Desserts & Drinks
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
View Accessible
Blank Page Blank Page Copyright, 1913, by McBride, N ast & Co. Published, October, 1913 CONTENTS PAGE Grace before Me a t ..............................................9 The Staff of Li f e ..................................................26 Saving Y our Ba c o n ............................................39 H ams and Ot h e r H a m s ..................................... 59 F or Thirsty So u l s ............................................72 P aste, P ies, P uddings...........................................90 Creole Co o k e r y ................................................118 Cakes, Great and Sm a l l .............................136 Meat, P o ultry, Game, E g g s.............................158 Soups, Salads, Re l is h e s ................................... 185 Vegetables, F ruit Desserts, Sandwiches 202 P ickles, P reserves, Coffee, Tea, Choco late .............................................................220 W hen the Orchards “ H it ” .... 239 Upon Oc c a s io n s ................................................257 Soap and Ca n d l e s ......................................... 292 Blank Page Blank Page Grace before Meat “Let me cook the dinners of a nation, and I shall not care who makes its laws.” Women, if they did but know it, might well thus paraphrase a famous saying. Proper dinners mean so much—good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of econ omy. Food must satisfy the palate else it will never truly satisfy the stomach. 9 10 An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspep sia. -
Tasting Through Time Tasting Through Time a Clyde and Avon Valley Cookbook a Clyde and Avon Valley Cookbook
Tasting through Time Tasting through Time A Clyde and Avon Valley Cookbook A Clyde and Avon Valley Cookbook CAVLP HERITAGE Our History Shaping Our Future 2 Contents Acknowledgements This cookbook was put together as a part of Capturing the Past by CAVLP Acknowledgements 2 Heritage, one of over 70 projects managed by CAVLP. Capturing the Past was Foreword 3 funded by the Heritage Lottery Fund, Historic Scotland and the Renewable Energy Fund supported by South Lanarkshire Council and supported by Introduction 4 Northlight Heritage. Roman Era 5 Products of Clyde Valley orchards cooked in an Ancient Roman We would like to express our gratitude to the volunteers who participated fashion, from De re Coquinaria attributed to Caelius Apicius. in the ‘Tasting through Time’ historic cookery classes that inspired this book. Without them, we would not have been able to explore such a wide range of Medieval Clydesdale 11 Orchard fruit recipes from the 14th and 15th Centuries, from dishes that celebrate the famous produce of the Clyde and Avon Valley: the the oldest English language cookbooks known to exist today. apples, pears and plums. Their contribution to the programme cannot be understated. Early Modern Era 21 Popular recipes from the times of Elizabeth I of England and James V of Scotland. We would also like to thank the volunteers who contributed personal recipes to this collection. The heritage provides a new perspective on the long and 18th Century 37 rich history of the orchards and horticultural practices of the Clyde and Avon Exploring the food of the age after the Act of Union, and the Valley. -
Harvest Menu 2019 Week 1-4 AUS.Indd
– Breakfast – glos sary All week A variety of cereals/porridge/fruit/toast and a selection of spreads. Alfredo A pasta sauce, which consists of butter, cream, garlic and Parmesan cheese. Croquettes A croquette is a small bread crumbed fried food roll. Egg florentine A twist on the classic eggs – Morning Tea – benedict, eggs layered on top of a bed of spinach. Monday Jaffa slice. Greek salad A salad consisting of tomatoes, Tuesday Aunt Daisy's southernhern cheesec rolls. olives and feta cheese. Wednesday Hummingbird tea cakes.c Hummingbird A tropical pineapple-banana tea cakes spiced cake. Thursday Assorted savouries.vour Joy bowls A protein powerhouse consisting Friday Almond and raspberryr friands. of grains, nuts, vegetables and cheese, with a pesto dressing. Saturday Caramelisedelise onion and relish pinwheels. Moussaka A Greek dish made from mince, Sunday Fig andd blueb cheese tarts. aubergines and tomatoes, with cheese sauce. Vol-au-vent A vol-au-vent is a small hollow case of puff pastry. Welsh rarebit A savoury sauce of melted cheese harvest Menu – Afternoon teaa – and other ingredients poured over toast while hot. Week 1 All week A selectionect of freshh fruit and sandwiches with cakes/slicescak orr biscuits. biscuits Gluten Free Gluten Free Option Note: All lunch and evening meal options are accompanied by the listed vegetables or salads, subject to produce availability. All – Supper – Ryman menus are checked by a registered dietician. Most dishes are suitable for diabetics. Please check with the chef regarding any special dietary requirements. All week Tea, Milo or coldld drinks.dr Small sandwiches,es, lightlig muffins or biscuits. -
