Cookery Related Software Releases

Creams may be divided into two classes–whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but which when tasted are somewhat disappointing.

They should be first peeled very slightly and then cut, long-ways, into three zigzag slices; the pips should be removed and the interior filled with either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onion stuffing made with...

On looking down this list it will be observed that in many cases cream–or, at any rate, milk–is recommended. We can well imagine the housekeeper exclaiming, ‘I don”t call this economy.’ This is one point about which we consider a few...

CHEESE SOUP.–Light-coloured and dry cheese is necessary for this somewhat peculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Grate half a pound of cheese and spread a layer of this at the bottom of the soup-tureen. Cover this...

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed....

MAYONNAISE SAUCE.–This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time.

Try your matching skills in this new sweet adventure! Just the day before the Cooking Contest you find out that the recipe, given to you by your grandmother, disappeared! Make up a new one and recollect all the ingredients!

2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and...

8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz. of butter. Slice the sponge cakes lengthways, grease a mould with the butter; line it neatly with some of the slices of the sponge cakes;press them to the mould to keep them in

3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam. Mix the ingredients as directed in ‘Sponge Cake,’ line a large, square, flat baking tin with buttered paper, pour the mixture into it,

Book Excerpt: Soup Recipes COTTAGE SOUP.--Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two...

The Organizer is many programs in one. With it you get a photo album, recipes book (professional version only), shopping and budget system, poems album all for free and you can create so much more quick and easy. Password protect sensitive stuff.