. The standard domestic science cook book. z oz. ofbutter, pour over the minced muslirooms, and mix in Yz oz. ofgrated Parmesan cheese and 1 heaped teaspoonful of powderedherbs (parsley, thyme, marjoram and bay leaf). Soak the crumbsof Yz slice of bread in a little milk and work with the above and 2yolks of eggs to a smooth paste. Season with salt, pepper and agrate of nutmeg. A little minced ham adds a fine flavor. 108. PANADA. The word panada is derived from the Latin word panis,which means bread. A panada is a pastry preparation of bread orflour, used for mixing with forcemeats (meat choppe
. The standard domestic science cook book. z oz. ofbutter, pour over the minced muslirooms, and mix in Yz oz. ofgrated Parmesan cheese and 1 heaped teaspoonful of powderedherbs (parsley, thyme, marjoram and bay leaf). Soak the crumbsof Yz slice of bread in a little milk and work with the above and 2yolks of eggs to a smooth paste. Season with salt, pepper and agrate of nutmeg. A little minced ham adds a fine flavor. 108. PANADA. The word panada is derived from the Latin word panis,which means bread. A panada is a pastry preparation of bread orflour, used for mixing with forcemeats (meat chopped fine, highlyspiced). Bread panada is made by soaking stale bread in water,squeezing the waterout again, and stirring the bread to a pastewith good stock or milk, over the fire. For a flour panada, stir alittle butter with water, stock or milk over a fire, salt lightly, andthen work in enough flour to make a paste. When the panadashrinks from the sides of the saucepan, it has been worked enough. DOMESTIC SCIENCE COOK BOOK pBESH-WATERflSH.
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
