American cookery (1915) (14597791988)

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



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Chicken We have not tried to can chicken,but we know chicken giblets in chickenbroth, poured scalding hot into steril-ized fruit jars and sealed in the usualmanner, have been in perfect conditionwhen the broth was used months later.We see no reason why hot, cookedchicken could not be canned success-fully in the following way: Removesome of the largest bones and packthe hot chicken into sterilized jars;set the jars on a rack in a cannerorsteam cooker over boiling water, andfill the jars to overflow with the boilingbroth; adjust sterilized rubber rings andcovers, cover the cooking receptacle andlet cook fifteen or twenty minutes, thentighten the covers. Cereal (and Nut) Sausage f cup hot, cooked cereal 1 cup soft, sifted breadcrumbs 2 cups crushed nutmeats I teaspoonful salt I teaspoonful pepper ^ teaspoonful powder-ed thyme ^ teaspoonful powder-ed sage 1 egg, beaten light Cream of wheat or other cerealmay be used; mix all the ingredientstogether thoroughly and form into ADVERTISEMENTS
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Economical ■-^v,^ I Lool^ for the Grocer Who Shows this Display It means that he recommends Crisco for all cooking purposes —just as representative grocers all over the country are recom-mending it as a standard, high grade cooking fat. Make a thorough trial of Crisco now—perhaps in the WhiteCake or the Pastry shown in the picture. (risco ^L. for Fny/ng-Fop Shortening^<m^ For Cake Making as wholesome, asat half the cost. ^% You will find that Crisco makes cake as rich,tasty as the best of creamery butter—and You will find that Crisco makes pastry that is flakier, lighterand easier to digest than the best lard you could use—and ateven lower cost. You will find that Crisco does away with all smoke and smellin frying. If you want to know more about Crisco and the conditions under which it is prepared, sendfor the Calendar of Dinners. This cloth-bound, gold-stamped book contains, besides thestory of Crisco, a different dinner menu for every day of the year and 615 recipes gat