. American cookery . DASHEEN, AU GRATIN 758 AMERICAN COOKERY. NOISETTE BREAD cup of filbert meats, whole, and half a cupof entire wheat flour. Add white flouras needed for dough. Knead thoroughly,return to bowl. Cover close and letstand in warm place until double in into a loaf, place in pan, set asideuntil almost doubled in bulk, then bake ina moderate oven. Rhubarb-and-Raisin Pie Cut rhubarb into small pieces, enoughto make one cup. Add one cup of seededraisins, and let both simmer in water tocover until rhubarb is tender and raisinsare well plumped. Strain, and thickenliquid with
. American cookery . DASHEEN, AU GRATIN 758 AMERICAN COOKERY. NOISETTE BREAD cup of filbert meats, whole, and half a cupof entire wheat flour. Add white flouras needed for dough. Knead thoroughly,return to bowl. Cover close and letstand in warm place until double in into a loaf, place in pan, set asideuntil almost doubled in bulk, then bake ina moderate oven. Rhubarb-and-Raisin Pie Cut rhubarb into small pieces, enoughto make one cup. Add one cup of seededraisins, and let both simmer in water tocover until rhubarb is tender and raisinsare well plumped. Strain, and thickenliquid with two tablespoonfuls of flourblended with two tablespoonfuls of but-ter; sweeten with one-half a cup of sugar;stir in one well-beaten tgg; mix again withthe cooked rhubarb and raisins, and pour into a fresh-baked pastry shell; use whencold. Pear Salad Select tender halves of canned Bartlettpears and arrange on heart-leaves oflettuce. Fill the pear cavities with thefollowing dressing and sprinkle withchopped nuts. Dressing for Pear Salad Into one cup of heavy
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
