Nine Salmon Recipes Boiled salmon. Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a Read More
MACARONI RECIPES. Home-made macaroni. To four cupfuls of flour, add one egg well beaten, and enough water to make a Read More
MOUTH-WATERING LOBSTER RECIPES. To boil lobsters. Ingredients:- 1/4 lb. of salt to each gallon of water. Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. Read More
MACARONI RECIPES. Home-made macaroni. To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheesecloth has been tightly tacked, upon which Read More
How To Make Fruit Cocktails – Cocktails made of a combination of fruits are often served as the first course of a meal, usually, a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup Read More
Different Ways To Cook Rice Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out of the water, and changing the water until it is clear; then drain. In this way, the Read More
COOKING OF GRAINS. All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrin to render them easy to digest. Even the so-called “steam-cooked” grains, advertised to be ready for use in five or ten minutes, require a Read More
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