قراءة كتاب Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
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Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
time to time.
Do not serve dishes at the same meal that conflict. For instance, if you have sliced tomatoes, do not serve tomato soup. If, however, you have potato soup, it would not be out of place to serve potatoes with your dinner.
Fish should never be served without a salad of some kind.
The above are merely suggestions that have been of material assistance to me.
TABLE OF WEIGHTS AND MEASURES
| Four teaspoonfuls of a liquid equal 1 tablespoonful. |
| Four tablespoonfuls of a liquid equal 1/2 gill or 1/4 cup. |
| One-half cup equals 1 gill. |
| Two gills equal 1 cup. |
| Two cups equal 1 pint. |
| Two pints (4 cups) equal 1 quart. |
| Four cups of flour equal 1 pound or 1 quart. |
| Two cups of butter, solid, equal 1 pound. |
| One half cup of butter, solid, equals 1/4 pound 4 ounces. |
| Two cups of granulated sugar equal 1 pound. |
| Two and one half cups of powdered sugar equal 1 pound. |
| One pint of milk or water equals 1 pound. |
| One pint of chopped meat equals 1 pound. |
| Ten eggs, shelled, equal 1 pound. |
| Eight eggs with shells equal 1 pound. |
| Two tablespoonfuls of butter equal 1 ounce. |
| Two tablespoonfuls of granulated sugar equal 1 ounce. |
| Four tablespoonfuls of flour equal 1 ounce. |
| Four tablespoonfuls of coffee equal 1 ounce. |
| One tablespoonful of liquid equals 1/2 ounce. |
| Four tablespoonfuls of butter equal 2 ounces or 1/4 cup. |
| All measurements are level unless otherwise stated in the recipe. |
CONTENTS
GOOD THINGS TO EAT
SOUPS
ASPARAGUS SOUP—Take three pounds of knuckle of veal and put it to boil in a gallon of water with a couple of bunches of asparagus, boil for three hours, strain, and return the juice to the pot. Add another bunch of asparagus, chopped fine, and boil for twenty minutes, mix a tablespoonful of flour in a cup of milk and add to the soup. Season with salt and pepper, let it come to a boil, and serve at once.
BEAN SOUP—One-half pound or one cup is sufficient for one quart of soup. Soups can be made which use milk or cream as basis. Any kind of green vegetable can be used with them, as creamed celery or creamed cauliflower. The vegetable is cooked and part milk and part water or part milk and part cream are used.
BISQUE OF