Aunt Sammy's Radio Recipes Revised
-- Inc-. ■ • • • • • • • • • • • • • • ■ ♦ UNITED STATES DEPARTMENTof AGRICULTURE ♦ BUREAU OF HOME ECONOMICS ♦ 1-----------------------1♦ ♦ ♦ ♦ ♦ ♦ AUNT SAMMY'S ♦ ♦ RADIO RECIPES ♦ ♦ REVISED ♦ ♦ • ♦ ♦ ♦ RUTH VAN DEMAN, Associate Specialist ♦ in Charge of Information ♦ ♦ and ♦ FANNY WALKER YEATMAN, Junior Specialist in Foods ♦ BUREAU OF HOME ECONOMICS ♦ ♦ • ♦ ♦ ♦ ♦ Is�ued May, 1931 ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ UNITED ST ATES ♦ GOVERNMENT PRINTING OFFICE ♦ WASHINGTON· 1931 ♦ ♦ • • • • • • • • • • • • • • • • For sale by the Superintendent of Documents, Washington. D, C, • • , • • Price 1$ cents Contents· • Page Foreword.... .. .. v Menus.................................... 1 Oven temperatures. .. .. .. 8 Equivalent measures. .. .. .. .. .. 8 Soups and chowders. .. .. .. 9 Meats..................................... 14 Poultry..................................... 24 · Fish and shellfish.. .. .. .. .. .. .. 30 Egg and cheese dishes. .. .. .. .. .. 37 Vegetables . .. .. .. .. .. 40 Salads and salad dressings . .. 64 Sandwiches. .. .. .. .. .. 71 Sauces............... ............ .......· .... 74 Biscuits, muffins, and breads. .. .. .. .. 78 Fruits and puddings . .. .. .. .. .. .. 84 Pies and other pastries.. .. .. .. .. 103 Ca'l{es, coo'l{ies, and frostings.. .. .. .. .. .. 110 Ice creams and frozen desserts ...........-. .. 122 Candies and confections.. .. .. .. .. 126 Jams, preserves, and relishes... .. .. .. .. .. 132 Index to recipes. .. 139 III Foreword A U.TN SAMMY 's RADIO RECIPES, REVISED, brings together 400 of the mostpopular -
The Art of Confectionery
The Art of Confectionery Ivan Day (Part of this essay was used in the exhibition catalogue The Pleasures of the Table by Peter Brown and Ivan Day (York Civic Trust) © Ivan Day Introduction In the eighteenth century, the confectioner was the most highly regarded of all tradesmen involved in the preparation of food. His skills were considered to be of a more elevated order than those of a mere cook or baker and if he was successful in his craft he could command not only impressive financial rewards, but a respectable social standing usually denied to other food professionals. Some confectioners found employment in the households of the aristocracy. Others ran their own shops in the cities and large towns and sold a remarkable variety of sweetmeats, biscuits and ices, as well as the elaborate table furnishings necessary for the lavish entertainments of the rococo age. The range of luxury food items available from these outlets, can be seen from the announcement on the trade card of Domenico Negri, a particularly successful Italian confectioner who traded from the sign of the Pot and Pineapple in Berkeley Square in the 1760’s: “all Sorts of English, French and Italian wet and dry’d Sweet Meats, Cedrati and Bergamot Chips, Naples Diavolini and Diavolini, All sorts of Biskets & Cakes, fine and Common Sugar Plums, Syrup of Capilaire, Orgeate and Marsh Mallow, Ghimauve or Lozenges for Colds & Cough, All Sorts of Ice, Fruits, & Creams in the best Italian manner, Likewise furnishes Entertainments in Fashions, Sells all sorts of Desarts, Flower-frames & Glass-work at the Lowest Price”.1 These exclusive items were not just available in the capital. -
Welcome to Waldhaus Flims
Welcome to Waldhaus Flims A very warm welcome to the Waldhaus Flims Alpine Grand Hotel & Spa. We promise to offer the perfect location and the best facilities for your event. We have gained considerable expertise in hosting countless events and meetings. The Meeting & Events Team at Waldhaus Flims will be there to help you create a smooth and seamless event. We can offer a variety of flexible space options, all equipped with the latest conference technology. There is a special and inspiring atmosphere in our Jugendstil Pavilion, where our meeting and event facilities are based. The elegance and grandeur of the Belle Époque is more than just a sight to behold; it is a tangible delight that you can feel. Let us make your event a unique experience -Seite 1- Content May we introduce… ......................................................................................................... 3 Meeting & Event Facilities ............................................................................................... 4 Technical Equipment ........................................................................................................ 5 Executive chef Patrick Hetz ............................................................................................. 6 Aperitif & Canapes ........................................................................................................... 7 Coffee breaks ................................................................................................................... 9 Business Lunch ............................................................................................................. -
Fine Books, Maps, Manuscripts & Historical Photographs
