout, bass, alsocod steak and halibut which are more toothsome fried orbroiled than any other way. Putting a strip of baconin the pan when frying fish gives a pleasant flavor.Fried fish should be turned several times and thoroughlycooked until of a light brown color. When servinggarnish with parsley, and allow a slice of lemon for eachperson. To Bake Fish. If possible have an iron sheet which will fit into yourbaking pan for fish. Prop up broad and short fish withstale bread, and make long, slender fish into the letter*S by running a stout string through the head, centerof body and tail. A piece of cloth can be used in placeof the iron sheet to lift the cooked fish from

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