Economical cookery . A Spring Luncheon A St. Valentine Table. PRESERVING AND PICKLING 301 from skins, strain through a fine sieve, pressing with a woodenspoon, and throw away the first watery Hquor that passes throughsieve. Return to pan with a little mixed spices (one half table-spoon to each pound), and add salt to taste; stir over slow fireuntil pulp is condensed, turn into earthenware dish, and let cold fill into sterilized bottles and allow to stand over hotwater fifteen minutes. Cork when perfectly cold and keep incool place. CHAPTER XXVIMISCELLANEOUS Variety alone give
Economical cookery . A Spring Luncheon A St. Valentine Table. PRESERVING AND PICKLING 301 from skins, strain through a fine sieve, pressing with a woodenspoon, and throw away the first watery Hquor that passes throughsieve. Return to pan with a little mixed spices (one half table-spoon to each pound), and add salt to taste; stir over slow fireuntil pulp is condensed, turn into earthenware dish, and let cold fill into sterilized bottles and allow to stand over hotwater fifteen minutes. Cork when perfectly cold and keep incool place. CHAPTER XXVIMISCELLANEOUS Variety alone gives and Fried Bananas Bananas Lemon juice Sugar Salt Melted butter Batter Cut abouv one fourth of an inch from each end, but do notpeel bananas. Lay them in a greased baking dish, and bakein hot oven fifteen minutes. When done the skin should burstopen like that of a baked apple. Then turn bananas over, andbake five minutes on other side. Serve very hot. Another Method. Remove a strip of the skin, cutting offeach end as before, and pl
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
