Houston Civic Club cook book, 1906 (1906) (14742242176)

Identifier: houstoncivicclub00unse (find matches)
Title: Houston Civic Club cook book, 1906
Year: 1906 (1900s)
Authors:
Subjects: Cooking, American -- Texas
Publisher: Houston, Tex. : V.Z. Crawford, 1906
Contributing Library: Houston Public Library
Digitizing Sponsor: LYRASIS Members and Sloan Foundation



Text Appearing Before Image:
BEAUMONT PLANT. 0 0 3 ■o rt 0) (D < 0(D I- EED-A-LAUAND DRY DYE - - - - WORKS Two of the Cleanest and Most Sanitary Plants in the South.We extend an invitation to the public to pay us a visit.
Text Appearing After Image:
HOUSTON PLANT. COOK BOOK :37 it becomes thick, then add celery, green onions, pickles andparsley, finely chopped; lastly the pieces of a lemon and saltand pepper to taste. MRS. MAX CRAMER. ALMOND SAUCE FOR FISH.To 3 pounds of fish take 1 and one-half cupfuls of stock, theyolks of 4 eggs well beaten, a little cayenne pepper, pinch ofsalt and sugar; boil until it thickens, then add 1 cupful ofbleached and grated almonds and pour over fish. MRS. ALBERT CRAMER. EGG SAUCE FOR FISH. Melt 2 tablespoonfuls of butter, add 2 of flour and cook un-til it bubbles, now add 1 cupful milk, one-half level teaspoonfulsalt; cook 5 minutes in double boiler and add 2 hard-boiledeggs chopped coarsely. MRS. HARRY ONEIL. STUFFING FOR FISH.Pour one-quarter cupful of melted butter on 1 cupfulof cracker crumbs, add one-fourth level teaspoonful salt, afew drops of onion juice, a teaspoonful finely chopped parsley. MISS N. E. KINDRED. DRESSING FOR CRABS OR BOILED FISH. A tablespoonful of butter, creamed with must