Fine Books, Maps, Manuscripts & Historical Photographs Montpelier Street, London | 19 August 2020 Bonhams 1793 Limited Registered No. 4326560 Registered Office: Montpelier Galleries Montpelier Street, London SW7 1HH +44 (0) 20 7393 3900 +44 (0) 20 7393 3905 fax Fine Books, Maps, Manuscripts & Historical Photographs Montpelier Street, London | Wednesday 19 August 2020, at 1pm BONHAMS ENQUIRIES Please see page 2 for bidder REGISTRATION Montpelier Street Matthew Haley information including after-sale IMPORTANT NOTICE Knightsbridge Simon Roberts collection and shipment. Please note that all customers, London SW7 1HH Luke Batterham irrespective of any previous activity www.bonhams.com Sarah Lindberg Please see back of catalogue with Bonhams, are required to +44 (0) 20 7393 3828 for important notice to bidders complete the Bidder Registration VIEWING +44 (0) 20 7393 3831 Form in advance of the sale. The ILLUSTRATIONS Sunday 16 August [email protected] form can be found at the back of 11am to 3pm Front cover: Lot 147 every catalogue and on our Monday 17 August Shipping and Collections Inside front cover: Lot 51 website at www.bonhams.com 9am to 4.30pm Joel Chandler Rear cover: Lot 99 and should be returned by email or Tuesday 18 August +44 (0)20 7393 3841 Inside rear cover: Lot 223 post to the specialist department 9am to 4.30pm [email protected] or to the bids department at Wednesday 19 August [email protected] 9am to 11am PRESS ENQUIRIES To bid live online and / or [email protected] leave internet bids please go to BIDS www.bonhams.com/auctions/26014 +44 (0) 20 7447 7447 CUSTOMER SERVICES and click on the Register to bid link +44 (0) 20 7447 7401 fax Monday to Friday at the top left of the page. -
Eating for England: the Delights and Eccentricities of the British at Table Pdf, Epub, Ebook
EATING FOR ENGLAND: THE DELIGHTS AND ECCENTRICITIES OF THE BRITISH AT TABLE PDF, EPUB, EBOOK Nigel Slater | 320 pages | 01 May 2009 | HarperCollins Publishers | 9780007199471 | English | London, United Kingdom Eating for England: The Delights and Eccentricities of the British at the Table by Nigel Slater But his love for these disregarded foods transforms them from throwaway childhood confections into family retainers. Magazine 'This is food writing with a masterchef. As ever, Slater is also very funny; why, indeed, do the British puddings syllabub, flummery, blancmange sound like they are being enunciated under water? The theme of food and love is a fascinating one and I have never seen it better handled. Magazine'This is food writing with a masterchef. Slater tells his heartbreaking story with great subtlety. He evokes time, people and place witha? Sunday Telegraph 'Moving, funny and finely crafted, it's a real gem. Show More Show Less. Any Condition Any Condition. Last one Free shipping. See all 11 - All listings for this product. No ratings or reviews yet No ratings or reviews yet. Learn More - opens in a new window or tab Any international shipping is paid in part to Pitney Bowes Inc. Learn More - opens in a new window or tab. Sponsored items from this seller Feedback on our suggestions - Sponsored items from this seller. Last one. Tales of a cross country skier By Guy Sheridan. Report item - opens in a new window or tab. Seller assumes all responsibility for this listing. Item specifics Condition: Very Good: A book that does not look new and has been read but is in excellent condition. -
The Book of Household Management
The Book of Household Management By Mrs. Isabella Beeton. Volume 1. Published by the Ex-classics Project, 2009 http://www.exclassics.com Public Domain THE BOOK OF HOUSEHOLD MANAGEMENT - 2 - MRS. ISABELLA BEETON CONTENTS Introduction to the Ex-Classics Edition............................................................................4 Bibliographic Note. .........................................................................................................6 Analytical Index..............................................................................................................8 Preface. .........................................................................................................................78 CHAPTER I.—The mistress..........................................................................................80 CHAPTER II.—The housekeeper..................................................................................99 CHAPTER III.—Arrangement and economy of the kitchen.........................................103 Explanation of French terms used in modern household cookery. .......................121 Soup, Broth and Bouillon. ..................................................................................126 The chemistry and economy of soup-making......................................................128 CHAPTER VI.—Soup recipes.....................................................................................132 Fruit and Vegetable Soups..................................................................................132