. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. nd place in a colander over hot water,and cover to keep moist. Strain the beef broth through asoup strainer, take out some for gravy, and return the rest inwhich to boil dumplings. Thicken the gravy no thicker thancream. Pour some over the meat and serve the rest in agravy boat. Dumplings One pint and a half of flour, one teaspoon of lard, a littlesalt, two heaping teaspoons of baking powder. Mix these, wet-ting with hot
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. nd place in a colander over hot water,and cover to keep moist. Strain the beef broth through asoup strainer, take out some for gravy, and return the rest inwhich to boil dumplings. Thicken the gravy no thicker thancream. Pour some over the meat and serve the rest in agravy boat. Dumplings One pint and a half of flour, one teaspoon of lard, a littlesalt, two heaping teaspoons of baking powder. Mix these, wet-ting with hot water. When partly mixed, add one beaten egg^more water, and make the dough stiff enough to drop into thewater. Cover, and boil ten minutes, having care not to turnthem over in the pot. Serve at once. Devilled Roast Beef Bones Take the bones from cold roast beef, leaving as much meatas possible on them. Season with salt and pepper, and rubthem with mustard paste. Roll in fresh bread crumbs andsprinkle each one with little pieces of butter. Broil over a slowfire until a nice brown and serve on a hot dish with thickenedbrown gravy around them, or over them, as you FILLET OF BEEF.
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
